So here’s the thing.
Donair sauce is one of those East Coast phenomenons that doesn’t always make a lot of sense until you try it.
You might get all judgey when you see condensed milk and cider vinegar in the ingredient list for the dip, but suspend your disbelief (and/or revulsion). It works in a weird sweet-tangy way.
This recipe for Garlic Fingers and Donair Dip is an adaptation of one from the Calgary-based blog Chowtown.
I’ve added some whole wheat flour for texture, and used olive oil and garlic powder on the topping instead of butter and fresh garlic. My kids find fresh garlic too strong, so the change works well for us. If you prefer, you can substitute a tablespoon of chopped fresh garlic for the garlic powder. I still recommend the olive oil, though.
This recipe uses quick-rise yeast which makes these Garlic Fingers quick to put together after work. While the dough is rising, you can make the dip and grate your cheese.
You don’t need to dissolve the quick-rise yeast before adding it to your flour. Just mix it in with the dry ingredients, and then add the hot water. If you are using tap water, let it run until it feels a bit uncomfortable before you measure it. That’s how hot.
(If you are used to working with regular yeast, you may be afraid that this will kill the yeast. But don’t fret – the quick-rise yeast will be fine.)
The dip recipe has been adapted, too. Instead of adding a can of evaporated milk as specified in the original (I know – weird), I subbed in a half cup of whipping cream.
Some magical chemical reaction takes place when you add the vinegar, and the mixture becomes very thick and dippy. (You could actually spread it on a chicken sandwich. Seriously.)
The dip makes enough for two batches of fingers. One batch of Garlic Fingers will serve 4 not-super-hungry people, so doubling may be a good option.
You can serve this as a light meal with veggie sticks and salad, or as a snack for movie night.
If your favorite team is still in the playoffs, these would go down well during the game, too.
- 1-1/4 cup whole wheat flour
- 1-1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon sugar
- 1 tablespoon garlic powder
- 1 tablespoon quick rise yeast
- 1 cup hot water
- Olive oil to brush on top of rising dough
- 2 tablespoons olive oil
- 1-1/2 tablespoons garlic powder
- 1-1/2 cups grated Mozzerrella cheese
- 1/4 cup grated Parmesan cheese
- Fresh ground black pepper optional
- 1 can condensed milk approximately 1-1/4 cups
- 1/2 cup whipping cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 5 tablespoons cider vinegar
In medium mixing bowl, stir together whole wheat flour, all-purpose flour, salt, pepper, garlic powder, sugar and yeast.
Add hot water and stir until flour mixture is moistened. Stir with spoon or hands until dough forms a ball. If mixture is too dry and there is flour remaining that doesn't mix into the dough, sprinkle 1 tablespoon of hot water over dough and knead. Add additional water 1 tablespoon at a time if needed until all flour is added to dough. Knead after adding any additional water. You don't want the dough to become wet.
To prepare in a mixer: Put all ingredients except water in mixing bowl and stir on low to blend ingredients. WIth motor running, add hot water and mix until a ball forms. Add additional hot water if needed. Knead for 3-4 minutes or until dough is smooth.
Knead dough for several minutes until a smooth ball forms.
Brush dough with olive oil and let dough rise in mixing bowl for 30 minutes.
While dough is rising, grate cheese for topping and prepare the dip.
In small bowl, stir condensed milk, whipping cream, garlic powder and onion powder together until well mixed.
Add vinegar to condensed milk mixture and stir thoroughly.
As it sits, the dip will become very thick. Refrigerate until serving time.
Preheat oven to 400 degrees F.
Lightly grease a 9 x 13-inch baking dish.
Roll out risen dough into rectangle and place in baking dish. Push dough into corners and up sides if needed to create an edge crust.
Mix together the 2 tablespoons of olive oil and 1-1/2 teaspoons of garlic power. Brush mixture over dough. Top with grated cheese and freshly ground pepper (if using).
Bake in preheated oven for 25-30 minutes or until crust is lightly browned, and cheese is melted and lightly browned.
Let fingers cool for 5 minutes in pan, then remove and cut into fingers. Cut into 3 pieces along the width, then cut each piece into six fingers.
Serve with prepared Donair Dip on the side.