Jumbo Garlic Knots

Ingredients

• 2.5 g instant yeast
• 227 g room-temperature water
• 5 g sugar
• 350 g bread flour
• 9 g salt
• 7.5 g olive oil (For the dough.)
• olive oil (A small amount to coat the proofing bowl.)
• 2 sticks unsalted butter (Softened; for the filling. Approximately 226 g total.)
• 0.25 cup Parmesan cheese (Grated; for the filling.)
• 2 tsp fresh basil (Chopped; for the filling.)
• 1 tbsp fresh parsley (Chopped; for the filling.)
• 2 tbsp unsalted butter (For making the garlic butter.)
• 1.5 tbsp garlic (Minced; cook until lightly golden.)
• flour (For dusting the countertop and dough.)
• 2 oz unsalted butter (Additional butter mixed into the finishing garlic butter.)
• 1 cup Parmesan cheese (For the finishing cheese mixture.)
• 1 tbsp fresh basil (Chopped; for finishing.)
• 1 tbsp fresh parsley (Chopped; for finishing.)

Steps

1. 1

   Combine the instant yeast, room-temperature water, and sugar in a mixing bowl. Stir briefly and let the mixture stand for 5–10 minutes so the yeast can hydrate.

2. 2

   Add the bread flour, salt, and 7.5 g olive oil to the yeast mixture. Mix and knead for 8–10 minutes, until the dough is cohesive, smooth, and elastic.

3. 3

   Lightly coat a clean bowl with olive oil. Transfer the dough to the bowl, pushing it away from you, then round the top and tuck or twist the underside to form a smooth dough ball.

4. 4

   Cover the bowl tightly with plastic wrap and leave the dough at room temperature until it doubles in size. This will generally take about 60–90 minutes, depending on room temperature.

5. 5

   While the dough rises, soften the 2 sticks of butter until easily whipped but not melted. Beat the butter until light and smooth.

6. 6

   Add the grated Parmesan, chopped basil, and chopped parsley to the whipped butter. Mix until the herbs and cheese are evenly distributed.

7. 7

   Make the garlic butter by warming 2 tablespoons butter in a pan over medium-low heat. Add the minced garlic and cook gently until the garlic is lightly golden and fragrant; do not let it burn.

8. 8

   Remove the garlic butter from the heat and transfer it out of the hot pan so the garlic stops cooking. Let it cool, then mix it into the seasoned whipped butter filling.

9. 9

   When the dough has doubled, dust a clean, dry countertop and the top of the dough lightly with flour. Roll the dough into an approximately 12-by-18-inch rectangle.

10. 10

    Spread the garlic-herb butter filling evenly over the entire dough rectangle, reaching close to the edges without tearing the dough.

11. 11

    Using a bench scraper or sharp knife, cut the filled dough in half lengthwise to make two long strips.

12. 12

    Roll each long strip up, then split the resulting pieces in half as shown in the source, creating four portions. Chill the portions for 15–20 minutes so the butter firms and the dough is easier to shape.

13. 13

    Prepare 4-inch-round, 2-inch-high baking rings or molds by spraying them thoroughly with nonstick spray. Place them on a baking sheet for support.

14. 14

    Stretch each chilled portion slightly, then use a bench knife to split it in half. Cut an X into each piece, twist the resulting sides upward, and roll the piece into a compact knot.

15. 15

    Place each shaped knot into a prepared round mold. Spray one side of a sheet of plastic wrap, place the sprayed side over the molds, and let the knots proof until they double in size, usually about 45–75 minutes.

16. 16

    About 20 minutes before baking, preheat the oven to 375°F (190°C). Remove the plastic wrap once the knots have fully proofed.

17. 17

    Bake the knots at 375°F for 25–30 minutes, until puffed and golden brown on top and baked through in the center.

18. 18

    While the knots bake or immediately after they come out, stir the additional 2 ounces of butter into the remaining garlic butter. Prepare the finishing mixture by combining the Parmesan, chopped basil, and chopped parsley.

19. 19

    Remove the hot knots from their molds. Dip or brush each one quickly in the garlic butter, then coat or sprinkle it generously with the Parmesan-herb mixture. Serve warm.

Notes

The transcript does not specify an exact proofing time for either rise; wait for the dough to double rather than relying only on the clock. The original shaping instructions are somewhat ambiguous about the exact number of portions, so use the four round molds shown and divide the dough evenly among them. Use caution when browning the garlic, since it can turn bitter quickly.

Nutrition per serving

• bread
• side dish
• appetizer
• baked
• garlic
• Parmesan
• vegetarian
• family-style