These garlic dough balls are like biting into a soft cloud of garlic butter and parmesan cheese. They are basically pieces of fried pizza dough tossed in garlic butter and parmesan cheese. Once these little balls of dough are fried, they have a crispy outer coating and a soft inside. They are absolutely perfect and can be made into a sweet version by tossing in sugar and cinnamon.
Steps to proof garlic dough balls
Step 1: First proof
After we have mixed all of our ingredients together, you want to knead with your hands until a smooth doughball has been formed. This will take anywhere from 5-10 minutes. At this point in time, I usually like to brush the top of the doughball with olive oil to prevent it from drying out. Then cover the bowl with plastic wrap and let it rest at room temperature for 1 hour.
Step 2: Second proof
After our dough has doubled in size, you will want to punch out the air and separate the dough into 20g doughballs. This might seem very small at first, but remember they will proof again and rise when cooked. The final product will likely be double to size of the doughballs we create. Once the doughballs are weighted, roll the doughballs into a tight circle. Using your hands, you want to create surface tension. You know you have done this correctly because the doughball will be smooth a the top.
What type of yeast to use
For most bread recipes, I will either use active dry yeast or instant yeast. They both do the same job, except active dry yeast needs to be dissolved in water before using and instant yeast can be added to dry ingredients. I used active dry yeast which I mixed with warm water for 10 minutes before using. You may use a 1:1 substitute with instant yeast.
Adding garlic butter
After making this soft and fluffy bread, I tossed it in salt, parmesan, and parsley. After that, I realized that adding garlic butter would take it to a whole other level which is exactly what I decided to do. I would highly recommend it.
Garlic Dough Balls
- 200 g warm water
- ½ tbsp active dry yeast
- 315 g flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- ⅓ cup olive oil
- ½ tsp salt
- 3 tbsp garlic butter
- Mix yeast in water and let it sit for 10 minutes. If you are using instant yeast, skip this step and add all dough ingredients in together.200 g warm water, ½ tbsp active dry yeast
- Add flour, salt, sugar, olive oil and mix.315 g flour, 1 tsp salt, 1 tsp sugar, 1 tbsp olive oil
- Place onto your table and knead for 5-10 minutes until a smooth dough ball has been formed.
- Place in a bowl, brush the top of the dough with olive oil, cover with plastic wrap and let it rest at room temperature for 1 hour.
- Punch out the air, and separate into 20g pieces. Roll them into tight balls, using your fingers to create surface tension. It should create about 25-30 balls.
- Place the doughballs on a baking tray and proof for 30 minutes covered.
- In a pan over medium heat, pour over a layer of olive oil, enough to cover the entire pan but not so much that you are deep frying. About 1 cm of oil will be enough.⅓ cup olive oil
- Lay down your doughballs, one at a time into the pan and cook until both sides are golden brown. Will take about 5 minutes each side.
- Immediately brush with garlic butter, salt, parmesan cheese, and parsley.½ tsp salt, 3 tbsp garlic butter, parsley, parmesan
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