Makes: 12, Calories: 349

Ingredients

Dough:

• 50g butter, melted.  375
• 200ml semi skimmed milk.  98
• 1 egg, beaten.  75
• 15ml lemon / orange juice.  12
• 500g strong white bread flour.  1720
• 1x 7g sachet fast action dried yeast.  22
• 75g golden caster sugar.  300
• 1 orange zest, OR, 1 tsp orange essence
• ¼ tsp salt

Filling:

• 50g orange marmalade, warmed.  132
• 150g choc chips (½ milk, ½ dark).  845

Glaze:

• 150g icing sugar.  600
• 20ml fresh orange juice.  10

Method

1. Dough: In jug; Microwave milk to body temp. Mix in butter, juice and zest/essence. Beat in egg.
2. In large mixing bowl; Combine flour, yeast, sugar and salt. Stir in wet ingredients until dough forms.
3. On lightly floured surface; Knead for 10 mins until smooth and springy (poke test).
4. Return to bowl, cover with clean tea towel, leave to double in size for 90 mins.
5. Grease and line x2 14x10" Pyrex roasters.
6. Once dough has risen, roll out to 12x18".
7. Filling: Brush surface with marmalade. Scatter choc chips onto ⅔ of rectangle, evenly (middle and right side). Press in.
8. Fold blank left 3rd over middle 3rd. Smooth out. Fold right 3rd over middle. Smooth out. (Tri fold leaflet). Roll lightly with rolling pin to spread a little further.
9. Trim edges. Cut into 12 even slices.
10. Twist each slice until it coils round itself. Poke end under middle. (A knot). Space apart in roasters, 2 by 3.
11. Cover with towel. Rest for 45 mins.
12. Preheat oven to 160°C Fan/Gas Mark 4.
13. Bake for 25 mins until golden.
14. Cool for 15 mins. Remove from roasters. Slide knots from parchment onto rack. Cool for 1 hr.
15. Glaze: In medium Pyrex bowl; Mix icing sugar and orange juice until smooth.
16. Drizzle over buns. Let set.
17. Break apart. Serve.

Calories = 4189

• 4189 / 12 = 349

Tip: If no milk, use 20g Marvel milk power mixed into 200ml water.

Tip: Acid helps develop gluten. Dough enhancers include ascorbic acid (vitamin C) to improve rise. If no lemon/orange juice, use ½ amount vinegar.

Tip: Knead standard dough with oil, but enriched dough (butter and egg) with flour else it emulsifies the oil and become a mess.

Tip: Dough made with milk takes upto 40% more time to proof.

Tip: Poke dough with a finger after first proof (step 6). It should spring back halfway.

Tip: Freeze baked Knots for upto 2 months. Defrost and toast when desired.