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Published 28/04/2026
1:0
Serves 6
Easy

Skillet doughballs with herby roasted garlic butter

A guaranteed crowd-pleaser, these skillet garlic doughballs are baked until crisp and golden on top, yet soft and pillowy inside.

Brushed with melted garlic butter and scattered with fresh herbs, they’re made for tearing, dipping and sharing straight from the skillet. The perfect side dish for summer dining.

What you'll need...

For the doughballs

  • 500g strong white bread flour
  • 10g salt
  • 25g caster sugar
  • 10g instant yeast
  • 30g unsalted butter softened
  • 300ml warm full fat milk
  • Light olive oil

For the butter

  • 150g unsalted butter
  • 1 head of garlic, roasted
  • Fresh parsley, chopped
  • Fresh chives, chopped
  • Flaky sea salt and ground black pepper

Method

  1. Dissolve the sugar and yeast in the warm milk and set aside for 5 minutes. Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Make a well in the centre, pour in the liquid and mix on a low speed, increasing to medium for 1 minute. Add the butter and allow the mixer to knead the dough for 5 minutes until smooth.

  2. Cover the bowl and leave in a warm place for 1 hour, or until risen. Lightly oil a skillet and set aside.

  3. Meanwhile, make the garlic butter. Add the butter and herbs (reserving some for garnish) to a bowl, squeeze in the roasted garlic and mix well. Season to taste and set aside.

  1. Turn the dough out onto a lightly oiled surface and knock the air out. Divide into 20–30 pieces and shape into smooth balls. Arrange in the skillet, cover with a damp cloth and leave to prove for 30–40 minutes. Preheat your oven to 200°c/180°c fan

  2. Remove the damp cloth and bake in the centre of the oven for 25-30 minutes, until browned. Remove and brush generously with the garlic butter while warm. Finish with a final flourish of fresh herbs and serve immediately.

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