Festive bread knots with Looye Honeytomatoes and ricotta dip | Looye Kwekers
Create delicious, golden-brown Looye Honeytomato Knots with rosemary, garlic, and cheese. Perfectly risen yeast dough and sesame seeds add amazing flavor!
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Cooking tools:
- Rolling pin
- Garlic press
- Pizza cutter
- Pastry brush
- Grater
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Kitchen towel
- Plastic wrap
- Spoon
Ingredients
- 180 g Looye Honingtomaten
- 300 g Flower
- 125 ml Water
- 12 g Salt
- 5 g Brown sugar
- 20 g Butter
- 7 g Dry yeast
- 2 tbsp Dried Italian herbs
- 50 ml Olive oil
- 2 cloves Garlic
- 2 sprigs Rosemary
- 3 sprigs Fresh thyme
- 1 pinch Coarse sea salt
- 150 g Buffalo mozzarella
- 70 g Parmesan cheese
- 1 tsp sesame seeds
- 250 g ricotta
- 1/2 Lemon
- 5 g Fresh basil
- 1 Shallot
- 1 pinch Fine sea salt
- 1 pinch Black pepper
- 5 g Tarragon
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