This text is part of the special book Plaisirs
Traditional Canadian pastry revisited at air fryer.
Servings: 8
Bake: 160°C (325°F) — 15 to 17 minutes
Ingredients
250 ml (1 cup) plain Greek yogurt (ideally 2% or 4%)
2 tbsp. white sugar
1 C. vanilla extract
150 g (1 cup) all-purpose flour
1 C. baking powder
60 g (¼ cup) salted butter, melted
Maple syrup
Cinnamon sugar (mix 2 tbsp sugar and about 1 tsp ground cinnamon)
Preparation
1. In a large bowl, combine the yogurt, sugar and vanilla.
2. Add flour and baking powder, mixing until smooth. Place on a well floured work surface.
3. Separate the dough into small balls the size of a golf ball, making sure to flour your hands and the dough to prevent it from sticking.
4. Crush each ball of dough with the palm of your hand to obtain the approximate shape of a small beaver tail about 3 mm (1/8 inch) thick. Place as you go on a well floured board.
5. Preheat the air fryer (air fryer) at 160°C (325°F). Brush or spray bottom of simmering basket with oil.
6. Brush the tops of the beaver tails with melted butter. Place in simmering basket without overlapping, buttered side down. Brush the top with butter.
7. Bake for 15 to 17 minutes, turning halfway through. Do the same for the other batches.
8. Serve hot. Drizzle with maple syrup and sprinkle with cinnamon sugar.
Chef’s comment
I tested at air fryer twenty recipes for donuts, donuts and other supposedly “miraculous” treats. They all disappointed me. A donut is a donut and not a round baked loaf. But I really liked this recipe. The secret ? Butter. The dough is really soft, even sticky, but it gives a good result.
This special content was produced by the Special Publications team of the Duty, pertaining to marketing. The drafting of Duty did not take part.