#byron talbott

📝 Ingredients For the dough (makes about 10 knots): • 250 g all-purpose flour • 30 g sugar • 1 pinch of salt • 1/2 packet of dry yeast (approx. 3.5 g) • 100 ml lukewarm milk • 30 g soft butter • 1 egg (room temperature) For the vanilla filling: • 50 g soft butter • 1 tbsp vanilla extract • 30 g sugar (adjust to taste) For brushing: • 20 g melted butter (for brushing the shaped knots before baking) For topping: • Pearl sugar 🤍 Instructions: 1. Put the flour into a bowl and create a well in the center. Add the dry yeast, 1 tsp of sugar, and 2–3 tbsp of the lukewarm milk into the well. Stir lightly and let it rest for about 10 minutes until it starts to bubble. 2. Add the remaining milk, sugar, salt, soft butter, and egg. Knead into a smooth dough that pulls away from the sides of the bowl. Cover and let rise in a warm place for about 1 hour or until doubled in size. 3. For the filling, mix the soft butter with vanilla extract and regular sugar until smooth. 4. Once the dough has risen, roll it out into a large rectangle on a floured surface. Spread the vanilla butter filling evenly over the dough. 5. Fold the dough: bring one side to the center, then fold the other side on top. Cut into even strips. 6. Slice each strip lengthwise into three parts without cutting all the way through. Braid them and twist into knots. 7. Place the knots into a greased muffin tin or on a baking sheet lined with parchment paper. Let rise again for 20–30 minutes. Meanwhile, preheat the oven to 180°C (350°F). 8. Sprinkle with pearl sugar. 9. Bake for 15–18 minutes until lightly golden. Brush the knots with melted butter and let cool slightly before serving. Enjoy! 🤗🤍

How to Make Italian Lemon Knot Cookies | Elena Rossi

Ingredients

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

2 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon baking powder

1/4 teaspoon salt

Powdered sugar for dusting

Ready to embark on our baking adventure? Here’s a step-by-step guide to crafting these delightful cookies:

Preheat your oven to 350°F (175°C).

Cream together softened butter and sugar until light and fluffy.

Beat in egg, lemon juice, lemon zest until mixture is well combined.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add dry ingredients to wet mixture, mix until dough forms.

On a lightly floured surface, divide dough into small pieces & roll each piece into a rope about 6 inches long.

Shape each rope into a knot, place them on parchment lined pan.

Bake for 12-15 minutes or until lightly golden.

Let them cool before dusting with powdered sugar.

Enjoy your delicious Italian lemon knot cookies!

Castagnole. Italian carnival snacks that are meant to resemble chestnuts. Often flavored with citrus and various cream fillings.

Ingredients: Dough: 1 cup ricotta 1 cup ap flour (plus 3 tbsp for adjusting) 1 tbsp cornstarch 1 egg 4 tbsp sugar 1 tbsp baking powder Small pinch salt

Ricotta: 1/2 gallon whole milk 1 cup heavy cream 1/4 cup lemon juice

Mascarpone Filling: 1 cups mascarpone 4 tbsp powdered sugar 1 tbsp lemon syrup (from sweetened lemon zest) 1 tbsp vanilla paste