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Sunshine Yellow Swirl Knot Buns

We hope this day fills you all with the warmth and fresh scent of a cinnamon bun. Take a deep breath, have a cup of milky coffee with these Sunshine Yellow Swirl Knot Buns, and let the warm spices and sweetness melt in your mouth. Mmmmm, such a perfect way to start your day. Add a dash of Suncore Foods® Vermillion Annatto Supercolor Powder to add this joyfully beautiful sunshine hue to your breakfast table, and with just a pinch of Suncore Foods® Rose Salt to balance everything out. Let's get baking and fill your home with the smell of warm cinnamon. Wishing you a warm buttery cinnamon roll day!

Ingredients

White Dough:
1/2 tbsp dry yeast
2/3 cup of milk
3.5 tbsp unsalted butter
1 egg
2 1/4 cup flour
1/2 tsp sugar
A pinch of Suncore Foods® Rose Salt
2 tbsp Suncore Foods® Autumnal Baked Yam Supercolor Powder

Filling:
10 tbsp butter
1 cup brown sugar
2 tsp cinnamon

Yellow Dough:
1/2 tbsp dry yeast
2/3 cup of milk
3.5 tbsp unsalted butter
1 egg
2 1/4 cup flour
1/2 tsp sugar
A pinch of Suncore Foods® Rose Salt
2 tbsp Suncore Foods® Vermillion Annatto Supercolor Powder
1/4 cup water

 

Directions

1.For white dough combine 2 tbsp. Suncore Foods® Autumnal Baked Yam Supercolor Powder and 1/4 cup of water. To make white dough in the bowl of a stand mixer add your yeast and a sugar. Pour the warmed milk over the yeast and sugar and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. Add the softened butter and turn your mixer onto low to begin combining the ingredients. Add an egg, and salt, allow to mix until combined. Slowly begin to add your flour 1/2 cup at a time allow the flour to incorporate slightly before each addition. Turn your mixer onto medium speed and allow it to mix the dough until the dough is soft and a bit sticky. Place the dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 1/2 – 2 hours.

2. For yellow dough combine 2 tbsp.Suncore Foods® Vermillion Annatto Supercolor Powder and 1/4 cup of water. In the bowl of a stand mixer add your yeast and a sugar. Pour the warmed milk over the yeast and sugar and lightly whisk to combine. Allow your yeast to sit in the warm milk like this for 5-10 minutes to proof. Add the softened butter and turn your mixer onto low to begin combining the ingredients. Add an egg, and a salt, allow to mix until combined. Slowly begin to add your flour 1/2 cup at a time, allow the flour to incorporate slightly before each addition. Turn your mixer onto medium speed and allow it to mix the dough until the dough is soft and a bit sticky. Place the dough into a large greased bowl, lightly grease the top of your dough and cover with a dry tea towel. Set your dough aside to rise in a warm place for 1 1/2 – 2 hours.

3. In a small mixing bowl combine together sugar and cinnamon for filling. Divide into 2 parts. Melt butter
4. Generously flour a clean surface and roll the white dough out into a rectangular shape. Brush the rectangle with butter and spread half of cinnamon and sugar mixture, roll the dough. Slice the roll in half lengthways creating two strips of dough. Divide each strip into 4 pieces. Repeat with the yellow dough.

5. Weave one white and one yellow strip together with the filling facing up creating a knot. Place on baking sheet. Cover and allow to proof for 1 hour.Preheat the oven to 350°F brush the knots with the egg glaze and pop into the oven for 18-20 minutes until golden.

 

 


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