Blueberry Lavender Bread Knots

This yeasted dough recipe is my go dough for many applications, including bread, buns, cinnamon buns, and of course these sweet strawberry rolls. The dough is light and moist and keeps well without becoming crumbly. This recipe uses an Asian technique referred to as Tangzhong, where you cook a small portion of the flour, milk and water into a paste before adding it to the rest of the ingredients. . This helps retain the moisture in your bakes, along with keeping them fresher longer.

You can see this technique in my Better Buns Reel here.

Ingredients

Tangzhong

¼ cup Better Bread Flour
½ cup water
½ milk

Yeast Mixture

1 cup warm water
1 tbsp active dry yeast
2 tbsp sugar or honey

Dough

4.5 cups Better Bread Flour
2 tsp kosher salt
2 tbsp sugar
1 egg+1 yolk
¼ cup unsalted butter- room temperature

Spread on the dough before Rolling:

⅓ cup of soft butter
Blueberry Lavender Jam (see recipe)

Blueberry Lavender Jam

2 cups fresh or frozen blueberries
¼ cup sugar (adjust based on sweetness preference)
4 tbsp Lavender Simple Syrup (add more for a stronger lavender flavour)
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

Blueberry Lavender Jam Instructions:

In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Stir occasionally until the berries begin to break down (about 5-7 minutes).
Stir in the Lavender Simple Syrup and let the mixture simmer for another 5 minutes, allowing the flavors to meld. Taste and add more syrup if you want a stronger lavender note.
Miix cornstarch with water and stir it in. Let it cook for another 1-2 minutes until thickened.
Remove from heat and let cool, store in the fridge for one week and use in recipes or on bread/toast

Knot Instructions

Start by making your Tangzhong or roux. In a small pot, add milk, flour and water and whisk together. Over medium heat, continue to stir until the liquid turn into a paste. Set aside or in the fridge and let cool.
Activate your yeast. Add 1 cup of warm water, 1 tbsp of active dry yeast and 2 tbsp of sugar or honey. Stir and set aside for 10 minutes.*I prefer active dry yeast over instant yeast, so I know the yeast is alive. Activating your yeast before incorporating it into your dough ensures a positive outcome.
In your stand mixer, add your flour, salt and sugar and give it a stir.
In a small bowl, add 1 egg + 1 yolk and whisk. Set aside.
To your flour, add your egg, yeast mixture, tangzhong and ¼ cup room temp butter. Turn the mixer on low speed with a dough hook to start incorporating the ingredients.
As the dough begins to form, turn your mixer on medium speed and allow the dough to knead for 8-10mins. If there is dough stuck to the sides of the bowl, add a bit more flour until the dough becomes a smooth ball.
After the dough is done kneading, lightly oil a bowl and set the ball inside the bowl and cover it with plastic wrap and set aside to rise for 1.5 hours.
Make your blueberry jam, see instructions below
Prep a large baking dish by greasing the inside with butter. You may need another small one, so have one on hand.
Once your dough has risen, punch down your dough and place it out onto your lightly floured counter. Roll into a large rectangle, until the dough is 1/4-1/2'' thick.
Spread soft butter to dough and generously add your blueberry jam
Using a pizza cutter, cut your rectangle the "short way" in 1.5'' strips then twist the dough and create a ball tucking in the ends. Then place in an greased muffin pan.
Optional: brush on more once the knots are in the muffin tray
Cover rolls with plastic wrap and let rise again for 30mins or until they have doubled in size. Preheat your over to 350°F.
Bake at 350°F for 20-25 mins or until golden brown. See notes regarding cook time.
Once your remove from oven, place a cooling rack
Mix soft butter, icing sugar and a spoonful of blueberry jam and top onto your knots once out of the oven. This will glaze them with the perfect finish.

Enjoy!

Better Basics Milling Company