Roasted Garlic Knots

Roasted Garlic Knots – Pona Kāriki Parahunuhunu

What can I say about these Pona Kāriki Parahunuhunu – Roasted Garlic Knots? Let me explain how good they are. We start with a super simple dough that will result a fluffy bun at the end of baking. We roast garlic until its flavour changes to slightly sweet with deep roast flavours. We take that roasted garlic and mix it with fresh garlic, parsley, salt and cheese. Do I need to say more?!?! Kāore – no! These are just melt in your mouth moments that can be eaten solo or can be the side kick to your favourite winter soup or summer salad. I can’t wait until you eat these!

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Roasted Garlic Knots – Pona Kāriki Parahunuhunu

Delicious soft buns wrapped in to a knot, filled with roasted and fresh garlic, fresh and dried herbs and a touch of cheese.

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Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rise time 2 hours hours 15 minutes minutes

Servings 12 garlic filled buns

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!

Video