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Herbed Cheese-Stuffed Bread Balls Recipe

Name: Herbed Cheese-Stuffed Bread Balls
Prep time: 1 h 5 min
Cook time: 25 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 175 ml Whole Milk; 2 Tsp Caster Sugar; 100 g Unsalted Butter; 500 g Strong White Bread Flour; 7 g Fast Action Dried Yeast; 1 Tbsp Dried Basil; 1 Tbsp Dried Oregano; 4 Eggs; 50 g Walnuts; 100 g Fresh Spinach; 50 g Pecorino Cheese; 1 Clove of Garlic; 150 ml Extra Virgin Olive Oil; 150 g Feta Cheese; 50 g Gouda Cheese; 100 g Unsalted Butter; 1 Tbsp Dried Chives; 1 Tbsp Dried Parsley; 2 Cloves of Garlic

Stashcook

These are yummy bread balls filled with cheese and herbs. You mix dough, let it grow, and wrap it around cheese and herbs. Then you bake them until they are golden. They are good for a snack or with dinner.

Ingredients

175 ml Whole Milk

2 Tsp Caster Sugar

100 g Unsalted Butter

500 g Strong White Bread Flour

7 g Fast Action Dried Yeast

1 Tbsp Dried Basil

1 Tbsp Dried Oregano

4 Eggs

50 g Walnuts

100 g Fresh Spinach

50 g Pecorino Cheese

1 Clove of Garlic

150 ml Extra Virgin Olive Oil

150 g Feta Cheese

50 g Gouda Cheese

100 g Unsalted Butter

1 Tbsp Dried Chives

1 Tbsp Dried Parsley

2 Cloves of Garlic

Method

Warm the milk in a saucepan, then remove from the heat. Add in the sugar and butter, stirring until the butter has melted. Allow the mixture to cool until it’s lukewarm.

Sift the flour and 1 tsp of salt into a large bowl. Stir in the yeast and dried basil, dried oregano, then make a well in the center.

Beat the eggs together in a bowl and then pour into the well along with the milk mixture. Mix to form a soft dough.

Knead the dough by hand for 15 minutes until it becomes elastic and sticky.

Place the dough in a lightly oiled bowl, cover it with cling film, and allow it to double in size, about an hour.

For the pesto, blend the walnuts, spinach, pecorino cheese, and garlic in a food processor. Slowly drizzle in the olive oil while blending, then season with salt and pepper.

Cut the feta cheese into 18 chunks and grate the gouda cheese.

Once the dough has risen, knock it back and divide it into 18 equal-sized pieces.

Flatten each piece of dough, place a dollop of pesto and a chunk of feta in the middle. Pinch the edges together to close and roll into a ball.

Grease a baking dish with butter. Arrange the balls seam-side down, sprinkle with grated gouda, cover, and leave to rise for an hour.

Preheat the oven to 200°C.

Bake for 25 minutes until puffed and golden.

For the herb butter, mix dried chives and parsley with melted butter and grate in two cloves of garlic. Season with salt.

Once baked, brush the bread balls with the herb butter and serve hot.

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