We love to eat croissants. From time to time I bake them. I've baked them using different recipes, with and without sourdough. Some pretty good and some pretty bad. A good reason to keep on trying so one day I can bake that 'close to perfect' croissant.
When I saw these butter knots on Levine’s page I knew I would bake them one day. She made them look absolutely delicious. They smell like croissants. They are easier than croissants because or their shape. You make a knot of the strip of dough instead of rolling them. It's difficult to adjust the temperature of my oven and this makes it mostly too hot. Sometimes the outside of the croissant will be crispy before the inside is well done. These butter knots don't have this problem.
Levine had a good tip for the roll-in butter. As you might know it takes time and strength to pound the butter before it's thin enough to use it as roll-in butter. With temperatures of 30°C in the house I don’t have much time when I want cool dough. Levine cuts the butter into thin slices and suggests it’s also possible using a cheese slicer. This is what I did and it works great! I could work quicker than before and kept the dough cooler this way.
This is an easy recipe with great success. I loved playing with the knots. The only thing I changed is that I brushed some whisked egg on top of the knots.
These Butter Knots are dangerously delicious.
I baked them in two batches. The first batch was cooling on wire rack when the next batch was in the oven. We couldn’t wait until they were cooled enough and we had fresh strawberries in the fridge. Only a few weeks during winter time we find strawberries in the North of Thailand. We already made 2 jars of strawberry jam and last night we had a Dutch treat: vanilla vla (a thin custard dessert) with strawberries. And now we have all those great smelling butter knots waiting for us to put strawberries on.
Live can be a joy when you see it, don’t you agree!