Air Fryer Donuts Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">210ml warm milk (around 38°C)</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">Cooking spray or oil brush</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">200g powdered sugar</li><li class="ingredients-single-item">3-4 tbsp milk</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">Optional alternative topping:</li><li class="ingredients-single-item">100g granulated sugar mixed with 1 tbsp ground cinnamon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Stand mixer with dough hook (or large mixing bowl)</li><li class="equipment-single-item">7.5cm (3-inch) round cookie cutter</li><li class="equipment-single-item">2.5cm (1-inch) round cookie cutter for centers</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating the yeast. In a small bowl, combine the warm milk (38°C - it should feel like bath water, not hot) with 1 teaspoon of the measured sugar and sprinkle the yeast over top. Let it sit for 5-10 minutes until foamy and fragrant. This foaming action is your visual confirmation that the yeast is alive and active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the flour, remaining sugar, and salt. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the activated yeast mixture, melted butter (make sure it's not too hot or it will kill the yeast), egg, and vanilla extract into the well. Mix on low speed until the dough starts to come together, then increase to medium speed and knead for 5-7 minutes until smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly tacky to touch. If kneading by hand, this will take approximately 10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and place in a warm, draft-free spot to rise until doubled in size, about 1 hour. The rising process develops flavor and creates the airy texture that makes donuts so irresistible.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once doubled, gently punch down the dough to release air bubbles and transfer to a lightly floured surface. Roll the dough to about 1.2cm (½-inch) thickness. Be careful not to roll too thin, as air fryer donuts can dry out if they're not thick enough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a 7.5cm (3-inch) round cutter, cut out as many circles as possible. Then, use the smaller 2.5cm (1-inch) cutter to remove the centers, creating the classic donut shape. Place the cut donuts and donut holes on parchment-lined baking sheets, leaving space between each.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the donuts loosely and let them rise again for 30-45 minutes, until puffy but not quite doubled. This second rise is crucial for developing that light, airy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your air fryer to 180°C. Lightly spray or brush the donuts with oil on both sides - this helps achieve that golden-brown exterior while preventing sticking. Work with just enough oil to coat lightly; remember, we're avoiding deep frying!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place donuts in a single layer in the air fryer basket, leaving space between each (you'll need to work in batches). Cook for 4 minutes, then carefully flip and cook for another 2-3 minutes until golden brown on both sides. The donut holes will cook more quickly, requiring only 2-3 minutes total.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the donuts are cooking, prepare your glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick enough to coat the back of a spoon but still fluid enough to drip off slowly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the cooked donuts to a wire rack and allow to cool for 3-5 minutes before glazing. They should be warm but not hot. Dip the top of each donut into the glaze, allowing excess to drip off, then return to the wire rack for the glaze to set. For cinnamon sugar topping, brush warm donuts lightly with melted butter then toss in the cinnamon-sugar mixture until coated.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve the donuts while still slightly warm for the best taste and texture. Air fryer donuts are best enjoyed fresh on the day they're made, as they don't preserve as well as their deep-fried counterparts. If you must store them, keep in an airtight container at room temperature for up to 24 hours.</li></ol>