The dough is soft, fluffy, and crisp. Crisp, fluffy, and moist, this Air Fryer Donuts recipe is simple to prepare from scratch! The donuts are topped with a homemade glaze. This air fryer donut recipe is just as good as the donuts you buy from the store and even more delicious. It has yeasted dough that is simple to make and donuts with a soft, fluffy inside and crispy exterior.

Donuts cooked in air fryers are a delicious breakfast option or a quick afternoon snack. They’re soft and fluffy with a homemade glaze. The flavor recalls the classic coffee shop donut because they’re made from yeasted dough, not biscuit dough that has been canned. They’re always famous for the whole family; you’ll understand why once you’ve had one bite!

If you air fry donuts, you’ll enjoy lighter and healthier donuts because they don’t absorb the oil they’re cooked in. However, the hot air from the air fryer can result in a crispy exterior and moist inside. It’s ideal for those who desire a delicious donut but with little cleaning up. It’s also suitable in summer since you don’t need to make your kitchen hot through baking or deep frying donuts.

Butter: I recommend using unsalted butter because the dough is salt-infused. The salted butter doesn’t always match across brands, so it’s recommended to use unsalted butter.

Powdered sugar sweetens the glaze and thickens the glaze.

Oil spray: You’ll require just a few sprays to assist an air fryer in “frying” the donuts. Be sure to use coconut oil or olive oil cook spray. Do not use non-stick sprays, like PAM, as they can cause damage to the coating of the basket used to cook food.

 1. mix warm milk yeast and warm milk with one teaspoon of sugar in a bowl. Let the mixture sit until it is very bubbly.

2. Mix the butter, melted eggs, and the remaining 1/4 cup of sugar until smooth in a bowl in a standing mixer equipped with a dough hook. Mix in the yeast mixture until well mixed.

3. Add the all-purpose flour and salt into your mixer’s bowl.

4. Mix at a low until a loose dough is formed. Then, increase the speed to medium-low and knead until the dough is elastic and smooth.

5. Transfer the dough into an ample bowl that is lightly oiled. Place the bowl in a covered dish and let it rise in a warm, dry location until it has doubled.

6. Make sure to punch down the dough that has risen. On a lightly floured surface, make it into a 1/2-inch-thick rectangle.

7. Reroll the scraps as required With a donut cutter or biscuit cutter to cut 12 donuts and 12 holes. You could also use a 3-inch round cutter and a 1-inch round to cut out donuts.

8. Donuts and holes should be placed on a large, rimmed baking sheet, arranged in an even layer, on parchment paper lightly dusted with flour. Let them rise in the warm, dry location until it doubles in size.

9. Preheat the air fryer, then spray the basket of the air fryer using cooking spray. Working in batches, cautiously arrange donuts in a uniform space in the air fryer basket approximately 1 inch from each other. Lightly spray them with oil before air-frying.

10. While cooking donuts, prepare the glaze by mixing powdered sugar, milk, butter, and vanilla until smooth. Dip warm golden brown donuts and holes in the glaze. Set them on a rack with wire and allow the glaze to sit for 5 minutes before serving.

PRO TIPS FOR MAKING THIS RECIPE

•  Do not be enticed to add more flour to the kneading procedure. Your dough must be slightly sticky.
• Be sure that you measure your flour accurately. The best method of measuring flour is with the scale. If you don’t own a scale, you can fluff your flour using a spoon, put it in the measuring cup, then use an instrument to level it so that you don’t overload your measuring cups.
• Mix the dough yourself if you don’t own an electric stand mixer. Mix the dough according to instructions by stirring it with wooden spoons until shaggy. Transfer the dough to an unfloured surface and then knead it by hand until it is smooth and elastic, around 5 minutes.
• Don’t be too late to decorate your donuts. Donuts should remain warm to achieve the classic crackly glaze appearance. But if the donuts are too warm, the glaze may be able to slide off.
• If you don’t own a 1-inch cookie cutter to make the donut hole, try using the edge of a larger pastry tip.
• The time required for the dough to rise will depend on the temperature in your kitchen. It will be slower to increase in cold temperatures in your kitchen. A suitable temperature to allow dough’s growth is 75 and 78F. If your home is more frigid, place your bagel dough in an OFF oven and turn on the light.
• Do not skip the double rise, and avoid over-mixing the dough. Second, rise and mix until it is incorporated, which will produce fluffy and delicious donuts.
• Be careful not to roll the dough too thinly; otherwise, the donuts will fall flat after removing them from the air fryer.

