• Prep Time 15 minutes
  • Rising Time 45 minutes
  • Baking Time 20 minutes
  • Makes 8 knots


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  • Dough
  • 1 cup warm water 100-110°F (38-43°C)
  • 1 tsp active dry yeast
  • 2 cups Robin Hood® 00 Style Pizza Flour
  • 1 tsp salt
  • Assembly
  • 1/4 cup butter
  • 1/4 cup maple syrup
  • 3 tbsp SUGAR IN THE RAW® Natural Turbinado Sugar

Serving Size: 8 knots


Serving Size: 8 knots

  • Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  • Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes or until doubled.
  • Punch down on lightly floured surface, cover with tea towel and let rest 5 minutes.
  • Place butter and maple syrup in microwave safe bowl. Heat on high until mixture bubbles, about 30 seconds. Stir to combine, set aside.
  • Divide dough into 8 pieces and roll each into a 6-8” rope. Tie rope to form knot. Tuck ends underneath. Place on prepared pan. Cover with tea towel and let rise in warm place, 30-45 minutes or until puffy.
  • Brush knots liberally with maple butter mixture, reserving some for later. Sprinkle with sugar.
  • Bake in preheated oven 15 minutes, brush with remaining mixture, and continue baking another 3-5 minutes, or until an internal temperature of 190°F (88°C). Serve warm.
  • Dough
  • Assembly


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