Garlic Bun



  • 1.5 teaspoons  Spinach Powder
  • 1 teaspoon Leek Powder
  • 1 teaspoon Garlic Powder
  • 1 tablespoon of olive oil
  • 2 tablespoons of melted butter
  • 2 teaspoons finely chopped parsley
  • 1-2 teaspoons of Parmesan cheese
  • 1/2 teaspoon paprika
  • Black pepper
  • Granulated sea salt
  • 1 teaspoon of thyme
  • 110 ml of warm milk
  • 1 teaspoon of granulated sugar
  • 40 g fresh yeast (2 teaspoons dry yeast or 2 teaspoons instant yeast)
  • 500 g flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 180 g yogurt
  • 1 egg


Add warm milk, granulated sugar and yeast into a bowl and wait 4-5 minutes for the yeast to activate.

You can tell that the yeast is activated by swelling and foaming.

Add the yeast mixture, flour, yogurt, egg, and baking powder and salt to your mixing bowl. You can increase the amount of salt according to your taste.

Knead the dough by hand or in the dough kneading machine until it reaches a soft consistency.

If your dough is too tight and dry, you can add a few tablespoons of milk or water in a controlled manner. On the contrary, if your 2 doughs have a very runny consistency, you can add 1-2 tablespoons of flour in a controlled manner.

When your dough is ready, you can use it without waiting. Mix the melted butter and olive oil in a bowl.

Add garlic powder and Parmesan cheese along with all the spices. You can remove or add the spices you want from this mixture.

Prepare chubby sticks of about 15 cm with dough balls, each of which is about 50 g, and then form them into knots.

Arrange them on a baking tray lined with grease-proof paper, taking into account the swelling share, and spread the oily spicy mixture you have prepared with a silicone brush on the buns liberally. Bake in the preheated oven at 200°C for about 15-20 minutes until golden brown.

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