Toasted Walnut Cinnamon Brioche Knots

Warm the whole milk to just below blood temperature — about 38 °C (100 °F). Sprinkle the yeast and 1 tablespoon of white sugar over the surface and let rest 5–8 minutes until visibly foamy.

In a stand mixer with the paddle attachment, combine flour, remaining white sugar, and salt. Add the yeast milk mixture and the eggs. Mix on medium speed until a shaggy dough forms.

Switch to the dough hook. With the mixer running, add the softened butter a tablespoon at a time, waiting for each addition to fully incorporate before adding the next. This should take about 4–5 minutes.

Knead on medium-high for 8–10 minutes until the dough is smooth, supple, and pulls cleanly away from the sides of the bowl — it will be sticky but not wet. The butter should be fully emulsified into the dough.

Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp cloth or cling film. Let rise at room temperature for 1 to 1.5 hours until doubled in volume.

Alternatively, for deeper flavor, refrigerate the covered dough overnight (up to 14 hours). The cold-fermented dough will develop a more complex, slightly sour character — Helena's preferred method.

Turn the proofed dough onto a lightly floured surface. Do not punch it down — just gently deflate. Roll into a rectangle roughly 40 cm × 30 cm (16 × 12 inches) and about 5 mm thick.

Mix brown sugar and cinnamon together. Scatter evenly over the rolled dough. Press the toasted chopped walnuts lightly into the sugar mixture with the palm of your hand.

Starting from the longer side, roll the dough tightly into a log. Using a bench scraper or sharp knife, cut into 8 equal portions.

Take each portion and roll it into a rope about 25 cm long. Fold the rope in half, twist once, and loop the ends together to form a loose knot. Tuck the ends underneath. Place on a lined baking sheet, spaced at least 5 cm apart.

Cover the shaped knots loosely with a damp cloth. Allow to proof for 45–60 minutes at room temperature, or until noticeably puffed and wobbly to the touch — you should see the structure relax when you shake the tray slightly.

Preheat the oven to 180 °C (355 °F). Position a rack in the center.

Brush each knot generously with melted butter — this is what builds the golden, fragrant crust. Bake for 18–22 minutes until deep golden-brown all over. The color is your indicator here: pale means underdone; rich amber means the Maillard reaction has done its work.

Remove from the oven. Brush lightly with more melted butter the moment they come out of the oven. Let cool on the tray for 5 minutes before transferring to a rack.