Cheesy Garlic Pumpkin Bombs 🎃🧀🧄 Ingredients Dough: * ½ cup (120g) warm milk * 1½ tbsp (18g) granulated sugar * 2¼ tsp (7g) active dry yeast * 2 large eggs (100g) * 2½ cups (320g) all-purpose flour * 1 tsp (6g) salt * 1 tsp (3g) garlic powder * 1 tsp (1g) Italian seasoning * 4 tbsp (56g) unsalted butter, softened Cheese Filling: * 4 tbsp (56g) melted butter * 3 cloves garlic, minced (9g) * 1½ cups (170g) shredded mozzarella cheese * Pretezls sticks for stem Egg Wash: * 1 egg (50g) * 1 tbsp (15g) milk 🧀 Instructions: In a large bowl, combine the warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add the eggs and whisk together. Add the flour, salt, garlic powder, and Italian seasoning, then mix until a dough forms. Knead until smooth, gradually incorporating the softened butter, and continue kneading until the dough is soft and elastic. Cover and let rise until doubled in size in warm area . Divide the dough into 6 equal portions and roll each into a ball. Flatten each portion and add a generous amount of shredded mozzarella and garlic butter to the center. Pinch the edges together tightly to seal and shape into smooth balls. Using kitchen twine, gently tie each ball into pumpkin shapes, leaving enough room for the dough to expand during the second rise. Cover and let rise again until puffy. Mix the melted butter with the minced garlic. Brush the pumpkin bombs with the garlic butter, then brush with the egg wash made by whisking together the egg and milk. Bake in a preheated oven at 350°F (175°C) for approximately 20–25 minutes, or until golden brown and cooked through. Carefully remove the twine after baking and brush with any remaining garlic butter. Serve warm and enjoy! Chef Omi tip: 🎃 Tie the twine loosely so the dough has room to rise without losing its pumpkin shape. Make sure each cheese-filled ball is sealed tightly to prevent the filling from leaking out while baking. #cheese #garlicbread #cheesebread #bread #recipes - @cheff.omi