בס"ד
Out of only 6 ingredients and without handling yeast, you get soft and delicious parmesan and basil pesto buns.
Pesto parmesan knots/recipe: con delight
The measurements were made using universal cups and spoons
Ingredients for 6 knots:
2 cups white flour, sifted*
2 teaspoons baking powder
1 teaspoon salt
1/4 cup classic basil pesto "Neptune"
1/4 cup water
150 gram 3% plain yogurt (a bit more than 1/2 cup, 5.3 oz.)
1/2 cup parmesan cheese, grated
Coating:
Basil pesto
Parmesan, grated
Flour, for dusting the surface
*You can substitute with self-raising flour and omit the baking powder and then you have yourselves 5-ingredients recipe :-)
Preparation:
1. Preheat oven to 180C/356F, turbo (fan).
2. Mix the flour, baking powder, and salt.
3. Form a dent in the middle of the mixture and add the water, pesto, and the grated parmesan.
4. Start mixing with your hands and, once the dough is formed, knead for around 2 minutes.
5. Cover with cling film and let rest for 5-10 minutes.
6. Transfer the dough to a floured surface. Cover the dough with flour and knead a bit to form a unified dough.
7. Divide the dough into 6 pieces.
8. Form a smooth ball from each piece.
9. Start working with the first piece you rolled into a ball - flatten it into a small rectangle and roll into a strip/snake. Tighten the edges and roll to a larger strip.
10. Keep so with the rest of the dough. And, in the end, take the first strip (this is to let the dough rest as much as possible, so it will be easy to work with).
11 Form each strip into a knot (as you can see on the video). Dip the strip in a bit of flour before you make the shapes to enable fixing errors.
12. Transfer to a baking tray.
13. Coat with pesto and sprinkle with parmesan.
14. Bake in the middle rack of the oven for 20-25 minutes.
15. The knots are best when fresh. Keep in the fridge, and when you want to serve, just heat a bit in the microwave.
Ingredients for 6 knots:
2 cups white flour, sifted*
2 teaspoons baking powder
1 teaspoon salt
1/4 cup classic basil pesto "Neptune"
1/4 cup water
150 gram 3% plain yogurt (a bit more than 1/2 cup, 5.3 oz.)
1/2 cup parmesan cheese, grated
Coating:
Basil pesto
Parmesan, grated
Flour, for dusting the surface
*You can substitute with self-raising flour and omit the baking powder and then you have yourselves 5-ingredients recipe :-)
Preparation:
1. Preheat oven to 180C/356F, turbo (fan).
2. Mix the flour, baking powder, and salt.
3. Form a dent in the middle of the mixture and add the water, pesto, and the grated parmesan.
4. Start mixing with your hands and, once the dough is formed, knead for around 2 minutes.
5. Cover with cling film and let rest for 5-10 minutes.
6. Transfer the dough to a floured surface. Cover the dough with flour and knead a bit to form a unified dough.
7. Divide the dough into 6 pieces.
8. Form a smooth ball from each piece.
9. Start working with the first piece you rolled into a ball - flatten it into a small rectangle and roll into a strip/snake. Tighten the edges and roll to a larger strip.
10. Keep so with the rest of the dough. And, in the end, take the first strip (this is to let the dough rest as much as possible, so it will be easy to work with).
11 Form each strip into a knot (as you can see on the video). Dip the strip in a bit of flour before you make the shapes to enable fixing errors.
12. Transfer to a baking tray.
13. Coat with pesto and sprinkle with parmesan.
14. Bake in the middle rack of the oven for 20-25 minutes.
15. The knots are best when fresh. Keep in the fridge, and when you want to serve, just heat a bit in the microwave.
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