Air Fryer Donuts Dough (Print-Friendly Version)
Golden, soft donuts air-fried just right with simple vanilla glaze and classic yeast flavor.
# Ingredients You'll Need:
→ Dough
01 -
1 egg, large
02 -
1/4 cup unsalted butter, melted
03 -
2 1/2 teaspoons instant or active dry yeast
04 -
1/4 cup sugar plus 1 teaspoon
05 -
3 cups all-purpose flour
06 -
1/2 teaspoon salt
07 -
1 cup lukewarm milk (around 100°F)
08 -
Oil spray, preferably coconut oil
→ Glaze
09 -
2 cups powdered sugar
10 -
4 tablespoons hot water, more if needed
11 -
6 tablespoons unsalted butter
12 -
2 teaspoons vanilla extract
# How to Make It:
01 -
Combine yeast, 1 teaspoon of sugar, and lukewarm milk in the bowl of a stand mixer with the dough hook. Let it sit for 10 minutes until you see foam.
02 -
Stir in the salt, unmelted butter, remaining sugar, and 2 cups of flour to the milk mixture. Blend on low until it’s mixed well, then gradually add the last cup of flour until the dough pulls away from the sides of the bowl.
03 -
Set the mixer to medium-low speed and knead the dough for 5 minutes until it’s nice and elastic.
04 -
Put the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm area until it’s doubled in size. It’s ready when you press your finger into it and the mark stays.
05 -
Bring the dough out onto a floured surface, punch it down softly, and roll it out to about 1/2 inch thick. Use a 3-inch round cutter for larger shapes and a 1-inch cutter for the holes, making 10 to 12 rings.
06 -
Place the dough rings and holes on floured parchment, cover with greased plastic wrap, and let them rise until they double in size for about 30 minutes.
07 -
Turn the Air Fryer to 350°F. Give the basket a light spray with oil.
08 -
Set the donuts in a single layer in the Air Fryer basket. Mist with oil and cook at 350°F for about 4 minutes until they’re golden brown. Repeat this step for the remaining donuts and holes.
09 -
While the donuts are cooking, melt butter in a saucepan over medium heat. Add the powdered sugar and vanilla, mixing until smooth. Take it off the heat and stir in hot water, one tablespoon at a time, until it's just thin enough for dipping.
10 -
Using a couple of forks, dip the warm donuts and holes into the glaze. Let excess glaze drip off onto a wire rack over a baking sheet. Allow to set for about 10 minutes.
# Extra Information:
01 -
Keep the milk below 115°F so the yeast stays alive. It’s a good idea to use an instant-read thermometer.
02 -
If the milk feels too hot on your wrist, let it cool a bit before adding in the yeast. Cold milk will halt the yeast activation.