Go Back

Filled Doughknots


  • 4 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp salt
  • 1 pkg instant yeast
  • 1 1/2 cups milk
  • 1/2 cup melted butter more for spreading
  • 1 tsp vanilla
  • nutella or jam for filling
  • powdered sugar


  1. In a stand mixer or large bowl, mix together the flour, sugar, salt and instant yeast.

  2. In a small bowl, combine the milk, melted butter and vanilla.

  3. Add the wet ingredients to the dry ingredients and mix thoroughly.

  4. Using a dough hook in your stand mixer, knead dough for about 8 minutes or until smooth and elastic. The dough should not break when stretched thin. (alternately, hand knead for about 15 minutes.

  5. Put dough in a greased bowl, turn it around so all sides of dough are greased. 

  6. Cover bowl with plastic wrap and place in a warm spot (I use a cold oven with the light on) until dough doubles in size (about 2 hours)

  7. Punch dough down and turn out onto your counter. Cut dough into 8 equally sized portions.

  8. Roll each portion into a ball.

  9. With a rolling pin, roll out each ball into a long rectangle, about 5 inches wide. Get it as thin as you can.

  10. Butter the rectangle. (This will help keep your layers separate.)

  11. Roll the rectangle into a jelly roll, starting at the short end, to make a short, thick roll.

  12. With a very sharp knife, cut the roll lengthwise.

  13. Roll each piece like a snail (this is called a knot)

  14. Place into a greased muffin tin and allow to rise for another 30 minutes

  15. Bake at 350 for approximately 35 minutes or until golden brown and cooked through.

  16. Cool on a wire rack.

  17. When completely cooled, cut center out with a cupcake corer or a sharp knife and fill with jam or Nutella (I make hole about 1/2 way through the cupcake).

  18. Sprinkle with powdered sugar. Enjoy!