I had a tonne of cheese and thyme in my fridge as my father in law had just arrived from Greece and brought me a huge amount of cheese. So it seemed only fitting that i used some of it up. What delicious cheese. With fresh thyme and freshly cracked black pepper. YUMM! The dough was soft, fluffy, has a great texture, sweet and salty taste, and just floated in your mouth. It was decadent and delicate.
375g Bread Flour
100g all purpose flour
75g caster sugar
1 teaspoon salt
1 packet of yeast (7g)
1 large egg
150ml warm water
40g soft unsalted butter
- Place the roux mix in a pan and mix well till it forms to a paste.
- Set aside.
For the dough:
- Sift both flours add the sugar, salt, and add the yeast.
- Mix together the warm water, milk and egg to the roux mixture and begin to pour into the flour mix.
- Stirring continuously with your kneading hook until everything has combined.
- Add the butter at this stage.
- Knead for about 5 minutes to work the gluten in the dough.
- Place in an oiled bowl and leave to rise for about one hour, or until it has doubled in size.
- When it has risen, punch down and knead slightly to smoothen out and cut into equal pieces. I managed to make 14 pieces. But could have maybe gotten about 16 if i made some of the balls slightly smaller. But i was feeling greedy!
- Take each ball and flatten it slightly and fill with desired filling.
- Fold edges over and make a ball.
- Place in your baking tray and continue to make the rest.
- Let them sit for about 10-15 minutes to rise a little more.
- Place in the oven at 190 degrees and cook fro about 20 minutes. Till they are golden brown.
- When they are ready brush them with melted butter to give them a sheen and keep them soft.
Serve with love and eat quickly as they might disappear faster than you can imagine! Mine were gone, mainly by me in about an hour. Yes i said an hour. I was hungry and had a busy day and felt I needed to compensate by eating divine bights of delicious cheese balls.