Garlic Knots
55m
2h+
9
Moist and soft garlic buns to indulge in anytime of the day. Perfect to accompany succulent and rich dishes.
Ingredients
All-Purpose Flour
550gGarlic
3 clovesPicked Sage
6 leavesOregano
2 sprigsExtra Virgin Olive Oil
60mlSugar
60gDry Yeast
12gSalt
25gWater
300ml
Equipment
Rolling Pin
Stand Mixer
Garlic Knots
Zineb Hattab
Peel, remove the core, and mince 3 garlic cloves
Finely chop 6 sage leaves and 2 sprigs of oregano
Heat 60ml of extra virgin olive oil in a small saucepan over low heat. Add the garlic and cook until translucent. Remove from the heat
Add the sage and oregano
Add 550g of all-purpose flour and 60g of sugar to a stand mixer bowl
Add 12g of dry yeast and 25g of salt. Mix on low speed with the hook attachment until combined
Add 300ml of lukewarm water. Mix on medium speed until combined
Add a quarter of the olive oil mixture. Mix on low speed until a ball is formed around the hook attachment
Preheat the oven to 185°C
Remove the dough from the bowl and shape it into a ball. Place it back in the bowl and cover with a damp cloth. Let it rise in a warm area for about 1h until it doubles in size
Transfer the dough to a clean surface. Flatten it and fold it in half. Roll it out into a ½cm thick rectangle
Cut the dough into 16 small strips
Twist each dough strip to make a knot. Press the ends together and tuck them on the bottom
Transfer the knots to a baking tray lined with parchment paper
Brush them with half of the remaining olive oil mixture
Bake the knots for 15m until deep brown
Brush with the remaining olive oil mixture. The garlic knots are ready
Enjoy them while hot!
All-Purpose Flour
550gGarlic
3 clovesPicked Sage
6 leavesOregano
2 sprigsExtra Virgin Olive Oil
60mlSugar
60gDry Yeast
12gSalt
25gWater
300ml
Equipment
Rolling Pin
Stand Mixer