Pumpkin & Sunflower Seed Soft Buns/ Bread Using Airfryer

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

Ingredients

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

Directions

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.

Done!

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).