Cinnamon Knots from Yeast Dough with Walnuts

For the dough, mix 230 g flour, salt, granulated sugar, yeast, 1/2 tsp cinnamon, 1/3 tsp cloves, ginger, and lemon zest in a mixing bowl. Heat milk, water, and 80 g butter in a pot to approx. 50 degrees (the butter should melt, but the mixture should not be too hot). Add the liquid to the flour mixture and stir until smooth (preferably with the flat beater of a stand mixer).

Stir in eggs and egg yolks and gradually add the remaining flour. Attach the dough hook and knead the dough for approx. 8-10 minutes. The dough should be elastic and detach from the sides of the bowl (it may still be slightly sticky). Finally, briefly knead in the ground almonds. Form the dough into a ball, place it in an oiled bowl, cover, and let rise in a warm place for approx. 1 hour.

For the filling, cream 90 g soft butter with brown cane sugar, 1 tsp cinnamon, and 1/2 tsp cloves until smooth. Roll out the dough on a floured surface into a rectangle (approx. 0.5 - 1 cm thick). Spread the filling evenly over it, leaving a border of approx. 1 cm free. Generously sprinkle with ground walnuts.