29
¾
teaspoon (3.75 ml) active dry yeast
½
teaspoon (2.5 ml) plus 1½ teaspoons (7.5 ml) granulated sugar,
divided
1
tablespoon (15 ml) warm whole milk
(105°F to 110°F [40 to 43°C])
¾
cup (175 ml) bread flour, plus more for mixing
(up to ¼ cup [60 ml])
2
pinches kosher salt
2
pinches ground cinnamon
Pinch ground nutmeg
1
large egg, lightly beaten
2
tablespoons (30 ml) buttermilk
½
teaspoon (2.5 ml) pure vanilla extract
1
tablespoon (15 ml) unsalted butter, room temperature and
cubed
Nonstick cooking spray
Melted butter for finishing (approximately 2 tablespoons
[30 ml])
Cinnamon sugar, for finishing (if preparing at home, combine
¼ cup (60 ml) granulated sugar with 1 tablespoon (15 ml)
ground cinnamon)
1. In a small bowl, dissolve the yeast and 1/2 teaspoon (2.5 ml) sugar in
the warm milk. Let stand 5 to 10 minutes, or until mixture is foamy.
2. Put ¾ cup (175 ml) of the flour, the remaining sugar, salt, cinnamon
and nutmeg into a large mixing bowl. Whisk to combine. Once yeast
has proofed, add it to the flour/sugar. Using a wooden spoon, stir to
combine.
3. Whisk the egg, buttermilk and vanilla extract together and then
slowly mix into the flour mixture. Lightly dust a clean work surface
with flour and transfer dough to the surface, dusting lightly with
flour. Using your hands to knead, add additional flour as necessary,
1 teaspoon (5 ml) at a time, to keep dough from sticking to your
hands. Add the butter, 1 piece at a time, until all has been mixed
into the dough. Again, continue adding flour, 1 teaspoon (5 ml) at a
time, to keep dough from sticking to your hands. The dough should
be tender and smooth, and when pulled should not break apart.
4. Form dough into a ball and put in a clean mixing bowl, cover with
plastic wrap and allow to rest for 1 hour. After 1 hour, gently turn
dough over and press dough down (do not punch). Cover and allow
to rest for another hour.
5. Place the AirFryer Basket into the Baking Pan. Lightly coat with
nonstick cooking spray. Line a separate baking sheet with
parchment paper. Divide the dough into 16 pieces. Working with one
piece at a time (keeping the others covered loosely with plastic
wrap), form into a small ball and roll between hands to ensure that it
is smooth. Put round on the lined baking sheet and cover loosely
with plastic wrap. Repeat with the remaining pieces of dough.
6. Once 8 doughnuts have been formed, transfer them to the AirFryer
Basket and put into the oven in Position 2. Set to AirFry at 350°F
(180°C) for 5 minutes. AirFry until doughnuts just get a bit of colour
at the edges. Repeat with remaining doughnuts.
7. While doughnuts are AirFrying, melt additional butter in a small
saucepan set over low heat. Put cinnamon sugar in a shallow bowl.
Reserve.
8. Remove doughnuts from oven and immediately brush with butter
on all sides and then gently toss in cinnamon sugar. Serve
immediately.
Nutritional information per doughnut:
Calories 66 (43% from fat) • carb. 8g • pro. 1g • fat 3g • sat. fat 2g • chol. 20mg
sod. 25mg • calc. 7mg • fiber 0g
Cherry-Ginger Scones
Scones call for a gentle hand, so be sure not to over-mix – the dough
will come together in its true form as you shape them.
Makes 8 scones
