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Anita’s Dough Balls

I have named this recipe after our dietitian, Anita MacDonald. Years ago now, she told me about the ‘dough balls’ that she had eaten in a pizza restaurant, served warm with garlic butter for dipping. Anita thought that it would be a really good idea to have a low protein version. I had never heard of them at the time, so went to the pizza place to investigate. They were delicious and so soft, so the next day I developed our Fate version, and I am so pleased to say that they are just as delicious! Anita was right, they are a fantastic idea. Not only are they lovely served warm with garlic butter, they are good for dunking in low protein soups or eating with a low protein stew.


If you have one, use a large mixing jug that has measurements on the side, it is perfect when making this mixture as you can see how much it proves. The recipe makes approx 40.


Fate Dough Balls freeze well; defrost them and warm through in the oven or under the grill when needed.


INGREDIENTS

250g Fate Low Protein All Purpose Mix

¾ tsp salt

1½ tsp yeast

30ml olive oil

300ml warm water

few drops of browning


Preheat the oven Gas 6, 200°C, 400°F.


Place the Fate Low Protein All Purpose Mix into a mixing bowl or large jug. Stir in the salt and yeast. Measure the oil in a baby’s bottle and pour it into a separate jug, then measure the water and place it on top of the oil in the jug. Add a couple of drops of browning.


Pour the water and oil mixture all in one go onto the dry ingredients. Immediately start mixing with an electric hand mixer or a wire whisk. Mix gently for about 1 minute until a smooth and silky batter is made. If using a jug, it will measure around the 600ml mark.


Cover the bowl or jug with cling film and leave in a warm place to prove until double in size (around 1200ml). The mixture will be quite airy and full of bubbles. Try not to disturb this as this is what gives the dough balls their lovely light texture.


Using a dessertspoon, gently scoop a rounded spoonful of the mixture from the top of the jug or bowl and place it onto a greased baking tray. You might need to use another spoon or your finger to push the mixture off the spoon onto the tray. Try to do this in a smooth action so that the balls of dough are formed as neatly as possible.


Leave room between the balls so that they can rise a little without sticking together. Immediately place them into a preheated oven, for 10-12 minutes, until risen and golden brown. Serve warm with garlic butter for dipping.




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