Roasted Garlic Knots – Pona Kāriki Parahunuhunu
What can I say about these Pona Kāriki Parahunuhunu (Roasted Garlic Knots) apart from, they are amazing! Let me break down this tohutao (recipe) so you can get a sense of how good they are. The recipe starts with a super simple dough. Knead the dough until stretchy, releasing the gluten hiding within which results in a fluffy bun at the end of baking. Next roast the garlic until its flavour changes from crunchy and pungent to slightly sweet and creamy. Once it is cool, mix the roasted garlic with fresh kāriki (garlic), pāhiri (parsley), tote (salt) and tīhi (cheese). Roll out the risen dough and smear over the garlic filling. Now is time to fold the strips of dough in to knots to secure all of the garlic goodness. Bake until golden and breathe in the dreamy aroma that fills your kāuta (kitchen).
These delicious morsels melt in your mouth and will have you reaching for more. Eat the roasted garlic knots as they are or as a side kick to your favourite winter soups or summer salads. Regardless of how you eat them, these are sure to become a favourite in your whare (house). Don’t forget, whenever you want to increase the number of knots you make, just adjust the number on the servings section of the recipe.
More savoury bread recipe for you to try:
Savoury bread recipes are perfect for special occasions, long weekends or weeknight dinners. Having a brunch with your whānau (family) or friends? Take my Bacon and Egg Brunch Bun recipe for a spin. Each serving has a cheese stuffed crusted bun with pēkana (bacon), hēki (egg) and kīnaki (chutney).
Feel like a super cheesy pizza? This Homemade Cheese and Onion Pizza is inspired by Southland Cheese Rolls and has such a rich, creamy filling. Or maybe you are making a casserole that needs the juices mopped up by my Light and Fluffy Fry Bread (Parāoa Parai). Lastly, these Maple Bacon and Cheese Toasted Sandwich are what brunch dream are made of.
Videography and photography by Sarah Henderson.
Roasted Garlic Knots – Pona Kāriki Parahunuhunu
Ingredients
The Dough – Te Pokenga
- 1 ⅔ C (400 ml) wai aromahana (lukewarm water)
- 2 tbsp huka (sugar, any sugar will work)
- 1 ½ tbsp (16g) īhi Surebake (Surebake yeast/bread makers yeast OR use 8g of instant yeast)
- 4 ½ C (725 g) puehu parāoa kounga (high grade flour)
- ½ tsp tote (salt, fine)
- 2 tbsp noni ōriwa (olive oil, or neutral oil)
The Garlic Mixture – Te Raununga Kāriki
- 5 tōpuku kāraki (garlic bulbs)
- 2 tbsp noni ōriwa (olive oil, or neutral oil)
- 1 tsp tote (salt)
- 1 tsp huka (sugar)
- 15 g pāhiri Itariana māota (fresh Italian parsley)
- 1 tsp paura aniana (onion powder)
- 1 tsp orekano raki (dried oregano)
- 130 g pata kūteretere (softened butter)
- 200 g tīhi kua waruwarutia (grated cheese, a melty cheese like mozzarella is ideal)
Instructions
The Dough – Te Pokenga
- Add the wai aromahana (lukewarm water) and huka (sugar) into a bowl. Stir until the sugar has dissolved.
- Sprinkle in the īhi (yeast) and stir. If you are using surebake yeast, leave for 10 minutes until the yeast has floated to the top and is foamy. If you are using instant yeast, leave for 5 minutes until the yeast has floated to the top.
- Add the puehu parāoa kounga (high grade flour), tote (salt) and noni ōriwa (olive oil).
- Knead the dough by hand for 10-12 minutes until it springs back when pressed. You can also knead the dough in a mixer for 8- 10 minutes. If you need more tips on kneading dough check this post out: how-to-knead-dough.
- Add the dough to a bowl, cover with a bowl cover or tea towel and leave for 1 1/2 hours until it has doubled in size. As the dough rises, roast the kāriki (garlic).
The Garlic Mixture – Te Raununga Kāriki
- Get 4 tōpuku kāriki (garlic cloves), chop the top parts off, sprinkle with tote (salt) and (pepa) pepper and drizzle with the noni ōriwa (olive oil).
- Roast in a 160 degree oven for 45 minutes until soft and rich in flavour. Leave to cool, this step can be done days in advance and kept in a sealed container in the fridge.
- As the roasted garlic cools, add five fresh kāriki (garlic cloves) to the mortar and pestle. Bash until soft and fine. You can also finely chop them and the garlic and following ingredients in to a bowl.
- Add in the tote (salt), huka (sugar), paura aniana (onion powder) and orekano (oregano). Smoosh together until all combined.
- Chop the pāhiri Itariana (Italian parsley) in to fine-ish pieces. Add to the garlic mixture and stir to combine.
- Finally, add in the pata kūteretere (softened butter) and squeeze in all of the cooled kāriki parahunuhunu (roasted garlic). Mix to a paste. If the butter is still quite firm, melt in the microwave for 10 seconds as it is easier when soft.
- Reserve 1/4 cup of this garlic butter mixture to baste onto the hot buns.
The Garlic Knot Creation – Te Mahi Pona Kāriki
- Roll out the risen dough on to a lightly floured surface to a 50cm x 27cm rectangle.
- Spread on the pata kāriki (garlic butter) to the edges, remembering to reserve a 1/4 cup of the butter for brushing on to the hot knots!
- Sprinkle the tīhi kua waruwarutia (grated cheese) on to the top half of the dough. Then fold the bottom half of the dough up so that it is halved (check the video for reference).
- With the dough folded, mark out 12 equal strips and cut the strips with a knife.
- Hold each end of a strip and twist it two or three times. Then fold the two ends under each other. It is that simple, you have made a knot. Repeat this process with each of the 12 pieces.
- Add the 12 knots to a 25cm by 30cm tray with high-ish sides, lined with baking paper. Make sure the tin isn't too much bigger than this.
- Cover with a tea towel and rise for another 45 minutes in a semi-warm place.
- Pre-heat the oven to 170 °C as they rise.
- Bake the garlic knots in the pre-heated oven for 30 minutes. As soon as they come out of the oven, brush them with the reserved pata kāriki (garlic butter)! Serve as they are or with your favourite soup or bbq side!
This recipe has given me legend status amongst friends and family!!! Thank you for always generously sharing your cooking secrets.
Yes Cherie! How good are the flavours in this recipe?!? I love that it has given you legendary status in your whānau, you deserve it! Thank you for the feedback!