Pork Floss Doughnuts. If you love bacon on your doughnuts, you’ll love Pork Floss on it! Pork Floss is pork that’s been dehydrated and seasoned to sweet-savoury goodness. Its texture is like a coarse Candy Floss and it’s eaten as a topping, a filling or a snack on its own. We added these to our fave Ghetto Doughnuts with a vanilla icing and the results are magic! So simple! You’ll love these.
Ingredients:
1 tube of Pillsbury Country Biscuit Dough (10 Biscuits)
Topping:
2 tbsps Black Sesame Seeds, toasted
4 tbsps Pork Floss
1/4 tsp sea salt
2 tsps Brown Sugar
Coconut Oil
Icing:
1/2 cup Icing Sugar
2 tbsps Whole Milk
1/2 tsp Organic Vanilla Extract
Instructions:
1. Preheat Air Fryer at 360°F for 3 minutes.Gallery:
(Photo credit: Mr. Will Wong)
Roy Choi’s “Ghetto Doughnuts”. We learned of this handy recipe from watching SELENA + CHEF. Who wouldn’t want doughnuts at home in minutes? These are so simple, quick and satisfying. While Roy normally fries these in Crisco, I did these in the Air Fryer with a brush of coconut oil and honestly, they’re still great and if anything healthier than deep frying. Try them out!
Ingredients:
1 tube of Pillsbury Country Biscuit Dough
1/2 cup granulated organic sugar
3 tbsps black sesame, toasted
1 tsp cinnamon
Coconut Oil
Instructions:
1. Preheat Air Fryer at 360°F for 3-4 minutes.Gallery:
(Photo credit: Mr. Will Wong)
Air Fryer Doughnuts. We honestly cannot be trusted with our Ninja Kitchen Air Fryer! Nothing beats fresh doughnuts and these are a great way to start your day. We have three different versions for variety! This recipe yields 6-8 doughnuts and you can keep them out at room temperature in an air-tight container for 1-2 days. Just refresh in the microwave for about 10 seconds!
Doughnuts:
1 3/4 cups flour
Maple-Bacon Glaze:
1/2 cup + 3 tbsps icing sugarVanilla Glaze:
1/2 cup + 3 tbps icing sugarCinnamon Sugar:
3 tbsps granulated organic sugar
Instructions:
1. In small bowl, heat milk till lukewarm (not too hot). Add 2 tbsps sugar and stir well. Mix-in yeast and let sit for about 10 minutes to activate.
2. Add 1 cup flour, egg, remaining sugar and salt into milk mixture, mixing with handmixer till smooth. Add remaining flour in and mix again till smooth. Add a small bit of flour in bit-by-bit if required till dough no longer sticks to bowl.
3. Turn onto flat, clean and floured surface and knead for about 6 minutes to elastic.
4. Coat clean large bowl with coconut oil and transfer dough ball into it. Cover with plastic wrap and place somewhere warm for 80-90 minutes till dough doubles in size.
5. Transfer dough again to flat, clean and lightly-floured surface and knead for another 5 minutes.
6. Roll dough flat to about 1/2″ thick. Use cutter to cut circles. Use smaller circle cutter to cut-out centers of doughnuts. You can re-shape that dough to make extra doughnuts or use as doughnut holes.
7. Place doughnuts on platter and cover with plastic wrap. Place somewhere warm to rise for 30 minutes more or if you like, refrigerate overnight.
8. Preheat Air Fryer on Air Fryer mode for 3 minutes at 350°F.
9. Brush doughnuts lightly with coconut oil. Divide doughnuts into 2 batches and fry 5 minutes each.
10. Prepare any or all of the glazes above in separate bowls, mixing till smooth.
11. Allow doughnuts to cool completely at room temperature (30 minutes) and dip into glazes. Garnish with respective toppings (sprinkles, bacon). If making Cinnamon-Sugar, brush doughnuts lightly with coconut oil and toss into a resealable storage bag to coat.
Gallery:
(Photo credit: Mr. Will Wong)
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