Air Fryer Donuts

Name: Air Fryer Donuts
Total time: 128 min
Yield: 12 servings
Ingredients: 360 ml whole milk; 7 g active dry yeast; 55 g granulated sugar; 113 g unsalted butter; 1 ea large egg; 360 g all-purpose flour; 3 g salt; 1 ea olive oil cooking spray; 360 g powdered sugar; 2.5 ml vanilla extract

Recipe from John Kanell · original post · full recipe on preppykitchen.com

Fluffy yeasted donuts with a crisp golden shell, cooked in the air fryer and dipped in a sweet vanilla glaze.

Serves 12 128 minKid-friendly

Vegetarian

Ingredients

whole milk — divided360 ml
active dry yeast7 g
granulated sugar — divided55 g
unsalted butter — melted and divided113 g
large egg — at room temperature1 ea
all-purpose flour — plus extra for dusting360 g
salt — ½ tsp3 g
olive oil cooking spray1 ea
powdered sugar360 g
vanilla extract — ½ tsp2.5 ml

Method

Warm 240 ml of the milk to 105 to 110°F (40 to 43°C). In a small bowl, whisk together the warm milk, yeast and 1 teaspoon of the sugar. Let stand until very bubbly, 5 to 10 minutes.

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 360 ml Soy milk instead of whole milk
- 113 g Dairy-free butter instead of unsalted butter
- Leave out the large egg
Warm the soy milk to the same temperature for the yeast and leave out the egg, adding a tablespoon more soy milk if the dough feels stiff; rising and air-frying times are unchanged.
Dairy-free
- 360 ml Soy milk instead of whole milk
- 113 g Dairy-free butter instead of unsalted butter
Warm the soy milk for the yeast exactly as the milk and melt the dairy-free butter the same way; all times are unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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whole milk · 360 ml
active dry yeast · 7 g
granulated sugar · 55 g
unsalted butter · 113 g
large egg · 1 item
all-purpose flour · 360 g
salt · 3 g
olive oil cooking spray · 1 item
powdered sugar · 360 g
vanilla extract · 2.5 ml

In the bowl of a stand mixer fitted with the dough hook, whisk together 85 g of the melted butter, the egg and the remaining sugar until smooth. Stir in the yeast mixture. Add the flour and salt and mix on low speed until a shaggy dough forms. Increase to medium-low and knead until smooth and elastic, about 5 minutes (the dough will be slightly sticky).

Transfer the dough to a large, lightly oiled bowl. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour 15 minutes.

Line a large rimmed baking sheet with parchment paper and lightly dust with flour.

Punch down the dough. On a lightly floured surface, roll it into a 1/2-inch (1.3 cm) thick rectangle. Using a donut cutter (or 3-inch and 1-inch round cutters), cut out 12 donuts and 12 donut holes, re-rolling scraps as needed. Place on the prepared sheet, loosely cover and let rise in a warm place until doubled, 15 to 20 minutes.

Preheat the air fryer to 350°F (175°C) for 10 minutes. Spray the basket with cooking spray.

Working in batches, place the donuts in an even layer in the basket about 1 inch (2.5 cm) apart and lightly spray the tops with oil.

Cook for 6 minutes for donut holes and 8 minutes for big donuts, or until golden brown (cook the big donuts and holes separately, since their times differ).

For the glaze: in a medium bowl, whisk together the powdered sugar, the remaining 120 ml milk, the remaining melted butter and the vanilla until smooth. Dip the warm donuts and holes in the glaze and set on a wire rack for about 5 minutes to set. Store leftovers in an airtight container for up to 3 days.