Ingredients

• 1 ¼ cup warm whole milk (300mL)
• 8.75g active dry yeast (3 tsp)
• ⅓ cup plus 1 teaspoon granulated sugar divided (77.5g)
• 7 ½  tablespoons melted unsalted butter (107g)
• 2 small egg at room temperature
• 3 ¾  cups all-purpose flour plus additional for dusting (450g)
• ½ teaspoon salt
• coconut or olive oil cooking spray

Instructions

1. Mix warm milk yeast, the warm milk, and one teaspoon of sugar in a small bowl. Allow the mixture to stand until bubbly, between 5 and 10 minutes.
2. Within the bowl of your stand mixer equipped with a dough hook, mix the butter that has been melted, eggs, and the remaining 1/4 cup of sugar until it is smooth. Mix in the yeast mixture until well mixed. Add salt and flour. Mix at low until a squishy dough is formed. Turn the speed to medium-low and knead until it is elastic and smooth, approximately 5 minutes. (The dough may be a little sticky.)
3. Transfer the dough into a large, lightly greased, lightly oiled bowl. Let it rise covered in the warm, dry location until it has doubled in size, approximately one hour and 15 minutes.
4. Ensure you line a large, rimmed baking pan with parchment, then lightly dust it with flour.
5. The dough is pounded down. On a lightly floured surface then, roll it into a 1/2-inch rectangle. With a donut cutter, 12 donuts were cut out, and 12 holes were made for donuts, re-rolling scraps as needed. Using 3-inch or one-inch cookie cutters to slice donuts is also possible. Donuts and holes should be placed on the baking sheet. Uncover them and let them sit at a warm and sheltered temperature until they double in size, which should take fifteen to twenty minutes.
6. The air fryer should be heated to 350 degrees F within 10 minutes. Spray the basket of your air fryer using cooking spray.
7. In batches, put donuts in an even layer inside an air fryer basket, approximately 1 inch from each other. Then, lightly spray the donuts with oil.
8. Bake for six minutes for holes in donuts and 8 minutes for giant donuts or golden brown. (I recommend cooking the big donuts and donut holes in separate batches as the cooking times may differ.

Notes

• Beware of the temptation of adding more flour in the kneading procedure. Your dough must be slightly rough.
• Be sure to measure your flour correctly. The most accurate method to measure flour is to use the scale. If you don’t own a scale, you can fluff your flour using a spoon, add it to the measuring cup, and employ an instrument to level it out so you don’t overload your measuring cups.
• You can mix the dough yourself if you don’t own an electric mixer. Mix the dough according to instructions by stirring it with wooden spoons until shaggy. Transfer the dough to an unfloured surface and then work it by hand until it is smooth and elastic, around 5 minutes.
• Don’t be too late to decorate your Donuts. Donuts must remain warm to achieve the classic look of a crackly glaze. If donuts are too warm, the glaze could be able to slide off.
• If you don’t have a 1-inch cookie cutter to make the hole for a donut, you can use it as the basis of a larger pastry tip.
• The amount of time it takes the dough to rise is contingent upon the temperature in your kitchen. It will be slower to rise in an unheated kitchen. A suitable temperature to allow dough’s growth is 75 – 78F. Place your bagel dough in an off-oven with the light on when your cooking area is colder.
• Don’t skip the double rise; ensure you don’t over-mix the dough. The second is to rise and mix until combined, producing fluffy and delicious donuts.
• Be careful not to roll the dough too thinly. Otherwise, the donuts will become flat when they emerge from the air fryer.

FREQUENTLY ASKED QUESTIONS

What can I do to store the leftover donuts?

Donuts are best eaten within the same day that you prepare them. But you can keep any leftovers in an airtight container for three days or more. They can be freshened by heating them in the microwave or air fryer.

Can I freeze this recipe?

They freeze exceptionally well. They can be chilled until they are at a comfortable temperature. Then, wrap the donuts in plastic and transfer them into the freezer-safe bag. Refrigerate for up to 3 months. When you are ready to eat, chill them for a few hours in the refrigerator and then reheat them using the microwave or air fryer to warm them up again.

Donuts are overcooked?

Each air fryer model and type has unique characteristics, and baking times will differ. The donuts could overcook if your air fryer is more potent than the one I’m using. To find out if your machine’s baking time requires changing, Try baking the donuts in a test batch.

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