Air-fryer milk and yoghurt rolls
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 240 min. Preparation + cooking. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dough
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Milk lukewarm 125 g
- Natural yoghurt unsweetened 90 g
- Sugar 30 g
- Fresh yeast 15 g
- Strong bread flour 450 g
- Butter softened 50 g
- Salt 7 g
- Egg 50 g for dough and 25 g for brushing 75 g
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Method
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Dissolve the yeast in the milk. Mix with the yoghurt, sugar and 50 g of beaten egg. Add the flour and salt and knead for 8 minutes.
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Add the diced butter and knead for another 8–10 minutes until smooth and elastic. Cover and rise for 60–90 minutes until almost doubled.
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Divide into eight equal pieces. Shape into balls and rest, covered, for 15 minutes. Flatten each into an oval and roll up from a long edge, sealing the seam. Place seam-side down and prove for 40–60 minutes until puffy.
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Preheat the empty air fryer for 5 minutes at 160°C. Brush with the reserved 25 g of egg. Bake in three batches for 15–18 minutes at 160°C, leaving space between rolls; turn for the final 2 minutes if the bases are pale. Check the crumb is baked, at about 93°C in the centre. Refrigerate waiting rolls.
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Cool the rolls on a rack for 20 minutes.
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