CHEESY GARLIC BREAD DOUGHNUT BALLS

PREP 1 HOUR 55 MINS, COOK 10 MINS, MAKES 20, SUPER EASY

INGREDIENTS

●80ml (1/3 cup) lukewarm milk

●2 tsp (7g sachet) dried yeast

●½ tsp caster sugar

●300g (2 cups) plain flour, plus extra, to dust

●1 tsp table salt

●60g butter, melted, cooled

●2 eggs, lightly whisked

●20g (¼ cup) finely grated parmesan

●2 tbsp continental parsley, finely chopped

●Vegetable oil, to deep-fry FILLING

●40g butter

●4 large garlic cloves, crushed

●125ml (½ cup) thickened cream

●140g (1 ½ cups) finely grated cheddar

METHOD

1 Combine the milk, yeast and sugar in a jug. Set aside for 5 minutes or until frothy. Combine the flour and salt in a large bowl and make a well in the centre. Add the butter, eggs and milk mixture. Use a wooden spoon to mix until just combined.

2 Turn the dough onto a lightly floured surface and knead for 5 minutes or until the dough is smooth and elastic. Place in a large, lightly oiled bowl. Cover with a damp tea towel and set aside in a warm place for 1 hour or until doubled in size.

3 Punch down the dough to expel the air and knead for 1-2 minutes or until smooth. Use a rolling pin to roll out the dough on a lightly floured surface until 7mm thick. Use a 6cm round pastry cutter to cut rounds. Re-roll the dough trimmings and continue cutting to get 20 rounds. Place rounds on a large, lightly floured tray about 3cm apart. Cover with a clean tea towel and set aside for 30 minutes or until risen slightly.

4 Meanwhile, to make the filling, melt the butter in a small saucepan over low heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the cream and cheese. Stir until melted and combined. Transfer to a bowl to cool to room temperature.

5 Combine the parmesan and parsley in a shallow bowl. Pour oil into a large saucepan to come halfway up the side of pan. Place over medium heat and heat until 180C on a cook’s thermometer. Working in batches of 4 or 5, cook the dough rounds for 1 minute each side or until puffed and deep golden. Use a slotted spoon to transfer to the bowl with the parsley and cheese and press to coat. Transfer to a plate lined with paper towel. Repeat with the remaining dough rounds.

6 Spoon the filling into a piping bag fitted with a 7mm plain nozzle. Use a small pointed knife to pierce a hole in the side of a doughnut then pipe the filling into the hole. Repeat with remaining doughnuts. Serve doughnuts warm.