baking · everyday
Garlic-confit knot rosettes
Pizza dough rolled up babka-style with a garlic-heavy butter, twisted into rosettes, baked in a muffin tin and rolled in Pecorino and parsley.
- Time
- 210min
- Steps
- 9
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven, Muffin tin.
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Method
-
1
Garlic confit: cover the cloves with the oil and cook on the lowest heat for about 1.5 hours until soft and golden. Cool, then mash the cloves to a purée. Keep the oil.
-
2
Whip the butter, then beat in the salt, pepper and 4 tbsp garlic purée.
-
3
Stretch the dough into a rectangle about 30 x 40 cm (12 x 16 in) on an oiled tray. Spread the garlic butter edge to edge.
-
4
Cut lengthwise into two strips and roll each from the long side into a tight log. Cut the logs into 6 pieces each.
-
5
Split each piece lengthwise to show the layers, twist the two halves together and coil into a rosette, tucking the ends underneath.
-
6
Place in an oiled 12-cup muffin tin. Cover and proof until puffy, 45-60 minutes. Heat the oven to 230°C (450°F).
-
7
Bake 15-18 minutes until golden. Mix the cheeses with the parsley.
-
8
Brush or dip the hot rosettes in garlic oil, then roll in the cheese mix. Return to the oven for 3-4 minutes to crisp.
-
9
Warm the crushed tomatoes with 1 tsp garlic purée and the salt for dipping.
