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–+ servings
Total Time :2 hours 30 minutes
Servings: 16

INGREDIENTS
 

  • 3½ cups/450 grams all-purpose flour
  • 3 tablespoons sugar
  • ¾ ounce/21 grams fresh yeast or ¼ ounce/7 grams dry yeast
  • 1 large egg
  • ½ cup/120 milliliters whole milk
  • ½ cup/120 milliliters water
  • ¼ cup/60 milliliters olive oil
  • 1 teaspoon salt
  • 1 large egg, for brushing
  • 5.3 ounces/150 grams shredded cheese, mozzarella, feta, and yellow cheese or gouda recommended

Glaze:

  • 3.5 ounces/100 grams butter, softened or melted
  • 1½ tablespoons fresh parsley, finely chopped
  • 3 garlic cloves, crushed to a paste

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and yeast. Mix on low speed for 30 seconds to blend. Add the egg, milk, water, and olive oil. Increase the mixer speed to medium and knead for 8 minutes. Add the salt and knead for another 2 minutes, until the dough becomes soft, elastic, and smooth.
  • Lightly oil a large mixing bowl. Transfer the dough to the bowl, cover tightly, and let it rise at room temperature until doubled in size, about 1 to 1½ hours. Alternatively, refrigerate overnight for a slow rise.
  • Dust a work surface lightly with flour. Turn the dough out and roll into a 12×16-inch (30×40 cm) rectangle, about ½ inch (1.2 cm) thick. Cut into 16 equal squares using a sharp knife or pastry wheel.
  • Place about 1 tablespoon of shredded cheese in the center of each square. Gather the corners and pinch to seal, forming a tight ball. Flip seam side down and gently roll to round out the shape. It’s fine if the tops are uneven—they’ll smooth during the second rise.
  • Arrange the filled dough balls in a parchment-lined 9-inch/23 cm round cake pan or springform pan, leaving slight space between them. Cover loosely with plastic wrap or a clean towel, and let rise at room temperature until puffy and nearly doubled, 30 to 45 minutes.
  • Preheat the oven to 355°F/180°C.
  • When the knots have risen, beat the remaining egg and brush gently over each bun. Bake for 22 to 25 minutes, until deep golden brown and the tops feel firm when gently tapped.
  • While the knots bake, stir together the melted butter, chopped parsley, and garlic in a small bowl.
  • Remove the knots from the oven and immediately brush them generously with the garlic butter glaze. Let sit for 5 minutes to soften slightly and absorb the flavor before serving.