Joe Sasto takes inspiration from his Italian roots to transform a traditional bao bun into an incredible cheese and pepper-filled delight. He calls it a “garlic knot that’s steamed, fluffy, soft and delicious.”

Quick Info

⏱️ 265 min • 🍽️ 16 servings • ⭐ 87%

Nutrition

273 cal • 11g protein • 31g carbs • 11g fat

Tags

[Vegetarian] • [Appetizers] • [Breakfast] • [Dinner] • [Lunch] • [Sides] • [Snacks] • [High-Protein]

Ingredients

• 1 tablespoon kosher salt
• ⅓ cup sugar
• 1 tablespoon instant yeast
• 1 cup plus 2 tablespoons (250 grams) whole milk, room temperature
• ½ cup plus 2 tablespoons (150 grams) heavy cream, room temperature
• 1 large egg, room temperature
• 1 cup all-purpose flour
• 3 cups bread flour
• Nonstick cooking spray or olive oil, for greasing
• 2 ounces (1 cup) Provolone cheese
• 2 ounces (1 cup) fresh mozzarella cheese
• 1 ounce (¼ cup) grated Parmesan cheese
• 2 ounces (½ cup) shredded mozzarella cheese
• 1½ cups whole-milk ricotta cheese
• 1 tablespoon coarsely ground black peppercorns, or to taste
• Pinch of kosher salt
• 4 ounces (1 stick) unsalted butter
• 2 cloves garlic, grated
• ¼ cup chopped fresh parsley

Instructions Preview

1. In a small bowl or container, whisk togeth…
2. In the bowl of a stand mixer fitted with a…
3. Add the wet ingredients to the flour mixtu…

…and 13 more steps

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Recipe by: Nichi Hoskins, Joe Sasto • From: Tasty