Fluffy yeast knots with a sweet cinnamon-nut filling. Easter is just around the corner and these delicious yeast pastries should not be missing! The vegan yeast knots are made from a simple yeast dough and have a sweet cinnamon-nut filling. This makes them perfect not only for the Easter weekend, but also for any other occasion.
Delicious yeast pastries for every occasion
Easter is in a few days. So there is still enough time to get flour and yeast, turn on the oven and devote yourself to an absolute Easter classic: Yeast pastries. Whether as a yeast wreath, yeast plait or yeast knot – these fluffy pastries should not be missing at Easter. Nor on any other day! These delicious yeast knots with a sweet cinnamon-nut filling are simply too delicious not to be enjoyed on the weekend for brunch or for a birthday.
Perfect for sharing and gifting
In the past few years I have baked either a yeast plait or a yeast wreath with an apricot and nut filling for Easter. This year I opted for yeast knots with a cinnamon nut filling. The yeast knots can be easily portioned, you can put your favorite in front of the door as an Easter present and they can be frozen.
Vegan yeast knots with cinnamon-nut filling – this is how it works!
The recipe is simple. And shaping the knot is also easier than it looks!
The basis is a simple yeast dough. It has to be kneaded well (ideally 10 minutes) and then needs 45-60 minutes to rest, but you only need a few ingredients and you’re ready to go.
After the resting time, the dough is rolled out into a rectangle on a floured work surface and the filling is evenly distributed over the dough. Then fold the dough in the middle from the long side and cut into approx. 12 strands. Twist each strand like a spiral and shape it into a knot.
It doesn’t have to be perfect! The yeast knots will rise in the oven and lose a little of their shape anyway.
Tips for the recipe – how to make the yeast knots!
- If the dough is too sticky, add more flour until the dough is smooth. Yeast dough is generally a bit stickier, so be careful not to add too much flour, otherwise the dough will be too dry.
- The yeast dough should rest in a warm place, either near a heater or in the oven at 40 to 50 degrees.
- You can find a variety of video instructions on how to tie the knot online! So if you are still unsure, take a look at instructions on the Internet.
- Since the yeast knots will rise in the oven, place them a little bit apart on the baking sheet.
Note on alternatives & other recipe ideas for Easter
If you prefer the fruity variant with jam and/or want to bake a yeast plait or yeast wreath, I’ll link the recipe here on my Instagram channel. The basis – the yeast dough – is the same, only the filling and the serving are different.
Looking for more Easter recipes?
You like yeast pastries? Try my other recipes:
- Vegan Cinnamon Buns
- Vegan Pretzels with Spinach-Cheese Filling
- Vegan Cinnamon Sugar Pretzels
- Vegan Yeast Dumplings with Plum Filling
If you make this Vegan Yeast Knots with Cinnamon-Nut Filling, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Yeast Knots with Cinnamon-Nut Filling | Cinnamon Nut Knots
Ingredients
Yeast dough
- 250 g flour
- 40 g sugar
- 1/3 tsp salt
- 2 tsp cinnamon
- 30 g plant-based margarine
- 125 ml soy or oat drink
- ½ tsp vanilla extract optional
- ½ yeast cube 21 g
Cinnamon-nut filling
- 4 tbsp vegetable margarine
- 40 g brown sugar
- 2 tsp cinnamon
- 2 tbsp chopped nuts for example chopped almonds or hazelnuts
Toppings
- granulated sugar
- sugar-cinnamon mixture
- 1 tbsp plant-based margarine
Instructions
- Mix the flour, sugar, salt and cinnamon in a large mixing bowl. Warm the soy milk with the margarine and the vanilla extract to lukewarm and dissolve 1/2 yeast cube in it. Stir the yeast milk into the flour mixture and knead for about 10 minutes to form an elastic dough*.
- Cover the bowl with a damp cloth and place in a warm place for about 45-60 minutes*.
- Meanwhile, prepare the filling. To do this, heat the margarine, sugar and cinnamon in a saucepan, add the nuts and mix everything together. Put aside.
- Preheat the oven to 180 °C, top and bottom heat. Line a baking tray with baking paper.
- Roll out the yeast dough into a rectangle on a floured surface. Spread the filling evenly on top and fold the dough in the middle from the long side. Cut into about 12 strands. Twist each strand like a spiral and shape it into a knot. Place the yeast knots on the baking sheet*.
- Brush the yeast knots with melted margarine and sprinkle with sugar and a sugar-cinnamon mixture. Bake in the oven for about 15-25 minutes until golden*. Then take out of the oven and allow to cool.
Notes
- If the dough is too sticky, add more flour until the dough is smooth. Yeast dough is generally a bit stickier, so be careful not to add too much flour, otherwise the dough will be too dry.
- The yeast dough should rest in a warm place, either near a heater or in the oven at 40 to 50 °C.
- Since the yeast knots rise during baking, place them on the baking sheet with a little space between them.
- The baking time can vary depending on the oven.
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