The Softest Vegan Garlic Knots
Ingredients
For the knots
- 230 ml soy milk (or your favourite plant milk)
- 2 tbsp caster sugar
- 1 1/2 tsp instant yeast
- 200 g plain white flour
- 160 g strong white bread flour
- 1 tsp fine sea salt
- 30 ml olive oil
- 1 tbsp plain white flour
- 2 tsp garlic powder
For the garlic butter
- 110 g vegan butter
- 5 cloves garlic (finely minced garlic)
- 2 tbsp fresh parsley (finely chopped)
- 1/2 tsp flaky sea salt
Preparation
Place the soy milk in a small saucepan and place over a low heat. Bring the milk to around 30°C (drop a tiny bit on the back of your hand; it should just feel very slightly warm).
Remove from the heat and pour the milk into a small bowl. Add the sugar and yeast and mix well. Set aside and leave the yeast to bloom for around 5 minutes.
In a large bowl, mix together the flours and sea salt.
Once the milk and yeast mixture has bloomed and is very frothy on top, add 20ml of the olive oil and mix well. Add the milk mix to the flour mixture and mix together until you have a sticky messy dough. Cover with a damp tea-towel and leave to hydrate fully for 10 minutes.
Knead the dough for 5-10 minutes until smooth and elastic
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour
Preheat the oven to 200°C
Punch down the dough, divide into small pieces, and shape into knots
Place the knots on a baking sheet, cover, and let rise for 30 minutes
Bake for 15-20 minutes until golden brown
While baking, prepare the garlic butter: melt the vegan butter in a saucepan, add minced garlic, chopped parsley, and flaky sea salt, and cook until fragrant
Brush the baked knots with the garlic butter and serve immediately
