Cheesy stuffed garlic dough balls with tomato sauce dip

• butter↗50g g

  cut into cubes

• strong white wheat flour↗300g g
• yeast↗7g sachet fast-action dried g

  fast-action dried sachet

• granulated sugar↗1 tbsp tbsp
• mozzarella↗200g block g

  cut into 1.5cm cubes

• Gruyère↗65g g

  coarsely grated (optional)

• butter↗100g g
• garlic cloves↗2

  minced

• rosemary↗1

  sprig, leaves removed and finely chopped

• olive oil↗1 tbsp tbsp

  plus extra oil for bowl and tray

• garlic clove↗1

  sliced

• tomato paste250g g
• wine vinegar↗1 tsp tsp
• granulated sugar↗1 tsp tsp
• red chili pepper↗pinch of

  pinch

• базилік↗½ small bunch of

  порваний, плюс додатково для подачі

Step-by-step instructions

1. 1

   Heat 175 ml of water in a saucepan until it steams, then add the butter. Remove from the heat and let it cool until the mixture is warm (not hot). In a large bowl or mixer combine the flour, yeast, sugar and 1 tsp salt. Add the cooled butter mixture and knead a soft dough with a wooden spoon or mixer. Knead for 10 minutes by hand (or 5 minutes in a mixer) until the dough is elastic and smooth. Transfer to an oiled bowl, cover with a clean kitchen towel. Place in a warm spot to rise for 1½–2 hours, or until it doubles in size. Alternatively let it rise in the refrigerator overnight.

2. 2

   Oil a baking tray and line it with parchment. Punch the air out of the dough, then knead it again for a few minutes. Flatten a small piece of dough (about 20 g) into a disc and place a cube of mozzarella and a pinch of Gruyère in the centre. Enclose the cheese with dough, shape into a ball. Transfer to the prepared tray. Repeat with the remaining cheese and dough, spacing the balls ½ cm apart – after rising they should slightly touch. Cover with a clean kitchen towel and let rest in a warm place for another 30 minutes.

3. 3

   Meanwhile, prepare the garlic butter. Melt the butter in a small pan over low heat, then add the garlic and rosemary. Remove from heat and set aside for later use. Preheat the oven to 180 °C/160 °C with convection/gas 4. Brush the risen balls with the garlic butter and bake for 25‑30 minutes, until they are golden and the centre melts.

4. 4

   While the balls bake, make the tomato dipping sauce. Heat oil in a saucepan and sauté the garlic for 30 seconds. Add the tomato paste, vinegar, sugar and a pinch of chili, bring to a boil and simmer for 10 minutes until the sauce thickens. Season to taste and add basil. Brush the warm balls with the remaining garlic butter, then serve them with the tomato dipping sauce.