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.
We coated these in cinnamon and sugar to recreate our favorite donut in the air fryer. I grew with fried biscuit donuts as an occasional treat for breakfast.
We would mostly have these for special occasions or when my mom just woke up in a wonderful mood. They’re literally just a tube of biscuits that have a hole cut out and then deep-fried.
Anyway, they were always easy to make, but then you had a pan of grease to deal with and a house that smelled like hot oil. Well…kind of…UNTIL you follow my special tip and dunk ’em in melted butter.
They taste just as good as pan fried, yet the cleanup was less than 2 minutes and I had no grease to get rid of. As a member of Amazon and other affiliate programs I earn from qualifying purchases.
Open your can of biscuit dough and separate out all the individual biscuits Cut out the center with your method of choice, using a donut cutter or just the cap from a water bottle. You may need to cook in batches to finish all of your donuts depending on the size of your air fryer.
Put the donut holes in your air fryer basket and again apply cooking oil. In a separate bowl combine the cinnamon and sugar in the recipe.
Air fry for 5-6 minutes or until golden brown, flipping them halfway through. While the donut holes are cooking, add the melted butter to a shallow bowl.
Add the granulated sugar and cinnamon to a second bowl and stir to combine. Remove the donuts from the air fryer and quickly dunk them first in the butter and then into the cinnamon sugar.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. AirFryerDonuts made from scratch with yeast dough taste like the real deal.
Learn how easy it is to make the perfect Doughnuts in the Hairdryer ! Homemade Donuts made in the Hairdryer are soft on the outside and have a fluffy, tender interior.
They do take a bit of time, but I promise it’s a lot easier than you might think and so worth the end result! 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. 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.
Because they are made with less oil than deep-fried DonutsAirFryerDonuts dry out a bit faster. 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.