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Cooking
Wild Garlic Triangles – You'll Fall in Love With Them!
· 40 servings
Make the dough
Mix the lukewarm milk, sugar and yeast together and leave it somewhere warm until bubbles start forming on the surface. Melt the butter. Put all the ingredients, including the yeast mixture, into the bowl of a stand mixer and knead into a smooth, non-sticky dough. Leave it to rise somewhere warm for an hour.
Garlic filling
Melt the butter spread and stir in the salt and pressed garlic (12 cloves if you're not using wild garlic). Finely chop the wild garlic.
Roll out rectangles
Turn the dough out onto a lightly floured surface and divide it into four equal pieces. Roll each piece out into a rectangle.
Spread and roll up
Spread each rectangle with the garlic filling, sprinkle with wild garlic, then roll it up into a log. Tuck the edges in slightly so the filling doesn't leak out too much.
Cut into triangles
Line a baking tray with parchment paper and place the rolls on it – they should all fit side by side. Using a sharp knife, cut the rolls diagonally into triangles. You don't need to separate them; they'll come apart neatly once baked.
Sprinkle and bake
Brush all four rolls with beaten egg and sprinkle with whatever toppings you like – sesame seeds, nigella seeds, caraway, poppy seeds, coarse salt… Bake in an oven preheated to 180 °C for about 30 minutes. Leave to cool. A perfect snack with beer, wine, or just on its own.