Toasted Fennel Seed, Honey, and Feta Knots
Velvety buns filled with crumbles of feta, glazed with honey, and topped with toasted fennel seeds.
Fennel seeds are a bit overlooked in cuisine. I tried them for the first time when I was traveling in India. There, they ingest colorful sugar-coated fennel seeds after each meal. These seeds have a slightly sweet flavor with licorice-like notes. I strongly suggest giving them a try, but if you find them bold, reduce the amount or use black sesame seeds instead.
The knots are best eaten fresh from the oven but keep well for a couple of days in an airtight container.
Ingredients
For the dough
200 grams bread flour
20 grams superfine sugar
4 grams salt
3-4 grams dried yeast (quick-rise yeast)
60 grams butter, softened at room temperature
80 grams full-fat milk, at room temperature
1 small free-range egg, at room temperature
For the filling
100 grams (goat) feta cheese crumbles - use your hands or a fork to break up a cheese block into small pieces
2 tsp fennel seeds
2-3 tbsp runny honey, to drizzle
1 small free-range egg, for the egg wash
Method
For making the dough
In a large mixing bowl, combine the dry ingredients with a balloon whisk. Alternatively, you can use a stand mixer with the dough hook to complete this step.
Whisk the egg and weigh it. If you have more than 45 grams, discard the rest. Combine the milk and the egg loosely and pour into the dry ingredients. Mix at medium speed for 4-5 minutes until a dough forms. Start adding the butter one piece at a time and scrape down the sides of the bowl regularly. Keep mixing until the dough starts to pull away from the sides. The dough should be velvety and slightly sticky at this stage.
Leave to proof on the kitchen counter for an hour or until doubled in size. Put the bowl in the fridge for two hours or overnight. This step makes it easier to roll and shape the dough.
To assemble
When ready to make the Knots, start by toasting the fennel seeds. Heat a small dry pan on a medium fire and toast the fennel seeds for two or three minutes, tossing them frequently to avoid burning. Set aside.
Press the dough into a rough rectangle and roll it out on the kitchen counter until the size is almost the same as A3 paper or slightly larger.
Lightly brush the bottom half of the dough with the egg wash. Spread the feta cheese crumbles evenly on the eggwash. Sprinkle the toasted fennel seeds on top.
Fold the top half of the dough over the bottom half to cover the filling and gently press. Cut the dough into 10-12 stripes, and shape the knots. I have included a tutorial video of how to shape them on my Instagram post (last slide). Gently stretch each strip and roll it in opposite directions from each end to create a twisting effect. Curl up the dough and arrange it on the prepared tray. Cover the tray loosely and leave it to prove for 35–45 minutes or until the knots are puffy.
Brush the knots with the egg wash and drizzle with honey (you can sprinkle more toasted fennel seeds on top if desired). Bake at 180 °C for 25 minutes or until golden brown. Enjoy warm with a cup of tea or coffee.
