Stuffed vegetables and leaf rolls
A favorite breakfast bun at New Zealand bakeries, the Chelsea bun is made by filling yeasted dough with cinnamon and raisins, rolling it up, slicing it, and cooking it in an air fryer. Rolling the dough thin and evenly helps the slices form neat spirals as they cook. Served warm, these buns disappear quickly from a crowded brunch table.
Mix the flour, yeast, granulated sugar, and salt. Add the lukewarm milk and half of the melted butter, then knead until smooth. Cover and let the dough rise for 45 minutes.
Mix the brown sugar with the cinnamon, then add the raisins.
Roll the dough into a rectangle and brush it with the remaining melted butter. Sprinkle the filling evenly over it, roll it up, slice it into 2-centimeter-thick rounds, and place them in an air-fryer-safe pan.
Place the pan in the air fryer basket and cook for 18 minutes, until the tops of the rolls are golden.
Mix the powdered sugar with a few drops of water, drizzle it over the warm rolls, and serve warm.
Do not roll the dough too tightly; a looser roll holds its layers better as it cooks. Allergens: contains gluten (flour) and dairy (milk, butter).
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