Ingredients
For the dough
750 gr flour
345 gr water
90 gr extra virgin olive oil
75 gr sugar
22 gr salt
15 gr active dry yeast
Egg wash (brushing)
For the toppings
113 gr butter, melted
3 - 4 green garlic stalks, chopped
½ bunch parsley, chopped
1 tsp salt
Directions
Step 1
In a stand mixer's bowl add the water, yeast, sugar, flour, olive oil and salt.
345 gr water
15 gr active dry yeast
75 gr sugar
750 gr flour
90 gr extra virgin olive oil
22 gr salt
Step 2
Set the mixer on the second lowest speed and knead for 12-14 minutes, until the dough is smooth and elastic.
Step 3
Round the dough into a tight ball and place in a bowl (covered with a plastic wrap), until doubled in size.
Step 4
Once the dough has doubled in size, divide into 12 pieces, 100-110 gr each piece.
Step 5
Round each piece of dough into a tight ball, and let them rest for 10 minutes (covered with a towel/plastic wrap).
Step 6
Working on one ball of dough at a time, flatten the ball upside down and roll into a long cylinder. Roll it on itself into a knot shape.
Step 7
Place all the knots in a baking tray, 1/2 inch one from another, and cover with a plastic wrap. Let proof for 30 min. In the meantime- preheat your oven to 350F of 175C.
Step 8
After 30 minutes, brush the knots with an egg wash and bake for 20 min. In the meantime, prepare the toppings.
Egg wash (brushing)
Step 9
In a small saucepan, melt the butter.
113 gr butter, melted
Step 10
In a small bowl, combine the melted butter with the chopped parsley, chopped green garlic and salt.
113 gr butter, melted
3 - 4 green garlic stalks, chopped
½ bunch parsley, chopped
1 tsp salt
Step 11
Once the knots are ready, pull them out of the oven and immediately brush with the topping mix.
Step 12
Eat while warm, or close in an airtight container for up to 2-3 days in a room temperature.
Step 13
YASSS!
