Little chunkies are nothing more than little bread bombs packed with garlic butter flavor and just a hint of parsley. One of my favorite things to make and eat. You need a bit more time for this so I suggest you do this over weekends or on the days you have extra time.
- 800 g strong flour + extra for dusting
- 1 satchel of dried yeast
- 350 ml lukewarm water
- 50 g bread crumbs
- half a bulb of garlic
- bunch of parsley
- 1 lemon
- 125 g of butter
- a tea spoon of cayenne pepper
- In a big bowl mix flour, yeast and q tspoon of salt and make a hole in the middle. Slowly pour in the water all the while mixing until you get a rough dough.
- Transfer to a floured surface and knead for 10 minutes until it becomes elastic and smooth and hands are clean. That’s the golden rule of kneading.
- Put the dough in a clean bowl, scar a little X on top, cover with a cloth and leave to rest for an hour.
- While it’s resting make the butter. Mix 250 g of butter with half a bunch of chopped parsley and half a bulb of squashed garlic, pinch of salt, tspoon of cayenne pepper and zest of half a lemon.
- With a third of the butter mixture grease a baking tray (20 x 30 cm) and sprinkle with bread crumbs over the whole of bottom.
- Make 24 little balls of dough and make 6 rows of four balls. Cover with a cloth and leave to rest for min. 30 minutes.
- Heat up the oven to 190 Celsius degrees. Grease the balls with the second third of the butter mixture and sprinkle with a pinch of salt. Put on the bottom of the oven for 30 minutes until they get yellowish. Then put up direct under the grill until it becomes golden 5 – 10 minutes.
- Grease with the remains of the butter, put in the middle of the table and let the tearing and sharing begin!
Inspired by: Jamie’s Comfort Food