Friday, 21 June 2013

Garlic Knots with Cheese Filling by Samantha Hon

Garlic Knots with Cheese Filling

(makes 4 big rolls)

240g bread flour
6g granulated sugar
1 tbsp instant yeast
1 tsp salt
15ml olive oil
30ml milk : (I used 30ml hot water + 2 tsp of anlene milk powder)
135ml lukewarm water

Glaze: 1 cloves garlic – minced finely, 20g butter- melted, ½  tsp dried oregano, mozzarella cheese (amount as per your preference)


- Place the dry ingredients (flour, sugar, yeast + salt) and stir together.

- Add in the wet ingredients (olive oil, milk, water).

- Mix for 8mins using dough attachment. (leave last 30ml of water to add in by hand, after dough comes together). If not dough is very sticky to knead.

- Dough should be smooth and elastic.

- Oil bowl and leave dough to proof for an hour till doubled in size.

- Turn dough into lightly floured surface. And divide into 4 portions.

- Roll out into long strips (rectangle) about 20cm each

- Put in mozzarella cheese in between and seal tightly.

- Tie them into knots

- Proof for another 45 mins.

- While awaiting this last proof, make the glaze, if not butter will curdle and harden.

- Take the 1 clove garlic, mince finely, melt the butter and mix tog with the oregano and garlic.

- After last proof of 45 mins, then drizzle glaze over. Make sure entire bun is brushed with melted butter.

- Preheat oven to 175 DC and bake for abt 18 mins.

- Serve warm.

*I adapted my recipe from to include cheese

inside the knots.

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