In a cup take 100 ml of lukewarm milk. Add a pinch of sugar and 7gm of yeast to the milk. Stir it once. Let it sit untouched for 5-6 minutes. When you see those tiny bubbles on the top, it means that the yeast is activated and you can go ahead with the next step of the recipe.
In a bowl add the flour. Add 15 gm of sugar and 5 gm of salt. Make space in the center and pour that yeast milk mix. Add little water and start to incorporate dry flour into the wet ingredients. Refer to the video for an easy understanding of this step.
Gradually add water and knead this dough on a kitchen counter for 15- 20 minutes. Knead to develop the gluten, till you get a soft, smooth, elastic dough ball. Add 5gm of soft butter to this dough and knead further to incorporate the butter. Make a soft smooth dough ball.
Rub some butter in the inside of a big bowl and keep the kneaded dough in for first proofing. Cover the bowl with plastic wrap and keep it in a warm place to rise.
The dough will rise in an hour or might a little more time to get double in size.
Prepare garlic butter mix by mincing https://amzn.to/3lys2E7 a few cloves of garlic in a mortar and pestle. Add in 1/2 a teaspoon of salt and mince it very fine. Add this garlic paste to 10 gm of butter which is at room temperature. Mix it and set it aside.
Once the dough rises well. Dust a little flour on the kitchen counter and gently flip the risen dough on it. Spread the prepared garlic parsley butter on top and fold the dough into a parcel.
Use a rolling pin to flatten it out and cut out eight equal parts of this dough sheet using a bench scraper.
Take one piece at a time and bring the edges together to form a ball. Refer to the video for a better understanding. Shape all the pieces into balls and let them rest for 5 minutes.
Now dust a little flour on one of the balls and using two hands roll it out into a thin log. Bring the edges of the log together and tie a knot of the dough.
Shape all the balls into knots and place them on a baking tray, lined with parchment paper.
Cover and keep in a warm place to rise the second time. This rise might take 1 hour or more, but don’t lose your patience and wait till these knots get double in size.
Preheat the oven for 15 minutes at 180*C. Brush some milk on the risen garlic knots and bake for 25 minutes.
Meanwhile, add greens of spring onion to the leftover garlic butter and microwave it for a couple of seconds.
As the baked knots come out of the oven brush https://amzn.to/3Ae5FrD this garlic butter on top. Let them cool on a wire rack and enjoy!