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Chilli Cheese Garlic Dough Balls
Super soft dough balls filled with gooey cheese and painted with a garlicky, spicy butter. You can make the dough and chill in the fridge until dinner time, just give them an extra10 minutes to come to room temp and rise once shaped.
: 999 kcal
Author: Just Jo
For the dough balls
  • 150 g strong bread flour
  • 1 tbsp olive oil
  • 80-100 ml water
  • 7 g dried yeast
  • 1/4 tsp sea salt
  • 12 mozzarella pearls drain on kitchen roll before using
  • 12 chunks chilli cheddar 1cm cubed in size
For the butter
  • 20 g soft butter
  • 1/2 tsp olive oil
  • 1 clove of garlic minced
  • 1/2 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/2 tsp dried chilli flakes
  • 1-2 tsp grated parmesan
  • Sea salt to season optional, if liked
  1. Mix the flour, oil, yeast, salt and enough water to have a soft and slightly sticky dough. Beat with a dough hook in a stand mixer until it just about cleans the sides - a little bit of sticking is just fine.
  2. Grease the bowl and cover, allowing to rise (which will be under an hour unless your kitchen is freezing).
  3. Punch the dough down lightly and divide into 12 even sized pieces of dough. Lightly grease a small baking tray or I use an enamel disk with a little extra olive oil.
  4. Take a piece and flatten to a disk shape just under 1cm thick. Take a piece of the chilli cheddar and a mozzarella pearl (bocconcini) and press into the centre of the disk, then fold up the edges to cover the cheese completely. Place on the baking tray/in the dish you are using and repeat with the remaining dough. Leave about 1cm between them.
  5. Cover lightly with cling film (grease the inside and make sure there is a seal around the edges) and allow to rise - if the dough is room temp, this should be no longer than 30 minutes and they will double and touch the neighbouring dough balls.
  6. Preheat the oven to 200˚C and once at temp, bake 13-15 minutes until well browned and when tapped on top, the crust will be crisp and there will be a hollow sound. Panic not - they will soften up with the butter topping!
  7. Meanwhile, melt the butter and stir in all the remaining ingredients bar the parmesan. Brush over the dough balls as soon as they come out of the oven and grate over the parmesan. Sprinkle with a little sea salt if liked.
  8. Allow to cool for 5 minutes before eating as the cheese will be molten and you don't want to burn your mouth!