Air Fryer Donuts

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Air Fryer Donuts

 

These Air Fryer Donuts are absolutely the best yeast risen doughnuts ever with a pillowy, soft texture and an easy to make tasty glaze. This recipe is perfect to make on a lazy weekend day. Enjoy them for breakfast, brunch, or dessert. Air fried for just 3 minutes, this recipe is sure to become a treasure. This basic risen dough recipe works well with a variety of flavored donuts. Whether filled with jelly or cream, covered in cinnamon sugar, powder sugar, rolled in nuts, or glazed with a variety of icing recipes, this recipe is a kitchen staple.
Enjoy these fluffy, sweet, and heavenly donuts made with yeast risen dough, also known as fermented pâte in French. This dough is the key to most of the donuts (Dutch) sold today, so I decided to use it to make my own version of the delicious, heavenly soft pillows of donuts rolled in your favourite topping. Come eat them while they’re hot. I guarantee you won’t be able to stop at just one.
PREP TIME: 3 hours 
COOK TIME: 3 minutes 
TOTAL TIME: 3 hours  3 minutes 

Ingredients:

  1.  1 cup whole milk
  2. 3 cups bread flour
  3. 1 tablespoon plus 1 teaspoon active dry yeast.
  4. Three room-temperature egg yolks
  5. one teaspoon vanilla extract
  6. two tablespoons granulated sugar
  7. one teaspoon salt
  8. one-half cup unsalted butter slightly melted

For The Glaze

  1. three cups powdered sugar
  2. four teaspoons vanilla extract
  3. three tablespoons milk
  4. one teaspoon salt

Topping with Cinnamon Sugar:

  1. ¾ cup granulated sugar
  2. 1 tsp ground cinnamon

 

INSTRUCTIONS:
  1. Mix and incorporate. 1 tablespoon yeast with ¾ cup warm milk (110°F)
  2. Add ¾ cup of bread flour and stir until smooth.
  3. Place a plastic wrap over it and leave it in a warm place for half an hour.
  4. 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.
  5. Blend, chop, or whip until smooth.
  6. Add the salt, sugar, and one cup of bread flour. Stir for thirty seconds.
  7. Add the butter and stir for 30 seconds, or until combined.
  8. 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.
  9. To continue, either use the food processor with the dough hook attachment or by hand, adding ¼ cup of bread flour at a time. Repeat with the flour mixture and pulse or knead until dough begins to pull away from the sides and comes together. At this point, it might take up to 2-2½ cups. I used roughly a half cup.
  10. It will be sticky but soft and wet. It must not be so sticky that rolling it out is impossible.
  11. 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.
  12. Press down gently to release the air (degas).
  13. Recover and chill for a minimum of one hour and a maximum of twelve hours.
  14. Place two baking sheets on a liner, dust with flour, and set aside.
  15. 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.
  16. Pat dough to a thickness of ½ inch.
  17. Cut 3-inch circles with a 1-inch circle in the centre (for the donut holes) using a donut cutter, then arrange the donuts 1-inch apart on baking pans that have been prepped.
  18. Give the dough 30 to 40 minutes, or until it doubles in size, to prove and rise in a warm place.

TIP:

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.

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