AIR FRYER DONUTS

• Prep Time: 20 minutes

• Proofing Time: 1 hour 30 minutes

• Air Frying Time: 8 minutes (in batches)

• Total Time: ~2 hours

• Servings: 10–12 classic donuts + 10–12 donut holes

Intensity & Technical Skill Breakdown

Step	Skill / Intensity	Key Focus Area
Yeast Activation	Low	Water temperature must be between 105°F–110°F (40°C–43°C)
Dough Kneading	Moderate	Knead for 8–10 minutes until smooth, elastic, and non-sticky
Proofing	Low / Patience	Warm draft-free environment until doubled in size
Shape & Cut	Low	Even thickness (½ inch) ensures uniform rise in the air fryer
Air Frying	High Precision	Exact timing (3–4 min per side at 350°F / 175°C) to prevent drying

Ingredients Checklist

For the Yeast Dough

• Active Dry Yeast: 1 packet (2 ¼ teaspoons / 7 grams)

• Whole Milk (Warm): ¾ cup (180 ml), warmed to 105°F–110°F

• Granulated Sugar: ¼ cup (50 grams)

• Unsalted Butter: ¼ cup (57 grams), melted and cooled slightly

• Egg: 1 large, room temperature

• Vanilla Extract: 1 teaspoon

• All-Purpose Flour: 2 ½ to 2 ¾ cups (300–330 grams)

• Fine Sea Salt: ½ teaspoon

• Cooking Oil Spray: Neutral oil (such as canola or avocado oil) for air fryer basket

For the Classic Vanilla Glaze

• Powdered Sugar (Confectioners’): 1 ½ cups (180 grams)

• Whole Milk: 3 to 4 tablespoons (as needed for consistency)

• Vanilla Extract: 1 teaspoon

• Pinch of Salt: To balance sweetness

Optional Cinnamon-Sugar Coating

• Unsalted Butter: 3 tablespoons, melted

• Granulated Sugar: ½ cup

• Ground Cinnamon: 1 tablespoon

Step-by-Step Cooking Instructions

Step 1: Activate the Yeast

1. In the bowl of a stand mixer (or a large mixing bowl), combine warm milk (105°F–110°F) and 1 teaspoon of the granulated sugar.

2. Sprinkle the active dry yeast evenly over the surface.

3. Stir gently and let sit for 5 to 8 minutes. The mixture should become frothy and bubbly. (If it doesn’t foam, your yeast is inactive—start over with fresh yeast).

Step 2: Mix the Dough

1. Whisk the remaining sugar, melted butter, room-temperature egg, and vanilla extract into the activated yeast mixture.

2. Add 2 cups of all-purpose flour and the salt. Using a dough hook attachment (or a sturdy wooden spoon), mix on low speed until combined.

3. Gradually add the remaining flour (¼ cup at a time) until the dough begins to pull away from the sides of the bowl.

Step 3: Knead to Perfection

1. Stand Mixer: Knead on medium-low speed for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.

2. Hand Kneading: Turn out onto a lightly floured surface and knead vigorously for 8 to 10 minutes.

3. Shape the dough into a smooth ball.

Step 4: First Proof

1. Lightly grease a clean, large bowl with neutral oil. Place the dough inside, turning once to coat.

2. Cover the bowl tightly with plastic wrap or a damp kitchen towel.

3. Place in a warm, draft-free spot for 1 hour to 1 hour 15 minutes, or until the dough has doubled in size.

Step 5: Roll & Cut the Donuts

1. Punch down the risen dough gently to release air bubbles.

2. Transfer to a lightly floured work surface and roll it out to a uniform thickness of ½ inch (1.2 cm).

3. Use a 3-inch round donut cutter (or a 3-inch biscuit cutter along with a 1-inch cutter for the center hole) to press straight down without twisting.

4. Gather dough scraps, re-roll once, and cut additional donuts and donut holes.

Step 6: Second Proof

1. Place the cut donuts and donut holes on parchment paper lined baking sheets.

2. Cover loosely with a light kitchen towel and let proof for 20 to 30 minutes until puffy and soft.

Step 7: Air Fry to Golden Perfection

1. Preheat: Set your air fryer to 350°F (175°C) for 3 minutes.

2. Prep Basket: Lightly spray the air fryer basket or tray with cooking oil spray.

3. Air Fry Donuts: Transfer 3 to 4 donuts into the basket, leaving at least 1 inch of space between them. Lightly brush or spray the tops with a tiny mist of oil.

4. Cook Time: Air fry at 350°F (175°C) for 3 to 4 minutes per side (total 6–7 minutes) until lightly golden brown.

5. Air Fry Holes: Cook donut holes at 350°F (175°C) for 3 to 4 minutes total, shaking halfway through.

Step 8: Glaze and Finish

1. Vanilla Glaze: Whisk powdered sugar, milk, vanilla, and salt until smooth. Dip warm donuts directly into the glaze, turning to coat both sides. Place on a wire rack to set.

2. Cinnamon-Sugar: Brush hot air-fried donuts with melted butter, then roll generously in the cinnamon-sugar mix.

Expert Chef Tips for Best Results

• Avoid Excess Flour: Adding too much flour during kneading makes air-fried donuts dense. Keep the dough soft and slightly tacky.

• Don’t Overcrowd: Air fryers rely on rapid air circulation. Cooking in small batches guarantees even rising and a uniform golden crust.

• Keep an Eye on the Clock: Air fryers cook fast. Check at the 3-minute mark when flipping to avoid over-browning.

Complete Nutritional Information

Values are estimates based on a yield of 12 glazed donuts.

Per Serving (1 Glazed Donut)

Nutritional Component	Amount Per Serving	% Daily Value*
Calories	220 kcal	—
Total Fat	6.5 g	8%
Saturated Fat	3.5 g	18%
Trans Fat	0 g	—
Cholesterol	28 mg	9%
Sodium	125 mg	5%
Total Carbohydrate	36 g	13%
Dietary Fiber	1 g	4%
Total Sugars	18 g	—
Includes Added Sugars	16 g	32%
Protein	4 g	8%
Vitamin D	0.2 mcg	2%
Calcium	25 mg	2%
Iron	1.2 mg	7%
Potassium	65 mg	2%