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Elizabeth's Kitchen Diary

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East Coast Garlic Fingers & Donair Sauce

Published on November 28, 2012 • Last updated November 29, 2015 by Elizabeth Atia
garlic-fingers

One of the biggest things I miss from living on the East Coast of Canada is the garlic fingers. You can order these at any pizza shop (the best, I recall, being available at Pizza Corner in Halifax, Nova Scotia!) with donair sauce to dip. Alas, such a delectable morsel has not made it’s way across the pond, so I have to make my own.

I found this fabulous recipe (modified slightly) from ChowTown which, in my opinion, tastes just as good as I remember!

Base:
1 cup warm water
1 tbsp fast action yeast
1 tsp salt
1 tsp freshly ground black pepper
1 tsp sugar
1 tbsp garlic powder or granules
2 1/2 cups strong bread flour

Topping:
2 heads of garlic, peeled and finely chopped
2 tbsp butter, melted
1 1/2 cups grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp dried parsley

Sauce:
1 can evaporated milk
1 cup caster sugar
1/2 tsp garlic granules
1/3 cup white vinegar

Mix flour, yeast, salt, pepper, sugar and garlic together in a bowl with a whisk. Make a well in the centre and pour in the warm water. Stir with a spoon until just combined. Turn out onto a floured surface and knead for 10 minutes, or until smooth and elastic. Place dough in a lightly greased bowl and leave, covered, in a warm place, for half an hour to rise.

Meanwhile, finely chop your garlic and grate your cheeses. Preheat oven to 220 C/ 425 F.

To prepare the donair sauce, stir the milk and sugar together until the sugar dissolved. Leave to sit for a few minutes and then give it another whisk. Stir in the garlic granules. Get a good movement on with the liquid and pour in the vinegar all at once. Stir once or twice (that’s it!) just so it thickens, and then put it in the fridge until you need it. Stir before serving. Do not overstir it or it’ll separate!

Punch down dough, knead briefly and press into a large baking tray. Brush with melted butter. Sprinkle with the garlic, the mozzarella, the Parmesan, and finish with a light sprinkling of parsley.

Bake for 15 minutes, or until golden on top. Cut into fingers and serve with plenty of donair sauce to dip.

garlic-fingers-3

 

Category: Bread, Recipe

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

Previous Post: « Bestemor’s Kransekake
Next Post: Gouda & Cashew Stuffed Portabello Mushrooms »

Reader Interactions

Comments

  1. Maya Russell

    March 26, 2015 at 8:30 am

    The donair sauce must be good with it. Heaven food.

    Reply
  2. RuneRider

    July 21, 2014 at 4:39 am

    Thanks for sharing!
    Glad you like the recipe.

    Reply
    • Elizabeth

      July 21, 2014 at 8:24 am

      It certainly is a fantastic recipe. I haven’t made it in quite some time though – I think I should remedy that!

      Reply
  3. Tracy Nixon

    June 27, 2014 at 4:23 am

    I’ve gone into Dream Land! OMG Have to try this one! Thanks!

    Reply

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About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

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“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

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