Chocolate Almond Butter Knots recipe

There are certain smells that instantly transport you back to a place of pure comfort, and for my family, the aroma of these Chocolate Almond Butter Knots baking in the oven has become one of them. I still remember the first time I tested this recipe. The house filled with the warm, intoxicating scent of rich chocolate and toasty almonds, a combination so divine it had my kids peering into the kitchen every five minutes, asking, “Are they ready yet?” When I finally pulled the tray of glistening, twisted knots from the oven, they were met with audible gasps. Watching my family’s eyes light up as they took their first bite of the soft, pillowy dough, revealing the gooey, decadent filling inside, was one of those small, perfect moments. It wasn’t just a dessert; it was an experience. This recipe has since become our go-to for lazy Sunday mornings, special occasion brunches, and whenever we need a little dose of edible happiness. It’s more than just a sweet treat; it’s a recipe for creating memories, one delicious, chocolatey, nutty knot at a time.

The Ultimate Chocolate Almond Butter Knots Recipe

This recipe is designed to be a showstopper, but don’t let its beautiful appearance fool you—it’s surprisingly straightforward. We’ll break it down into the dough, the filling, and the simple glaze. The magic lies in the soft, enriched chocolate dough, which acts as the perfect vessel for the rich, creamy almond butter filling.

Complete Ingredients List

Gathering your ingredients, or your mise en place, is the first step to a successful and stress-free baking session. Using high-quality ingredients will significantly impact the final flavor and texture of your knots.

For the Soft Chocolate Dough:

• Warm Milk: 1 cup (240ml). The ideal temperature is between 105-115°F (40-46°C). Too cold, and the yeast won’t activate; too hot, and you’ll kill it.
• Active Dry Yeast: 2 ¼ teaspoons (1 standard packet, 7g). You can also use instant yeast, in which case you can mix it directly with the dry ingredients.
• Granulated Sugar: ¼ cup (50g). This provides food for the yeast and adds a touch of sweetness to the dough.
• Large Egg: 1, at room temperature. A room temperature egg incorporates more easily into the dough.
• Unsalted Butter: ¼ cup (57g), melted and slightly cooled.
• All-Purpose Flour: 3 ½ cups (420g), plus more for dusting. Spoon and level your flour for the most accurate measurement.
• Unsweetened Dutch-Processed Cocoa Powder: ¼ cup (25g). Dutch-processed cocoa provides a richer, darker color and less acidic flavor than natural cocoa.
• Salt: 1 teaspoon. Salt is crucial for controlling the yeast and enhancing the overall flavor.

For the Rich Almond Butter Filling:

• Creamy Almond Butter: ¾ cup (190g). Use a good quality, well-stirred almond butter. Natural, unsweetened varieties work best as you’ll be adding your own sweetener.
• Brown Sugar: ½ cup (100g), packed. The molasses in brown sugar adds a wonderful depth of flavor.
• Unsalted Butter: 2 tablespoons (28g), softened to room temperature.
• Cinnamon: 1 teaspoon. This adds a warm, spicy note that beautifully complements the chocolate and almond.
• Vanilla Extract: 1 teaspoon.

For the Simple Sugar Glaze (Optional but Recommended):

• Powdered Sugar: 1 cup (120g).
• Milk or Cream: 2-3 tablespoons.
• Vanilla Extract: ½ teaspoon.

Step-by-Step Instructions for Baking Perfection

Follow these detailed instructions carefully. Baking is a science, and each step is important for achieving that perfect, pillowy texture and decadent flavor.

Part 1: Preparing the Chocolate Dough

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), gently whisk together the warm milk, granulated sugar, and yeast. Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly. This process, called “blooming,” proves that your yeast is alive and active. If it doesn’t foam, your yeast may be old, and you should start over.
2. Combine Wet Ingredients: Once the yeast is foamy, add the room temperature egg and the melted (but not hot) butter to the bowl. Whisk gently to combine.
3. Mix the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and salt. This ensures the cocoa and salt are evenly distributed throughout the flour, preventing clumps and creating a uniform dough.
4. Form the Dough: Attach the dough hook to your stand mixer. With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until a shaggy dough begins to form.
5. Knead to Perfection: Increase the mixer speed to medium-low and knead the dough for 7-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. To check if it’s ready, perform the “windowpane test.” Pinch off a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, it’s perfectly kneaded. If kneading by hand, transfer the shaggy dough to a lightly floured surface and knead for 10-15 minutes until it passes the windowpane test.
6. The First Rise: Lightly grease a large bowl with oil or cooking spray. Form your kneaded dough into a ball and place it in the bowl, turning it once to coat the top with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot to rise for 1 to 1.5 hours, or until it has doubled in size.

