Air-fryer poppy seed brioche rings
Total time15 h 30 min Preparation and possible waiting 14 h 10 min · Cooking 1 h 20 min How this time is calculated
Preparation and possible waiting: 14 h 10 min · Cooking: 1 h 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings12
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: 15 h 30 min Preparation and possible waiting 14 h 10 min · Cooking 1 h 20 min How this time is calculated
Preparation and possible waiting: 14 h 10 min · Cooking: 1 h 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Dough
More than 2 hours
Method
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Dissolve the yeast in the lukewarm milk. In a stand mixer, combine both flours, milk powder, sugar and salt.
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Add the yeasted milk and 125 g of beaten egg. Knead on low speed for 8–10 minutes.
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Add the butter in four additions and knead for another 10–15 minutes until elastic, though sticky.
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Cover the bowl and refrigerate for 12 hours at 4°C or below.
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Divide the cold dough into twelve equal pieces. Shape into balls, make a hole in each centre and widen it to about 4 cm. Place each ring on a small square of baking parchment, cover and prove for 60–90 minutes until visibly puffy.
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Preheat the empty air fryer for 5 minutes at 160°C. Brush the rings with the remaining 25 g of egg and scatter over the poppy seeds.
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Bake in four batches of three, not touching, for 15–18 minutes at 160°C; they should be golden and reach about 93°C inside. Refrigerate waiting batches.
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Transfer each batch to a rack and cool for at least 20 minutes before splitting the rings.
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