Garlic Butter & Parmesan Knots
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes plus 1.5-2 hours rising time
Cooking time: 20 minutes
Makes: 12 knots
For dough:
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400g/14ozs. flour
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2 teaspoons instant dried yeast
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2 teaspoons garlic powder
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1 cup warm water
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2 teaspoons salt
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1 tablespoon oil
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140g/4.9ozs salted butter, softened
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100g/3.5ozs. grated parmesan cheese
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2 tablespoons finely chopped chives
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2 tablespoons finely chopped parsley
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1 teaspoon dried oregano
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1 teaspoon finely minced garlic or powder
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Eggwash to glaze
Step 1 - Mix the flour with the yeast and garlic powder. Dissolve the salt in the water and add to the flour mixture along with the oil. Stir until starting to come together and then knead with an electric mixer fitted with a dough hook until elastic (6-8 minutes). Shape into a ball and place in a greased bowl and cover and allow to rise in a warm place for 45 minutes to an hour or until doubled in size.
Step 2 - In the meantime mix the butter, parmesan, chives, parsley, oregano and garlic together in a bowl until you get a spreadable paste and line a baking tray with parchment. Punch down the dough and flour a large surface. Roll out the dough to around 35x50cms or 14x20inches. Spread the filling across the entire dough. Then fold into three like a business letter. Place the dough with the seam side facing you flouring underneath the dough as you move it.
Step 3 - Take a pizza cutter or knife and slice off the two ends (cook's treat). Then slice the dough vertically in twelve 1 inch strips. Then leaving 1-2cms at the top cut again down the centre of each strip as shown.
Step 4 - Allow the dough to rest for 5 minutes and then take a strip. Using your pointer and middle finger on your less dominant hand wrap the dough strip around it with your dominant hand twisting as you do so. You want to make two circles around your finger and then loop the last part across the top of the dough. Tuck the end into the bottom centre and place on the tray and repeat with the remaining dough strips. Allow to rise again in a warm area for 45 minutes to 1 hour. Brush with eggwash and bake at 180C for 18-20 minutes. Brush with extra butter.