Light, soft, buttery, garlicky, perfectly salted, and so delicious.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 ºC.
Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.
In a small saucepan heat the milk till tepid warm. In another small saucepan melt 2 tablespoons butter. In the bowl of a stand mixer combine the flour, yeast, and salt. Add the warm milk, honey, eggs, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a tablespoon of flour. Cover the bowl with cling film and let sit at room temperature for about 30-60 minutes.
Wash the sage, shake dry, pluck the leaves from the stems, and roughly chop. Once the garlic head cooled down, squeeze the cloves out into a bowl and mash them with the remaining butter, parmesan, sage, basil, oregano, and parsley.
Prepare a baking sheet with parchment paper, divide the dough in half. On a floured surface, roll each dough into a large rectangle (roughly 40 x 30 cm). Place one rectangle on top of the other and cut them into a shape of a Christmas tree.
Separate the triangles and place 1 triangle on the prepared baking sheet. Spread 2/3 of the garlic butter over the triangle, carefully place the second triangle on top. Cut the triangle into horizontal slices about 2 cm apart from the top to bottom. Pull the strips and twist.
Brush the top with the remaining garlic butter and bake 25-30 minutes, until golden brown.
Preparing In The Kitchen
Preheat the oven to 200 ºC.
Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.
In a small saucepan heat the milk till tepid warm. In another small saucepan melt 2 tablespoons butter. In the bowl of a stand mixer combine the flour, yeast, and salt. Add the warm milk, honey, eggs, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a tablespoon of flour. Cover the bowl with cling film and let sit at room temperature for about 30-60 minutes.
Wash the sage, shake dry, pluck the leaves from the stems, and roughly chop. Once the garlic head cooled down, squeeze the cloves out into a bowl and mash them with the remaining butter, parmesan, sage, basil, oregano, and parsley.
Prepare a baking sheet with parchment paper, divide the dough in half. On a floured surface, roll each dough into a large rectangle (roughly 40 x 30 cm). Place one rectangle on top of the other and cut them into a shape of a Christmas tree.
Separate the triangles and place 1 triangle on the prepared baking sheet. Spread 2/3 of the garlic butter over the triangle, carefully place the second triangle on top. Cut the triangle into horizontal slices about 2 cm apart from the top to bottom. Pull the strips and twist.
Brush the top with the remaining garlic butter and bake 25-30 minutes, until golden brown.
