Straight from the air fryer, they'll look a little more like bagels, but everything changes once you dip them in glaze and top with rainbow sprinkles. Giving you enough time to glaze donuts during each new batch.
Editor's Note: The introduction to this recipe was updated on September 25, 2021 to include more information about the dish. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their website. In a small, microwave-safe bowl or glass measuring cup, add milk.
Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes. In a large bowl, whisk together remaining ¼ cup sugar, butter, egg, and vanilla.
Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.
Form into a ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot until doubled in size, about 1 hour.
Line a large baking sheet with parchment paper and lightly grease with cooking spray. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle.
Knead any scraps together and punch out more doughnuts or holes. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, 40 minutes to 1 hour more.
Place on cooling rack and repeat with remaining dough. Dip doughnuts in glaze (see below) or follow instructions for cinnamon sugar.
Return to cooling rack and let set for 5 minutes before serving. In a medium bowl whisk together powdered sugar, milk, and vanilla until smooth.
In a large shallow bowl, whisk together cinnamon and sugar. Brush doughnuts with melted butter and toss in cinnamon sugar.
For a casual weekend brunch, serve these with shrimp and grits or a make-ahead breakfast casserole. Instructions Checklist Step 1 Preheat a 6.3-quart air fryer to 350 °F for 10 minutes.
Using a (1-inch) round cookie cutter or base end of a pastry tip, cut out a hole in center of each biscuit. Step 2 Whisk together milk, 2 cups of the powdered sugar, and 1/2 teaspoon of the vanilla in a medium bowl until smooth.
Step 3 Dip all warm donut holes and half of warm (but not hot) donuts into powdered sugar glaze until evenly coated, and place on a wire rack set inside a baking sheet. Dip top halves of remaining donuts in cream cheese frosting, and place on a platter.
These homemade air fryer donuts, with their simple ingredients, taste better! You don’t want these little guys to stick, so a light coating of oil will prevent that.
Air fryers are so different, and some may require longer or shorter cooking. Do a test donut to see what is the best temperature and cooking time for your air fryer.
I always go overboard with it comes to the cinnamon sugar and make a note to go lighter next time. I never listen, but you’ll find these donuts much “neater” to eat if you go a bit easy on the coating.
Divide dough into 20-25 pieces and roll into small balls. Dip balls into butter and then place into the greased air fryer basket.
Let donuts sit in air fryer for an additional 1-2 minutes before removing. Remove from air fryer and immediately dip into the butter, letting excess drip off.
They are made with the same dough you would use for deep-fried donuts and my easy step-by-step instructions make it foolproof even if you haven’t made yeast dough before. The other secret to making these donuts taste and look like the deep-fried store bought version is the glaze. Start with making the yeast dough: Activate the yeast by sprinkling it over lukewarm milk, add a little of sugar, and gently stir with a fork.
Add the remaining dough ingredients and knead the dough in a stand mixer until it is elastic, smooth, and pulls away from the sides of the bowl, about 5 minutes. Gently move the dough around in the bowl so it gets coated with oil.
Roll out dough to 1/2 inch thickness on a lightly floured work surface. I’ve learned that the hard way, it’s better to have too much glaze otherwise you will have trouble coating them.
The basket is big (10x10) and it has a lot more functions than a normal Hairdryer so it can replace other small appliances. It can grill (510 degrees F), air fry, bake, broil, and dehydrate.
In the bowl of a stand mixer fitted with the dough hook, gently stir together lukewarm milk, 1 tsp of sugar, and yeast. Let it sit for 10 minutes until foamy (If nothing happens your milk was too hot or the yeast is too old, so start over).
Add sugar, salt, egg, melted butter and 2 cups of flour to the milk mixture. Mix on low speed until combined, then with the mixer running add the remaining cup of flour slowly, until the dough no longer sticks to the bowl.
Increase speed to medium-low and knead for 5 minutes, until the dough is elastic and smooth. Place the dough into a greased bowl and cover it with plastic wrap.
Dough is ready if you make a dent with your finger and the indention remains. Turn the dough out onto a floured surface, punch it down and gently roll out to about 1/2 inch thickness.
Spray Air Fryer basket with oil spray, carefully transfer donuts to Air Fryer basket in a single layer. While the donuts are in the Air Fryer, 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 water one tablespoon at a time until the icing is somewhat thin, but not watery.
Place on a wire rack set over a rimmed baking sheet to allow excess glaze to drip off. Make sure the milk is not hotter than 115 degrees F. Using hot liquid will kill the yeast.
If you don’t have an instant read thermometer, drizzle a few drops of the warmed up milk onto the inside of your wrist.