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Prosciutto puffs

Prosciutto puffs


Next-level garlic doughballs

  • Feeds 8 Feeds 8
  • Ready in 1 hour

Each serving contains

  • Energy
    860kj 205kcal
  • Fat
    High 14%
  • Saturates
    High 22%
  • Sugar
    Low 1%
  • Salt
    High 21%

% of adult’s reference intake | Carbohydrates per serving : 22g

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Big Bag Option


  • 250g strong white bread flour, plus extra for dusting
  • 1 tsp salt
  • 2 tbsp Co-op olive oil, plus extra for greasing
  • 7g sachet Co-op dried yeast
  • 50g Co-op unsalted butter, softened
  • 2 garlic cloves, crushed
  • 1 tbsp chopped flat leaf parsley
  • 80g pack Co-op prosciutto crudo, each slice cut into 4 lengthways


  1. Put the flour and salt in a large bowl and make a well in the centre
  2. Mix the oil and yeast with 150ml lukewarm water, then pour into the well
  3. Use a wooden spoon to bring the flour into the middle, then, once most of the flour is mixed with the liquid, use your hands to combine the rest
  4. Turn out onto a lightly floured surface and knead for 8-10 mins
  5. Put in a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour, until doubled in size
  6. Knock back the dough and divide into 24 balls
  7. Put them on a lightly oiled baking tray with space between each one
  8. Cover with cling film and leave to prove again for 30-60 mins, until risen at least half in size again
  9. Preheat the oven to 200°C/fan 180°C/Gas 6
  10. Melt the butter with the garlic and parsley in a small pan
  11. Brush the doughballs with the garlic butter and bake for 20 mins, until golden
  12. Remove from the oven and allow to cool slightly
  13. Then wrap each one in a slice of prosciutto
  14. Bake for another 10 mins, until the prosciutto is crisp, then serve

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