Harissa & feta monkey bread

Name: Harissa & feta monkey bread
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 130 g Kerrygold Salted Butter; 3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste; 2 x 220g The Northern Dough Co. Pizza Dough Original, defrosted according to pack instructions; 100 g Essential Greek Feta, cut into 20 x 1cm cubes; 1½ tbsp clear honey

Pre-made dough makes this midweek sharing dish a breeze. Add a few tasty ingredients and tuck in

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Vegetarian

Serves8
CourseStarter
Prepare10 mins
Cook30 mins
Total time45 mins
Plusproving + cooling

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Ingredients

130g Kerrygold Salted Butter
3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
2 x 220g The Northern Dough Co. Pizza Dough Original, defrosted according to pack instructions
100g Essential Greek Feta, cut into 20 x 1cm cubes
1½ tbsp clear honey

Method

Melt together 100g butter and 2 tbsp harissa. Grease a 23cm cake tin and place a heatproof ramekin or small bowl in the middle. Divide each 220g piece of defrosted dough into 10 balls. Flatten each ball into a disk and place a cube of feta inside. Pinch the dough around the filling to make a little ball, then roll in the harissa butter and arrange around the ramekin in the tin. Cover loosely and leave in a warm place to prove for about 30-45 minutes or until doubled in size.
Preheat the oven to 180°C, gas mark 4. Bake the dough for 25 minutes, then remove from the oven and brush with more harissa butter. Bake for another 5 minutes, then leave to cool for 30 minutes before removing from the tin.
Combine any leftover harissa butter with the remaining 30g butter and extra 1 tbsp harissa, then spoon this mixture into the ramekin in the middle of the ring. Drizzle the whole loaf with honey and serve, dipping the dough balls into the butter to eat.