Prosciutto puffs
https://www.coop.co.uk/recipes/prosciutto-puffs
Next-level garlic doughballs
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Feeds
8
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 22g
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Ingredients
- 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
Method
- Put the flour and salt in a large bowl and make a well in the centre
- Mix the oil and yeast with 150ml lukewarm water, then pour into the well
- 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
- Turn out onto a lightly floured surface and knead for 8-10 mins
- Put in a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour, until doubled in size
- Knock back the dough and divide into 24 balls
- Put them on a lightly oiled baking tray with space between each one
- Cover with cling film and leave to prove again for 30-60 mins, until risen at least half in size again
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Melt the butter with the garlic and parsley in a small pan
- Brush the doughballs with the garlic butter and bake for 20 mins, until golden
- Remove from the oven and allow to cool slightly
- Then wrap each one in a slice of prosciutto
- Bake for another 10 mins, until the prosciutto is crisp, then serve