Flora Plant Garlic Candle with a Dough Ball Wreath
GUYS, we’ve been seeing the viral butter candle everywhere so when our friends over at @floraplantbased asked us to recreate it using their amazing plant-based alternative to dairy butter we couldn't resist! A great way to elevate your Christmas festivities, we’ve infused Flora Plant with LOTS of roasted garlic and paired it with this festive tear-and-share bread wreath for a striking centrepiece for all to enjoy.
Serves
Ingredients
For the butter candle
<item-todo-done>1 head of garlic<item-todo-done><item-todo-done>1 block of Salted Flora Plant B+tter<item-todo-done><item-todo-done> 12cm untreated cotton candle wick<item-todo-done>
For the dough-balls
<item-todo-done>500g white bread flour<item-todo-done><item-todo-done>3 tsp instant yeast<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>2 tsp sugar<item-todo-done><item-todo-done>160ml unsweetened plant-based milk<item-todo-done><item-todo-done>60g pesto<item-todo-done>
Before you start
Preheat the oven to 180°C fan setting | Baking tray | Small saucepan | Plastic cup | Candle wick | Large mixing bowl | Large baking tray | Pastry brush
Prepare the roasted garlic
- Cut off the sprouting end of the garlic bulb, revealing the cloves inside. Put the bulb in the middle of the tin foil square, drizzle over a little olive oil, season with a little salt and pepper, wrap the bulb in the tin foil, pop the bulb on a tray and roast in the oven for 45 minutes until the cloves are tender
- Remove from the oven and leave to cool until handable
For the garlic butter candle
- Mash the roasted garlic with a fork
- Melt the butter in a small saucepan over low heat. Once melted, stir through a the mashed garlic and a pinch of salt
- Cut about 12 cm of candle wick. Wrap the top of the candle wick around a teaspoon or chopstick and place it across the top of the candle so that the bottom of the wick dangles into the centre of the cup
- Pour the melted butter into the candle, reserving 2 tbsp of butter and making sure that at least 1 cm of wick is visible at the top of the candle. Transfer to the freezer to set, about 60 minutes
For the dough-balls
- Place the flour in a large mixing bowl. Sprinkle the yeast on one side of the bowl, and the salt and sugar on the other side. It is important to keep the yeast and the salt separated, so that the salt doesn’t stop the yeast from activating. Make a well in the centre, and pour in the milk and 160ml of room temperature water and mix to form a rough dough.
- Turn the dough onto a flour surface and knead for about 10 minutes until the dough is elastic and soft
- Place the dough in a well oiled bowl, cover with a tea towel and leave in a warm place to prove until doubled in size, 60-90 minutes
Return to the dough
- Knock back the dough by gently punching it
- Divide the dough into 30g pieces, you will get about 26 dough balls
- Flatten a piece of dough and spoon ½ tbsp pesto into it then pinch up the sides, sealing the pesto inside and roll into a ball. Repeat with each other dough pieces
- Place a ramekin in the centre of the baking sheet. Arrange the dough balls around the ramekin in two circles then remove the ramekin. Drape over a clean tea towel and set aside to rise, about 20 minutes, depending on the temperature of your kitchen
- Preheat the oven to 180*C fan setting
- Bake in the hot oven for 20 minutes until golden. After 10 minutes brush the bread with reserved melted butter, and return to the oven
Light the candle are serve!
- Unwrap the wick from the spoon and carefully cut the cup from the set butter and place in the middle of the wreath. Light the candle and wait a few moments for the wick to burn and melt the butter. Once beginning to melt, rip the dough-balls from the wreath and dip into the melted butter