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Garlic Knots

with cream cheese filling
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Prep Time:2 hours 15 minutes
Cook Time:25 minutes
Course: Appetizer, Bread
Cuisine: American, Italian
Keyword: Bread, Garlic Bread, Garlic Knots
Servings: 8 knots

Ingredients

Tangzhong:

  • 45g bread flour
  • 112ml water

Dough:

  • 370g bread flour
  • 150ml warm milk
  • 75g sugar
  • 7g yeast
  • 40g butter, melted
  • 1 egg
  • Tangzhong, cooled (from above)
  • 2 tsp salt

Garlic Butter:

  • 2 tbsp butter, melted
  • 1 tbsp garlic, minced
  • Parsley, minced
  • Salt

Cream Cheese Filling:

  • 250g cream cheese, softened
  • 2 tbsp sugar
  • 3 tbsp heavy cream
  • 1 tsp salt

Other:

  • Milk
  • Mozzarella Cheese

Instructions

  • Tangzhong: In a small pot, add in the water and bread flour, and whisk well until combined. Place the pot onto the stove over medium and whisk continuously until it forms a thick paste. Set aside to cool completely.
  • Dough: In a stand mixer, add in all the dough ingredients and set the mixer on high for 15 minutes (remember to scrap down the side periodically) or until a dough ball has formed and is peeling away from the sides of the bowl. Transfer the dough into a lightly oiled bowl, cover and set aside to proof for 1 hour or until doubled in size.
  • Cream Cheese filling: In a bowl, combine all the cream cheese filling ingredients and mix well until combined. Transfer into a piping bag and cut the tip.
  • Dough: Once proofed, punch the dough to knock out the air, transfer the dough onto a lightly floured surface and divide into 8 even pieces. Working with 1 piece at a time, roll out the dough into a long rectangle. Pipe a line of the cream cheese filling on top of the rolled out dough and sprinkle in some mozzarella cheese. Fold the dough over the filling and roll into a long snake, make sure to pinch the seal shut so that the filling does not burst in the oven. Fold the snake into a knot. Place the knot onto a lined baking sheet with a puddle of cheese on the bottom of each knot. Repeat with the remaining dough and let proof for 30 minutes. Pre-heat your oven to 170C/340F.
  • Garlic Butter: combine all the ingredients into a bowl and mix well. Set aside.
  • Baking: Brush over each knot with milk and then bake for 20-25 minutes or until golden brown. Once baked, brush over each knot with the garlic butter immediately while warm so it can soak up the butter.