Confit Garlic Bread

Ingredients

Garlic Butter

• 1 garlic head
• Sprinkle of salt
• 3 tbsp olive oil
• 1/4 cup (50g) butter
• 1 tablespoon fresh parsley

Dough

• 1/3 cup (90g) warm milk
• 2 1/4 tsp (7g) active dry yeast
• 1 tbsp honey
• 1 1/2 cups (200g) all purpose flour
• 1/2 cup (50g) bread flour
• 3 tbsp milk powder (optional)
• 2 tbsp butter
• 2 egg yolks
• 1 1/2 teaspoon salt
• 1 tablespoon sugar

Filling

• 2 cups (200g) mozzarella cheese
• Egg wash
• 1 egg

Instructions

1. In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 320°F (160°C) for 2 hours until buttery soft.
2. When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
3. In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.
4. In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.
5. Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
6. Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.
7. Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
8. Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
9. Cut the dough into 6 equal portions using a knife or dental floss.
10. Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
11. Preheat the oven to 350°F (175°C), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
12. Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.