Mozzarella and Guacamole Stuffed Dough Balls

  • Cooking Time20 mins
  • Serves10
  • DifficultyEasy
4 balls of mozzarella, cut into small pieces

For the dough balls:

600g strong white bread flour
14g fast-action dried yeast (2 sachets)
3 tbsp sugar
1 1/2 tsp salt
100g butter, melted
180ml warm milk
13oml warm water
Extra butter to brush

For the guacamole:

2 avocados, mashed
Juice of 1 lime
Handful of coriander, chopped finely
1 red chilli, diced
Salt to taste

1. To make the dough, take a large bowl and mix together the flour and yeast. Make a well and add the butter, milk, water, salt and sugar. Stir to combine.

2. Pour the mixture onto a floured surface and knead for 10 minutes to work that gluten. It might be a bit sticky at first but keep going. If you have a stand mixer with a dough hook, you can do it in there – it’ll take half the time.

3. Take a large, greased bowl and place the dough inside. Cover with a damp towel or cling film and allow to rise in a warm place until it has doubled in size.

4. When the bread has doubled in size, knock it back and give it a knead. You’ll feel all the little air bubbles popping and that’s good and will ensure your bread rises evenly in the oven.

5. Break the dough into small sections and roll into balls, roughly the size of a golf ball. Flatten each section and place around a teaspoon of guacamole it into the middle of one of the dough rounds. Add two pieces of mozzarella.

6. Using your thumb, fold the middle up and bring the sides to meet in the middle, almost like you’re making an open wonton or tortellini. It's important that there aren't any holes in the dough.

7. Mix together fresh mixed herbs, melted butter and crushed garlic.

7. Place the dough balls into a spring-form cake tin, brush with the garlic butter mixture and bake in a pre-heated oven at 170°C.

8. Remove from the oven and leave to cool. Before serving, brush a tiny bit more melted butter on top, for a lovely gloss.

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