Snow Ball Dough Balls

Sweet or savoury, these are a Christmas essential.

Ingredients and method

To make the dough, mix 10 grams of soy flour with 30 millilitres of boiling water in a small bowl or jug, stirring until smooth. Whisk in 30 grams of extra virgin olive oil and 100 millilitres of tap water then set aside. In another bowl, mix 1/2 a teaspoon of table salt, 1 teaspoon of yeast and 250 grams of gluten free bread flour. Add the soy mixture then use the back of a metal spoon to press the mix into a dough. Knead the dough for one minute to combine the ingredients thoroughly before placing back into the bowl and covering with clingfilm to prove. Leave the dough in a warm room for 45 minutes to prove. After this, split the dough into approximate 30 grams portions, there should be about 14 to 16. Roll each of these in you hands until smooth and place on a lined baking tray. Then leave to prove for a further 25 minutes covered lightly with clingfilm. During this time, preheat the oven to 170-180C with a clean dry deep tray on the bottom shelf. Just before the dough balls have finished proving, pour 500 millilitres of cold water into the tray. Bake the dough balls on the shelf above for 20 to 25 minutes.

Meanwhile, make the butter by grinding 1 tablespoon of fresh rosemary with 1/2 a teaspoon of maldon salt in a large pestle and mortar. When the rosemary is fully ground, add two medium garlic cloves and grind them into a paste with the rosemary. Grind in 100 grams of salted butter half at a time then with a spatula, mix in 30 milliliters of extra virgin olive oil. 

Serve warm, immediately once cooked or reheat in a warm oven before serving.

Alternatively, if you've got a sweet tooth, roll the dough balls in a mix of 50 grams of icing sugar with about 1 to 3 teaspoons of mixed spice immediately after baking. Serve with clotted cream.


Lots of love,
Hattie x