Gingerbread Knot

Here's how:

• 1

  Dissolve the yeast in the milk and water. Combine all the ingredients and mix in a stand mixer—3 minutes on low and 9 minutes on high—until the dough is elastic and smooth. Double the time if kneading by hand.

• 2

  Take out the dough and knead it a little by hand, shape it into a ball, place it in a bowl, and cover it with plastic wrap or a kitchen towel. Let it rest for 30 minutes at room temperature.

• 3

  Roll out the entire base dough into a large rectangle, or if you have limited counter space, divide the dough in half and work with one piece at a time. Mix the filling into a smooth batter and spread it over the rolled-out dough. Fold the top edge toward the center, and then fold the bottom edge up to meet the top edge (the dough will now have three layers). Cut into strips and twist them into knots, then place the buns in baking pans or on baking sheets lined with parchment paper.

• 4

  Let your buns rise in a turned-off oven with only the light on for 50–60 minutes. If you let them rise at room temperature, expect a rising time of 90–120 minutes. Take the buns out and let them sit at room temperature, then preheat the oven to 240 °C.

• 5

  Brush the buns with beaten egg and sprinkle with pearl sugar. Bake in the middle of the oven for 8–10 minutes.