Zutaten für Anme's Garlic Knots
- 1 cup warm water (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- Extra Virgin Olive Oil
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup grated Parmesan cheese, plus extra for sprinkling
- 1/2 cup + 2 tablespoons butter
- 4 cloves minced garlic
- 2 tablespoons olive oil, plus more for oiling bowl
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Zubereitung von Anme's Garlic Knots
- In a large bowl, proof 2 1/4 teaspoons active dry yeast in 1 cup warm water (105-115°F) with 1 tablespoon honey and 2 tablespoons olive oil. Let stand for 5-10 minutes until foamy.
- Add 1 cup all-purpose flour mixed with 1 teaspoon salt and 1/2 cup grated Parmesan cheese to the yeast mixture. Stir until smooth.
- Gradually add the remaining 3 cups all-purpose flour, one cup at a time, mixing well after each addition until a smooth dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 1/2 - 2 hours, or until doubled in size.
- Preheat oven to 375°F (190°C). Grease a baking sheet.
- Punch down the risen dough and roll it out into a 12x18 inch rectangle. Brush with 2 tablespoons melted butter.
- Cut the rectangle into 12 equal strips.
- Tie each strip into a knot and place them on the prepared baking sheet.
- Cover loosely with plastic wrap and let rise for another 30 minutes.
- While the knots are rising, prepare the garlic butter: Melt 1/2 cup butter in a small saucepan over low heat. Add 4 cloves minced garlic and cook for 2-3 minutes, or until fragrant. Remove from heat.
- Bake the knots for 18-20 minutes, or until golden brown.
- Immediately brush the warm knots with the garlic butter and sprinkle with extra Parmesan cheese. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
16g
Carbs
3g
