Whole Wheat Apple Cinnamon Knots

Heat cider and water in a small saucepan to 110-115°F, stir in the yeast. Let it sit for about five minutes. The yeast will dissolve and may be foamy – this is good! Add in the sugar and melted butter, stir to combine. Pour the yeast mixture into the bowl of a stand mixer fitted with a dough hook.

Add in 3 cups of flour, vital wheat gluten and salt. Mix for upwards to ten minutes, adding the chopped apples after about three minutes. Add in flour a little at a time if it’s too sticky. You want the dough to be beautiful and pillowy and smooth. Transfer the dough to a floured surface and knead a few times with your hands. When you have it nice and round, let it rise until doubled in an oiled bowl covered with a dishcloth in a draft free place, about 90 minutes.

Turn the dough out onto the floured surface. Using a pastry/dough scraper, cut the dough in half.

Roll out one of the pieces to a rectangle of about 9×13-inches. With short side facing you, spread 1/2 the melted butter on the half of the dough closest to you, and sprinkle the cinnamon/brown sugar on top of the butter. Carefully bring the clean side over and lay it on top, so now each side is essentially coated on the inside. Press the edges to seal together.

Using a pizza cutter or the pastry cutter, slice pieces about an inch high. You’ll end up with about nine slices.

Take each slice and twist it around a few times (optional). Grab one end with your hand, the other with your other hand, and wrap it around your fingers. Tuck the end you wrapped in the bottom and pinch to seal together. Repeat with the other half of the dough.

Place on a parchment-lined baking sheet. Cover and let rise for about a half hour before baking in a preheated 400°F oven for 10-12 minutes.

When rolls have cooled, drizzle yogurt over tops. Or top with your favorite cream cheese or powdered sugar glaze/frosting.