Cheese Dough Balls

Name: Cheese Dough Balls (Inspired by Radhi Devlukia)
Ingredients: 4 cups bread flour; Pinch sea salt; 1 &amp; 1/2 cups lukewarm water; 2 tsp active dry yeast; 2 tbs olive oil; 80g vegan butter; 2 tbs fresh parsley; 1 clove crushed garlic; 1/4 tsp salt; 220g VEGCHEESE Curds

by VEGCHEESE March 15, 2021

Cheese Dough Balls (Inspired by Radhi Devlukia)

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VEGCHEESE

Ingredients

Dough (Recipe from Avant Garde Vegan)

4 cups bread flour
Pinch sea salt
1 & 1/2 cups lukewarm water
2 tsp active dry yeast
2 tbs olive oil

Butter Glaze

80g vegan butter
2 tbs fresh parsley
1 clove crushed garlic
1/4 tsp salt

Filling

220g VEGCHEESE Curds

Directions

Add salt to bread flour and mix
In different bowl add active dry yeast to lukewarm water. Stir and let rest for a couple of minutes
Add olive oil to active dry yeast and water mixture
Make well in flour and add water, yeast and olive oil mix into the flour
Stir with spoon initially then use hands to mix it all in
Knead dough for 5 minutes
Cover dough with damp towel and let it rise for 1 hour
Preheat oven to 400°F
Melt vegan butter and add crushed garlic, fresh parsley and salt
Take about 40g of dough, flatten on your palm and place 1 VEGCHEESE Curd in the middle. Wrap the dough around the Curd and seal it by pinching the dough together
Place dough balls onto a greased cast iron skillet
Brush garlic parsley butter mixture onto the dough balls. Leave a couple of tablespoons to pour onto the bread after it comes out of the oven
Bake cheese dough balls for 20-25 minutes, until golden brown
Remove from oven and pour remaining garlic parsley on top