Azerbaijani çörək is a soft enriched bread made by shaping a butter-and-milk yeasted dough into small buns and glazing them with egg yolk. Baked in small batches in the airfryer, these buns are just the right size for a lunch box.
Mix the warm milk with the sugar and yeast and let it foam, then knead the flour with the salt, melted butter and egg.
Cover the dough and leave it in a warm spot for 45 minutes until doubled in size.
Divide the dough into eight equal pieces, shape into balls and arrange them with space between on a tray.
Cover the buns and let them rise for another 20 minutes.
Brush the buns with egg yolk and arrange them in a lightly oiled airfryer basket, then cook at 180°C for 15 minutes until golden. If you don't have an airfryer, bake them in an oven preheated to 180°C for the same time.
Letting the dough rise twice makes the buns softer — don't shortcut the process. Be careful not to let the egg yolk drip down the sides while brushing, or the buns won't rise evenly. Allergens: contains wheat (gluten), milk and dairy, and egg.
Sprinkling a little sesame or nigella seed on top adds both looks and flavour.
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