Cranberry, Raisin & Pecan Knot
This recipe guides you through making a delightful loaf filled with juicy cranberries, sweet raisins, and crunchy pecans, all wrapped in a warm, aromatic cinnamon-infused bread. With each step, from kneading the dough to forming it into a beautifully swirled shape, you'll be filled with anticipation as the scent of freshly baked bread fills your kitchen. The final touch of a spiced sugar glaze adds a finishing touch to this homemade creation.
— Constant Cookbook
Ingredients
- 500g strong white bread flour
- 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
- 1½ tsp salt
- 1 ½ tbsp caster sugar
- 1 tbsp soft butter
- 100g mix of dried cranberries , raisins and chopped pecans
- pinch of ground cinnamon
Instructions
- Mix the flour, yeast and salt and 1½ tsp of the caster sugar in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough’s lightness. Shape into a ball, then cover and leave for 10 mins.
- Shape by flattening the dough into a rectangle, about 28 x 18cm, scatter on the cranberries, raisins and chopped pecans, then roll up tightly from one of the short ends. Roll into a 52cm-long sausage. Tie into a simple knot and lay on a baking parchment-lined baking sheet. Cover and leave for 40-45 mins, or until doubled in size.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 20 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
- Finish by making a spiced sugar glaze with the remaining caster sugar, cinnamon and 1 tsp hot water. Brush over bread while it is still warm.
Cook Time
35M
Prep Time
PT25M
Yield
Makes 1
Nutrition
- Calories: 116 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.39 milligram of sodium
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