Honey Crunch Knots

1. To a stand mixer, add 2 ½ cups AP flour, yeast andsalt. Using dough hook, mix. Add warm almond milk,
 honey, and 1 ½ tbsps. of butter. Knead the flour mixture at a medium speed until it comes together. This will likely take 2-3 minutes. Be sure to add up to
½ a cup of flour as needed. Dough should completely pull away from the sides. Let the dough rise in a warm place for 30 minutes.

2. While your dough rises, preheat oven to 375F and line a baking sheet with parchment paper.

3. Combine ½ cup brown sugar and 1 tbsp cinnamon for filling.

4. Roll dough into a rectangle about ¼ inch thick on a floured surface. Add flour to the dough if it’s sticky and hard to use.

5. Spread dough with 5 tbsp butter and dust with the cinnamon sugar. Fold the dough in half and cut into 12-14 strips. Twist each strip and then tie into a loose
knot. Place each knot onto the parchment lined baking sheet.

6. In a small pot, melt the 3 tbsp butter. Once melted shut off the heat and add in the 1 tbsp cinnamon and ¼ cup brown sugar. Once combined, crumbled
pieces over each knot to create the crunch aspect of your recipe.

7. Bake for 18-20 minutes or until golden. They won’t seem completely cooked but they will be after they cool.

8. Make the glaze by whisking together the icing sugar and water. Drizzle onto each knot before eating if desired.