Them Bones!

Ingredients

• 2 teaspoons instant yeast
• 2 cups all purpose flour
• 4 tablespoons cane sugar, divided
• 3/4 cup water
• 1 teaspoon salt
• 2 tablespoons butter
• 1/4 cup almond flour
• 1 tablespoon cinnamon

Directions

1. Add the yeast, flour, 3 tablespoons of sugar, and water to the bowl of a stand mixer. Using the dough hook, knead until the dough turns stretchy. Mix in the salt and butter, then keep kneading until everything is fully worked in and the dough is smooth, soft, and elastic. Cover the bowl with plastic wrap and leave it to rise until doubled, about 45 minutes.
2. In a small bowl, stir together the almond flour, the remaining tablespoon of sugar, and the cinnamon. Line 2 baking sheets with parchment paper, then heat the oven to 325 degrees.
3. Dust your work surface with flour and turn the dough out onto it. To make it easier to manage, divide it in half. Roll one half into a rectangle about 12 x 10 inches, then slice it into 4 strips, each 3 inches wide by 10 inches long. Repeat with the second piece of dough.
4. Spoon the almond mixture in a line down the middle of each strip, leaving the ends uncovered. Fold the dough around the filling, then pinch the seam and ends closed so each piece becomes a rope about 10 inches long.
5. Lift each rope and gently squeeze along its length, working from one end to the other, so the dough hugs the filling without large air pockets and the thickness is fairly even. The rope will likely stretch a little as you do this, to about 12 inches long, and that is just fine.
6. Tie a knot at both ends of each rope, then arrange the ropes on the prepared baking sheets. They might technically squeeze onto one pan, but they need room so they do not touch as they bake, so spread them between the 2 sheets. Cover with plastic wrap and let them rise until doubled, about 30 minutes.
7. Take off the plastic wrap and bake at 325 until the bones are lightly golden, about 25 minutes. Transfer them off the baking sheets and cool on a rack.