Cheese Fondue Balls

Place the milk and butter in a heatproof jug and microwave on High for 1 1/2 minutes or until the butter has melted. Stir well and set aside to cool slightly.
Use a stand mixer with the dough hook attachment on low speed to combine the flour, sugar, yeast and salt. Add the milk mixture, wine and egg. Mix for 15 minutes or until very smooth and elastic. Transfer to a lightly-oiled bowl. Cover with a clean tea towel and set aside for 1 1/2 hours or until dough doubles in size.
Lightly grease a round baking or pizza tray. Place a 9cm (base measurement) ovenproof dish or ramekin in the center of prepared tray.
Knead the dough briefly and divide into 12 even portions. Flatten a piece of dough and place a piece of cheese in the center. Bring the edges of the dough up and over to enclose the cheese. Roll into a smooth ball. Place on prepared tray in a ring around the dish. Repeat with the remaining dough and cheese, placing the balls about 1 1/2 cm apart on tray. Cover loosely with a clean tea towel. Set aside for 30 minutes or until dough balls have risen slightly.
Meanwhile, arrange the prosciutto, salami and cornichons in a small bowl or ramekin.
Preheat oven to 2 30/210 fan forced. Remove the tea towel and place dough ring in the oven. Brush with extra milk. Cook for 5 minutes then reduce oven to 2 00/180 fan forced. Cook for another 10-15 minutes or until light golden and cooked through. Transfer to a serving board. Serve immediately with prosciutto, salami and cornichons.

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