Dough Balls With Garlic Butter Recipes

Steps:

• For the dough balls, mix together the flour, yeast, and salt in a large bowl.
• Make a well in the middle and pour in the water plus 1 tablespoon of the olive oil.
• Knead the dough for 7-8 minutes until springy to the touch and a smooth soft dough has formed.
• Wipe a bowl with the remaining olive oil, place the dough inside and cover with cling film.
• Leave to rest for 1 hour.
• On a baking tray lined with greaseproof paper, place the lid of the camembert in the middle.
• Roll the dough into balls and dot around the lid to make a wreath-shape.
• Cover and leave to rest for 30 minutes.
• Pre-heat the oven to 180°C (350°F).
• Mix the butter, garlic, and parsley together and coat over the dough balls.
• Sprinkle on some salt over the dough balls. Replace the lid with the camembert and sprinkle the rosemary and thyme over the camembert.
• Bake for 15 minutes.
• Garnish with the pomegranate seeds and rosemary sprigs.
• Enjoy!

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.