Easy Cinnamon Knots

In a large bowl combine the water and yeast. Stir in the remaining dough ingredients. Knead the dough until it is smooth and even. Cover the bowl with a cloth and let the dough rise at room temperature until doubled, 30 to 60 minutes.

While the dough is rising, use an electric hand mixer to whisk the butter, sugar, and cinnamon together. Let rest while the dough rises.
Preheat the oven to 400°F (204°C).

On a floured surface, roll the dough into a 20- by 12-inch (50- by 30-cm) rectangle and spread the cinnamon butter over the dough in a thin layer. Sprinkle over the crushed freeze-dried blackcurrants or other fruit, if using.
Fold one long side of the dough over so that 1/3 of the dough surface is still showing. Then fold this part of the dough over the two folded layers so you have a smaller rectangle of dough with three layers, as if you were folding a letter.
Cut the dough perpendicular to the folds into 20 to 25 strips. Taking one strip at a time, twist it with both hands in opposite directions. Place the twists on a rimmed baking sheet and coil them into ‘swirls’, taking care not to place them too close together, as they will rise and expand while baking. You may need several baking sheets to accommodate all of them. Tuck the ends of each swirl underneath. Cover with a towel and let rise for 30 minutes.

Remove the towel and brush each swirl with milk. Bake in the middle of the oven until golden on the surface and they make a slightly hollow sound when tapped, 12 to 15 minutes.
Remove the cinnamon knots from the oven and let cool on a wire rack. Enjoy while still warm or save for later. They can also be frozen and re-heated another day.