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2. Meanwhile, in a small bowl, mix the egg with 1 tablespoon of water. Lay out
wonton wrappers, starting with 12 (keeping the remaining 12 covered with
a damp towel). Working quickly, put one slice of banana into the center of
each wrapper, topped with 1 teaspoon of peanut butter and 1 teaspoon of
chocolate ganache. Use your finger to paint the edges of each wrapper with
the egg wash. Shape each wonton by pinching the opposing corners of each
square together. Repeat with remaining 12 wrappers.
3. If using the Strawberry-Nutella
®
filling, mix cut strawberries with 2 teaspoons
of sugar and allow to macerate for 5 to 10 minutes. Fill the center of each
wonton with 2 teaspoons of Nutella
®
and top with 2 strawberry slices.
Follow the same egg wash and shaping procedure as above.
4. Place the AirFryer Basket onto the Baking/Drip Pan. Arrange wontons in the
AirFryer Basket. Spray with cooking spray. Slide basket into rack Position 2.
Select AirFry with temperature set to 350°F for 8 minutes, cooking until
golden brown. Remove wontons from basket. Serve warm, dusted with
powdered sugar.
Strawberry-Nutella
®
nutritional information per wonton:
Calories 57 (34% from fat) • carb. 8.4g • pro. 1.1g • fat 2.2g • sat. fat 2g
chol. 2.2mg • sod. 48.8mg • calc. 10.4mg • fiber 0.4g
Chocolate-Peanut Butter-Banana nutritional information per wonton:
Calories 91 (47% from fat) • carb. 10.6g • pro. 2.5g • fat 5.1g • sat. fat 2g
chol. 4.6mg • sod. 51.3mg • calc. 6.3mg • fiber 0.7g
Cinnamon Sugar Doughnut Bites
Not that they will likely hang around, but these doughnuts are best eaten
just after cooking.
Makes 16 doughnuts
¾ teaspoon active dry yeast
½ teaspoon plus 1½ teaspoons granulated sugar, divided
1 tablespoon warm whole milk (105°F to 110°F)
¾ cup bread flour, plus more for kneading (up to ¼ cup)
2 pinches kosher salt
2 pinches ground cinnamon
1 pinch ground nutmeg
1 large egg, lightly beaten
2 tablespoons buttermilk
½ teaspoon pure vanilla extract
1 tablespoon unsalted butter, room temperature and cubed
Nonstick cooking spray
Melted butter for finishing (approximately 2 tablespoons)
Cinnamon sugar for finishing (if preparing your own, combine
¼ cup granulated sugar with 1 tablespoon ground cinnamon)
1. In a small bowl, dissolve the yeast and ½ teaspoon sugar in the warm milk.
Let stand 5 to 10 minutes, or until mixture is foamy.
2. Put ¾ cup 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 trans-
fer dough to the surface, dusting dough lightly with flour. Using your hands
to knead, add additional flour as necessary, 1 teaspoon at a time, to keep
dough from sticking to your hands. Add the butter, 1 piece at a time, until
all pieces have 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/Drip Pan. Lightly coat with nonstick
cooking spray. On a lightly floured surface, divide the dough into 16 pieces.
Working with one piece at a time (keeping the others covered loosely with
plastic wrap), form each into a small ball and roll between hands to ensure
that it is smooth. Once rolled, cover piece 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. Select AirFry with the temperature
set to 350°F for 5 minutes, until doughnuts just get a bit of color at the
edges. Repeat with remaining doughnuts.
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