Garlic Knot

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 most recently have some time, I had been browsing on the internet last week. In search of new, exciting ideas, inspirational meals that I have never tasted before, to treat my family with. Searching for a long time yet couldn’t find too many interesting things. Just before I wanted to give up on it, I stumbled on this scrumptious and simple dessert simply by chance. The dessert seemed so tempting

on its image, that called for prompt actions.

It absolutely was simple enough to imagine the way it’s made, its taste and just how much boyfriend might like it. Actually, it is rather easy to please the guy when it comes to puddings. Yes, I’m a lucky one. Or possibly he is.Anyhow, I got into the page: Suncakemom and simply used the step-by-step instuctions that were coupled with nice shots of the procedure. It really makes life much simpler. I could imagine that it is a bit of a inconvenience to take pics in the midst of cooking in the kitchen as you will often have sticky hands thus i sincerely appreciate the time and energy she placed in to build this post and recipe easily followed.

With that said I’m empowered presenting my own dishes similarly. Appreciate your the idea.

I was tweaking the main recipe to make it for the taste of my loved ones. Need to say that it was an incredible success. They enjoyed the taste, the thickness and loved getting a treat such as this in the middle of a hectic week. They ultimately requested even more, more and more. So the next time I am not going to commit the same miscalculation. I am likely to twin the amount .

This Garlic Knot 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.