Skip to content
Cheese and beer dip with dough ball wreath recipe

Cheese and beer dip with dough ball wreath recipe

1 rating

Try this sharing dish at your next Christmas party. Fluffy, rosemary-glazed dough balls are baked into a wreath shape and served with a creamy cheese and beer fondue. See method

  • Serves 8
  • Takes 1 hr 15 mins plus 1 hr 30 mins rising
  • 491 calories / serving

Ingredients

  • 320ml whole milk
  • 25g unsalted butter
  • 500g pack sourdough bread mix
  • 3 tbsp olive oil, plus extra for greasing
  • 4 fresh rosemary sprigs, leaves picked and finely chopped
  • 2 large garlic cloves, finely crushed​
  • 75g Tesco Finest Comté, coarsely grated
  • 75g Tesco Finest Gruyère, coarsely grated
  • 75g Tesco Finest mature Cheddar, coarsely grated
  • 2 tbsp cornflour
  • 125ml lager
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    2055kj
    491kcal     25%

  • Fat

    22g 31%

  • Saturates

    9g 43%

  • Sugars

    4g 4%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 51.3g Protein 19.1g Fibre 5.5g

Method

  1. Warm the milk in a pan over a medium-low heat for 1-2 mins. Remove from the heat, add the butter and allow to melt.
  2. Add the bread mix to a large bowl and make a well in the middle. Pour in the milk mixture and stir. Tip onto a work surface and knead for 10 mins. Lightly grease the bowl with oil. Add the dough, cover and leave to rise for 1 hr, until doubled in size.
  3. Turn onto a work surface and lightly knead to remove the air bubbles. Divide into 24 equal-sized balls.
  4. Line a large baking tray with parchment and place a medium-sized bowl in the centre. Arrange the dough balls around the bowl in a wreath shape. Remove the bowl. Cover with a clean tea towel and leave to rise for 30 mins.
  5. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Bake the dough balls for 25-30 mins until golden. In a bowl, mix the 3 tbsp oil, rosemary and garlic together. Brush the dough balls with the garlic and rosemary oil and bake for a further 1 min. Set aside to cool.
  6. While the dough balls cool, toss the grated cheese with the cornflour to coat. Bring the Stella Artois Unfiltered to the boil in a large pan. Reduce the heat and add the cheese, a handful at a time, stirring continuously until melted.
  7. Place the dough ball wreath on a board with the bowl of cheese dip in the centre. Serve immediately.

See more Party food recipes

drinkware RFO

You may also like

Be the first to comment

Before you comment please read our community guidelines.