DOUGH BALLS RECIPES

Name: Dough balls with garlic butter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 50g butter; 300g strong white bread flour; 7g sachet dried yeast; 1 tbsp caster sugar; oil, for the bowl and baking sheet; 100g butter; 1 garlic clove, crushed; crudités and cured meat, to serve (optional)

DOUGH BALLS WITH GARLIC BUTTER RECIPE | BBC GOOD FOOD

Dough balls with garlic butter recipe | BBC Good Food image

Serve a platter of warm dough balls with plenty of garlic butter. This easy recipe makes a great sharing-style starter for family and friends

Provided by Lulu Grimes

Categories Starter

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

Ingredients

50g butter
300g strong white bread flour
7g sachet dried yeast
1 tbsp caster sugar
oil, for the bowl and baking sheet
100g butter
1 garlic clove, crushed
crudités and cured meat, to serve (optional)

Steps:

Warm 175ml water in a saucepan until steaming, then add the butter and set aside to cool until warm but not hot. Mix the flour, yeast, sugar and 1 tsp salt in a large bowl or tabletop mixer. Add the cooled water and mix to make a soft dough. Knead for 10 mins by hand, or for 5 mins in a mixer, until the dough feels bouncy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.
Oil a baking sheet. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a walnut) and roll it into a ball. Place the ball on the baking sheet and repeat with the remaining dough, spacing the dough balls about ½ cm apart. Cover and leave to rise for 30 mins. Meanwhile, to make the garlic butter, melt the butter in a pan, then stir in the garlic. Season.
Heat oven to 180C/160C fan/gas 4. The dough balls should be almost touching by now. Bake for 25-30 mins until cooked through. Brush with some of the garlic butter and leave to cool for 5 mins. Serve with the remaining garlic butter and a selection of crudités and cured meat, if you like.

Nutrition Facts : Calories 621 calories, FatContent 33 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 4 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.9 milligram of sodium

CHEESY GARLIC DOUGH BALLS RECIPE - OLIVEMAGAZINE

Cheesy Garlic Dough Balls Recipe - olivemagazine image

Give our tear-and-share gooey cheese-filled dough balls a go at home with step-by-step help from the olive test kitchen. They'd make a great starter for the kids or something to kick off a laid back dinner party

Provided by OLIVEMAGAZINE.COM

Categories Vegetarian

Total Time 1 hours

Number Of Ingredients 13

Ingredients

mozzarella block 150g, cut into 1cm cubes
fast action yeast 2 tsp
olive oil
strong white bread flour 500g, plus more for dusting
fine salt 1tsp
unsalted butter 100g
garlic 2 cloves, crushed
flat-leaf parsley, rosemary and basil 1 tbsp, of each, finely chopped
garlic 1 clove, sliced
passata 200g
red wine vinegar 1/2 tsp
chilli flakes
basil leaves a few, chopped, plus a little more to serve

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.

Nutrition Facts : Calories 545 calories, FatContent 23 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fibre, ProteinContent 16 grams protein, SodiumContent 1000 milligrams of sodium

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