Doughknots - James Martin Chef
Richard Bertinet is back with another amazing bake...doughknots, which are stuffed with garlic, cheese and rocket, walnut and mint pesto.
Ingredients
- 1kg strong white bread flour, plus extra for dusting
- 200g full-fat milk
- 400g water
- 20g fine sea salt
- 10g caster sugar
- 1 medium egg
- 50g cold unsalted butter
- 40g fresh yeast
- 3 heads of garlic
- 400g mozzarella cheese
- 350g rocket, washed
- 100g walnuts
- Small bunch of mint, leaves picked
- A lemon
- 1 to 2 cloves of garlic, peeled and crushed
- 75g parmesan cheese, grated
- Extra virgin olive oil
- Salt and pepper
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