Rum-Soaked Golden Raisin and Walnut Knots

Viviana's Kitchen

Last month I spent a solid, good two consecutive weeks being Chef Viviana, plumping myself and my family up with sugary carb foods like what I’m about to share today, and enjoying the start of a new year in a relatively relaxed environment, on the precipice of starting Marie Kondo’s decluttering KonMari method in my life – which, by the way, is going somewhat slowly, and my room currently looks like a tornado blew through it.

PHEW. What a mouthful. ANYWAY – I’ve been following Thida Bevington on Instagram for a while, and her feed is a dessert lover’s dream, to be honest. In January I decide THAT’S IT. Her Nutella knots were so aesthetically pleasing, I thought to myself, I need to exercise my creativity one way or another, why not through something my mouth can enjoy?

I tried the knots with Nutella first, but I find that it sort of…evaporates? in the baking process. I did a couple more batches afterwards with my signature walnut-almond and rum-soaked white raisins, which I enjoyed much more.

Enjoy the recipes below:

Sweet Dough

250g milk
60g butter
500g white flour
120g sugar
15g fast action dry yeast
1 egg
10g salt

Walnut-Raisin mixture

3/4 to 1 cup golden raisins
1-2 cups walnuts, ground
1/2 cup almonds, ground
1/2 cup honey
1/3 cup rum, cognac, or whiskey
water
A blender, but if you don’t have one you can smash them up in a bag with a kitchen hammer

Instructions

For the dough:
1. Warm the milk and butter to about body temperature, should feel lukewarm.
2. Place the flour, sugar, and yeast in a bowl (I use a stand mixer) and mix together.
3. Add milk and butter, egg, and salt and mix with a dough hook for 2 minute on low.
4. Increase speed and mix for another 5-6 mins, until well incorporated.
5. Lightly knead dough on a floured surface and form a ball. Place in a clean bowl and let rise in warm environment for 2 hours, it should double in size.

For the walnut mixture:
1. In a small bowl, soak your raisins in your choice of liquor (I use rum), while the dough is rising. I usually start this process before anything else, and you can even do it overnight.
2. Grind your walnut and almonds to a fine texture until you have about 4 cups worth.
3. Heat your honey in a small pot until it just start to bubble then add honey and raisins (with the liquor) to your nuts.
4. Add water by the tablespoon as needed if mixture is too dry.

How to put it all together:
1. On a well floured surface, roll out your dough into a big rectangle, something around the size of two baking pans, but make sure it’s not so thin it rips.
2. Spread half your nut mixture evenly on the middle third of your dough canvas, then fold over one third of your dough, and spread the remaining mixture on top of that, then fold the last third on top of that.
3. Gently roll out your dough until it is flatter, then cut it long ways into 8 strips.
4. Knot them up to your liking and in the meantime, pre-heat your oven to 355F.
5. Lightly beat 1 egg and egg wash your rolls before popping them in the oven for roughly 30-40 mins, or until they’re golden brown.

Please visit Thida’s Instagram for tutorials and visual step-by-steps of everything I’ve just written!

You can also follow me on Instagram riiiiiight here.

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Gluten Free Cardamom Crepes

Viviana's Kitchen

Heyyy.

So I have a few recipes up my sleeve that I tried in the past couple months and I wanted to share with you guys.

This first one is super easy and doesn’t actually have a real recipe per se.

I usually make pancakes on Sunday mornings, but I wanted to try making crepes instead, using Pamela’s Gluten Free Pancake flour that I always use. I actually have an additional recipe, straight from my great-aunt, from scratch, that I’ll be sharing later.

For now, though, this one is very simple and delicious. Check it:

Ingredients

(Makes ~8 crepes or pancakes)
1 cup Pamela’s Gluten Free Pancake Mix
1 egg
1 tbsp canola oil
3/4 cup water
cinnamon and cardamom to taste
Fruits, honey, whipped cream for toppings

Directions

  1. Combine all ingredients in a bowl
  2. Heat a non-stick pan on high (if you don’t have one, just use spray oil before every crepe) and pour your batter one scoop at a time. Swivel your pan to spread the batter as thinly as you can without breaking. You can also use your ladle to help you out with this if the batter is too thick.
  3. Chop your fruits. Optionally, you can mix them with your honey and set aside while you make the crepes. Stuff your crepes with fruits and roll up, then top with whipped cream or more honey and fruits.