Vegan Garlic Knots
Ingredients
- 230 ml soy milk (or your favourite plant milk)
- 2 tbsp caster sugar
- 11/2 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 garlic)
- 2 tbsp fresh parsley (finely chopped)
- 1/2 tsp flaky sea salt
Preparation
To make the knots
Place the soy milk in a small saucepan and place over a low heat
Bring the milk to around 30c (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
