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Garlick Knots

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 lately have some time, I was surfing on the web the other day. In need of fresh, challenging thoughts, inspiring dishes that I have never tasted before, to surprise my loved ones with. Hunting for a long time but could not discover any interesting stuff. Just before I thought to give up on it, I found this yummy and simple treat simply by chance at Suncakemom. The dessert looked so mouth-watering on its photos, that required instant action.

It absolutely was not difficult to imagine just how it is created, how it tastes and just how much boyfriend will enjoy it. Mind you, it is quite easy to please him when it comes to cakes. Yes, I’m a lucky one. Or perhaps he is.Anyway, I visited the site and then used the detailed instuctions which were coupled with nice pics of the process. It really makes life quite easy. I can imagine that it’s a slight inconvenience to shoot photographs in the midst of baking in the kitchen as you will often have sticky hands so that i really appreciate the time and effort she placed in for making this blogpost .

That being said I am encouraged presenting my very own formulas in a similar way. Many thanks for the concept.

I was tweaking the original recipe create it for the taste of my loved ones. Need to tell you that it was an incredible outcome. They prized the flavor, the structure and loved having a delicacy like this during a busy week. They quite simply wanted lots more, more and more. So next time I am not going to make the same mistake. I am going to double the amount to keep them happy.

This was inspired by Garlic Knot Recipe from SunCakeMom

Dough:

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.

Filling:

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.

Cover:

Prepare an egg wash by beating up an egg with a crushed garlic, basil, oregano and salt.

Assembly:

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.

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