Pull-Apart Chilli Bombs

1. Activate the Yeast

In a small bowl, dissolve the yeast with 1 teaspoon of caster sugar in 4 tablespoons of lukewarm water and leave to stand until the yeast is foamy. It takes about 5-10 minutes. If it is not foamy, start with new yeast. While the yeast is activating, measure all the ingredients to ensure even baking.

2. Make the Dough

In a large mixing bowl, combine 450 grams of plain flour and 1 teaspoon of salt. Make a well in the centre of the flour mixture and pour in 240 millilitres of warm milk, then add 1 egg, 30 grams of melted unsalted butter, and the activated yeast.

Knead with the dough hook of the electric mixer for 5-7 minutes, or by hand for 8-10 minutes until smooth and elastic.

Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about an hour, or until it doubles in size.

3. Prepare the Filling

In a mixing bowl, combine 120 grams of cream cheese, 70 grams of crumbled Feta cheese, 100 grams of grated Cheddar cheese (or any other cheese to your taste), chopped chilli pepper, ¼ teaspoon of garlic powder, and ¼ teaspoon of dried oregano. Season with salt and pepper to taste.

4. Preheat the Oven

Preheat your oven to 180°C (350°F) and lightly grease a 23cm (9”) baking dish.

5. Shape the Chilli Bombs

Once the dough has risen, place it on a lightly floured work surface and knead it a few times to release any air bubbles. Divide the dough into 10-12 equal parts.

Flatten each dough portion, add a teaspoon of the chilli filling to the centre, and seal the dough around the filling to form a ball. Place each filled dough ball seam-side down in the prepared baking dish, arranging them close together.

6. Prepare the Topping

Mix 30 grams of melted unsalted butter, ½ teaspoon of garlic powder, and ½ teaspoon of dried herbs. For a nice finish, coat the top of the chilli bombs evenly with the mixture.

7. Bake

Bake the Pull-Apart Chilli Bombs in the preheated oven for approximately 20-25 minutes, or until the top is golden brown.

8. Serve

Once baked, allow the chilli bombs to cool slightly before serving. Serve warm with Sour Cream Dip for extra flavour.

Tips for Perfect Pull-Apart Chilli Bombs

Here are some tips to make your chilli bombs extra delicious:

Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand, or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the buns their characteristic soft and chewy texture.

Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.

Tightly Sealing: When shaping each chilli bomb, make sure the dough is tightly sealed around the filling so it doesn’t leak during baking.

Softened Cream Cheese: Softened cream cheese helps the filling blend smoothly. If it is too firm, microwave it for 10-15 seconds.

Variations

Vegetable Chilli Bombs: Add finely chopped vegetables such as bell peppers, jalapeños, or sautéed onions to the filling to add flavour and colour.

Bacon Chilli Bombs: Add small pieces of cooked, crumbled bacon, sausage, or pepperoni to the filling to make it extra hearty.

Sweet and Spicy: Add a touch of honey or a pinch of brown sugar to the filling to balance the chilli heat with a little sweetness.

Related Recipes

Looking for more simple yet delicious recipes to incorporate cream cheese? Check out the following recipes:

Delicious Rolls filled with Cream Cheese

Festive Wreath Delight: A Flavourful Fusion of Cream Cheese and Feta

Homemade Cream Cheese Spread

Conclusion

From casual weeknight dinners to holiday gatherings, these Pull-Apart Chilli Bombs are sure to stand out. The bold flavour of Feta and chilli complements the soft dough perfectly, making for a treat that is as delicious as it is entertaining. Enjoy them fresh from the oven for the ultimate melt-in-your-mouth experience!