From the shadows of the Italian kitchen into the spotlight of our heart. Garlic knots aren’t just a piece of leftover dough anymore. Tasty, garlicky, Yummy!
As I currently have some time, I was surfing on the internet last week. Trying to get fresh, challenging thoughts, inspiring meals that I have never used before, to treat my family with. Looking for quite some time but could not discover any interesting things. Right before I wanted to give up on it, I stumbled on this yummy and easy treat simply by chance. The dessert seemed so scrumptious on its snapshot, that called for urgent actions.
It had been not so difficult to imagine the way it is created, its taste and how much my husband will probably enjoy it. Actually, it is quite easy to impress the guy when it comes to cakes. Yes, I’m a blessed one. Or maybe he is.Anyways, I visited the website: Suncakemom and simply followed the comprehensive instuctions that were coupled with impressive snap shots of the process. It really makes life less difficult. I could imagine that it’s a bit of a hassle to take photographs down the middle of baking in the kitchen as you most often have gross hands thus i highly appreciate the commitment she devote to make this blogpost and recipe conveniently followed.
With that in mind I’m encouraged to present my own recipes in the same way. Appreciate your the concept.
I was tweaking the original formula to make it for the taste of my loved ones. I’ve got to say it had been an incredible outcome. They loved the taste, the consistency and loved having a treat like this during a busy week. They quite simply demanded more, more and more. Thus next time I am not going to make the same miscalculation. I’m likely to multiply the volume to get them happy.
There are more Garlick Knots at SunCakeMom
Dissolve fresh yeast in a half cup of lukewarm (not hot!) milk. Set it aside whilst preparing the other ingredients.
Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.
Pour the dissolved yeast into the big bowl on top of the other ingredients.
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
Cover the bowl and leave it in a warm place for about an hour to rise.
Crush or dice up the garlic.
Mix the garlic with the room temperature butter and the rest of the filling ingredients in a small bowl.
Prepare an egg wash by beating up an egg with a crushed garlic, basil, oregano and salt.
After an hour waiting take dough out of the bowl onto a well-floured work surface.
Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the butter with the herbs onto half of the dough.
Fold it in half so the butter creates a layer between the dough.
Then fold it again horizontally.
Leave it in a warm place under a kitchen towel for another 20 minutes.
Preheat oven to 350°F / 180°C.
After about 20 minutes when the dough have risen somewhat depending on the temperature.
Put it on a well-floured work surface to roll it in an approximately 10″ x 10″ / 30cm x 30cm square.
Cut about 1″ / 2cm wide stripes. Before cutting up the whole dough experiment with sizes. Find the length and with that is comfortable to make knots with.
Make knots out of the stripe and place roll into the the baking tray.
Give an egg wash to each roll before putting tray into the preheated oven.
If making knots gets boring just twist the stripes and make garlic twists.
Bake it for 20-25 minutes or until top is golden brown.
Eat them warm or cold with some melted cheese for more pleasure.