Dough:

5.3 oz Unsalted Røros Butter – room temperature

7 cups plain flour

4.2 oz granulated sugar

0,5 tsp salt

2.5 cup milk

1 egg

1 pk dry yeast

Filling:

5.3 oz Unsalted Røros Butter – room temperature

5 tbsp granulated sugar

2 tbsp brown sugar

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground allspice

Add all the ingredients for the dough in a bowl. Place dough hook on stand mixer and knead dough on medium speed for 15 minutes. Dough should form into a nice ball and be slightly sticky.

Place the dough in a large bowl and cover with a clean kitchen towel. Let rise in a warm place for 1.5 hours or until doubled in size.

Mix together all the ingredients for the filling.

After the dough has doubled in size, transfer the dough to a well-floured surface and roll into a rectangle about ¼ inch thick, adding flour to the dough if it is too sticky. Spread the filling on the dough, before folding the dough in half and cutting into strips. Twist each strip and then tie into a loose knot. Place on baking sheet.

Let the knots rest for another 45 minutes before cooking.

Cook in the middle of the oven on 425°F for 10 minutes.