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Cheese fondue balls recipe
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Prep Time:
150 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Ultimate cheesy pull-apart bread - a delicious starter.
Ingredients:
  • 160ml (2/3 cup) milk, plus extra, to brush
  • 60g butter, chopped
  • 300g (2 cups) plain flour
  • 20.00 gm caster sugar
  • 1 1/2 tsp dried yeast
  • 2.40 gm salt
  • 20.00 gm white wine
  • 240g piece gruyère or Emmentaler, cut into 12 squares
  • Thinly sliced prosciutto, to serve
  • Thinly sliced salami, to serve
  • Cornichons, to serve
Instructions:
  • In a heatproof jug, combine the milk and butter. Microwave on High for 1 1/2 minutes until the butter has melted. Stir thoroughly and let it cool for a bit.
  • Combine flour, sugar, yeast, and salt in a stand mixer with the dough hook attachment on low speed. Pour in the milk mixture, wine, and egg. Mix for 15 minutes or until the dough is very smooth and elastic. Transfer to a lightly-oiled bowl, cover with a clean tea towel, and let it sit for 1 1/2 hours until the dough doubles in size.
  • Grease a round baking or pizza tray and place a 9cm (base measurement) ovenproof dish or ramekin in the center.
  • Briefly knead the dough and portion into 12 pieces. Flatten each piece and add a piece of cheese in the center. Fold the dough over the cheese, forming a smooth ball. Arrange the balls around the dish on a prepared tray, ensuring they are 1 1/2 cm apart. Cover with a clean tea towel and let rest for 30 minutes until slightly risen.
  • As you wait, artfully place the prosciutto, salami, and cornichons in a small bowl or ramekin.
  • Preheat the oven to 230°C fan forced. Remove the tea towel and place the dough ring in the oven. Brush with extra milk. Bake for 5 minutes, then reduce the oven temperature to 200°C fan forced. Continue baking for 10-15 minutes, or until light golden and fully cooked. Transfer to a serving board and serve immediately with prosciutto, salami, and cornichons.

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