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Cinnamon-Sugar Doughnut Bites
Not that they will likely hang around much longer, but these
doughnut bites are best eaten just after cooking .
Makes 16 doughnut bites
¾
cup bread flour, plus more for kneading
(up to ¼ cup) and as needed
2
teaspoons granulated sugar
¾
teaspoon active dry yeast
2
pinches kosher salt
2
pinches ground cinnamon
1
Pinch ground nutmeg
1
large egg, lightly beaten, room temperature
3
tablespoons buttermilk, room temperature
½
teaspoon pure vanilla extract
1
tablespoon unsalted butter,
room temperature and cut into 4 pieces
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 . Put the flour, sugar, yeast, salt, cinnamon, and nutmeg into a
large mixing bowl . Whisk to combine .
2 . Whisk the egg, buttermilk, and vanilla together, and then slowly
combine with the flour mixture (use your hands or a wooden
spoon) . Lightly dust a clean work surface with flour, and transfer
the dough to the work surface, dusting the dough lightly with
flour . Knead the dough, adding flour as necessary 1 teaspoon at
a time to keep the dough from sticking to your hands . Add the
butter, 1 piece at a time, until all the butter has been
incorporated into the dough . Continue adding flour 1 teaspoon
at a time to keep the dough from sticking to your hands . The
dough should be tender and smooth, and when pulled should
not break apart .
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3 . Form the dough into a ball . Put in a clean mixing bowl, cover
with a damp towel or plastic wrap, and allow to rise for 1 hour .
After 1 hour, gently turn the dough over, and press it down (do
not punch) . Cover and allow to rest for another hour .
4 . On a lightly floured surface, divide the dough into 16 pieces .
Working with one piece at a time and keeping the others covered
loosely with plastic wrap, roll between your hands to form into a
small, smooth ball . Once each ball is rolled, cover loosely with
plastic wrap .
5 . Once 8 balls of dough have been formed, transfer to the
Air Fryer basket .
6 . Place basket in the Air Fryer . Select Bake and set the time to 8
minutes and the temperature to 350°F . Press Start/Stop .
Doughnuts bites are done when they are slightly browned .
Repeat with the remaining dough .
7 . Once each batch of doughnut bites is finished and still warm,
brush with butter on all sides, and then gently toss in the
cinnamon sugar . Serve immediately .
Nutritional information per doughnut bite:
Calories 66 (43% from fat) • Carb. 8g • Pro. 1g • Fat 3g • Sat. Fat 2g
Chol. 20mg • Sod. 25mg • Calc. 7mg • Fiber 0g
Raspberry-Peach Hand Pies
All the best parts of the pie without the fuss . There is a reason
hand pies are so popular – they are delicious, easy to assemble,
and very forgiving . If you're feeling creative, have fun crimping the
edges of the crust or scoring designs on top of each pie .
Makes 10 to 12 hand pies
For the dough:
2
cups unbleached all-purpose flour
2
teaspoons granulated sugar
1
teaspoon kosher salt
½
pound (2 sticks) unsalted butter, cold and cubed
¼
cup ice water
For the filling:
1
bag (10 ounces) frozen peach slices, thawed
6
ounces fresh raspberries
/
cup granulated sugar
1
3
2
tablespoons tapioca flour/starch
1
tablespoon finely chopped candied ginger
2
teaspoons fresh lemon juice
½
teaspoon pure vanilla extract
¼
teaspoon kosher salt
¼
teaspoon ground ginger
For the egg wash:
1
large egg whisked with 1 teaspoon water and pinch of salt
Coarse sugar, for sprinkling (optional)
1 . Prepare the dough . Whisk together the flour, sugar, and salt, and
then add the butter cubes . Using your hands, rub the butter into
the flour until the butter is fully coated and broken into pieces
the size of peas . Then add the water and mix until the dough is
no longer powdery dry and is coming together when pinched .
(This process could also be done in a food processor fitted with
the metal chopping blade .
First, process the dry ingredients on Low, and then add the
butter . Pulse on High until the butter pieces are about the size of
peas . Slowly pulse in the water 1 tablespoon at a time . Finish
bringing the dough together on a lightly floured surface by hand .)
Fold the dough over itself a few times (this helps to make extra
flaky layers), and then form into two rounds . Wrap well and chill
a minimum of two hours or up to overnight .
2 . Just before getting ready to cook, prepare the filling . In a
medium to large mixing bowl, combine the peaches, raspberries,
sugar, tapioca flour, candied ginger, lemon juice, vanilla, salt, and
ground ginger, and mix gently to combine . Reserve .
3 . Roll one of the pieces of dough into a large round about
inch thick, and then cut out pieces with a 4-inch round cutter .
Use a slotted spoon to scoop a couple of tablespoons of filling,
letting any excess liquid drain back into the bowl, and place in
the center of one of the rounds . Brush the edge of the filled
round with the egg wash, and then top with an unfilled round of
dough . Press to seal, and then use a paring knife to cut a couple
of small slits on top . Repeat with the remaining dough rounds
from the first piece of dough . Refrigerate the prepared hand pies .
Reserve any dough scraps .
4 . Repeat with the second round of dough, combining and rerolling
any dough scraps . Hand pies are very forgiving, so don't let the
extra dough go to waste!
5 . Once the hand pies are all assembled and chilled, select Bake,
and set the time to 20 minutes and the temperature to 350°F .
Press Start/Stop .
6 . While the Air Fryer is preheating, brush the tops of four of the
hand pies with egg wash and sprinkle with coarse sugar, if
desired . Once preheated, place into the basket and bake until
nicely browned .
7 . Remove and repeat with the remaining hand pies .
Nutritional information per hand pie:
Calories 250 (53% from fat) • Carb. 27g • Pro. 2g • Fat 15g • Sat. Fat 11g
Chol. 41mg • Sod. 238mg • Calc. 6mg • Fiber 2g
/
to ¼
1
8
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