Easy Vegan Garlic Knots
Not only are these vegan garlic knots super easy and fun to make, but they are full of garlic, light, fluffy and have a crisp top.
Whether you fancy a little afternoon baking, you're craving garlic, or want to impress at a family gathering, these garlic knots are perfect! They can be rolled and shaped anyway that you prefer (I have explained this method below) and if the garlic isn't to your taste, you can add more or less depending. These really are a fun bake and with a fluffy bread infused with garlic, you can't go wrong!
Preparation : 35 minutes
Proving Time : 1 hour 30 minutes
Baking Time : 20 – 25 minutes
Makes : 12 garlic knots
For the Bread
• 450g Bread Flour
• 350g Plant Milk
• 10g Dried Instant Yeast
• 10g Salt
• 25g Caster Sugar
• 50g Dairy-Free Butter
For the Garlic Butter
• 55g Dairy-Free Butter
• 4 Cloves of Garlic, minced
• Dried Parsley to finish
In a bowl for a standing mixer, combine the flour, plant milk, yeast, salt and caster sugar. Fit a dough hook to your mixer and use a medium speed to bring the ingredients together into a dough. Continue to knead the dough for 10 minutes in the mixer, on a medium speed.
After 10 minutes, add the butter to the dough and continue to knead for another 5 minutes until all the butter is incorporated (the dough may be sticky, but that's fine!)
When the dough is smooth and elastic, transfer to a lightly oiled bowl and cover. Leave the dough to prove for 1 hour 30 minutes, or until doubled size.
Once the dough has risen, it's time to shape it! Equally divide the dough into 12 portions - measure the dough and divide it by 12 to give you the weight of each portion.
To shape, roll each portion into a long sausage shape - the length will determine the look of the knots; the longer the dough the better the knot. Once the dough is rolled into a sausage, bring the ends together to form a U-shape. Then twist the dough, placing the ends over each other (like a plait but only with two sections) until all of the dough is twisted. Then grab the end with the two sections and roll the dough up to the top - it should look similar to the swirl on a snail's shell. Finally tuck the end with the two sections under the top end and lightly press, to create a little dome and create the knot.
Once all the knots have been made, line a tin with baking parchment and transfer the knots, then preheat the oven to 180C fan.
Whilst the oven heats up, make the garlic butter. In a pan over a medium to low heat, melt the butter and add the minced garlic, stirring occasionally (it should only take a couple of minutes).
Brush the top of the buns with the garlic butter (leaving around half of the butter to be added once the knots are baked).
Once the knots have been brushed with the garlic butter and the oven is to temperature, bake the knots for 20 – 25 minutes, until golden brown.
Once baked, take the knots out of the oven and whilst they're still warm, brush with the remaining garlic butter and sprinkle some dried parsley over the top.
Remove the garlic knots from the tin and leave to cool on a rack, or enjoy warm!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •