Garlic corners

Ingredients for 4 servings:

• ½ cube of fresh yeast
• 350 ml milk, lukewarm
• 1 pinch(s) of sugar
• 500 g flour
• 3 tsp salt
• 60 ml oil
• 125 g butter, soft
• 4 garlic cloves

Instructions

Working time approx. 35 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Dissolve the yeast in the lukewarm milk along with 1 pinch of sugar and 1 teaspoon of flour and let it stand in a warm place for about 10 minutes. Then combine the remaining flour with 1 teaspoon of salt, the oil and the yeast milk to form a dough and knead for about 5 minutes. Cover the dough and let it rise for 30-45 minutes. In the meantime, mix the softened butter (must not be runny) with the grated or pressed garlic and 2 teaspoons of salt. Divide the risen dough in half. Roll out the first half into a square and about 0.5-1 cm thick. Brush with a little less than half of the garlic butter and roll up from the longer side. Brush the roll with a little garlic butter and cut diagonally to create triangles. Place these on a baking sheet lined with baking paper. Bake in a hot oven at 170°C (top/bottom heat) for about 20 minutes. Repeat with the remaining dough.