Air-fryer Burger Buns

Ingredients:

120ml warm water (43-46°C)
1 tbsp butter, softened (or use olive oil or rapeseed oil)
2 tbsp granulated sugar
¾ tsp sea salt
250g plain flour, plus more for kneading
½ tbsp instant yeast
1 1/2 tbsp melted butter or 1 tbsp beaten egg, to glaze the buns

Method:

I didn’t have instant yeast, so I activated the yeast for 10 minutes beforehand. Simply dissolve the sugar in the warm water in a mug then mix in the yeast. Cover and set aside for about 10 minutes, or until foaming.

Now combine the flour, salt, butter and activated yeast mixture in a mixing bowl. Mix these ingredients until they come together as a dough.

Turn the resultant dough onto a floured work surface and knead well for about 10 minutes, until smooth an elastic. Don’t skimp on the kneading as you need the gluten develop. The final dough should be slightly tacky but not sticky.

Transfer the dough to a greased bowl, cover with a clean tea towel, and set aside to rise in a warm, draft-free place. Allows the dough to double in volume, (about 2 hours depending on the room temperature).

After the dough has risen, gently knock it back then divide it into 4 equal portions (each should be about 115g). Shape each portion into a smooth ball, ensuring they are uniform in size for even baking.

Arrange the shaped buns in an air fryer basket that’s been lined with parchment paper or brushed with oil. Do not turn on the air fryer, simply place the basket inside and allow the dough to rise until doubled in volume.

Now brush the tops of the buns with half the melted butter (or the egg wash). Set the air fryer to 170°C and cook for 8–10 minutes, allowing it to per-heat with the buns inside.

When the buns are golden brown on top and sound hollow when rapped on their base remove from the air fryer and transfer to a wire rack to cool.

Brush the tops with additional melted butter and allow to cool before slicing and serving.