I made these to go with the Lasagne. Who doesn’t love a bit of bread to soak up some of the tomato juice with an Italian meal?
The dough mixes together well. But the balls are very flat. I wasn’t quite sure why they were called garlic balls.
An amazing thing happens though. When you put the discs in the hot oil, they puff up!
The cook very fast. And they roll around a bit, so all sides get browned. You have to be careful to not overcook them.
I did sprinkle them with garlic salt once they were cooked. I’m not sure you need this. They are very garlicy! I think I would just sprinkle them with salt.
RAISED GARLIC BALLS
½ Cup plus 2 Tablespoons Milk
2 Tablespoons Butter
¼ Teaspoon Salt
1 Package Active Dry Yeast
2 ¼ Cups All Purpose Flour
1 Egg
1 ½ Tablespoons Garlic Powder
1 Tablespoon Sugar
Oil For Frying
Generously oil a large bowl, set aside. Pour milk into a small saucepan and heat until scalded. Transfer to mixing bowl, add butter and salt. Cool to lukewarm. Add yeast and let stand 5 minutes. Mix in 1 cup flour, beating with a wooden spoon until smooth. Blend in egg, garlic powder and sugar. Beat in remaining flour and knead by hand until smooth and elastic. Transfer to oiled bowl, cover with a damp towel and let stand in a warm place until doubled in volume, about 45 minutes. Turn out onto a lightly floured board. Roll or pat to ½ Inch thickness. Use a small round cutter, about 1 inch diameter; cut dough. Place on floured baking sheet and let stand 15 minutes. Heat oil in a deep pan until it reaches 350 degrees. Deep fry garlic balls several at a time until they are golden brown. Drain on paper towels. Sprinkle with garlic salt if desired. Serve warm.