Air Fryer Mini Nutella Doughnut Holes Food

AIR FRYER DONUT HOLES WITH LEMON GLAZE

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Add butter and use a fork or pastry cutter to work butter into the flour mixture until it resembles coarse cornmeal.
• Pour in milk and vanilla and combine until liquid is evenly distributed. Add additional milk, 1 tablespoon at a time, if dough does not come together. Knead dough for 1 to 2 minutes.
• Preheat an air fryer to 320 degrees F (160 degrees C). Lightly spray the basket with cooking spray.
• Divide dough into 12 equal portions and set 6 portions into the basket without touching. Lightly spray with cooking spray.
• Air fry for 5 minutes, lightly spray again, then fry for an additional 2 minutes. Transfer donut holes to a wire rack and repeat with remaining 6 portions.
• Stir confectioners' sugar and lemon juice together in a very small bowl until well mixed. Drizzle lemon glaze over the donut holes and serve warm.

AIR-FRYER MINI NUTELLA DOUGHNUT HOLES

Steps:

• Preheat air fryer to 300°. Whisk egg with water. On a lightly floured surface, roll each biscuit into a 6-in. circle; cut each into 4 wedges. Brush lightly with egg mixture; top each wedge with 1 teaspoon Nutella. Bring up corners over filling; pinch edges firmly to seal., In batches, arrange biscuits in a single layer on ungreased tray in air-fryer basket. Cook until golden brown, 8-10 minutes, turning once. Dust with confectioners' sugar; serve warm.

AIR-FRYER DOUGHNUTS

Steps:

• Combine the milk, melted butter, yeast, 1 tsp of the sugar and the vanilla extract in the bowl of a stand mixer. Leave for 8-10 mins for the yeast to activate.
• In a separate bowl, combine the remaining sugar, flour, ½ tsp salt and the cinnamon, if using. Mix the beaten egg into the milk mixture, then fold in the dry ingredients. Knead with a dough hook on a medium speed for 5-8 mins until the dough is smooth and elastic. You can also knead by hand for 10-12 mins, until smooth. It's a very sticky dough, so be patient with it.
• Transfer to a lightly oiled bowl, cover with a clean tea towel and leave in a warm place for 1 hr 30 mins until the dough has doubled in size. Tip the dough out onto a lightly floured surface and roll out to around 1.5cm thick. Cut out your doughnuts using a doughnut cutter or two cutters (1 x 7.5cm and 1 x 2.5cm for the middle). Put the doughnuts on a lined baking sheet, along with the doughnut centres, if you like, and cover with a clean tea towel. Leave to rise for 40 mins or overnight in the fridge (the doughnuts will hold their shape better if proved in the fridge).
• When ready to cook, place 2-3 doughnuts (and their centres, if keeping) in the air-fryer basket and cook at 180C for 5-6 mins, following manufacturer's instructions, until golden. (Bear in mind that some air fryers generate more intense heat, so keep checking to make sure the doughnuts don't burn.) Remove from the basket and leave to cool on a wire rack while you cook the remaining doughnuts. You can place a sheet of baking parchment at the bottom of your basket if you're worried about the doughnuts sticking and to prevent indents from the basket forming on the doughnuts.
• While the final batch is cooking, sift the icing sugar into a bowl and stir in the milk and vanilla extract. When the doughnuts have cooled, dip the top of each one in the glaze. Leave on the wire rack for the glaze to set. Best eaten on the day but will keep for up to 24 hours in an airtight container.

AIR FRYER NUTELLA® MINI TURNOVERS

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Place puff pastry on a very lightly floured surface and roll to a 9x12-inch rectangle. Cut into twelve 3-inch squares with a sharp knife. Place about 1 teaspoon chocolate-hazelnut spread in the center of each square; sprinkle with hazelnuts. Fold each square diagonally to form a triangle.
• Whisk together egg and water in a small bowl. Brush egg wash over the edges of each pastry triangle; press to seal.
• Arrange turnovers in a single layer in the fryer basket and cook in batches until well browned, 5 to 7 minutes per batch. Cool turnovers on a rack.