Air Fryer Recipe
Donuts
These air fryer donuts are a delicious and easy-to-make treat, perfect for any occasion.
Ingredients
- 250g plain flour
- 50g caster sugar
- 7g sachet of fast-action yeast
- Pinch of salt
- 150ml warm milk
- 1 medium egg, beaten
- 50g unsalted butter, melted
- 1 tsp vanilla extract
- 100g icing sugar (for dusting)
- Assorted toppings such as sprinkles, melted chocolate, or cinnamon sugar (optional)
Method
- Sift the plain flour into a large mixing bowl and stir in the caster sugar, yeast, and salt.
- Make a well in the center and pour in the warm milk, beaten egg, melted butter, and vanilla extract. Mix until a sticky dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1-2 hours until doubled in size.
- Punch down the dough, roll it out to 1cm thick, and cut out donut shapes with a cookie cutter.
- Preheat the air fryer to 180°C and let the donuts proof for another 15 minutes.
- Line the air fryer basket with baking paper and air fry the donuts for 4-5 minutes until golden brown.
- Brush the donuts with melted butter and coat with icing sugar or other toppings as desired.
Why this works in an air fryer
Yeast and kneading build a gluten network that traps gas, giving lift without deep frying. Rolling to 1cm keeps the centre thin enough for rapid hot-air convection; the dry air sets and browns the surface quickly, while the post-cook butter provides the fat needed for sugar or toppings to cling.
Equipment notes
Assumes a 5–6 litre basket holding 3–4 donuts in one layer with gaps; a single-drawer model may need the basket turned or donuts repositioned once for even colour, while dual-zone drawers are narrower and cook closer to the element, so check at 4 minutes and swap drawer positions if both zones are loaded.
Common pitfalls
- Tops dark but centres still doughy? The dough was rolled too thick or sat too close to the element; keep it to 1cm and reduce to 170°C for 1–2 minutes longer.
- Donuts look flat with tight, bread-like crumbs? The second proof was too short; wait until the cut shapes look slightly puffy and spring back slowly when lightly touched.
- Bottoms are pale and damp while tops brown? Solid baking paper is blocking airflow; trim it to fit, use perforated liner, and leave visible gaps around each donut.
- Dough shrinks back while rolling or cuts distort? The gluten is too tight after kneading; cover it and rest for 10 minutes before rolling again, using only a light dusting of flour.
Variations & substitutions
- Use strong white bread flour for a chewier, more elastic crumb; it may need a splash more milk because it absorbs slightly more liquid.
- Swap vanilla for orange zest or ground cardamom; the cooking time stays the same, but the aroma is strongest if mixed into the wet ingredients.
- Make cinnamon sugar by mixing caster sugar with cinnamon and coating while the butter is still warm, as icing sugar can dissolve on a hot surface.
- For jam-filled rounds, cut without a centre hole and air fry at 170°C for 6–8 minutes, then fill after cooking so the middle has time to bake through.
Storage & reheating
Keep in an airtight container for up to 2 days and reheat in the air fryer at 160°C for 2–3 minutes, adding glaze or icing sugar after reheating.
Nutrition
Calories: 250
