This recipe combines my favourite spices with the magic of sourdough fermentation. It’s a spin on a classic kanelbullar — though those are usually made with yeast. Since I always have sourdough starter on hand, I went with that instead.

All the spices I used were already in my cupboard. There’s no need to buy anything special for this recipe — use whatever you have. Even just cinnamon on its own would be completely lovely.

I used cinnamon, ground ginger, star anise, white pepper, cloves, and cardamom. But allspice, five spice, or simply cinnamon work just as well.

🌿 A little note on the spices:

Cardamom — supports gut health and has been used for centuries to freshen breath and ease bloating

Cinnamon — helps regulate blood sugar and has anti-inflammatory properties

Ground ginger — supports digestion and is known for its warming, nausea-relieving effects

Star anise — rich in antioxidants and has natural antibacterial properties

White pepper — aids digestion and contains piperine, which boosts nutrient absorption

Cloves — one of the most antioxidant-rich spices, with strong antimicrobial properties

Chai Latte Sourdough Knots

Warming sourdough pastry perfectly spiced to complete your afternoon coffee.

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Prep Time 1 day d

Cook Time 25 minutes mins

Servings: 12 knots

Course: Dessert

Ingredients Method

Ingredients

  

Pastry

• 130 g active starter at peak
• 380 g white flour
• 90 g butter
• 90 g milk of choice
• 1 egg
• 60 g sugar
• 90 g water
• pinch of salt

Filling

• 60 g butter/coconut oil
• 60 g sugar (granulated)
• tsp cocoa powder for thickening
• tsp cinnamon
• tsp ground ginger
• tsp star anise ground
• tsp white pepper
• tsp cloves
• tsp cardamom

Method

 

1. Evening before baking

In a large bowl, beat the butter, sugar, and egg together using a mixer or spatula until light and combined.

1. Add the wet ingredients and active starter, and mix until fully incorporated.
2. Add the dry ingredients and mix until a rough dough forms.
3. Knead the dough for 10–15 minutes until smooth and elastic. It should feel soft but not sticky.
4. Place the dough into a lightly greased container, cover, and refrigerate overnight.

Morning the day of baking

1. In the morning, after at least 10 hours, take the dough out of the fridge and leave it at room temperature for 2–3 hours to come back to life and rise a little more.
2. Meanwhile, mix the butter, sugar, and spices together into a smooth, spreadable paste. It should be soft enough to spread easily without tearing the dough. If you are using coconut oil as I did, it may be too runny — add a teaspoon of cornstarch or a little cocoa powder to thicken it up.
3. On a lightly floured surface, roll the dough out into a large rectangle. Spread the spice paste evenly over the surface, then fold the dough in half. Cut into strips, then cut each strip lengthways — stopping just before the end so the two strands stay connected. Twist the two strands around each other, then coil them into a knot shape and tuck the end underneath.
4. Place the knots on a lined baking sheet and put them into a preheated oven. Bake at 200°C for 25–30 minutes, or until golden brown.
5. As soon as the knots come out of the oven, brush them immediately with milk. This softens the crust and gives them a beautiful finish. Don't skip this step!