Soft 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 & parsley butter
- 110 g vegan butter
- 5 cloves garlic (finely minced)
- 2 tbsp fresh parsley (finely chopped)
- 1/2 tsp flaky sea salt
Preparation
Place the soy milk in a small saucepan and heat over low heat until it reaches around 30°C; it should feel slightly warm when tested on the back of your hand.
Remove from heat, pour into a small bowl, add sugar and yeast, mix well, and set aside to bloom for about 5 minutes.
In a large bowl, mix together the flours and sea salt.
Once the yeast mixture is frothy, add 20 ml of the olive oil and mix well, then add to the flour mixture and stir until a sticky dough forms. Cover with a damp tea-towel and let it hydrate for 10 minutes.
Knead the dough on a lightly floured surface for 5-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide it into 12-16 pieces. Roll each piece into a rope and tie into a knot shape, then place on a baking sheet lined with parchment paper.
Cover and let rise again for 30 minutes.
Preheat the oven to 200°C (400°F).
Bake the knots for 15-20 minutes or until golden brown.
While the knots are baking, melt the vegan butter in a small saucepan over low heat, add the minced garlic, chopped parsley, and flaky sea salt, and stir to combine.
Remove the baked knots from the oven and immediately brush with the garlic butter mixture. Serve warm.
