Pumpkin & Sunflower Seed Soft Buns/ Bread Using Airfryer

August 08, 2015 12 Comments A+ a-

I had always wanted to get a breadmaker so that we could bake fresh bread at home. I heard once before that the basic cost of bread is actually quite low. Just do the Math - how much can flour, butter, salt etc cost? Nevertheless, we never really got down to buying the breadmaker, partly because too many kitchen appliances and tools were filling up the kitchen.

Last week, I came across a bread recipe from the Facebook Page, Baking's Corner, shared by Daniel Leong and it had rave reviews. With the 4-day long Jubilee Weekend coming up, I decided to bake it, but using my trusty airfryer instead. Now that I have tried the recipe too, I have to agree that it is indeed an easy recipe. But do set aside at least 5 to 6 hours, as you need to give ample time for the bread to proof. 

Below is the recipe adapted for the airfryer. Baking bread yourself may be more troublesome than just buying it, but it is a very rewarding and therapeutic experience. Feel free to adapt this recipe yourself to make sausage buns etc. Do give this a try too and importantly, have fun!

Pumpkin & Sunflower Seed Soft Buns
Yield: 15 buns, each 25g 

215g all purpose/ plain flour
30g sugar
100g milk (I use fresh milk)
30g butter
1/3 egg
1 tsp instant yeast
1/2 tsp salt

1. Mix all ingredients, except the butter, until the dough looks smooth and elastic. Then, add butter and mix well.

Tips: The mixing/ kneading is complete when the dough is no longer sticky, but is shiny and smooth.
After 8min, using the mixer (dough hook) on Low setting. 
After 15min, using the mixer (dough hook) on Low setting. 
To better feel the texture, I hand-kneaded the rest of the dough.
This took me a further 15min. (Hence, total kneading took 30min.)
Close up of my dough which is ready for proofing - smooth!

2. Proof the bread for 2h 45min, or until the dough doubles in size. Cover it with a lid, cling-wrap or any other airtight container.

Tips: Ensure that there is no wind as this may dry up the dough. Also, the longer you proof the bread, the softer it will be - so no shortcuts! Nevertheless, a warmer kitchen can help to speed up the time needed for the proofing. 

To know when the proofing is ready, poke a finger coated with flour into the centre of the dough. If the gap remains open, the proofing is complete.

3. Divide the dough into balls of 25g each. This recipe will yield 15 buns. Rest the dough for 10min.

4. Prepare egg wash by mixing the egg yolk with 1 tbs milk or water.

5. Shape each ball and place them onto baking paper. You can have fun shaping them, or like me, just add some pumpkin and sunflower seeds at the top. Brush them with egg wash.

Tips: The more you shape the buns, the harder the bread may become. A simple round shape is always recommended, if you are a beginner. 

6. Proof the dough again for 45min, or until it doubles in size again. Put it in a warm airtight condition (I just pre-heated the airfryer at 80 degrees for 3min to warm it up and placed the baking tray into the airfryer). 
See how much they are bigger now.

7. From a distance, spray the dough with a bit of water to give extra moisture. Bake in airfryer at 160 degrees for 5min.

8. Brush the top of each bun with some butter. Enjoy!

If you have tried this recipe too, share your photos with us on Facebook!
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Write comments
16 August 2015 at 18:41 delete

Hi. I notice you made quite a number of buns. Do u AF them in batches? Is the last batch over proofed?

21 August 2015 at 20:31 delete

Hi! Yes, I AF them in 3 batches. No, the last batch wasn't over proofed, all turned out well =) Have you tried this recipe yet? Let us know how they turn out! =)

5 September 2015 at 00:35 delete

can we mix just use spoon and kneed with hand without using spoon ?

4 October 2015 at 22:06 delete

Hi. Where can I get the non stick baking paper like yours? Mine will get burnt when use in air fryer.

7 October 2015 at 19:04 delete

Hi Durga, yes sure you can knead with hand. Makes a good workout too! :)

7 October 2015 at 19:05 delete

Hi Aedes, I bought mine from Cold Storage. Waitrose brand; it's a household brand. Btw, do cut the baking paper to fit the airfryer, so the sides don't fly. :)

Diyana Fauzi
10 October 2015 at 18:25 delete

when u put 1/3 egg means you take only the white egg or yellow egg or both... and take only one-third of the egg? just to confirm...

Anonymous 11
16 December 2015 at 09:01 delete

I just tried this yummy recipe from your blog and it has come out really yummy!! :) This is my first fresh bread and I am quite happy with the outcome...
Thanks for sharing this easy recipe :)
Rick Coles

4 July 2016 at 22:42 delete

WOW I never knew you could make bread it in, I will try it tonight. Fantastic Idea, I just got my new air fryer, as my wife put me on a diet lol, as I like fried food to much, there amazing.

28 August 2016 at 09:49 delete

Hope your fresh bread turned out well. Have fun! :)

Ashfaq Khan
5 March 2017 at 12:35 delete

Can we make it without oven.

26 September 2017 at 16:02 delete

Can I use top flour instead of AP flour? Thanks!