Mozzarella Bites

Name: Mozzarella Bites
Prep time: 30 min
Total time: 2 h 10 min
Yield: 40 minisar
Ingredients: 25 g (1/2 pkt) KronJäst för Matbröd, färsk; 150 g (1 påse) KronJäst Surdeg Fullkornsvete; 500 g (ca 5 dl) vatten, kallt; 240 g (ca 4 dl) durumvetemjöl; 3 msk örter, blandade färska; 90 g (ca 1 dl) olja/örtolja med vitlök; 450 g (ca 9 dl) vetemjöl; 20 g (ca 1 msk) salt; 1 stor bit mozzarella eller 40 små mindre ”cocktailmozzarella”; 1 st chili, röd finhackad; 39 g (ca 3 msk) olivolja; 3 msk timjan

Marie Skogström
40 minis
30 min
2 hours 10 minutes

The perfect finger food for a wonderful buffet or as an appetizer before dinner. If you want to avoid having to mess around with the dough right before your guests arrive, you can easily prepare them the day before and let them rise in the refrigerator until it’s time to serve. A great tip is to make them a little bigger and maybe even fill them with ham—a delicious snack.

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Here's how:

1

Dissolve the yeast in the water and the sourdough starter.
2

Mix all the ingredients together, except for the salt.
3

Knead the dough for 10 minutes, add salt, and knead for another 5 minutes. The dough should be elastic and chewy. Double the time if you're kneading by hand.
4

Let the dough rest for 1 hour, then divide it into portions.
5

Finely chop the thyme and chili, then mix in the olive oil. Roll out the dough into long rectangles about 1 cm thick, cut out 40 squares, place a piece of mozzarella on each one, and top with the chili salsa.
6

Fold up the edges and pinch them together, place each bun on a piece of cut-to-size parchment paper, and shape them.
7

Let it rise until it doubles in size, about 40 minutes. Preheat the oven to 230 °C, preferably with a baking stone or a baking sheet.
8

Place the bread in the oven, then after a couple of minutes, lower the temperature to 230 °C and bake for 9–10 minutes.