How to make
Activate the yeast in the slightly warmed water with a spoonful of sugar and a little flour.
When it activates, beat the eggs, pour the oil, put the remaining sugar and sift the flour.
Knead the dough using a mixer with dough attachments, because it is quite sticky at first. Knead until smooth and elastic. If necessary, add more flour or a little liquid, achieving the consistency of a medium soft dough.
Leave it in the bowl, covered with a towel, until it has doubled in size for at least 1 hour.
Mix briefly and press to expel air and pop any bubbles.
Knead a little of the dough - as much as fits in a closed fist. Stretch it out into a strip and tie a knot.
Arrange the shaped knots on a tray lined with baking paper or a greased tray. Leave a space between each. About 2-3 standard oven trays will be needed for this amount.
Wait for the sweet knots to rise once more and double in size - about 30-40 minutes should be enough. Then bake at 190°C until golden brown.
Cover the prepared trays with a towel to soften the sweet knots, which we will subsequently pour with syrup. Leave them to cool.
Boil the syrup from the listed products. It needs to be boiled for 10-15 minutes on high heat or until it starts to thicken slightly.
Wait a few minutes so that it is not too hot and pour it over the knots. I transfer them to another, deeper tray and arrange them tightly next to each other.
Cover the syrupy knots with a towel and leave them for a few hours or overnight to absorb the syrup well.
You can also turn them over at some point so that the syrupy sweet knots soak on top as well.
Enjoy!
