Air Fryer Donuts

Ingredients

• 1 cup whole milk (Warm to 105–110°F for blooming the yeast)
• 1 packet active dry yeast (Equivalent to 2¼ teaspoons)
• 13 tsp granulated sugar (Divided; 1 teaspoon for the yeast mixture and the remainder for the dough)
• 6 tbsp unsalted butter (Melted, for the dough)
• 1 large egg (At room temperature)
• 3 cups all-purpose flour (Plus additional for dusting)
• 0.5 tsp salt
• coconut or olive oil cooking spray (For the bowl, air fryer basket, and donut tops)
• 3 cups confectioners’ sugar (For the glaze)
• 0.5 cup whole milk (For the glaze)
• 2 tbsp unsalted butter (Melted, for the glaze)
• 0.5 tsp vanilla extract (For the glaze)

Steps

1. 1

   In a small bowl, whisk together the warm milk, active dry yeast, and 1 teaspoon of the sugar. Let the mixture stand for 5 to 10 minutes, until very bubbly.

2. 2

   In the bowl of a stand mixer fitted with the dough hook, whisk together the melted butter, egg, and remaining sugar until smooth. Stir in the yeast mixture until combined.

3. 3

   Add the flour and salt. Mix on low speed until a shaggy dough forms, then increase the speed to medium-low and knead for about 5 minutes, until the dough is smooth and elastic. The dough will be slightly sticky; avoid adding extra flour during kneading.

4. 4

   Transfer the dough to a large, lightly oiled bowl. Cover and let it rise in a warm, draft-free place for about 1 hour 15 minutes, until doubled in size.

5. 5

   Line a large rimmed baking sheet with parchment paper and lightly dust the parchment with flour.

6. 6

   Punch down the risen dough. On a lightly floured surface, roll it into a rectangle ½ inch thick. Using a donut cutter, cut out 12 donuts and 12 donut holes, re-rolling the scraps as necessary. Alternatively, use 3-inch and 1-inch round cookie cutters.

7. 7

   Place the donuts and donut holes on the prepared baking sheet in a single layer. Loosely cover and let them rise in a warm, draft-free place for about 15 to 20 minutes, until doubled in size.

8. 8

   Preheat the air fryer to 350°F for 10 minutes, then spray the air fryer basket with cooking spray.

9. 9

   Working in batches, carefully place the donuts in an even layer in the air fryer basket, about 1 inch apart. Lightly spray the tops with oil.

10. 10

    Cook the donut holes for 6 minutes and the large donuts for 8 minutes, or until golden brown. The recipe recommends cooking the large donuts and donut holes separately because their cooking times differ.

11. 11

    For the glaze, whisk together the confectioners’ sugar, milk, melted butter, and vanilla extract in a medium bowl until smooth.

12. 12

    Dip the warm donuts and donut holes into the glaze. Place them on a wire rack and let the glaze set for about 5 minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days. The dough should remain slightly tacky; correctly measure the flour and avoid adding extra flour during kneading.

Nutrition per serving

• dessert
• breakfast
• air-fried
• yeasted
• vegetarian
• American
• glazed