Ingredients:

  • 3 cups Strong White Bread Flour (or All-Purpose), plus extra for dusting
  • 2 1/4 teaspoons Instant Yeast (Active Dry)
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup Whole Milk, warmed to 105–115°F (40–46°C)
  • 1/4 cup Unsalted Butter, melted and slightly cooled (4 Tbsp)
  • 1 Large Egg, lightly beaten
  • 1/2 cup Unsalted Butter, softened (1 stick, for filling)
  • 6–8 large Garlic Cloves, freshly minced
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 Large Egg Yolk, mixed with 1 tablespoon water (for glaze)
  • 2 tablespoons Unsalted Butter, melted (for finishing)
  • 1 Garlic Clove, finely minced (optional, for finishing)
  • Pinch Flaky Sea Salt

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top. Let stand for 5–10 minutes until frothy and active.
  2. Combine Dry Ingredients: In a large bowl or stand mixer, whisk together the flour and salt.
  3. Mix Wet Ingredients: Add the melted butter, beaten egg, and the activated yeast mixture to the dry ingredients.
  4. Knead: Mix on low speed until a shaggy dough forms. Increase speed and knead for 6–8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. First Proof: Place the dough in a lightly oiled bowl, cover tightly, and let rise in a warm spot for 60–90 minutes, until doubled in size.
  6. Make the Filling: While the dough proofs, cream together the softened butter, minced garlic, parsley, Parmesan, and black pepper until fully combined.
  7. Punch Down and Roll: Gently punch down the proved dough to release the air. Turn it out onto a lightly floured surface. Roll the dough into a large, thin rectangle, approximately 18 x 12 inches (45 x 30 cm).
  8. Spread the Filling: Spread the garlic-Parmesan butter evenly across the entire surface of the rolled dough.
  9. Fold (Lamination): Fold the dough in half lengthways so the edges meet, creating a long strip approximately 18 x 6 inches.
  10. Cut and Twist: Using a sharp knife or pizza cutter, cut the long strip into 14–16 vertical strips, each roughly 1 inch (2.5 cm) wide. Take each strip and gently stretch it slightly, then twist it two or three times to form the Garlic Twist shape.
  11. Second Proof: Arrange the twisted strips onto a baking sheet lined with parchment paper. Cover loosely and allow to rest for 20 minutes.
  12. Pre-Bake Glaze: Brush the tops of the twists lightly with the egg wash (egg yolk mixed with water).
  13. Bake: Preheat oven to 190°C (375°F). Bake for 16–18 minutes, rotating the tray halfway through, until the twists are puffed up and deep golden brown.
  14. Final Finish: While the twists are piping hot, brush them with the melted finishing butter/garlic oil and sprinkle immediately with flaky sea salt. Let cool for 5 minutes before serving warm.