Part 2: Assembling and Shaping the Knots

1. Prepare the Filling: While the dough is rising, prepare the almond butter filling. In a medium bowl, combine the creamy almond butter, packed brown sugar, softened butter, cinnamon, and vanilla extract. Mix with a spatula or spoon until everything is well combined and spreadable.
2. Roll Out the Dough: Once the dough has doubled, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough out into a large rectangle, approximately 12×18 inches.
3. Spread the Filling: Using an offset spatula or the back of a spoon, spread the almond butter filling evenly over the entire surface of the rolled-out dough, leaving a small ½-inch border along one of the long edges.
4. Fold and Cut: Carefully fold the rectangle in half lengthwise, bringing the long edge without filling over to meet the edge with the border. Gently press down to seal. You should now have a 6×18 inch rectangle. Use a sharp knife or a pizza cutter to cut the rectangle into 12 long strips, each about 1.5 inches wide.
5. Twist and Tie: This is the fun part! Take one strip of dough and gently twist it several times. Then, tie the twisted strip into a simple knot, tucking the ends underneath. Place the finished knot on a large baking sheet lined with parchment paper. Repeat with the remaining 11 strips, placing them about 2 inches apart on the baking sheet(s). You may need two baking sheets.
6. The Second Rise (Proofing): Cover the baking sheets loosely with plastic wrap or a kitchen towel. Let the knots rise in a warm place for another 30-45 minutes. They should look noticeably puffier. This second rise is crucial for a light and airy final product. While they are rising, preheat your oven to 375°F (190°C).

Part 3: Baking and Glazing

1. Bake the Knots: Place the baking sheets in the preheated oven. Bake for 15-20 minutes, or until the knots are puffed up and cooked through. The tops should look dry and the bottoms should be lightly browned.
2. Prepare the Glaze: While the knots are baking, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. If the glaze is too thick, add more milk, one teaspoon at a time, until you reach your desired drizzling consistency.
3. Glaze and Cool: Once the knots are out of the oven, let them cool on the baking sheet for about 5-10 minutes. While they are still warm, drizzle the glaze generously over the top. The warmth will help the glaze set slightly. Transfer the glazed knots to a wire rack to cool completely, or enjoy them warm!

Nutrition Facts

• Servings: 12 knots
• Calories per serving (approximate): 450-480 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.

Preparation Time Breakdown

Understanding the time commitment helps in planning your baking day. Much of this time is hands-off, allowing you to multitask.

• Active Time: 35-45 minutes (mixing, kneading, shaping)
• Rising Time (First Rise): 60-90 minutes
• Proofing Time (Second Rise): 30-45 minutes
• Baking Time: 15-20 minutes
• Total Time: Approximately 2 hours 20 minutes to 3 hours 20 minutes

How to Serve Your Chocolate Almond Butter Knots

These knots are incredibly versatile and can be enjoyed in many ways. Here are some of our family’s favorite serving suggestions:

• The Classic Warm Treat: There is simply nothing better than eating one of these knots fresh and warm from the oven, when the dough is at its softest and the filling is gooey and melted.
• With Your Morning Coffee or Tea: The rich chocolate and nutty almond flavors are a perfect pairing for a hot cup of coffee, a latte, or your favorite black tea. It elevates a simple coffee break into a luxurious experience.
• A Decadent Brunch Centerpiece: Arrange the knots on a beautiful platter to serve at a weekend brunch. They are a guaranteed crowd-pleaser alongside savory dishes like quiche and bacon.
• After-School Snack for Kids: A glass of cold milk and a chocolate almond butter knot is an after-school snack that will make you the neighborhood hero.
• Dessert à la Mode: For an extra-indulgent dessert, serve a warm knot with a scoop of vanilla bean or coffee-flavored ice cream. The contrast between the warm pastry and cold ice cream is divine.
• Packed for a Picnic or Lunchbox: Once cooled, these knots travel well, making them a fantastic addition to a picnic basket or a special lunchbox treat.

