Vegan Garlic Knots
These garlic knots may look like something that requires a lot of time, skill and equipment... but the opposite is true. These are really easy and are a perfect recipe if you don't make bread often but want to give it a go. The mixer does all the hard work which means the worry of kneading is taken away and whilst they look like they take a lot of skill, the shaping just requires a quick twist and tuck... then the oven does all the rest for you!
With a soft and airy centre, golden crust and garlic butter coating, this is definitely a recipe to add to your favourites. Each bite is soft, with a hit of both baked and raw garlic, with butter that soaks into the dough. Whether you fancy a little afternoon baking, you're craving garlic, or want to impress at a family gathering, these garlic knots are perfect!
Why is the butter added separately?
The butter is the fat source in this recipe, so by adding it after the other ingredients have been kneaded, means the gluten has had time to develop. This will just help the dough and make it a little stronger.
What if I over-prove the dough?
You don't need to worry too much about over-proving the dough, as it only has one prove (some shaped doughs often have two). You can leave it another 30 minutes on top of the 1 hour and 30 minutes it needs without any problems with baking, but I wouldn't leave it for longer than a total of 2 hours.
Are the knots difficult to make?
Nope not at all! They may look a little complicated when they're finished, but they're super easy. All you need to do (once you've divided your dough into 12 even portions) is roll each portion into a long sausage shape. Then bring the ends together to form a U-shape and twist the dough, placing the ends over each other (like a plait but only with two sections) until all of the dough is twisted. 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.
What if I don't like raw garlic?
The garlic butter gets added on top of these garlic knots twice... once before they are baked in the oven and the other after. The garlic is cooked when it's added before baking, but when added after it of course isn't. But, if you don't like raw garlic, you could just brush the top of the knots with melted butter when they're out the oven, or just use a little less in the mix.
Do I need any fancy equipment?
Nope, these can all be made in one bowl and the tray that they are baked in. However, you will need a standing mixer, as it will thoroughly knead the dough and get it really light and airy... the mixer will do all the hard work for you.
How do I store these garlic knots?
Once cooled, these garlic knots should be stored in an airtight container for up to a week (if they last that long!) at room temprerature. They should stay soft, but you can always pop them in the oven to reheat them if you want them warm and a little softer.
What goes into these garlic knots?
Bread Flour - this makes up the base of the dough... make sure you use bread flour not plain flour, as bread flour is much stronger.
Dairy-Free Milk - the milk enriches the dough and is what makes it so soft, whilst giving it a golden crust once baked.
Instant Yeast - this what helps the bread to rise.
Salt - a little salt will help even the rise of the bread, resulting in an even structure.
Caster Sugar - adding a little sugar boosts the yeast, meaning it rises quicker, which is why this recipe only requires one prove.
Dairy-Free Butter - this is the fat source in the dough... it creates a soft and airy dough.
Garlic Cloves - they're not garlic knots without garlic! Smaller chunks if garlic will work best, like minced for example, as it will spread further. But you could also add a little extra, thinly sliced garlic if you're a real garlic lover.
Parsley - this adds a little extra flavour and freshness to the baked garlic knots.
These garlic knots may look like something that requires a lot of time, skill and equipment... but the opposite is true. These are really easy and are a perfect recipe if you don't make bread often but want to give it a go. The mixer does all the hard work which means the worry of kneading is taken away and whilst they look like they take a lot of skill, the shaping just requires a quick twist and tuck... then the oven does all the rest for you!
With a soft and airy centre, golden crust and garlic butter coating, this is definitely a recipe to add to your favourites. Each bite is soft, with a hit of both baked and raw garlic, with butter that soaks into the dough. Whether you fancy a little afternoon baking, you're craving garlic, or want to impress at a family gathering, these garlic knots are perfect!
Garlic Knots
Total Time : 2 hours 25 - 30 minutes
Preparation Time : 35 minutes
Proving Time : 1 hour 30 minutes
Baking Time : 20 - 25 minutes
Makes : 12 garlic knots
Ingredients
– For the Bread –
450g Bread Flour
350g Dairy-Free 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
Parsley to finish (Dried or Fresh)
Method
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 •
