At a glance
You're making fragrant, garlicky pastry triangles that require about 85 minutes of prep, mainly for the dough to rise, and then another 35 minutes in the oven. The key trick is rolling the dough into rectangles, spreading them generously with garlicky butter and fresh wild garlic, rolling them up, cutting diagonally into triangles, and baking with your choice of toppings—all relatively straightforward once the dough is ready.
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Make the dough
Mix the lukewarm milk, sugar and yeast together and leave in a warm place until bubbles form on the surface of the mixture. 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 to rise in a warm place for about an hour.
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Garlic filling
Melt the butter and stir in the salt and crushed garlic (12 cloves if you're not using wild garlic). Finely chop the wild garlic.
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Roll out the rectangles
Turn the dough out onto a very lightly floured surface. Divide it into four equal pieces and roll each piece out into a rectangle.
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