Yet another bake with that sweet yeast dough, that you you’ll find in my cinnamon star bread post. This time I filled it with raspberry and cardamom and twisted them into little knots. They didn’t last long!

To make knots, you roll the dough out in a rectangle. Spread one half with vegan butter, raspberries mashed with some sugar and corn starch and coarsely ground cardamom. Fold the other half over. Cut strips, about 2 cm wide. Twist each strip and twirl it around your finger to make a swirl. Put the end underneath the knot and place on a tray. Let rise for about 30 min to an hour, then bake at 225 C for 10-12 minutes. Brush quickly with sugar dissolved in hot water, and then sprinkle with caster sugar.