DOUGH BALLS RECIPES

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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

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

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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