600 grams plain flour
3 teaspoons dry yeast
1 teaspoon salt
380 mls of warm water
5 cloves garlic
1 cup parsley leaves
1 cup basil leaves
150 grams butter (or 3/4 cup olive oil for vegan)
1 cup chopped spinach or any other cooking green leaves you might have
- In a large bowl or the bowl of a stand mixer, add the flour, yeast and salt.
- Start mixing with the dough hook or a large wooden spoon while you slowly pour in the water.
- Knead for 6 minutes on the machine or about 10-12 minutes by hand until a smooth and elastic dough forms
- Scrape into a lightly oiled bowl and cover with a tea towel. Allow to rise for 1-2 hours or until doubled in size.
- Melt the butter
- Finely chop the garlic, herbs and greens together
- When risen, beat down the dough and roll it into a large rectangle on a well floured surface. The dough should be about 3/4 to 1 cm thick.
- Spread the dough with melted butter and then scatter with the garlic and greens mixture
- Fold one third of the dough over (lengthways) and fold the other third over the top, so the filling is completely concealed
- Run your rolling pin over the dough a few times to press the filling into the dough
- Cut the dough into strips about 3cm wide from one end to the other
- Tie each strip into a simple knot and place on a lined baking sheet to rise in a warm place for about 30 minutes. After this you can place the sheet in the freezer to freeze the unbaked buns. Once frozen, place buns into a zip lock bag. You can bake the buns from frozen. Place them on a lined baking tray and put in the oven as soon as you turn it on, to defrost and rise at the same time.
- Preheat the oven to 180 degrees celsius and bake the garlic knots for about 20-30 minutes or until golden brown and oozing butter.