← All recipes

🍽️ Crispy Cheese Bombs with Fresh Basil Butter

390 kcal · 30 min · 4 servings

Crispy Cheese Bombs with Fresh Basil Butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the milk, 50 milliliters of water, and the crumbled yeast into the mixing container.
  2. 2. Add the sugar.
  3. 3. Heat the mixture without the measuring cup for 3 minutes at speed 1 and 37 degrees Celsius.
  4. 4. Add the flour and salt to the container.
  5. 5. Knead the dough with the measuring cup inserted for 2 minutes on speed 2.
  6. 6. Remove the measuring cup.
  7. 7. Alternately add the eggs, the egg yolk, and the 150 grams of butter cut into pieces through the lid opening.
  8. 8. Mix the ingredients for 3 minutes on speed 3.
  9. 9. Reinsert the measuring cup.
  10. 10. Knead the dough using the dough knead function for 2 minutes until smooth.
  11. 11. Place the dough into a lightly floured bowl.
  12. 12. Sprinkle some flour over the dough.
  13. 13. Cover the bowl with cling film.
  14. 14. Let the dough rise in a warm and sheltered place for about 45 minutes.
  15. 15. Clean the mixing container thoroughly.
  16. 16. After about 40 minutes of rising time, put 40 grams of butter into the clean container.
  17. 17. Melt the butter for 2 minutes on speed 1 at 70 degrees Celsius.
  18. 18. Preheat the oven to 180 degrees Celsius.
  19. 19. Wash the basil and shake it dry.
  20. 20. Pluck the leaves off the stems.
  21. 21. Set aside 20 basilisk leaves.
  22. 22. Add the remaining basil leaves to the container with the melted butter.
  23. 23. Add sea salt and pepper.
  24. 24. Blend the butter-oil mixture with the measuring cup inserted for 10 seconds on speed 10.
  25. 25. Let the mozzarella balls drain in a sieve.
  26. 26. Gently pat the balls dry with kitchen paper.
  27. 27. Work the yeast dough briefly again on a floured work surface.
  28. 28. Work in enough flour until the dough no longer sticks.
  29. 29. Divide the dough into 25 equal portions.
  30. 30. Press one mozzarella ball into each dough portion.
  31. 31. Seal the dough balls well so that the cheese stays inside.
  32. 32. Place the cheese balls on a baking sheet lined with baking paper.
  33. 33. Brush the balls with the basil butter mixture.
  34. 34. Bake the bombs for 15 minutes on the middle rack until golden brown.
  35. 35. Remove the tray from the oven.
  36. 36. Brush the hot bombs again with some butter.
  37. 37. Sprinkle a pinch of sea salt over them.
  38. 38. Serve the cheese bombs immediately while hot.

Nutrition per serving