Black Garlic Knots

Directions

1. Place flour, sugar, and yeast in the bowl of a standing mixer and mix until combined. Stir in the salt. Attach the dough hook to the mixer, then add water and oil and mix on low speed until dough comes together, 2-3 minutes. Continue mixing for another 8 minutes on low-medium speed until dough is soft and pulls away from the sides of the bowl.

2. “Feel” your dough. If the dough feels too sticky you can add additional flour, one tablespoon at a time, but keep in mind that it shouldn’t be dry. Just slightly sticky is perfectly fine. And, on the contrary, if the dough feels dry, add additional water.

3. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Note: rising will be slower in cold weather.

4. Melt the butter in a small frypan over medium heat. Stir in the black garlic puree, the basil, and the salt for a minute or two, then turn off the heat.

5. When the dough has risen, gently punch it to remove air. Divide the dough into 15 equal portions (each weighing about 45 grams) and shape each one into a ‘worm’ about 20cm long. (Tip: Use flour on your hands if needed.)

6. Flatten each worm and spread the black garlic butter. Fold over lengthways to close, then make a slit down the middle of each worm. Tie each worm into a knot and place on a baking tray with parchment paper, keeping as much space between them as possible.

7. Cover and let rest for 45-60 minutes or until again doubled in size.

8. Meanwhile, set the oven rack to the middle position and preheat to 180°C.

9. Bake for 15 minutes. Take the pan out and spread knots with any remaining butter mixture you may have. Bake for an additional 5 minutes until golden brown. Allow pan to cool on a wire rack for 5 minutes. Transfer knots to a wire rack to cool completely.

10. Serve warm or at room temperature.