https://westgold.com/
Recipe
Difficulty
Medium
Prep/proving time
2-3 hours
Cook time
20-25 minutes
Serves
8-10
Ingredients
Dough:
500g high grade flour
7g dried yeast
7g salt
7g sugar
50g Westgold Garlic & Parsley Infused Butter, soft
325ml milk, luke warm
Filling:
Westgold Garlic & parsley Infused butter for spreading, soft
⅓ c sweet chilli sauce
¼ c fresh flat leaf parsley
1c mozzarella cheese, grated
1 egg, beaten
Method
Preheat the oven to 200oC.
Make a well in the flour and sprinkle in the yeast & sugar. Pour over half the warm milk and leave for 10 minutes until the yeast dissolves.
Add the salt and soft Garlic & Parsley Infused butter and the remaining milk and knead until smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap and leave in warm place to double in size.
On a floured bench, roll the dough into a 20cm x 35cm rectangle. Spread all over with soft Garlic & Parsley Infused butter.
Pour over the sweet chilli sauce and sprinkle over the cheese. Roll up the dough into a long spiral.
Cut the spiral in half-length ways. Now cut the divided lengths into 5 or 6 pieces and tie into a knot to form a twisted bun.
Place on a baking paper lined oven tray. Brush with beaten egg. Leave to prove for another 20-30 minutes.
Bake the knots for 10-15 minutes at 200oC until golden, then reduce the heat to 180 oC for a further 5-10 minutes baking.
Remove from the oven tray onto a cooling rack.
Serve while still warm with extra Westgold Garlic & Parsley Infused Butter.
Previous recipe What's the verdict?
How many stars would you give this recipe?
Thank you for your review, we appreciate it!
No other reviews submitted yet, but you could be the first!
