Air Fryer Apple Buns
Soft, homemade apple buns with grated apple and warm cinnamon — baked golden in the air fryer in a fraction of the time compared to a regular oven.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Grater
- 1 Parchment paper (for air fryer)
- 1 Brush
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
Instructions
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 about 2 cm apart on baking paper — one piece cut to fit the basket per batch, 4-6 buns at a time. Cover with a tea towel and let them prove for 25 minutes, until clearly puffed up. Preheat the air fryer for the last 5 minutes.
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 in 2-3 batches at 160 °C for 12-14 minutes per batch, 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.
Notes
Tips for the perfect result:
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:
The buns are baked in 2-3 batches of 4-6 buns, depending on the size of the basket — keep the finished buns warm under a tea towel in the meantime.
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:
The buns are baked in 2-3 batches of 4-6 buns, depending on the size of the basket — keep the finished buns warm under a tea towel in the meantime.
