In Hungary, wild garlic is the number one sign that spring has arrived. Some areas in the woods near my hometown turn crazy green, and wild garlic starts to pop up at food markets. So time is up for my winter blues, finally.
One thing I would often do when I don’t quite feel like myself is baking, and these wild garlic rolls are actually perfect for this purpose. They are super-easy to make and taste absolutely divine and comforting. Wild garlic is extremely healthy (although it’s probably more healthy when eaten raw), but if you can’t find it, you can substitute with a bunch of basil, or any other soft-leaf herb really. Give it a try, and enjoy spring!
Inspiration for the recipe comes from Limara, the Hungarian queen of home baking.
- 500 gram flour
- 1,5 teaspoon salt
- 3 dl wamr milk
- 0,5 dl vegetable oil
- 1 pack instant yeast (7 grams)
- 4 heaped tablespoon sour cream or creme fraiche
- 1 handful wild garlic chopped
- salt, pepper
- 1 egg for egg wash
For the dough
For the filling
- Mix all ingredients of the dough in a big bowl, using an electirc mixer or your hands.
- Put a bit of oil into a big bowl, and put the dough in. Cover and let it rise for 1.5 hours.
- Preheat oven to 200 C (390 F).
- Mix the sour cream with the wild garlic, salt and pepper.
- Cut the dough into three pieces, and roll out the first one to a 2 to 3 mm thick rectangle. Spoon 1/3 of the filling over.
- Roll it up (starting at the longer side), and cut 3 cm pieces with a sharp knife. Put the rolls on a baking tray that is covered with parchment paper.
- Repeat with the remaining two pieces of dough and 2/3 of filling.
- Cover the rolls with egg wash and bake in the oven for 20 minutes. Serve with a glass of chardonnay.