Name: Basil pesto and feta air-fryer cruffins
Prep time: 90 min
Cook time: 21 min
Total time: 111 min
Yield: 12 servings
Ingredients: 192 g white bread flour; 54 g chickpea flour; 8 g salt; 36 g white granulated sugar; 10 g dried instant yeast; 144 g butter unsalted; 126 ml lamb bone broth; 36 g feta cheese to assemble; 30 g sunflower seeds; 40 g parmesan cheese; 5 g fresh garlic; 33 g fresh basil leaves; 90 ml olive oil

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Ingredients (13)

Cruffins

192 g	white bread flour
54 g	chickpea flour
8 g	salt
36 g	white granulated sugar
10 g	dried instant yeast
144 g	butter — unsalted
126 ml	lamb bone broth
36 g	feta cheese — to assemble

Basil pesto

30 g	sunflower seeds
40 g	parmesan cheese
5 g	fresh garlic
33 g	fresh basil leaves
90 ml	olive oil

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Method:

To make the cruffins:

Stir flour, 6g of salt and all the sugar together in a bowl of a mixer with fitted with a dough hook.

Warm the broth to 41°C and stir in the yeast.

Add the broth and yeast to the dry ingredients and stir until combined, then knead the dough for 15 minutes (until smooth).

Place dough in a large, floured bowl, cover and leave to rise in a warm environment for about 1 hour.

Place butter in between two pieces of plastic wrap and roll into an even rectangle. Then leave in the fridge to chill.

After dough has risen, punch down and roll out in a large rectangle, large enough to enclose butter (1.2cm thick).

Place the butter in the centre of the dough and fold the dough over the butter to encase it completely.

Roll out the dough again and fold in thirds. Wrap the dough and place in fridge for about 20 minutes. (Turn once.)

Roll out the dough again and place the butter in the centre of the dough. Fold and wrap around to encase completely, then place in the fridge for about 20 minutes.

Repeat the rolling and folding process three more times, chilling the dough between each turn and allowing to chill in the fridge before rolling and shaping.

To shape, roll the dough out into a large rectangle.

Cut into 18 uniform strips and group strips into groups of three. Layer the three strips on top of each other with a 0.5cm distance between the start of each strip.

To make the basil pesto:

Grate the parmesan cheese, mince the garlic, and pick the basil leaves and place in cold water.

Blend all the pesto ingredients in a blender, continuously checking the texture. Add the remaining salt to taste.

To assemble:

Place the pesto and feta on the top of the strips, then roll the strips together and merge them at the bottom. Place them in a muffin tray.

Bake in the air-fryer at 165°C for 20 minutes until golden brown. Flip them and set air-fry to 170°C for 1 minute.

Supplied by Lamb and Mutton SA and supported by the Red Meat Industry of SA.Recipe by Paige Farquharson from the University of Pretoria, image by Christo Harvey.