Use and Care Manual

35
Nonstick cooking spray
Melted butter for finishing (approximately 2 tablespoons)
Cinnamon sugar for finishing (if preparing at home, 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 into a small ball and roll between hands to ensure that
it is smooth. Once rolled, 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. 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.
7. While doughnuts are baking, 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
Banana Crunch Muffins
These muffins are a delicious way to use those overripe bananas.
Makes 6 muffins
Nonstick cooking spray
Crumb topping:
¼ cup unbleached, all-purpose flour
3 tablespoons light brown sugar
2 tablespoons unsalted butter, cold and cubed
½ teaspoon ground cinnamon
¼ cup pecans, toasted and chopped
Pinch kosher salt
Muffin batter:
1 cup unbleached, all-purpose flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
1 small, ripe banana, mashed
¼ cup packed light brown sugar
¼ cup whole milk
¼ cup coconut oil (softened or melted and cooled to room
temperature)
1 large egg, slightly beaten
¼ cup pecans, toasted and chopped
1. Lightly coat a standard 6-cup muffin pan with nonstick cooking spray.
2. Prepare the crumb topping: In a small bowl, mix all 6 ingredients together
with a fork; reserve.
3. Make the muffin batter: Stir together the flour, baking powder, salt and
cinnamon in a small bowl. In a separate medium bowl, mix the banana,