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1
Make the knots: Put the melted butter in a bowl.
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2
Whisk the granulated sugar and espresso powder in another bowl.
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3
Butter a 12-cup muffin pan.
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4
Divide the dough into 12 pieces; roll each piece into an 8-to-9-inch rope.
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5
Dip 1 piece of dough in the butter, letting the excess drip off, then roll in the espresso sugar.
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6
Tie the dough into a knot.
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7
Place in a muffin cup with one end of the knot facing up.
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8
Repeat with the remaining dough.
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9
Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 15 minutes.
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10
Preheat the oven to 350 degrees F. Bake the knots until puffed and golden brown, about 30 minutes.
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11
Transfer to a rack and let cool 10 minutes in the pan.
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12
Meanwhile, make the glazes: Whisk 1 cup confectioners' sugar and the espresso powder in a medium bowl; add 1/4 cup heavy cream and whisk until smooth, adding more cream if necessary.
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13
In a small bowl, whisk the remaining 1/4 cup confectioners' sugar with the remaining 2 tablespoons cream until smooth.
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14
Transfer the white glaze to a resealable plastic bag.
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15
Remove the knots from the pan and dip the tops in the espresso glaze; let set 5 minutes.
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16
Snip a small corner of the bag with the white glaze and pipe over the knots.
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17
Photograph by Johnny Miller
