MAKES: 8
PREP TIME: 45 minutes, plus 1½–2½ hours rising and proving | COOK TIME: 25 mins
INGREDIENTS
500g strong white bread flour
7g sachet instant yeast
10g fine sea salt
330ml lukewarm water
24 The Original Black Garlic Cloves (18 chopped for the inside of the buns, 8 whole for the stalks)
50g The Original Black Garlic Paste
Dash of oil
Parmesan & cheddar cheese, finely grated (around 80g of each)
Optional: The Original Black Garlic Powder to create a striking top!
METHOD
In a large bowl, combine the strong white bread flour and instant yeast.
Add the sea salt and mix well.
Pour in the lukewarm water and bring together to form a dough.Knead for 8-10 minutes until smooth, elastic, and springy.
Place in a bowl, cover, and leave to rise for 1-2 hours, or until doubled in size.
Divide the dough into 8 equal pieces, work into a round and leave to rest for a few minutes.
Flatten each piece into a disc, spoon over the black garlic paste, press in the cloves and top with a sprinkle of parmesan and cheddar. Press the mixture down.
Fold the dough over itself and Pinch to seal together into a pasty shape. Working from the short end, roll the dough over itself, seal the edges and work into a smooth ball.
Creating the pumpkin shape
Cut eight lengths of food-safe kitchen string, roughly 50cm each and lay the lengths on top of each other, with a central point.
Place each dough ball in the centre of crossed strings, bring the strings up and tie loosely around the bun to create 8 segments, leaving plenty of room for expansion as the dough rises. Cut any remnants of loose string away.
Place on a lined baking tray, then cover and leave to prove for 30 minutes until puffed up. Whilst the buns are proving, preheat the oven to 200°C fan / 220°C conventional.
Bake the buns for around 25 minutes until golden brown, allow to cool for 10 minutes before carefully removing the string.
Use a chopstick to make a small indentation in the centre of each bun, then press a whole black garlic clove into the top of each bun to resemble a pumpkin stalk. We like to shape the cloves slightly to form authentic looking stalks!
Serve warm with baked Camembert, whipped butter, charcuterie, or alongside soups and autumn stews. When torn open, each bun reveals a melting centre of sweet, savoury black garlic that perfectly complements the soft bread.
Recipe by Lara Green @_fromthegreenkitchen