Stuffed Doughballs with Norfolk Mustard Salami

April 05, 2018

300g strong white bread flour
1/2 tsp salt
1/2 tsp instant dried yeast
1/2 tsp sugar
1/2 tsp garlic granules
1 tbsp olive oil
30g butter, softened
160ml cool water
70g Norfolk Mustard Salami
40g cheese


  1. Preheat the oven to 220C.
  2. Mix the flour, yeast, salt, sugar and garlic in a large bowl. Add the oil and butter and begin to mix, slowly adding water until the dough starts to come together.
  3. Knead the dough for 5-10 minutes on a lightly floured surface until the dough begins to look glossy and stretchy. Place in a lightly oiled bowl, cover with cling film and leave the dough in a warm place to rise until it has doubled in size (about 1 hour).
  4. Tip the dough onto a floured surface and knock back to remove the bubbles.
  5. Weigh the dough into balls, each approximately 30g. Add a slice of salami and a cube of cheese to each piece, fold the dough around and roll into a ball. Repeat until all the dough is used.
  6. Place onto a baking tray and cook fro 15 minutes or until golden.