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Garlic Knots

By Farideh Sadeghin

Garlic Knots

Garlic Knots

If you’re looking for a real crowd pleaser, @farideh’s Garlic Knots cooked in the Gozney Arc XL, are the perfect option. Oozing with garlic butter, and dipped in Marinara sauce, these little knots of joy are a garlic lover’s dream.

Ingredients

For the enriched dough

2 ¼ tsp active dry yeast  

2 tbsp granulated sugar, or honey 

120ml / ½ cup warm water 

125ml / ½ cup whole milk  

60g / ¼ cup unsalted butter, melted  

430g / 2 ¾ cups all-purpose flour, plus extra for dusting  

1tsp kosher salt  

1 large egg yolk  

  

For the marinara dipping sauce

2tbsp olive oil 

1 onion, finely diced 

2 garlic cloves, thinly sliced 

½ tsp chilli flakes 

400g / 1 can tomato passata 

  

For the knots and garlic oil

48 slices salami, halved (optional)  

10 large garlic cloves, peeled and finely grated  

125ml / ½ cup olive oil  

  

To garnish

25g / ¼ cup parmesan, finely grated 

15g / ¼ cup parsley, finely sliced  

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Step 1:

Heat the Gozney Arc XL to 480°F / 250°C. For the enriched dough, add the yeast and granulated sugar to the bowl of a stand mixer, pour over the warm water and allow the yeast to activated for 10 minutes, it will get nice and foamy.

Step 2:

Add the milk and butter to a small saucepan and pop into the Gozney Arc XL for a few seconds until it melts, set aside to cool slightly - it should be 115°F / 45°C, otherwise it may be too hot and kill the yeast.

Step 3:

Add the all-purpose flour, salt and egg yolk to the activated yeast bowl, followed by the warm milk and butter mix. Add the dough hook and mix on a medium speed until the dough is soft and smooth. Cover the dough and set aside to prove in a warm place until it has doubled in size, about 1 hour.

Step 4:

Lightly dust the work surface with flour and roll the dough out to a 12inch by 16inch / 30cm by 40cm rectangle with the long edge parallel to you. Using a pizza cutter, cut the dough into 1inch / 2 ½ cm strips, then cut those strips in half so that you have 24 strips.

Step 5:

Roll each strip up into a loose knot. If using salami, place 4 salami halves in the middle of the strip and roll into a knot so that the salami is in the middle. Place the rolled knots onto two lined baking sheets. Cover and leave to prove for 15 minutes until they have risen.

Step 6:

For the marinara sauce, place the olive oil into a frying pan and into the Gozney Arc XL once warm add the onion and place back into the oven for a few minutes until soften. Add the garlic and chilli flakes and place back into the oven for a few minutes. Add in the tomato passata and stir, place back into the Gozney Arc XL and allow to heat until thicken. Set aside.

Step 7:

For the garlic oil, combine the garlic and olive oil in a large bowl, season and set aside.

Step 8:

To bake the garlic knots, turn the oven off and immediately place one of the trays into the oven. The Gozney Arc XL should be at approximately 750°F / 400°C. Whilst baking keep turning the tray every 30 seconds to 1 minute, until the knots are golden, they should take 6 - 8 minutes. When you’re ready to bake the second batch turn the oven on again and allow to heat for 5 minutes before turning off again and adding the second tray.

Step 9:

Once the knots are baked and still hot, toss them in the large bowl of olive oil and garlic, adding a little more olive oil if needed. Transfer to a serving tray and garnish the knots with a sprinkle of parmesan and parsley. Serve immediately with the marinara sauce.

Recipe Contributor

Farideh Sadeghin

Residing in New York City, @farideh is a chef and video host. She was previously the Test Kitchen Director at SAVEUR Magazine and the Executive Culinary Director at Vice MUNCHIES. Farideh loves adventure and brings people along to share in her culinary discoveries.

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