Yeast, garlic, mozzarella: a knotty pastry that will knock everyone down at a weekend brunch - voila! Food

2023-01-05T06:17:19.306Z

For all garlic bread lovers, this recipe is for you. A yeast pastry made from spelled flour that hides surprises like garlic and mozzarella inside, one that stretches with every piece you make of it. Enter>>

will take you by storm and so will everyone who gets to taste it.

Kashim Bakery (Photo: Alon Mesika, Styling: Yael Magen)

If you too, like me, are in love with garlic bread (and who isn't?) this wild pastry will take you by storm and so will everyone who gets to taste it.

This is a yeast pastry made from spelled flour filled with olive oil, garlic, chopped parsley and mozzarella.

Yes, one that stretches with every bite and every bite of it.

The shape of the filling and its design are what give it that wild and beautiful look that suddenly makes you want to invite guests to a Saturday morning brunch.

Want more?

We also have a recipe for garlic and herb Shabbos for the Shabbat table or for soft, flaky spelled rolls with garlic and herbs.

Full of delicious surprises (photo: Alon Masika, styling: Yael Magen)

Pastry that leaves garlic and mozzarella knots (photo: Alon Mesika, styling: Yael Magen)

Ingredients

For the dough:
- 500 grams spelled flour with yeast
- 1 lukewarm buckwheat (240 ml)
- 3 tablespoons of sugar
- ¼ cup olive oil (50 grams)
- ¼ teaspoon salt
For the mozzarella and garlic filling:
- ¼ cup olive oil (50 grams)
- ½ chopped parsley
- 3 crushed garlic cloves
- ½ teaspoon of salt
- 150 grams of grated mozzarella
For brushing:
- A little olive oil with her name left over from the stuffing
- Apply coarse salt
- grated hard cheese (you can if you like (like parmesan or kashkabal)
For the conversion table click here >

Preparation

How do you make garlic and mozzarella buns?

1
The dough:
in a mixer with a kneading hook, process spelled flour, yeast, sugar and water.
When the dough starts to solidify, pour oil and continue kneading for about 10 minutes.
Add salt, and knead until a smooth and homogeneous dough is obtained.
The dough is ready when it hardens and pulls away from the sides of the bowl.
2 Remove the dough from the mixer bowl, transfer to a wide bowl and wrap in cling film.
Leave to rise for about an hour and a half in a warm and humid place or in the refrigerator overnight.
3. The
filling
: mix all the ingredients in a bowl except for the mozzarella.
4
Design:
remove the air from the dough and divide into 3 balls.
On a floured surface, roll the first ball into a rectangle (the rest of the balls remain covered), brush with the seasoned olive oil and sprinkle a third of the amount of mozzarella.
Fold the dough in half and roll out a little.
5 Cut the dough into 3 cm thick strips. Hold each strip at both ends and twist like a screw in opposite directions. Tie a knot in the middle and hide the ends under the knot. Place on a 28/30/32 cm diameter pan lined with baking paper next to each other and continue Same with the rest of the dough.
Fill the mold and if there is no space you can place one on top of the other.
6
Rise and bake:
cover the pan and rise for 45 minutes.
Meanwhile, heat the oven to 180 degrees in turbo mode.
7 Brush the pastry with the seasoned olive oil mixture left over from the filling (if necessary add a little more oil) and sprinkle with coarse salt.
Put in the hot oven for 25 minutes or until the pastry is golden.
8 When the pastry comes out of the oven hot, brush with olive oil again, grate hard cheese and serve.
Pastry that leaves garlic and mozzarella knots (photo: Alon Mesika, styling: Yael Magen)