Apple buns are some of the cosiest home-baked buns you can imagine. Soft yeast buns with grated apple, a sprinkle of cinnamon and just enough sweetness to go well with both the morning coffee and the afternoon tea. I’ve baked many batches of them in the air fryer, and the result is fluffy buns every time, with a lightly golden crust and a juicy crumb.
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The clever thing about baking apple buns in the air fryer is that you avoid heating up the big oven for a handful of buns. In 12-15 minutes you have fresh buns on the table, and the scent of cinnamon and apple fills the whole kitchen. Here you get my thoroughly tested recipe and all the little tricks I’ve gathered along the way.
Estimated reading time: 5 minutes
Table of Contents:
Why I love apple buns in the air fryer
This is a bun with character. The apples add moisture and a light, fresh tartness, the cinnamon brings warmth, and the brown sugar builds a gentle caramel note into the crumb. Together you end up with a bun that works both as a Sunday breakfast and as a little dessert-like snack for the afternoon coffee.
The air fryer bakes them quickly and evenly, so the crust turns thin and golden while the middle stays soft. For me that’s the best balance: a little structure on the surface and a light, almost brioche-like crumb inside.
The difference between the air fryer and the oven for yeast baking
The air fryer has a smaller chamber and stronger air circulation than an ordinary oven, which means the heat hits the buns from all sides at once. You typically save 20-30 % baking time compared to a conventional oven, and you avoid waiting for preheating. For apple buns it’s perfect — they finish proving on the tray while the air fryer is ready in under a minute.
My kitchen test of apple buns
I’ve baked apple buns in my Cosori Dual Blaze at 160 °C for 13 minutes, and that’s my preferred combination. The buns get a lovely, lightly golden colour without the top burning or the bottom turning dry. For a bigger batch I’ve also used my Philips XXL, where I can fit 6-8 buns in the basket at a time, and the baking time still lands at 13-14 minutes.
I use ordinary eating apples — Pink Lady or Royal Gala work really well because they hold their shape and give a mild sweetness. The apple is coarsely grated and briefly pressed in a tea towel so the buns don’t turn sticky inside. That small step makes a big difference to the crumb.
Let the yeast dough finish proving outside the air fryer — the switched-off basket is too closed a chamber, and the buns won’t get the same airy structure as when proving on the kitchen counter.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is placing the buns too close together — they keep proving in the basket and grow together, so you end up with one flat loaf instead of individual buns. Keep at least 2 cm between them, and bake in two batches if you have a smaller basket. The second classic mistake is adding too much grated apple; the buns turn sticky and don’t bake through properly. Stick to the recipe’s amount, and press the juice out of the apple before you mix it into the dough. The third typical pitfall is baking at too high a temperature. At 180 °C or above, the top turns dark while the bottom is still soft — 160 °C is the sweet spot for yeast dough in the air fryer.
How to serve apple buns
Apple buns taste best warm, when the crumb is still silky-soft and the scent of cinnamon has just left the pastry. Serve them with a thin layer of butter or a dollop of crème fraîche, and reach for:
- A cup of freshly brewed coffee or a mild Earl Grey
- Slices of soft butter and a small dollop of homemade apple jam
- Vanilla custard or a spoonful of yoghurt for a more dessert-like version
- A little dark chocolate melted over the top for special occasions
Storage and reheating
Apple buns stay fresh for 2 days in a closed box at room temperature. If they need to last longer, I freeze them the day they’re baked — that preserves the flavour and texture best. Thaw at room temperature, or put them straight from the freezer into the air fryer at 150 °C for 4-5 minutes. That way you get warm, freshly baked buns again, without them drying out.
Apple buns in the air fryer are one of those recipes that quickly become a fixture in the kitchen. Few ingredients, a quick baking time and a scent that brings the whole family together at the kitchen table.
FAQ
Yes, pear works fine, but remember to press out the juice so the buns don’t turn too moist. Conference and Williams are both good choices.
Brush them with a beaten egg yolk and a little milk for a shiny, golden top. You can also use plant-based milk if you want them vegan.
The first rise takes around 45-60 minutes at room temperature, the second rise on the tray 25-30 minutes. Keep an eye on it — the dough should have doubled in size.
Recipe
Air Fryer Apple Buns
Cooking Guide
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Shopping list
Ingredients
Dough
- 250 ml lukewarm milk
- 25 g yeast
- 50 g sugar
- 1 pcs egg
- 75 g butter (melted and cooled)
- 1 tsp cinnamon
- 0.5 tsp salt
- 450 g plain flour
Apple filling
- 2 pcs apples (firm variety, e.g. Cox or Braeburn)
- 2 tbsp sugar
- 1 tsp cinnamon
Glazing
- 1 pcs egg (beaten)
- 1 tbsp pearl sugar (for sprinkling)
How to make it
Preparation
- Gently warm 250 ml lukewarm milk to body temperature. Crumble 25 g yeast into the milk and stir until completely dissolved.
- Add 50 g sugar, 1 pcs egg, 75 g butter, 1 tsp cinnamon and 0.5 tsp salt. Stir together into a smooth mixture.
- Gradually add 450 g plain flour and knead the dough for 7-8 minutes, until it is smooth and comes away from the sides of the bowl.
- Cover the bowl with a tea towel and let the dough rise in a warm place for 45 minutes, until doubled in size.
Apple filling
- Coarsely grate 2 pcs apples. Gently press the excess liquid out of the grated apples with a fork so the filling doesn’t get too wet.
- Mix the grated apples with 2 tbsp sugar and 1 tsp cinnamon.
Shaping
- Turn the dough out onto a floured surface and knock out the air. Divide the dough into 12 equal pieces.
- Press each piece flat, spoon a generous tablespoon of the apple mixture into the centre, and close the dough around the filling. Shape into round buns with the seam facing down.
- Place the buns on a piece of baking paper cut to fit the air fryer basket, and let them prove for 15 minutes while the air fryer preheats.
Cooking in the air fryer
- Preheat the air fryer to 160 °C.
- Brush the buns with 1 pcs egg and sprinkle with 1 tbsp pearl sugar.
- Bake the buns at 160 °C for 12-14 minutes, until golden and they sound hollow when you tap lightly on the underside. Move the buns around halfway through baking so they colour evenly.
- Let the buns cool slightly on a wire rack before serving.
Our notes for the recipe
Use an apple that isn’t too watery — a firm variety such as Cox, Braeburn or Elstar gives the best texture. Always press a little of the liquid out of the grated apple, otherwise the buns risk turning soggy at the bottom. Variation:
Add a handful of raisins, chopped walnuts or marzipan to the filling for extra bite and flavour. You can also swap half the plain flour for wholemeal flour for a coarser version. Serving:
Serve warm with butter, a dollop of quark or homemade apple sauce. Perfect for weekend brunch, the afternoon coffee or the lunchbox. Portion size:
If your air fryer is smaller, you can bake the buns in two batches — keep the first batch warm under a tea towel in the meantime.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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