- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 621
- Fat Content: 33g
- Saturated Fat Content: 20g
- Carbohydrate Content: 67g
- Sugar Content: 10g
- Fiber Content: 4g
- Protein Content: 11g
- Sodium Content: 1.9g
Dough balls with garlic butter
- butter - 50g butter
- strong-white-bread-flour - 300g strong white bread flour
- dried-yeast - 7g sachet dried yeast
- caster-sugar - 1 tbsp caster sugar
- oil - oil, for the bowl and baking sheet
- butter - 100g butter
- garlic-clove - 1 garlic clove, crushed
- crudites - crudites and cured meat, to serve (optional)
- 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 1 1/2 -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 1/2 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 crudites and cured meat, if you like.
Eurovision party recipe for 4 people, takes only 30 mins; recipe has butter, strong white bread flour, dried yeast, caster sugar, oil, butter, garlic clove and crudités.