Cardamom Cinnamon Knots

Name: Cardamom Cinnamon Knots
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 cup warm water (110° to 115°); 1/2 teaspoon plus 2/3 cup sugar, divided; 18 cardamom pods; 1-1/3 cups warm milk (110° to 115°); 2/3 cup butter, cubed; 1/3 cup shortening; 2 large eggs, lightly beaten; 3/4 teaspoon salt; 8 to 8-1/2 cups all-purpose flour; 1/4 cup ground cinnamon; 2 cups confectioners' sugar; 5 tablespoons milk; 1 tablespoon butter, melted; 1/4 teaspoon vanilla extract

15 ingredients

5 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1/2 teaspoon plus 2/3 cup sugar, divided
18 cardamom pods
1-1/3 cups warm milk (110° to 115°)
2/3 cup butter, cubed
1/3 cup shortening
2 large eggs, lightly beaten
3/4 teaspoon salt
8 to 8-1/2 cups all-purpose flour
1/4 cup ground cinnamon
2 cups confectioners' sugar
5 tablespoons milk
1 tablespoon butter, melted
1/4 teaspoon vanilla extract

Directions

1

In a large bowl, dissolve yeast in warm water. Add 1/2 teaspoon sugar; let stand for 5 minutes. Remove seeds from cardamom pods; coarsely crush seeds. Add the seeds, milk, butter, shortening, eggs, salt, remaining sugar and 5 cups flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each portion into 18 balls. Roll each into an 8-in. rope; coat with cinnamon. Tie in a knot and tuck ends under. Place 2 in. apart on greased
4

. Cover and let rise in a warm place until doubled, about 30 minutes.
5

Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Meanwhile, in a small bowl, combine icing ingredients; drizzle over warm rolls.