Provided by Molly Yeh
Time 3h5m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the dough: Whisk together the warm milk, yeast and 2 teaspoons sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit until it begins to bubble, about 5 minutes. Turn the mixer to medium and add the salt and eggs. Mix until the eggs are incorporated. Add the remaining 1/4 cup sugar, then reduce the speed to low and add the flour in batches, allowing the flour to fully incorporate with the dough between additions. Continue to mix until well combined. Add the butter in small pieces, allowing each addition to become fully incorporated before adding more. Turn the mixer to medium and let the mixer knead the dough for 10 minutes. Spray a large bowl with cooking spray. Place the dough in the bowl, cover with a towel or plastic wrap and allow to rise until it has doubled in size, about 1 hour.
- For the filling: Spray a 12-cup muffin tin and set aside. Turn the dough onto a floured surface and use a rolling pin to roll it out into a 12-by-18-inch rectangle. Brush the olive oil over the dough and sprinkle with the chile flakes, garlic, Gruyere, pine nuts and oregano. Starting from the longer side, roll the dough up tightly, similar to how you make a cinnamon roll, and pinch the edges to seal, placing it seam-side down. You should have an 18-inch log. Cut into 24 slices, then smush two slices into each muffin cup, cut-side up and overlapping. (This whole process is a little messy and rustic but when they bake and rise they will look beautiful.) Cover with a kitchen towel and set aside for 30 minutes.
- To finish: Preheat the oven to 375 degrees F.
- Beat the egg together in a small bowl with 1 tablespoon water. Brush the tops of the muffins with the egg wash and sprinkle with flaky salt, pepper and Parmesan. Bake until puffed and golden, 15 to 20 minutes. Allow the muffins to cool slightly, then use a sharp paring knife to run around the edges to release them from the tin.
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Jennifer Bringsplenty
[email protected]I'm on a low-carb diet, so I used almond flour instead of bread crumbs. The muffins turned out great!
Chinasa eze
[email protected]I'm allergic to dairy, so I used vegan cheese in my muffins. They turned out great!
Nathardia Ross
[email protected]I added some chopped bacon to my muffins and they were amazing! The bacon added a nice smoky flavor.
April Harness
[email protected]I didn't have any bread crumbs on hand, so I used crushed crackers instead. The muffins still turned out great.
MD JONE
[email protected]These muffins are a bit too garlicky for my taste. I would recommend using less garlic next time.
Shh Ghj
[email protected]I'm not sure what I did wrong, but my muffins turned out really dry. I followed the recipe exactly, so I'm not sure what happened.
NYIRO PAUL
[email protected]These muffins are a bit time-consuming to make, but they're definitely worth it. The flavor is amazing and they're so versatile.
Soshan Hossen
[email protected]I've made these muffins with both white and wheat bread and they're both great. I prefer the wheat bread version because it's a bit more hearty.
Luis Angel Reyes Roque
[email protected]These muffins are a great make-ahead breakfast. I just pop them in the oven in the morning and they're ready to eat.
Mureed Abbas
[email protected]I'm not a big fan of garlic, but I really enjoyed these muffins. The cheese and herbs balance out the garlic flavor perfectly.
Starforcefighter
[email protected]These muffins are so easy to make and they're so delicious. I'll definitely be making them again.
Jayden Smith
[email protected]I made these muffins for a party and they were a huge hit. Everyone loved them!
Rita El khlyfy
[email protected]These muffins are a great way to use up leftover bread. They're also a great way to get your kids to eat their vegetables.
Munierah Vaarland
[email protected]I was a bit skeptical about these muffins at first, but I'm so glad I tried them. They're so flavorful and the texture is perfect.
Mateusz Kaliszewski
[email protected]These muffins are so delicious and versatile. I've made them with different types of cheese and herbs and they're always great.
Jodi Mcphee
[email protected]I've made these muffins several times now and they're always a crowd-pleaser. They're perfect for breakfast, lunch, or dinner.
sa se
[email protected]These cheesy garlic babka muffins were a hit with my family! They're so easy to make and the flavor is amazing.