- prep30 mins + 1 hour proving
- cook20 - 24 Mins
- serves16
Ingredients
- 1 cup (250ml) milk
- 7g sachet (2 teaspoons) instant dried yeast
- 1/2 cup (115g) caster sugar
- 3 cups (450g) plain flour
- 100g butter, melted
- 2 cups frozen blueberries
- Extra 1/3 cup caster sugar
- Olive oil cooking spray
- 3 teaspoons cinnamon
- 2 tablespoons icing sugar mixture
Method
- Place milk in a large heatproof jug. Add yeast and 1 tablespoon of the caster sugar and stir until combined. Cover with plastic wrap and stand for 5 minutes until bubbles appear on the surface.
- Sift flour into a large bowl and stir in remaining caster sugar. Add yeast mixture and half of the butter and stir to form dough. Turn out on a lightly floured surface. Knead for 5 minutes until smooth and elastic. Place in a lightly oiled bowl. Cover with plastic wrap and a tea towel and stand in a warm place for 1 hour until dough doubles in size.
- Turn out onto a floured surface. Knead gently until smooth. Roll into a log then cut in half. Place one half aside, cut the other half into 8 equal portions. Shape each portion into a smooth ball. Then using a rolling pin, flatten each ball to a 10cm round.
- Combine frozen blueberries and extra sugar in a bowl. Place a heaped tablespoon of berry mixture into the centre of each round. Gather up edges to cover berries. Pinch together to seal. Turn-over and shape into a smooth round.
- Grease air fryer basket with cooking oil. Place seam side down in the basket, about 5cm apart. Preheat air fryer to 200°C for 5 minutes. Place airfryer drip tray, covered with baking paper or foil, on the bottom shelf to catch any drips. Place air fryer basket in centre shelf position and airfry for 10-12 minutes until golden. While the first batch is cooking, repeat step 3 with the remaining dough.
- Transfer the cooked donuts to a tray. While hot, brush with remaining melted butter. Combine cinnamon and icing sugar then sift over the top of the warm donuts. Serve.
