Cheesy Garlic Doughballs with Tomato & Chilli Jam
SERVES 6 – 8
FOR THE DOUGH
500g bread flour
7g fast-action yeast
Pinch of salt
50ml oil (we use rapeseed)
FOR THE JAM
1 tbsp Wyke Farm Salted Butter
1 medium onion, thinly sliced
500g cherry tomatoes, halved
1/2 – 1 tbsp crushed chilli flakes
1 heaped tbsp dried mixed herbs
125g caster sugar
85ml cider vinegar
FOR THE DOUGHBALLS
250g Wyke Farm Extra Mature Cheddar
50g Wyke Farm Salted Butter, melted
1 clove garlic, crushed
15g parsley, finely chopped
YOU WILL NEED
Large round baking dish
First, make the dough. Place the bread in a bowl along with the yeast and salt ensuring they are on separate sides of the bowl. Make a well in the middle of the flour and pour in the oil along with 300ml of tepid water.
Using a food mixer with a hook attachment, knead for 5 minutes until the dough is soft, smooth and elastic. Alternatively, knead by hand on a very lightly floured surface for 8 – 10 minutes.
Cover the bowl with a clean tea towel and set aside until it has doubled in size – this will take 1 – 2 hours depending on the temperature of the room. After the first prove you can continue with the recipe but the dough is best proved overnight in the fridge. Remove from the fridge an hour before using to allow the dough to come room temperature.
In the meantime, make the jam. Melt the butter in a heavy-bottomed saucepan over a medium heat. Add the onion to the pan and gently fry in the butter for 4 – 5 minutes until it begins to soften.
Add the remaining ingredients to the pan and stir well to combine. Allow to cook over a low heat for 1 hour on a gently simmer until it has reduced to a thick jammy consistency. Remove from the heat and allow to cool fully.
When the dough is ready, divide and roll into 24 equal balls. Take 200g of cheddar and cut into 24 equal squares. Take a dough ball, spread it out in the palm of your hand, place in a cheese square and bring up the sides, pinching the cheese tightly in the centre of the ball. Repeat this process until all the dough balls are filled.
Take your baking dish – or alternative just a baking sheet – and lightly grease. Place the ramekin in the centre – this will be filled with the jam when serving. Position the dough balls neatly in circles around the ramekin.
Gently cover with a piece of oiled clingfilm and allow to prove for a further 45 minutes. Preheat oven to 210C/190C fan/gas 7.
Once the dough balls have doubled in size, combine the melted butter, garlic and parsley in a bowl before carefully brushing over the balls using a pastry brush. Finely grate the remaining cheese and sprinkle over.
Place in the oven to bake for 25 – 30 minutes until the dough balls are golden and crisp on top.
Remove from the oven, allow to cool for 5 minutes before spooning the tomato jam into the ramekin and serving.