these are seriously not hard to make, but somehow it took me like 6 years of living in toronto and bemoaning their absence to finally get it together and make them. whenever i mention garlic fingers, there is no doubt at least one ontarian who asks if “they’re basically the same as pizza pizza’s half moon cheesy bread, yea?” let’s set the internet straight once and for all: HECK NAW. now, there’s two camps when it comes to donair sauce: team evaporated milk, and team sweetened condensed milk. i’m on the latter of these. forever. also just fyi, this isn’t a sponsored post or anything, i’m not that popular. i just got a baking steel for christmas, and it’s friggin amazing. highly, highly recommend. if you are looking for validation from an internet stranger to buy this thing, now you’ve got it. i’m here for you.
one dough recipe of “i want pizza tonight“. fyi to my fellow procrastinators, this requires a 2-hour proof
(i’ll even convert the grams into cup measurements for you
3-3/4c bread flour
2 tsp fine sea salt
1/4 tsp active dry yeast
1-1/2 cup of warm water)
***or, conversely, your fave store bought crust. when you want g-fings, you want g-fings, and maybe you don’t have 2 hours to proof this. i get it.
1 recipe garlic butter (below)
1 recipe donair sauce (below)
2 cups shredded mozzarella
4 strips fried crispy bacon, chopped
1 tbsp garlic powder
1 tsp of chopped chives (this is mostly for show, you do you)
1 can sweetened condensed milk (NOT light)
5 tbsp white vinegar
1-2 tbsp garlic powder, depending on your tastes
assembly & baking:
preheat oven to 550f. if using the baking steel, put in the middle rack of your oven and preheat to 550f at least 1 hour ahead of time. make the garlic butter: melt the butter in the microwave, and add the garlic powder & chopped chives. adjust garlic powder to your tastes. make the donair sauce: pour sweetened condensed milk into a bowl. stir in the white vinegar and garlic powder, again adjusting to your tastes. there are as many taste preferences for donair sauce as there are people. like fingerprints. or genders.
on a well-floured surface, roll out the dough to your desired thickness (i tend to go really thin, and this makes two 10-12″ garlic fingers). or just put the store bought one on a baking sheet. generously brush the garlic butter onto the dough. top with 1 cup of mozzarella per pie, followed by the crispy bacon pieces. launch the garlic fingers onto your baking steel (if using), or just put the pan in the oven. cook at 550f for 7 minutes, or as per the instructions on the store-bought instructions. keep an eye on it, as stove temps can vary greatly.
cut the pies into fingers. have lots of donair sauce close by. don’t be the person who frowns on
double / triple / quadruple dipping. when i dip, you dip, we dip.
“it looks too staged, lemme take a bite out and put it on something wood.”