Berry Jam & White Chocolate Knots
20 minutes (1 hr 20 min rest time)
9 large knots or 12 smaller ones
Just as a little treat, make these Berry Jam & White Chocolate Knots. Made with your typical dough baking ingredients, three berry jam (or any jam of your choice) and lots of delicious white chocolate. This recipe combines the sweetness of white chocolate with the tartness of berry jam. Made using a simple yeast-based dough, which is then rolled out and filled with a mixture of berry jam and white chocolate. The dough is then cut into strips, tied into knots, and baked until golden brown. This is a delicious treat to make for when you crave something sweet or even as a delicious dessert for the festive table. The combination of jam and white chocolate is just divine! I am not a fan of white chocolate but baked into this dessert it’s just perfection!
About this recipe
I have made my fair share of cinnamon knots, buns and brioche doughs filled with jams, walnuts, and chocolate. But this recipe for Berry Jam & White Chocolate Knots just hits different. Recently, I made a batch of these using brown sugar and dark chocolate. Along the way I had the inspiration to test a few with jam and finely chopped white chocolate. To my surprise, these knots turned out delicious, much better than I expected. The combination of the chocolate with the jam is simply perfect. You get the sweet and tarty taste of the jam combined with crunchy white chocolate scattered all over. Baked individually in a cupcake or muffin, each one turns out crispy on the outside but soft and sweet on the inside.
With the Serbian Easter around the corner, I think dessert will be perfect for that. I know that a lot of you have just celebrated Easter, but for us, Easter comes one week later. Which means my Easter baking is just beginning. But I will be honest, I make these even on random days when I just wanted a home baked dessert. Just because – why not?
How to make the knots
You can make the dough in two different ways. You can do it all by hand, or in a bowl of a standing mixer fitted with the dough hook attachment. If doing it by hand, it will take longer (10-15 minutes). However, when using a standing mixer, it can take 5 – 8 minutes of kneading. You should end up with a dough that is smooth and elastic. Proof the dough until it doubles in size and then roll it over onto a generously floured surface.
Now, onto shaping the knots. Roll the dough out into a large rectangle, about 60 x 40 cm. Using a knife, spread the berry jam over the entire surface and then the white chocolate chips evenly over the dough. Fold the top part of the dough towards the middle. Next fold the bottom half of the dough to the edge of the dough, enclosing it like a parcel. Using a rolling pin, gently press down the dough, starting from the narrow top end of the dough, down to the bottom. Next, cut strips equal in size (1 cm or 2cm thick).
Take 3 of the cut strips and pair together. Pinch them together at one end, then braid them together tightly, pinching the other end to seal. You do not have to roll the strips into a cylinder, they can remain flat. Take the top end of the braid and fold inwards into a ball. Repeat with the remaining pieces of dough until all the strips are made into braids and rolled into a bowl. Place each knot into a large muffin tin or individual cupcake holders. Cover loosely with a clean towel and allow them to rise again, for about 20 minutes before baking.
A few tips
Here are some tips to help you make perfect Berry Jam & White Chocolate Knots:
Use quality ingredients: Use good quality jam and white chocolate for the best flavor. Cheap or low-quality ingredients can affect the taste. I use a really good quality of white chocolate, instead of chocolate chips.
Let the dough rise properly: Letting the dough rise properly is crucial for achieving the perfect texture. Make sure to let it rise in a warm place for at least an hour or until it has doubled in size.
Flour your work surface: Make sure to flour your work surface generously before rolling out the dough to prevent it from sticking.
Cut even strips: When cutting the dough into strips, try to make them as even as possible. As a rule of thumb, cut into 1cm or 2cm thickness. This will help ensure that the knots bake evenly.
Pair 3 strips to make a knot: Use 3 of the cut strips to pair together. Pinch them together at one end, then braid them together tightly, pinching the other end to seal. Repeat with the remaining pieces of dough until all the strips are made into braids.
Proof the knots prior to baking: To get more fluffy-ness from the dough, allow the knots to rise one last time (about 20 minutes) before baking. This will help them build up more air and get fluffier, giving you a soft and airy dough.
Don’t overbake: Keep an eye on the knots while they are in the oven, as they can overbake quickly. Once they turn golden brown, they are ready to be taken out of the oven.
By following these simple tips, you will be able to make delicious and perfectly baked Berry Jam & White Chocolate Knots every time.
Looking for more?
If you are looking for more ideas, try one of the recipes below:
I hope that you enjoy these delicious Berry Jam & White Chocolate Knots! Make sure you eat them warm for the ultimate indulgent moment. Leave a comment below and let me know your thoughts. If you have a moment, please leave this recipe a rating. I would love to hear what you think, and if you make this recipe or have any questions, you can find me over on Instagram. You can also find a recipe for this video over on TikTok.
|For the Dough|
|160ml warm milk|
|10g active dry yeast (or 1 sachet)|
|400g all purpose flour|
|1 whole egg|
|100g unsalted butter (melted)|
|For The Filling|
|150g three berry jam (or any berry jam)|
|100g white chocolate, finely chopped|
|For The Glaze|
|1 whole egg|
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