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Air Fryer Donuts

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Ingredients

Warning0 allergens identified

Air Fryer Donuts

For the donuts

1 cup whole milklukewarm

2 ½ teaspoons active dry or instant yeast

¼ cup sugarplus 1 teaspoon

1 tsp salt

1 egg

¼ cup unsalted buttermelted

3 cups all purpose flour

For the glaze

2 cups powdered sugar

2 tablespoons milk

1 tsp food colorif desired

¼ cup assorted colored sprinklesoptional

Stir together the lukewarm milk, 1 tsp of sugar, and yeast into the bowl of a stand mixer fitted with the dough hook. Allow the mixture to sit for about 10 minutes or until foamy. If the mixture doesn’t bubble, the yeast is too hot or cold and you will need so start over.

Add 1/4 cup sugar, salt, egg, melted butter and 2 cups of flour to the milk mixture. Turn the mixer on low speed and add the remaining cup of flour slowly, until the dough is no longer sticky. Increase the mixer speed to medium and knead for about 5 minutes or until the dough is smooth and elastic.

Place the dough into a greased bowl (you can use oil or more melted butter) and cover with plastic wrap. Place the bowl in a warm place until doubled (about 1 hour). The dough is ready when you press it with your finger and it leaves an indentation.

Place the dough out onto a floured surface, press it down and roll out to about 1/2 inch thickness. Using a 3-inch round donut cookie cutter, stamp out donuts. Alternatively you can use a large glass and a shot glass to cut out 1 inch holes from the middle of the donut.

Transfer donuts and holes to parchment paper and cover loosely with greased plastic wrap. Let donuts rise until doubled in volume, about 20-30 minutes. Spray donuts with cooking oil spray.

Turn air fryer to 350 degrees. Transfer donuts to air fryer basket making sure that donuts are 1 inch apart. Spray donuts with oil spray and cook at 350 degrees until golden, about 4-5 minutes. Repeat with remaining donuts and holes.

While the donuts are in the Air Fryer, stir milk 1 tablespoon at a time into powdered sugar until smooth. Add food coloring as desired for desired color. Set aside.

Dip hot donuts and donut holes in the glaze using to forks to submerge them. Place on a wire rack set over a rimmed baking sheet to allow excess glaze to drip off. Let sit until glaze hardens, about 10 minutes.

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Master Your Dough Temperature 🌡️
Keep your dough between 75-80°F during proofing for optimal yeast activation and consistent rise times. Use warm (not hot) milk around 110°F to activate the yeast without killing it.
Perfect Air Fryer Spacing Strategy 📍
Leave at least half an inch between each donut to allow hot air circulation and ensure even browning on all sides. Avoid overcrowding—work in batches for superior texture.
Glaze While Donuts Are Still Warm 🔥
Apply your buttery glaze or cinnamon sugar coating within 2-3 minutes of air frying while donuts are still warm for maximum adhesion and a luxurious, glossy finish.
Double-Proof Your Dough 🕐
Allow a first rise of 1-2 hours after mixing, then a second 30-45 minute rise after shaping for lighter, fluffier interiors with exceptional texture.
Use Parchment Squares for Easy Release ✨
Cut small parchment squares to place under each donut before air frying—this prevents sticking and makes flipping much easier while maintaining perfect shape.