Garlick Knots

From the shadows of the Italian kitchen into the spotlight of our heart. Garlic knots aren’t just a piece of leftover dough anymore. Tasty, garlicky, Yummy!

As I currently have some time, I had been surfing on the web last week. In search of fresh, interesting tips, inspiring dishes that I’ve never tasted before, to delight my loved ones with. Hunting for a long time yet couldn’t come across too many interesting stuff. Right before I wanted to give up on it, I discovered this fabulous and simple dessert simply by chance. The dessert seemed so fabulous on its pic, that called for immediate action.

It absolutely was simple enough to imagine how it’s made, how it tastes and just how much my hubby might enjoy it. Mind you, it is very simple to keep happy him in terms of treats. Yes, I’m a lucky one. Or maybe he is.Anyways, I went to the webpage: Suncakemom and followed the comprehensive instuctions that have been accompanied by wonderful photographs of the process. It just makes life much easier. I could imagine that it is a slight effort to take photographs in the midst of cooking in the kitchen as you may will often have gross hands therefore i genuinely appreciate the commitment she placed in to build this blogpost and recipe conveniently implemented.

That being said I’m encouraged to present my own, personal recipes similarly. Many thanks the thought.

I was fine tuning the main recipe to make it for the taste of my family. I’ve got to say it turned out an awesome success. They prized the taste, the overall look and enjoyed getting a sweet such as this during a stressful week. They ultimately wanted more, a lot more. Thus the next occasion I am not going to commit the same mistake. I am going to multiply the volume .

The origanal Garlick Knots is from SunCakeMom


Dissolve fresh yeast in a half cup of lukewarm (not hot!) milk. Set it aside whilst preparing the other ingredients.

Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.

Pour the dissolved yeast into the big bowl on top of the other ingredients.

Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.

Cover the bowl and leave it in a warm place for about an hour to rise.


Crush or dice up the garlic.

Mix the garlic with the room temperature butter and the rest of the filling ingredients in a small bowl.


Prepare an egg wash by beating up an egg with a crushed garlic, basil, oregano and salt.


After an hour waiting take dough out of the bowl onto a well-floured work surface.

Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Spread the butter with the herbs onto half of the dough.

Fold it in half so the butter creates a layer between the dough.

Then fold it again horizontally.

Leave it in a warm place under a kitchen towel for another 20 minutes.

Preheat oven to 350°F / 180°C.

After about 20 minutes when the dough have risen somewhat depending on the temperature.

Put it on a well-floured work surface to roll it in an approximately 10″ x 10″ / 30cm x 30cm square.

Cut about 1″ / 2cm wide stripes. Before cutting up the whole dough experiment with sizes. Find the length and with that is comfortable to make knots with.

Make knots out of the stripe and place roll into the the baking tray.

Give an egg wash to each roll before putting tray into the preheated oven.

If making knots gets boring just twist the stripes and make garlic twists.

Bake it for 20-25 minutes or until top is golden brown.

Eat them warm or cold with some melted cheese for more pleasure.