Directions

1. Prepare the Dough Grease a mixing bowl and muffin pan. Melt butter with milk in the microwave; in a stand mixer, combine dry ingredients. Add butter-milk mix, eggs, and vanilla. Mix until smooth and elastic.

2. First Proofing Knead on floured surface for 5 minutes. Place dough into prepared mixing bowl, cover with wrap, and proof in a warm spot for 1-1½ hours or until doubled in size.

3. Make the Filling Combine the granulated and brown sugars in a bowl.

4. Roll & Shape the Dough Gently punch down dough, roll it into rectangle on a lightly floured surface. Brush with melted butter, sprinkle evenly with sugar mixture; starting at the long edge closest to you, fold the bottom third of the dough up and the top third down, creating a letter fold. Lightly roll the dough to flatten. Use a pastry roller to cut the dough into 12 even strips.

5. Form the Knots Cut each strip into three equal strands, leaving the top intact. Braid the three strands, pinch the ends to seal, and roll the braid up towards the uncut end, knot-side up. Place each knot into a muffin pan hole. Cover with airtight wrap and proof for 20 minutes.

6. Bake the Knots Preheat the oven to 175°C (350°F). Bake for 20-25 minutes, rotating halfway, until the knots are golden on top. Cool in the pan for 10 minutes, then transfer to a wire rack.

7. Make the Glaze Whisk together the orange juice and powdered sugar in a bowl. Add water if needed to thin to a light glaze consistency. Spread the glaze over the cooled knots and serve. Best enjoyed fresh on the day of baking!