These Garlic Knots with Parsley are simply awesome and a must-try, you will not regret it and you can thank us later! We are 1,000% sure you will love them!
Garlic Knots dough
- 2¼ cup Bread flour
- 2 tsp Instant yeast (preferably anchors purple)
- 1 cup warm milk
- 2 tbsp sugar, divided
- ½ tsp salt
- ¼ cup spring onions chopped
- 1 tsp garlic powder
- 1 egg, lightly beaten
- 2 tbsp melted butter
- ½ cup melted butter
- 1 tsp crushed garlic (more if you love it as much as we do)
- ¼ cup fresh coriander or parsley, chopped
Mix the yeast with the milk and 1 tbsp sugar.
Stir and set aside to froth.
Sift the flour, add the other tbsp of sugar, the salt, garlic powder, and spring onion.
Make a well in the middle, add the egg and melted butter, mix to just combine.
Add the frothy yeast mixture and mix well.
You will now have a soft sticky dough. (Don't worry that is how it should be).
Allow rising, covered in a warm place for about an hour or 2 until triple in size.
Knockdown the dough with the help of a little flour.
Place some flour on your work surface and bring the dough together.
Divide into 8 pieces. Roll each piece into a rope and tie into a knot.
Place onto a baking tray lined with parchment paper.
Cover with a lightly damp cloth and allow to rise again for 30 minutes. Preheat oven to 180C / 350F.
Whisk an egg and brush over each knot.
Bake for 15 minutes or until golden brown. (Bottom heat only).
Remove from the oven and immediately brush with the garlic butter (while the knots are still hot).
Sprinkle with the chopped coriander/parsley.
Amount Per Serving Calories 309Total Fat 16gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 64mgSodium 287mgCarbohydrates 34gFiber 1gSugar 3gProtein 7g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
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