Ingredients ✍️

• 1 large brown onion, peeled

• 2 cups plain flour

• 2 tsp salt

• 1 tsp cracked pepper

• 2 eggs

• ¼ cup milk

• 3 tsp MasterFoods Garlic + Herb Seasoning

• Parsley, optional

Method ✍️

1. Preheat an air fryer to 180°C.

2. Place the onion stem-down onto a chopping board. Carefully slice 8 cuts into the onion, without chopping the whole way through.

3. Place the flour into a bowl and mix in the salt and pepper. Crack the eggs into a second bowl and mix in the milk.

4. Dust the onion flower in flour, ensuring every wedge has flour on it.

5. Then dunk the onion into the egg mixture, and back into the flour.

6. Sprinkle the onion with the Garlic + Herb Seasoning.

7. Place the onion into the air fryer and spray liberally with olive oil.

8. Air fry the onion for 20-30 minutes or until crispy and golden brown.

Ingredients ✍️

• ¾ cup milk

• 4 scoops vanilla ice cream

• 1 tbsp condensed milk

• 1 cup ice

• 1 shot coffee, cooled

• 50g dark chocolate, roughly chopped

• 1 tbsp chocolate shavings, optional

Method ✍️

1. Add the milk, ice cream, condensed milk, ice, coffee and dark chocolate to a blender and blend until well combined.

2. Pour into glasses and top with chocolate shavings if desired.

3. Enjoy!

Use Active Dry Yeast

Instant yeast makes the dough too firm, fresh yeast turns out too soft, but active dry was just right. It's easy to control and will give you the perfect amount of rise.

Bloom Yeast At Right Temp

To activate the yeast, combine it with warm milk, melted butter, and sugar. The milk should be just about body temp — anything hotter might kill your yeast.

You should start to see the mixture foam after 10 minutes. If not, start over, as the yeast might be past its prime.

Don’t Over-Knead The Dough

If you’re kneading by hand, it takes time (up to 10 minutes), so don’t stress about overdoing it.

If you’re using a stand mixer, though, keep an eye on it. Once the dough forms a smooth, elastic ball, stop mixing. If it starts breaking apart and looks clumpy, it’s likely over-kneaded.

Use Windowpane Method

To check if your dough is kneaded enough, do the windowpane test.

Grab a small piece of dough and stretch it between your fingers. If it stretches thin without tearing and you can see light through it, the gluten has developed and you’re good to go.

Divide Rolls Evenly

A digital kitchen scale is best for even rolls. Weigh the full dough ball, divide by the number of rolls you want, and portion it out evenly.

Alternatively, use the halving method — cut the dough in half, then cut each half again, and so on until you have the number of rolls you want.

Proof Again Before Baking

After shaping your dough into balls, give them time for a final proof (around 30 minutes) before hitting the oven.

Don’t rush it, as under-proofed rolls will be dense, while over-proofed ones can rise too much and collapse in the oven.

Use An Egg Wash

An egg wash gives your rolls that glossy, golden finish. Brush it on gently just before baking — the rolls are delicate now, and too much pressure could deflate them.

Finish by topping with flaky sea salt, sesame seeds, whole spices, or any seasoning you prefer.