Air-fryer poppy seed brioche rings
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free and 5 more Indicative dietary requirements
View full classification 20 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- Plain flour 430 g
- Strong bread flour 45 g
- Milk lukewarm 210 g
- Skimmed milk powder 35 g
- Egg 125 g for dough and 25 g for brushing; without shell 150 g
- Sugar 40 g
- Salt 7 g
- Butter softened, not melted 125 g
- Fresh yeast 15 g
- Poppy seeds 12 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Recommended kitchen utensil
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Dissolve the yeast in the lukewarm milk. In a stand mixer, combine both flours, milk powder, sugar and salt. Add the yeasted milk and 125 g of beaten egg. Knead on low speed for 8–10 minutes.
-
Add the butter in four additions and knead for another 10–15 minutes until elastic, though sticky. Cover the bowl and refrigerate for 12 hours at 4°C or below.
-
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.
-
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. 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.
-
Transfer each batch to a rack and cool for at least 20 minutes before splitting the rings.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →