Can you say YUM??? These Beets & Cinnamon Challah Knots are a twist on your typical challah that’s sure to become one of your new favorites.
Taste this unique, healthy twist on challah. I’ve taken one of my favorite challah recipes, full of cinnamon and beet powder, and shaped it into these cute little knots that make an excellent sweet treat. The cinnamon and beet make this delicate bread moist and delicious. It’s the perfect treat for your Shabbat dinner or any other festive meal.
They’re the perfect addition to your breakfast, dessert, or snack time. These knots are delicious and are sure to please! I used Oaktown Spice Shop‘s beet powder for these beauties – check them out!
It’s time to get baking! Scroll down below for the full Beet & Cinnamon Challah Knots recipe.
Want to check out my other challah recipes? You can find them here!
Beet & Cinnamon Challah Knots
Author: Micah Siva
Makes: 8 knots
Ingredients
- 1 package instant yeast
- 2 tbsp sugar
- 1 cup lukewarm water, divided
- ⅓ cup olive oil
- 1 ½ tbsp almond butter
- ¼ cup honey or maple syrup
- 4-5 cups all-purpose flour
- 2 tbsp beet powder
- 2 tsp orange zest
- 1 tsp sea saltCinnamon sugar mixture
- ½ cup butter, melted
- ¼ cup sugar
- 2 tbsp cinnamon
Preparation:
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
- Add remaining water, honey, olive oil, and almond butter, mixing on low to combine. Replace the paddle for the dough hook.
- Add flour, beet powder, orange zest, and salt, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Combine the cinnamon and sugar in a medium bowl, and add the melted butter to another bowl.
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Divide dough into 8 even pieces and roll into 10 inch ropes.
- Dip each rope in the butter, and roll in cinnamon sugar.
- Tie into a knot and transfer to the baking sheet.
- Cover, and let rise for 20 minutes.
- Bake for 30-35 minutes, turning halfway through.
- Enjoy!