Dough Balls With Garlic Butter Food

GARLIC DOUGH BALLS

Steps:

• Add the water, yeast, honey, garlic granules and white flour into a mixing bowl (or stand mixer if you have one)
• If you're using a stand mixer - use a dough hook and knead on high for 5 minutes. If you don't have a stand mixer - mix and knead the ingredients by hand for 5 minutes (until it comes together to form a springy ball)
• Form the dough into a round ball - then pour a little oil into the bowl - toss the dough so it is coated in oil (do not knead further)
• Cover the bowl of dough and leave to rise in a warm place for 30 minutes
• After 30 minutes, flour a work surface using a little white flour
• Turn the dough out onto the floured surface and divide into equal-sized balls (mine were 15g each) then cover with a tea towel for 15 minutes whilst you pre-heat the oven to 190C (put a baking tray in the oven to pre-heat at the same time too)
• Once the oven is pre-heated, remove the preheated baking tray and evenly spread out the balls on the tray
• Place the dough balls in the oven to bake for 12-15 minutes (depending on how 'done' you want them)
• Whilst your dough balls are cooking, mix together butter and tsp garlic granules (this is your garlic butter)
• Once the dough balls are cooked, place in a bowl with the garlic butter and toss to coat
• Serve!

CHEESY GARLIC DOUGH BALLS

Steps:

• Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.
• Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured worksurface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.
• Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).
• Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.
• Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.
• Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
• For the tomato dip, fry the sliced garlic in a drizzle of olive oil for a minute, then tip in the passata, vinegar, and a pinch of chilli flakes and sugar. Simmer for 10 minutes until saucy, then stir in the chopped basil and cool.
• Uncover the dough and brush the dough balls with 2 /3 of the garlic butter. Bake for 20 minutes until golden and puffed.
• Brush with the remaining butter and leave to cool for a few minutes. Serve with the tomato dip scattered with a few basil leaves, more chilli and a drizzle of olive oil.

CHEESE-STUFFED GARLIC DOUGH BALLS WITH A TOMATO SAUCE DIP

Steps:

• Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.
• Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet - they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.
• Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.
• While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.