5 Additional Tips for Flawless Knots

Even seasoned bakers can benefit from a few extra tips. Here are five pointers to ensure your Chocolate Almond Butter Knots turn out perfectly every single time.

1. Don’t Rush the Rise: The rising and proofing times are not suggestions; they are essential for the texture of the dough. Allowing the dough to fully double in size during the first rise develops flavor and creates the gluten structure needed for a soft, chewy crumb. The second rise (proofing) after shaping gives the knots their final light, airy lift. Baking under-proofed knots will result in a dense, heavy texture.
2. Master the Art of Measuring Flour: The most common baking mistake is adding too much flour. This leads to dry, tough dough. Instead of scooping the flour directly from the bag with your measuring cup, use a spoon to fluff up the flour in its container. Then, spoon the flour into your measuring cup until it’s overflowing and use the back of a knife to level it off. For ultimate precision, use a kitchen scale (420g of all-purpose flour).
3. Room Temperature is Key: Using a room temperature egg and softened (not melted) butter for the filling is crucial. A cold egg can shock the yeast mixture and cause the butter to seize. Softened butter for the filling ensures it mixes into a smooth, homogenous paste that is easy to spread without tearing the delicate dough.
4. Chill for Easier Shaping: If you find the dough is too soft or the filling is oozing out too much during the shaping process, don’t panic. After you fold the dough over the filling (Step 4 of Assembly), cover the 6×18 inch rectangle with plastic wrap and place it in the refrigerator for 15-20 minutes. This will firm up both the dough and the filling, making it much easier and cleaner to cut the strips and tie the knots.
5. Proper Storage and Reheating: These knots are best enjoyed the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 3 days. To bring back that “fresh-from-the-oven” texture, reheat a knot in the microwave for 15-20 seconds or in a toaster oven at 350°F (175°C) for 3-5 minutes.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this recipe.

1. Can I prepare these Chocolate Almond Butter Knots ahead of time?
Yes, absolutely! There are two great ways to do this. You can prepare the dough through the first rise, then cover the bowl tightly and refrigerate it overnight (for up to 24 hours). The next day, let it sit on the counter for about 30 minutes to take the chill off before proceeding with shaping. Alternatively, you can fully assemble the knots, place them on the parchment-lined baking sheet, cover them tightly, and refrigerate them overnight. The next morning, let them sit at room temperature for about 45-60 minutes for their final proof before baking as directed.

2. Can I use a different kind of nut butter or filling?
Of course! This recipe is wonderfully adaptable. You can easily substitute the almond butter with an equal amount of creamy peanut butter for a classic chocolate-peanut butter combination. Nutella would also be a decadent and delicious filling. For a nut-free version, you could use sunflower seed butter (sunflower butter) or even a cookie butter spread like Biscoff.

3. What if I don’t have a stand mixer? Can I still make this recipe?
Yes, you can. A stand mixer makes the kneading process easier, but it’s not a requirement. To make the dough by hand, mix the ingredients in a large bowl with a wooden spoon until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead it by hand for 10-15 minutes. It’s a great arm workout! You’ll knead until the dough is smooth, elastic, and no longer overly sticky.

4. My dough didn’t rise. What did I do wrong?
This is a common issue with yeast doughs, and there are a few likely culprits. First, your yeast may have been expired or “dead.” Always check the expiration date. Second, your milk might have been too hot, which kills the yeast. Use a thermometer to ensure it’s in the 105-115°F (40-46°C) range. Finally, your rising environment might have been too cold. Yeast loves warmth, so find a cozy spot like a turned-off oven with the light on, or near a sunny window.

5. Can I freeze the baked knots for later?
Yes, these knots freeze beautifully. Let them cool completely after baking (it’s best to freeze them before glazing). Place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the frozen knots to a freezer-safe zip-top bag or airtight container. They can be frozen for up to 3 months. To enjoy, let them thaw at room temperature for an hour, or reheat them directly from the freezer in a 350°F (175°C) oven for 8-10 minutes until warmed through. You can then add the fresh glaze if desired.

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