Air Fryer Donuts

Ingredients

Enriched Yeast Dough

• Whole milk: 3/4 cup (180 ml), warmed to 105°F–110°F (40°C–43°C)
• Active dry yeast: 1 packet (2 1/4 tsp / 7 g)
• Granulated sugar: 1/3 cup (65 g), divided
• Unsalted butter: 4 tbsp (57 g), melted and cooled slightly
• Large egg: 1 room temperature egg plus 1 large egg yolk
• Pure vanilla extract: 1 tsp
• All-purpose flour: 2 3/4 cups (345 g), spooned and leveled (plus 2–3 tbsp if sticky)
• Fine sea salt: 1/2 tsp
• Ground nutmeg: 1/4 tsp (essential for authentic bakery flavor)
• Cooking oil spray: Avocado oil or light neutral oil spray (avoid aerosol propellants)

Classic Vanilla Dip Glaze

• Powdered sugar (confectioners’): 2 cups (240 g), sifted
• Whole milk or heavy cream: 3 to 4 tbsp (45–60 ml)
• Pure vanilla extract: 1 tsp
• Pinch of salt: to balance sweetness

Optional Cinnamon-Sugar Coating

• Unsalted butter: 3 tbsp (42 g), melted (for brushing post-fry)
• Granulated sugar: 1/2 cup (100 g)
• Ground cinnamon: 1 tbsp

Instructions

Step 1: Bloom the Yeast

1. In a measuring cup or the bowl of a stand mixer, whisk warm milk (105°F–110°F), active dry yeast, and 1 teaspoon of the granulated sugar.
2. Let stand undisturbed for 5 to 8 minutes until frothy with a distinct yeasty aroma. If the mixture remains flat, discard and check milk temperature before retesting.

Step 2: Form and Knead the Dough

1. Fit your stand mixer with the dough hook attachment. Add the melted butter, whole egg, egg yolk, remaining granulated sugar, and vanilla extract to the yeast mixture. Whisk briefly to combine.
2. In a separate bowl, whisk together the flour, salt, and ground nutmeg.
3. Turn the mixer to low speed (Intensity: Low) and gradually incorporate the dry ingredients until a shaggy mass forms.
4. Increase mixer speed to medium-low (Intensity: Medium) and knead for 6 to 8 minutes. The dough should become soft, supple, and slightly tacky, pulling away cleanly from the bowl walls. If the dough clings heavily, dust in 1 tablespoon of flour at a time.

Step 3: First Proof

1. Lightly grease a large bowl with oil. Form the dough into a smooth ball and place it in the bowl, turning once to coat.
2. Cover tightly with plastic wrap or a damp kitchen towel.
3. Place in a draft-free location for 60 to 90 minutes, until puffed and doubled in size.

Step 4: Cut and Second Proof

1. Turn the proofed dough out onto a lightly floured silicone mat or clean countertop. Gently punch down to release large air pockets.
2. Roll out evenly using a rolling pin until the dough is 1/2-inch (1.3 cm) thick.
3. Use a floured 3-inch round donut cutter (or a 3-inch biscuit cutter combined with a 1-inch cutter for the centers) to stamp out donuts. Cut cleanly straight down without twisting. Reserve donut holes.
4. Re-roll scraps once to cut additional donuts (subsequent re-rolls will be denser).
5. Transfer donuts and donut holes onto baking sheets lined with parchment paper, leaving 2 inches between each piece.
6. Spray lightly with neutral oil, cover loosely with plastic wrap, and let rise for 35 to 45 minutes until airy and delicate.

Step 5: Preheat the Air Fryer

1. Set the air fryer to 350°F (175°C) . Run empty for 3 minutes to preheat the chamber thoroughly.
2. Lightly mist the perforated basket with avocado oil spray to avoid sticking.

Step 6: Air Fry to Golden Perfection

1. Carefully lift 3 to 4 donuts using a small offset spatula or parchment squares and arrange them in the basket in a single layer. Leave at least 1 inch of clearance around every donut to ensure uninterrupted circulation of the high-velocity convective heat.
2. Mist the tops lightly with neutral oil spray.
3. Air fry at 350°F (175°C) for 3 minutes .
4. Open the basket, gently flip the donuts with silicone-tipped tongs, and cook for an additional 1 to 2 minutes until pale golden brown on both sides. Avoid overcooking, as residual heat dries out lean air-fried dough quickly.
5. Transfer to a wire cooling rack. Repeat with remaining batches.
6. For the donut holes: Cook at 350°F (175°C) for 3 minutes total, shaking the basket halfway through.

Step 7: Glaze and Set

1. While the donuts bake, whisk powdered sugar, milk, vanilla extract, and salt together in a shallow wide bowl until smooth and dripping in ribbons.
2. Dip warm donuts halfway into the glaze, allowing excess to drip back into the bowl before placing them glaze-side up on the wire rack.
3. Let sit for 5 to 7 minutes for the glaze to set into a crackly shell.
4. For cinnamon-sugar versions: Brush warm donuts with melted butter and dredge directly in the cinnamon-sugar mix.

Nutrition

Calories: 285 kcal — · Protein: 4.8 g 10% · Fat: 6.5 g 8% · Carbohydrates: 52.0 g 19% — Dietary · Saturated Fat: 3.5 g 18% — Trans · Fiber: 1.1 g 4% — · Sugar: 28.5 g — (Includes Added · Sodium: 145 mg 6%