Ricotta Garlic and Oregano Knots

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So I am coming at you all with a two for one special today! I had to make up to my followers this little mini hiatus, but fear not, here comes another Shy Girl recipe that will make your stomachs’ pleased.

I have come to this conclusion that there is a little hidden baker inside me.  I have never thought of myself as such, I mean I love cooking and experimenting in the kitchen, but I never saw myself as one to bake.  Baking is truly a science, but that’s what makes it fun and to be honest, super rewarding when it turns out right.  So as I have been in this realm of bread baking for the last few months, I even joined a bread baking group on Facebook (no judgement, yes I am that girl who joined your secret bread group). In the group, these folks have some serious skill making that bread (in my best Stevie J impression).  Any-who, many of the people in the group work as artisan bakers and know what’s up in the pastry department. Needless to say, they’ve inspired me!  I have been tinkering around figuring out the realm of savory breads, and this one was definitely a hit.

Here they come, wait for it, ricotta garlic knots.  These morsels have cheese, garlic, butter, and oregano.  I don’t know if you all are ready for what this bread brings, especially for a mega carb lover like myself.  Now that I have gone a bit overboard on how delicious these knots are, let’s get into this recipe.

 

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I mean who doesn’t like cheese, butter, and garlic together.

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Just out of the oven and ready to eat!

Ricotta Garlic and Oregano Knots 

(Yields 12 knots)

Ingredients

Dough

  • 1/4 cup ricotta cheese
  • 1.5 cups warm whole milk
  • 1 teaspoon active dry yeast
  • 4 cups unbleached white bread flour
  • 2 teaspoons mined garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 2 teasoons granulated sugar
  • 2 tablespoons softened butter

Egg Wash

  • 1 large egg yolk
  • 1/2 tablespoon heavy cream
  • 1/2 tablespoon water
  • freshly cracked black pepper

 

Method

  1. In a small bowl, mix togther the yeast and milk and set aside to let yeast activate for about 5 to 10 minutes.
  2. Once yeast is activated, in a stand mixer with a dough hook, place the flour, ricotta, garlic, oregano, salt, sugar, and butter into the bowl. Turn on a low speed to mix ingredients.
  3. While the mixer is on medium-low speed, slowly add in the milk yeast mixture.
  4. Work/knead until the dough is smooth, but slightly sticky, about 3 to 5 minutes.
  5. In a greased bowl, place the dough inside, cover with lightly oiled plastic wrap, place in a draft place to proof for about an 1 1/2 hours, until the dough has doubled in size.
  6. Lightly oil two baking sheets
  7. Once dough has doubled in volume, turn the dough out onto a lightly floured surface. gently punch down the dough, and divide the dough into 12 equal pieces.  Cover the pieces with lightly oiled plastic wrap as you work on making the knots.
  8. Take a piece of dough, and roll it on the floured surface into a rope (about 9 inches long). Then lift one end of the dough over the other to make a loop.  Push the end through the hole of the loop to make a neat knot.
  9. Repeat with the remaining dough. Place the knots on the prepared baking sheets. Cover with oiled plastic wrap and let rise in a warm place for 30 minutes.
  10. Preheat an oven to 425 degrees Farenheit while knots are rising.
  11. For egg wash: mix together the egg,  cream, water, and pepper. Brush the knots with the egg wash
  12. Bake the knots for 15 minutes, or until the rolls are a beautiful golden brown.
  13. Let knots cool slightly on a wire rack.
  14. Eat and enjoy with olive oil or garlic butter!

And as always, let me know if you all tried this recipe.

With peace and love,

The Shy Girl.

Chai Spiced Cinnamon Rolls

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Happy Monday!

I have been SUPER busy this week with work and cooking for the Super Bowl, but it has been great learning some new skills.  This week, I learned all about raw vegan desserts.  I am going to practice those for a bit, tweak a few things, and post the recipes soon. Don’t fret.  Also, this weekend I experienced my personal food nirvana.  I visited the Dekalb Farmers’ Market, and let me tell you all, it was an experience.  I spent my whole paycheck, not really, but I am glad I have to plan trips there or I will definitely go broke. Other food updates, I’ve been eating some great healthy leafy green breakfasts and getting creative with my lunch and dinner salads which I am thinking about posting to add some balance. I don’t want you all to think I eat rich decadence all day everyday.  I do love my vegetables something serious. But enough rambling on to the recipe.

I have gotten numerous requests for these treats so I figured why not post the recipe. One day, about a month ago, I wanted a chai tea. I adore the spice, it is fragrant, warm, and bold in flavor. Just so tempting.  However, having a mind that always turns to food in any situation, I thought, I just took a bread and pastry class, let’s blend some classics together here. Then voila, chai spice cinnamon rolls. These cinnamon rolls have the nice fragrant flavoring of a chai tea finished with an orange cardamom glaze, they are perfection.

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Rolled and ready to be cut.

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Second time proofing.

Chai Spiced Cinnamon Rolls

Ingredients

Dough

  • 1 cup warm milk
  • 2 large eggs
  • 1/3 cup unsalted butter
  • 4 1/2 cups All purpose flours
  • 1 3/4 teaspoons salt
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons active dry yeast

Filling

  • 1/3 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 3 tablespoons chai spice blend (I made my own, check it out at the bottom)

Glaze

  • 1 cup confectioners sugar
  • 1/4 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1/4 teaspoon cardamom

Chai Spice Blend

  • 1 1/2 teaspoon ground cardamom
  • 1 1/2 teaspoon ground allspice
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 3 teaspoons ground ginger

Method

  1. For dough: Combine all of the dough ingredients and mix (either by hand, mixer, or the dough setting in a bread machine). Knead your dough for about 5 to 10 minutes. Make sure that your dough is soft, not too sticky, and smooth.
  2. Take the dough ball and place it into a lightly greased large bowl. Cover the bowl with a plastic wrap or a cleaned dish towel, and let the dough rise for about an hour to 90 minutes so the dough doubles in size.  
  3. For filling: mix together the chai spice blend in a separate bowl and set aside
  4. Once dough has proofed, carefully deflate the dough (I gently punch it down), and place it on a lightly greased and floured work surface. Roll out the dough to about a 15 by 9-inch rectangle. Make sure to roll it lengthwise.
  5. Spread softened butter all over dough and sprinkle sugar mixture over buttered dough.
  6. Beginning at the long end (lengthwise), role up the dough and pinch the edge together to seal. Cut the dough into 12 slices.
  7. Place the rolls in a lightly greased baking pan (or cast-iron skillet). Cover the pan and let the rolls rise until doubled, about 30 to 45 minutes.
  8. Preheat the oven to 400°F while the dough is rising.
  9. Once rolls have proofed a second time, uncover them and bake until golden brown, about 15 to 20 minutes. 
  10. Make the glaze while the rolls are baking.
  11. To make the glaze: combine all glaze ingredients in a small bowl and whisk until smooth.
  12. Take the rolls out of the oven and drizzle glaze on the rolls while they’re warm.
  13. Eat warm and enjoy!

 

As usual, let me know in the comments if you tried the recipe and your take on this classic.

With peace and love,

The Shy Girl.