Try this Air Fried Fry Bread recipe, or contribute your own.
- Carbohydrate 9.4841666803545 g
- Cholesterol 17.8645833225287 mg
- Fat 180.919724155714 g
- Fiber 3.78000000766902 g
- Protein 8.75400522213151 g
- Saturated Fat 19.5009526143138 g
- Serving Size 1 1 recipe (256g)
- Sodium 37.9583333443018 mg
- Sugar 5.70416667268548 g
- Trans Fat 3.25322093987113 g
- Calories 1665 calories
Step-by-step
- In a small bowl, combine yeast, sugar and salt
- Combine milk and shortening in a saucepan. Heat over medium heat until shortening just melts and bubbles form around the edges. Do not boil. Remove from heat and cool until warm to the touch.
- In the bowl of a stand mixer stir together yeast mixture and milk mixture. Allow mixture to proof for 10 minutes.
- Stir in egg and 1½ cups of flour. Connect the dough hook attachment and turn mixer to a low setting. Mix until combined. Continue adding flour until dough forms a ball and no longer sticks to the sides of the bowl.
- Place dough in a lightly greased bowl covered with a towel. Allow dough to rest for 1-2 hours until doubled in size.
- Set air fryer to 300degreesF. Break off a golf ball sized ball of dough and roll flat on a lightly floured surface. Place dough in the basket of the air fryer and cook for 9 minutes until puffy and browned. Repeat with remaining dough.
Substituting low-fat milk for the whole milk will reduce the structural integrity of the dough and yield a dry, crumbly crumb. Traditional recipes rely on high fat liquids to tenderize the gluten strands. This dough requires a precise ten-minute proofing window with active dry yeast. Rushing this step leaves dense pockets that refuse to expand during cooking. Heat the milk and shortening mixture gently on the stove. Watch for tiny bubbles to form around the edges of the pan, but remove the liquid immediately if it reaches a rolling boil. Scalding the dairy kills the yeast on contact. Cool the mixture until it feels warm to the wrist before combining it with the dry ingredients. Mix the dough using a stand mixer fitted with a dough hook until the mass pulls completely away from the sides of the bowl. Allow the shaped dough balls to rest until doubled in volume, usually taking between one and two hours in a draft-free space. Preheat the air fryer strictly to 300 degrees Fahrenheit. Cooking at higher temperatures burns the outside before the interior cooks through. Roll each piece of dough to an even thickness so the heat penetrates uniformly during the nine-minute cooking cycle.
Scaling this recipe requires attention to bowl capacity. Doubling the flour load will strain standard home mixers, demanding manual kneading to prevent motor burnout.
