Ingredients with Measurements:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 250ml warm milk
- 2 eggs
- 100g unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, salt, sugar, and yeast. Mix on low speed until combined.
2. In a separate bowl, whisk together the warm milk and eggs. Add the milk mixture to the flour mixture and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, or until it becomes smooth and elastic.
4. Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until it doubles in size.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. In a small bowl, mix together the melted butter, minced garlic, chopped parsley, and grated Parmesan cheese.
7. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a long rope and tie it into a knot.
8. Dip each knot into the garlic-butter mixture, making sure to coat it well.
9. Place the knots onto the prepared baking sheet and let them rise for an additional 15-20 minutes.
10. Bake the garlic-butter korbáčiky for 20-25 minutes, or until they are golden brown.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
12 korbáčiky
Nutritional information:
Calories: 265
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Milk can be substituted with almond milk or soy milk for a dairy-free option.
- Parmesan cheese can be substituted with nutritional yeast for a vegan option.
Variations:
- Add chopped sun-dried tomatoes or olives to the garlic-butter mixture for extra flavor.
- Sprinkle the korbáčiky with sesame seeds or poppy seeds before baking for a crunchy texture.
Tips and tricks:
- Make sure the milk is warm, but not too hot, or it will kill the yeast.
- Knead the dough until it becomes smooth and elastic for the best texture.
- Let the dough rise in a warm place, such as an oven with the light turned on, for faster rising.
- Use a pastry brush to coat the knots evenly with the garlic-butter mixture.
Storage instructions:
Store the garlic-butter korbáčiky in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the korbáčiky in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the garlic-butter korbáčiky on a platter and sprinkle with additional chopped parsley and grated Parmesan cheese.
Garnishes:
Chopped parsley and grated Parmesan cheese.
Pairings:
Serve the garlic-butter korbáčiky with a bowl of soup or a salad for a complete meal.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side of pasta.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes smooth.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the korbáčiky are not rising, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
Make sure to wash your hands and all surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
Korbáčiky are a traditional Slovakian bread that are typically served as a snack or appetizer.
Flavor profiles:
The garlic-butter korbáčiky have a savory and buttery flavor with a hint of garlic and Parmesan cheese.
Serving suggestions:
Serve the garlic-butter korbáčiky warm with a side of soup or salad for a delicious and satisfying meal.
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Region: Slovak