Prue Leith’s Cheesy Garlic Dough Balls

  • Makes : 7
  • Type : Starter

Italian meals just aren’t the same without a serving of dough balls, and Prue’s come packed with mozzarella and served with garlic herb butter, just the way we like them!

Made using Prue’s World Cast Iron Dumpling Pan.


  • For the dough balls
  • ½ tsp fast action yeast 
  • 1 tbsp olive oil plus more for pan
  • ½ tsp sugar 
  • 65ml warm water 
  • 100g strong white bread flour plus more for dusting
  • ½ tsp fine salt 
  • 30g firm mozzarella cut into 1cm cubes
  • For the herb butter
  • 20g butter 
  • ½ clove garlic crushed
  • ½ tbsp flat leaf parsley finely chopped


  1. Stir the yeast, olive oil, sugar and water together, then mix into the flour and salt to form a rough ball. On a floured surface knead for 3-4 minutes until smooth and elastic. Place into an oiled bowl, cover and leave to rise in a warm place for an hour, or until doubled in size.
  2. Knead the dough briefly again and divide into 7. Roll each piece into a ball, pushing a cube of mozzarella into the centre. Pinch the dough to seal in the cheese.
  3. Put the balls into the well-oiled Dumpling Pan. Cover lightly with oiled cling film and leave in a warm place for 30 minutes.
  4. Heat the oven to 220°C/fan 200°C/Gas 7.
  5. For the herb butter, melt the butter then add the crushed garlic and parsley off the heat. Season well.
  6. Uncover the dough balls and brush with a third of the garlic butter. Bake for 15 minutes until golden and puffed.
  7. Brush with the remaining butter and serve straight away.