Wild garlic knots
- bake, wild garlic, wild garlic knot, spring, yeast dough, Recipe, vegetarian, veggie
approx. 30 min.
Wild garlic knots
- 200 g flour
- 0.25 Cube of yeast
- 1 Pinch of sugar
- 120 ml water
- 1 Tbsp olive oil
- 1 teaspoon salt
- 50 g lupin tempeh wild herbs
- 1 Handful of fresh wild garlic
- 2 Tbsp (soy) quark
- 40 g (vegan) butter
- Salt, pepper
Description
Preparation
Mix the yeast with the sugar and lukewarm water. Add the flour, olive oil and salt and knead into a smooth yeast dough. Leave to rise for about 1 hour until it has doubled in volume.
Process the tempeh with the wild garlic, butter and quark in a high-speed blender or with a hand blender to a homogeneous, spreadable mixture and season with salt and pepper.
Roll out the yeast dough into a rectangle and spread one half with the wild garlic mixture. Fold the uncoated half of the yeast dough onto the other half and cut strips approx. 1-2 cm thick with a knife. Twist each strip individually and twist into a small knot.
Place the wild garlic knots on a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 20 minutes.
The recipe makes approx. 12 wild garlic knots.
