Potato bread knots filled with pesto {vegan}

Potato bread knots filled with pesto {vegan} - Marta's Plants

(cliccate qui per la versione italiana)

Happy Monday!

Today’s recipe is for the pillowy potato bread knots filled w/ basil pesto! I mean! They are so so good. And easy. Except, they need to proof twice, 1 hr each time, so they take a while in total but other than that, there is no reason you should not make them right now. Please try them? Here’s the step-by-step recipe for you. You’re welcome.

Potato bread knots filled with pesto {vegan} - Marta's Plants Potato bread knots filled with pesto {vegan} - Marta's Plants

POTATO BREAD KNOTS FILLED WITH PESTO {vegan}
by Marta Giaccone

Recipe
10-12 bread knots
prep time: 20 mins, cook time: 27 mins, total: 47 mins + 2 hrs rising time

 

Potato knots
2 + ¼ tsp / 7 gr active dry yeast
pinch sugar
¼ cup / 4 tbsp / 60 ml warm water
1 cup / 220 gr potato (already peeled, boiled and drained)
¼ cup / 4 tbsp / 60 ml light vegetable oil
¼ cup / 4 tbsp / 60 ml plant-based milk
3 cups / 400 gr flour
10 gr salt

 

Filling
2 generous handfuls basil
4 tbsp / 60 ml evo oil
4 garlic cloves
35 gr pine nuts
salt

Potato bread knots filled with pesto {vegan} - Marta's Plants Potato bread knots filled with pesto {vegan} - Marta's Plants Potato bread knots filled with pesto {vegan} - Marta's Plants

Method

  1. Add yeast, water and sugar to a small bowl, stir and let sit for about 10 minutes or until frothy.
  2. Blend the cooked potato together with the oil and milk. Let cool.
  3. Prepare a floured work surface.
  4. Sift flour into a large mixing bowl together with the salt. Stir, then add the cooled potato mixture and the frothy yeast. Stir and, when all the ingredients are combined, start mixing with your hands.
  5. When a rough ball has formed, transfer it to the work surface. Knead for a few minutes until it is elastic. Only if needed, add a bit more flour, a pinch at a time, just until the dough is no longer sticky. Don’t add too much flour!
  6. Clean out the large mixing bowl (or use another one), lightly oil it, then place the dough ball inside it. Cover with plastic wrap and leave to rise in a warm spot (I just left it on the counter) until it doubles, about 1 hour. If your house is cold you can put it inside the oven (turned off, with the light on).
  7. In the meantime prepare the filling: lightly blend or finely chop all the filling ingredients.
  8. Line a baking tray with parchment paper.
  9. Transfer the dough over the floured work surface. Roll it out and form a “rectangle”. Spread the filling evenly.
  10. Check photos for the folding part: fold 1/3 of the dough over, then fold the other 1/3. Lightly press it down with your fingers. With a kitchen knife (not serrated!) cut the dough into 10-12 even strips. Take one strip, flatten it so that the filling won’t fall out (as much), hold it by the two tips and gently stretch it while twisting it a few times and then shape it into a knot (in any way you want).
  11. Place the knots on the parchment-lined tray (leave plenty of room; use two trays or dishes if necessary), cover with plastic wrap and leave to proof at room temperature for 1 hour.
  12. Preheat oven to 180°C/350°F.
  13. Bake for 25 minutes, turning the tray around halfway. Then turn on the grill for just a couple of minutes (watch closely or they may burn!)
  14. They are so good when still warm! Store buns at room temperature, covered.


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