Air Fryer Donuts are hearty, easy, and covered in a sweet vanilla-butter glaze! If you love deep-fried donuts but not the grease, you’re going to love these homemade air-fried treats.
When you start making donuts from scratch, it’s hard to stop! It’s very easy and so delicious than anything you can buy at the store.
Air Fryer Donuts Recipe
1 cup milk (lukewarm)
3 teaspoons active dry yeast (or instant yeast)
1/4 cup granulated sugar
1 teaspoon granulated sugar
1/2 teaspoon salt
1 egg (room temperature)
1/4 cup unsalted butter (melted)
3 cups all-purpose flour
8 tablespoons unsalted butter
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons warm milk (or as needed)
First, In the bowl of a stand mixer fitted with the dough hook, stir together lukewarm milk, 1 teaspoon of sugar, and yeast.
Let the mixture sit for ten to -10- minutes until foamy.
Then add the remaining 1/4 cup sugar, salt, egg, melted butter, and 2 cups of flour. Mix on low speed until combined, add the remaining cup of flour gradually, and mix until the dough no longer sticks to the bowl.
Increase speed to medium-low and knead for five -5- minutes, until the dough is elastic and smooth.
Put the dough into a lightly greased bowl and cover it with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
After, turn the dough onto a floured surface, gently roll out to about 1/2 inch thickness.
Using a 3-inch round cutter, cut out 10-12 donuts and use a 1-inch round cutter to remove the center.
Transfer donuts and the donut holes to a lightly floured parchment paper-covered baking sheet and cover loosely with greased plastic wrap or waxed paper.
Let donuts rise until doubled in volume, about thirty -30- minutes.
Preheat Air Fryer to 350 degrees F.
Spray the basket with oil spray, transfer the donuts to the Air Fryer basket in a single layer and make sure they do not overlap and there is a 1-inch distance between them.
Spray donuts with oil spray and cook for 4-5 minutes or until golden brown. Repeat with remaining donuts and donut holes. Cook in batches if needed.
Melt butter in a small saucepan over medium heat.
Stir in powdered sugar and vanilla extract until smooth.
Remove from heat and stir in hot milk one tablespoon at a time until the glaze is thin, but not watery. Set aside.
Dip the hot donuts and donut holes into the glaze, use two forks to submerge them, and put them onto a wire rack for excess glaze to drip off.
Let sit until glaze hardens, about 15 minutes.
Calories: 352kcal | Carbohydrates: 54g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 217mg | Potassium: 147mg | Fiber: 3g | Sugar: 30g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg