Air fryer coccoli

 


Air fryer coccoli

185ml (3/4 cup) warm water

7g sachet dried yeast

1 tsp salt

Pinch of caster sugar

300g (2 cups) plain flour

2 tbsp olive oil, plus extra to grease and drizzle

Fresh ricotta, to serve

Prosciutto slices, coarsely torn, to serve

Step 1

Combine the water, yeast, salt and sugar in a jug. Whisk until yeast dissolves. Set aside for 5 minutes until frothy.

Step 2

Place the flour in a large bowl and make a well in the centre. Pour in the yeast mixture and oil, and use a wooden spoon to stir until combined. Use clean hands to bring the dough together. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.

Step 3

Lightly grease a bowl with oil. Place the dough in the bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 hour or until doubled in size.

Step 4

Use your fist to punch back the dough. Divide into 16 portions (about 30g each) and shape into a ball. Drizzle the balls with the extra olive oil and gently turn to coat. Lightly grease an air fryer basket. Place half the balls, spaced apart, into the air fryer basket and cook at 190C for 10 minutes or until golden brown. Transfer balls to a wire rack. Cook the remaining balls. 5 Cut the coccoli in half horizontally. Spread the base with ricotta then top with prosciutto. Cover with the tops of the coccoli to serve.

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