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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 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.
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.
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.
Spread and roll up
Spread with the garlic filling, sprinkle with the chopped wild garlic and roll up into a log. Tuck the edges in slightly so the filling doesn't ooze 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 the pieces - they'll come apart neatly once baked.
Sprinkle and bake
Brush all four rolls with beaten egg and sprinkle with whatever topping you like - sesame seeds, nigella seeds, caraway, poppy seeds, coarse salt... Bake in an oven preheated to 180°C for about 30 minutes. Let cool. A perfect treat with beer, wine, or just on its own.