Name: Fruity Plum and Cinnamon Yeast Knots
Total time: 95 min
Yield: 4

Introduction

These fruity plum and cinnamon knots are a wonderful treat for cozy afternoons at the family table. Kneading and shaping the dough is a great way for your child to help in the kitchen while practicing fine motor skills. Sweetened naturally with fruit, this recipe is perfectly suited for little explorers from their first birthday onward.

Ingredients

250 g spelt flour (type 630 or all-purpose, organic if possible)
120 ml lukewarm cow's milk (or plant-based milk)
10 g fresh yeast (or 1 tsp active dry yeast)
30 g soft butter
1 tsp honey (only for children over 12 months)
100 g unsweetened plum puree
0.5 tsp Ceylon cinnamon

Preparation

Pour the lukewarm milk into a bowl and dissolve the fresh yeast and honey in it.
Add the spelt flour and soft butter to the bowl. Knead everything for about five minutes until a smooth, supple dough forms.
Cover the dough and let it rest in a warm place for about 60 minutes until it has visibly expanded.
Roll the dough out into a rectangle on a floured surface and spread the plum puree evenly over it.
Sprinkle the Ceylon cinnamon on top and fold the dough in half lengthwise.
Cut the dough into strips about two centimeters wide, twist them, and shape them into small knots.
Place the knots on a baking sheet lined with parchment paper and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 15 to 20 minutes until golden brown.
Let the knots cool completely before serving, and always check the temperature inside before offering them to your child.

Variations & Tips

Fruity Alternatives: Instead of plum puree, you can easily use unsweetened applesauce or a mild, no-sugar-added berry jam.
Storage: The knots will keep in an airtight container in the fridge for up to three days. They also freeze beautifully and can be quickly warmed up in the toaster when needed.
For the Whole Family: Adults might enjoy their finished knots with a dusting of powdered sugar or a simple glaze.
Adjusting Texture: For toddlers who are just getting used to firmer baked goods, you can briefly dip the knots in a little milk before eating.

Allergy & Safety Information

This recipe contains gluten (spelt flour) and dairy (butter, cow's milk). Always introduce new ingredients one at a time and in small amounts to easily spot any potential reactions.

The honey used in this recipe is strictly for children over 12 months, as it poses a risk of infant botulism for babies under one year. When using spices, stick to mild, age-appropriate options like Ceylon cinnamon. If you have any uncertainties about introducing new foods or your child's diet, please consult your pediatrician.

Nutritional Information

Spelt flour provides valuable complex carbohydrates and fiber, offering long-lasting energy for active play. The unsweetened plum puree adds natural vitamins and helps support healthy digestion. Skipping refined sugar protects little teeth and encourages a healthy sense of taste.

Introduction

Preparation

Pour the lukewarm milk into a bowl and dissolve the fresh yeast and honey in it.

Add the spelt flour and soft butter to the bowl. Knead everything for about five minutes until a smooth, supple dough forms.

Cover the dough and let it rest in a warm place for about 60 minutes until it has visibly expanded.

Roll the dough out into a rectangle on a floured surface and spread the plum puree evenly over it.

Sprinkle the Ceylon cinnamon on top and fold the dough in half lengthwise.

Cut the dough into strips about two centimeters wide, twist them, and shape them into small knots.

Place the knots on a baking sheet lined with parchment paper and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 15 to 20 minutes until golden brown.

Let the knots cool completely before serving, and always check the temperature inside before offering them to your child.

Variations & Tips

Fruity Alternatives: Instead of plum puree, you can easily use unsweetened applesauce or a mild, no-sugar-added berry jam.

Storage: The knots will keep in an airtight container in the fridge for up to three days. They also freeze beautifully and can be quickly warmed up in the toaster when needed.

For the Whole Family: Adults might enjoy their finished knots with a dusting of powdered sugar or a simple glaze.

Adjusting Texture: For toddlers who are just getting used to firmer baked goods, you can briefly dip the knots in a little milk before eating.

Allergy & Safety Information

This recipe contains gluten (spelt flour) and dairy (butter, cow's milk). Always introduce new ingredients one at a time and in small amounts to easily spot any potential reactions.