Air Fryer Donuts

Air Fryer Donuts The most delicious yeast-risen doughnuts ever, these air fryer doughnuts have a pillowy, soft texture with a delicious glaze that’s simple to make. On a leisurely weekend, this meal is ideal. Savor them for dessert, brunch, or breakfast. This recipe, which is air-fried for just three minutes, is likely to become a treasure. A variety of flavored donuts pair well with this simple rising dough recipe. This recipe is a culinary staple, whether it is filled with jelly or cream, coated with powdered sugar or cinnamon sugar, rolled in nuts, or glazed with a variety of icing recipes.


  1. One tablespoon plus one tsp of active dry yeast, divided;
  2. one cup of whole milk;
  3. three cups of bread flour;
  4. three egg yolks at room temperature;
  5. one tsp of vanilla extract;
  6. two tablespoons of granulated sugar;
  7. one tsp of salt;
  8. and one-half cup of unsalted butter, slightly melted
  9. 3 cups powdered sugar,
  10. 4 tsp vanilla extract,
  11. 3 tablespoons milk,
  12. ⅛ tsp salt,

and a cinnamon sugar topping of

  1. ¾ cup granulated sugar
  2. and 1 tsp ground cinnamon make up the vanilla sugar glaze.



  • Mix and incorporate. 1 tablespoon yeast with ¾ cup warm milk (110°F)
  • Add ¾ cup of bread flour and stir until smooth.
  • Place a plastic wrap over it and leave it in a warm place for half an hour.
  • The remaining ¼ cup milk (boiled to 110°F) and 1 tsp yeast should be combined in a bowl using a whisk, food processor, or mixer attachment. Add the egg yolks, vanilla extract, and yeast/flour mixture.
  • Blend, chop, or whip until smooth.

Add the salt, sugar, and one cup of bread flour. Stir for thirty seconds.

  • Add the butter and stir for 30 seconds, or until combined.
  • To continue, either use the food processor with the dough hook attachment or by hand, adding ¼ cup of bread flour at a time. Once the dough begins to pull away from the sides and come together, pulse or knead it.using the flour mixture once again. At this point, it might take up to 2-2½ cups. I used roughly a half cup.
  • It will be sticky but soft and wet. It must not be so sticky that rolling it out is impossible.
  • Grease a big basin with butter very lightly.
  • Place the dough in the bowl, cover it with a kitchen towel or plastic wrap, and allow it to rise for half an hour in a warm place.
  • Press down gently to release the air (degas).
  • Recover and chill for a minimum of one hour and a maximum of twelve hours.
  • Place two baking sheets on a liner, dust with flour, and set aside.
  • Dust a spotless, level work surface with flour.
  • Form dough into a ball. Dust the rolling pin and the dough’s surface with a little flour.
  • Roll the dough to Thickness of ½ inch.
  • Cut 3-inch circles with a 1-inch circle in the center (for the donut holes) using a donut cutter, then arrange the donuts 1-inch apart on baking pans that have been prepped.
  • Give the dough 30 to 40 minutes, or until it doubles in size, to prove and rise in a warm place.


  • When you gently touch a donut with your fingertip and it springs back slowly, the donut is ready. Dough needs extra time if it bounces back right away. Dough must be rerolled and proofed for 30 minutes if it does not spring back.
  • Set air fryer temperature to 350°F. Apply a thin layer of cooking spray to the donut tops and the basket.
  • Bake donuts entire for 3–4 minutes, or until just starting to brown. For two to three minutes, bake donut holes separately.
  • Proceed to the cooling rack. Whisk ingredients to make glaze. until combined and well-combined.

Leave a Comment