Cuisinart TOA-60KR, Инструкция и книга рецептов

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2. Put ¾ cup of the flour, the remaining sugar, salt, cinnamon and nut-
meg 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 slow-
ly 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 tea-
spoon 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 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 non-
stick 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 Rack Position 2. Set to AirFry at
175ºC for 5 minutes. AirFry until doughnuts just get a bit of color 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
2 ½ cups unbleached, all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
2 tablespoons finely chopped crystallized ginger
6 tablespoons unsalted butter, cold and cubed
2
/
3
cup buttermilk
1 large egg, lightly beaten
1 cup dried cherries
1 egg white, beaten, for brushing on glaze
1. Line the Baking Pan with parchment paper; reserve.
2. Put the flour, sugar, baking powder, salt and ginger into the work
bowl of a Cuisinart ® Food Processor fitted with the chopping blade.
Process to combine, about 10 seconds. Add the butter and pulse
until the mixture resembles coarse crumbs.
3. In a liquid measuring cup, combine the buttermilk and egg. Add half
of the liquid mixture to the work bowl and pulse twice to mix. Add
remaining liquid and pulse again until just combined.
4. Remove the dough and place onto a clean counter/large cutting
board. Add the cherries and fold into dough until evenly combined.
5. Form the dough into a 10-inch-long cylinder. Using a sharp knife, cut
into 8 equal pieces and transfer to the prepared pan. Brush each
scone with the egg white.
6. Set to Convection Bake at 175ºC for 30 minutes. After 5 minutes,
place the pan with the scones into the oven in Rack Position 1.
Bake until golden brown, about 20 to 25 minutes.
Nutritional information per scone:
Calories 304 (27% from fat) • carb. 48g • pro. 5g • fat 9g • sat. fat 6g • chol. 47mg
sod. 224mg • calc. 58mg • fiber 2g