Cheese-Stuffed Garlic Dough Balls by Juliet Sear

30 minutes

to cook

If you love stringy pizza-style cheese, this one is for you.

This recipe makes one large sharing bread to fit in a 22cm (9in) tin or directly on an oven-style air fryer basket. For smaller machines, separate the balls into baskets and bake in batches of six. You can halve the quantities and keep the packet of yeast in the fridge once opened, sealed with a bag clip or in a food bag, for up to a month.

Juliet is our Feedback guest this month and you can win a copy of the new book and a Bodum MELIOR air fryer in our competition.

This recipe is from Air Fryer Baking Magic by Juliet Sear Makes 1 Large sharing bread or 11–12 dough balls. Preparation time 40 minutes

Air Fryer recipes

method
Ingredients

Method

1 Start by making the dough.

Put the flour and salt into a large bowl or stand mixer bowl and mix to combine, then add the yeast and start incorporating the warm water. Mix in the bowl with a bread scraper or using an oiled hand until the dough starts coming together, then tip the dough out onto a work surface and knead for about 15 minutes until the dough forms a smooth and springy ball. Alternatively, knead in the stand mixer for 5–6 minutes.

2 Transfer the dough to an oiled bowl, cover with a damp tea towel or oiled clingfilm, and leave in a warm place for 45 minutes–1 hour, or until doubled in size. The timing will depend on the yeast and the room temperature.

3 To make the garlic butter, melt the butter in a microwave-safe bowl or a saucepan, then stir in the garlic. Season with salt and black pepper, then stir in the basil. Set aside.

4 Generously brush a 23cm (9in) round tin with some garlic butter and scatter over the polenta or semolina (or line the air fryer baskets with parchment paper). If making two half batches place directly into a rectangular drawer or tin that fits your air fryer.

5 Once the dough has proved, knock it back, tip it onto the work surface and give it a little knead. Cut into 11–12 pieces weighing 45–50g. Roll each piece into a ball.

6 Flatten each ball slightly, press a mozzarella pearl in the centre, then bring the dough around to seal in the cheese and shape into a ball again. Place into the prepared tin or baskets, join-side down, leaving a little space between each as they will puff up and join up as they bake. Leave to prove again for 30–40 minutes.

7 Preheat the air fryer to 160°C. Brush the dough balls with more garlic butter and bake for 18–20 minutes. After this time, remove them from the air fryer and brush with more garlic butter. Bake for a further 5–10 minutes until golden brown. If the balls need more colour, increase the heat to 180°C for the last 5 minutes. Make sure the dough balls are cooked on the underside; if they are a little doughy, carefully turn them over and bake for a further few minutes to crisp off the bottoms. Smaller batches will take less time.

8 Leave to cool for 5–10 minutes before serving with extra garlic butter or oil and sea salt flakes for dipping.