Chocolate Love Knots

Sweet treats featuring white chocolate and pecans.

Chocolate Love Knots

difficulty

Intermediate

Yield

24 rolls

Prep Time

1:15

Bake Time

10 to 12 minutes

Rise Time

1 hour

difficulty

Intermediate

Yield

24 rolls

Prep Time

1:15

Bake Time

10 to 12 minutes

Rise Time

1 hour

ingredients

  • 3-1/2 to 4 cups all-purpose flour
  • 2/3 cup sugar
  • 2/3 cup cocoa powder
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter or margarine
  • 2 eggs
  • 3/4 cup finely chopped pecans OR walnuts
  • 4 (-ounce) squares white chocolate melted

DIRECTIONS

  1. Combine 1 cup flour, sugar, cocoa, undissolved yeast, and salt in a large mixer bowl. Heat water, milk, and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg, 1/2 cup pecans, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; divide each half into 12 pieces. Roll each piece to 9-inch rope; tie into a loose knot. Place on 2 greased large baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. Beat remaining egg; brush on knots. Bake at 375°F for 15 to 20 minutes or until done, switching positions of sheets halfway through baking. Do not overbake. Remove from sheets; cool on wire racks. Drizzle with melted chocolate; sprinkle with remaining pecans.
youtube
yeast 101
facebook
tips & tricks
instagram
techniques & how-tos
print image

Chocolate Love Knots

  • Difficulty: Intermediate
  • Yield: 24 rolls
  • Prep Time: 1:15
  • Bake Time: 10 to 12 minutes
  • Rise Time: 1 hour

Ingredients

  • 3-1/2 to 4 cups all-purpose flour
  • 2/3 cup sugar
  • 2/3 cup cocoa powder
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter or margarine
  • 2 eggs
  • 3/4 cup finely chopped pecans OR walnuts
  • 4 (-ounce) squares white chocolate melted

Directions

  • Combine 1 cup flour, sugar, cocoa, undissolved yeast, and salt in a large mixer bowl. Heat water, milk, and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg, 1/2 cup pecans, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; divide each half into 12 pieces. Roll each piece to 9-inch rope; tie into a loose knot. Place on 2 greased large baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Beat remaining egg; brush on knots. Bake at 375°F for 15 to 20 minutes or until done, switching positions of sheets halfway through baking. Do not overbake. Remove from sheets; cool on wire racks. Drizzle with melted chocolate; sprinkle with remaining pecans.