The Lengro Kitchen

Winging it Garlic Dough Balls

By Gemma Quayle

Hi all I hope you’re well. Kacey and I are here in ‘The Lengro Kitchen’ this week to bring you our yummy Winging it Garlic dough balls that we made last week. We posted the results on my social media and lots of people were asking for the recipe so we thought it would be a great idea to bring it to you all here at Lengro.

Ingredients

For the dough balls:

  • 5g dried yeast
  • 235g plain flour
  • 1 tsp salt
  • olive oil
  • 150ml warm water

For the garlic butter:

  • 5/6 garlic cloves,
  • 50ml olive oil
  • 100g butter (room temperature)
  • 2 tbsp parsley
  • 1 pinch salt

Method

  1. We start with the dough; Pour the dried yeast, plain flour, salt, and 1 dash of olive oil into a bowl or a food mixer with a dough hook attachment and mix until nicely combined. Keep mixing and gradually add the warm water. Keep going until you have an elastic and smooth dough. If you’re doing this by hand (like us) keeping thinking of those strong arm muscles you’re getting.
  2. The best bit – Kneading; Turn out the dough onto a lightly oiled work surface and knead for 5 mins – this is a great bit for the kids to do (especially as they will have had enough of the strenuous mixing about 5 minutes ago). Really use the heel of your hand to get the dough going.
  3. Now your little helpers can rub the inside of a big bowl with olive oil. Put the dough in the bowl and cover it with cling film. Set aside at room temperature to prove and get a bit bigger.

4. Now we can start the garlic butter; Put a little knob of butter in a small frying pan and put on a medium/low heat to melt.

5. Add the crushed garlic cloves. Cook the garlic slowly as you do not want it to burn as then it will taste bitter and nasty.

6. Once the garlic has begun to soften add the parsley. It would be best with freshly chopped parsley, but we only had dried and it works just as well.

7. When the garlic/parsley paste is ready put your room temperature butter in a bowl and add the garlic paste and mix together until blended. season with salt. That’s the garlic butter done.

8. Your dough should be looking pretty good by now, so heat your oven to the highest possible temperature.

9. Separate the dough into 15g portions and roll each portion into a ball. Place on a baking tray lined with non-stick baking paper, keeping the balls about 3/4cm apart. Cover with cling film and leave the balls to prove at room temperature. When they have doubled in size (although I wouldn’t say ours were double the size, but they looked ‘dough ball sized!), bake for 7–8 mins in the preheated oven. This is what gives you the lovely crisp outside of your dough balls.

10. When the dough balls are golden on top, take out of the oven and tip into a large bowl. Turn the oven down to gas 4/180˚C/fan 160˚C.

11. Now add half of the garlic butter into the bowl and toss until the butter has melted and covered the dough balls (add more of the garlic butter if desired, but we like to leave plenty for dipping). Return the dough balls to a baking tray and bake for another 4-5 mins at the lower oven temperature.

12. They are all done! Pour into a dish, serve warm with the rest of your garlic butter on the side and tuck in! Enjoy!

Top Tip: I use the same big bowl for everything, save on the washing up!

We hope you enjoy these winging it garlic dough balls as much we do and they are so much fun to make.

If you have any yummy delicious recipes that you would like to share with us at Lengro then please email me at wingingit.singingit@gmail.com

Or catch up with me on Instagram @gemquayle and if you use #thelengrokitchen then we can find your beautiful baking moments.

Happy cooking!

Gemma & Kacey X

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