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Air Fryer Donuts

These Air Fryer Donuts are absolutely the best yeast risen doughnuts ever with a pillowy, soft texture and an easy to make tasty glaze. This recipe is perfect to make on a lazy weekend day. Enjoy them for breakfast, brunch, or dessert. Air fried for just 3 minutes, this recipe is sure to become a treasure. This basic risen dough recipe works well with a variety of flavored donuts. Whether filled with jelly or cream, covered in cinnamon sugar, powder sugar, rolled in nuts, or glazed with a variety of icing recipes, this recipe is a kitchen staple.
Course Breakfast
Cuisine American
Keyword Air Fryer Donuts, Air Fryer Doughnuts
Prep Time 3 hours
Cook Time 3 minutes
Total Time 3 hours 3 minutes
Servings 12 servings
Calories 182kcal


  • Air fryer


  • 1 tbsp + 1 tsp active dry yeast divided
  • 1 cup whole milk divided
  • 3 cups bread flour divvided
  • 3 egg yolks at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar
  • ½ tsp salt
  • ¼ cup unsalted butter slightly melted

Vanilla Sugar Glaze

  • 3 cups powdered sugar
  • 4 tsp vanilla extract
  • 3 tbsp milk
  • tsp salt

Cinnamon Sugar Topping

  • ¾ cup granulated sugar
  • 1 tsp ground cinnamon


  • Stir and dissolve 1 tbsp yeast in ¾ cup milk heated to 110°F
  • Stir in ¾ cup bread flour until smooth.
  • Cover with plastic wrap and let rise in warm spot for 30 minutes.
  • In a bowl fitted with a mixer, food processor, or with a whisk, combine remaining ¼ cup milk (heated to 110°F), and 1 tsp yeast. Add yeast/flour mixture, egg yolks, and vvanilla extract.
  • Mix/pulse/whisk until smooth.
  • Add 1 cup bread flour, sugar, and salt. Mix for 30 seconds.
  • Add butter and mix until incorporated; about 30 seconds.
  • Switch to dough hook attachment or continue using food processor, or by hand and add ¼ cup bread flour at a time. Pulse, or knead until dough starts to come together and pulls away from the sides, repeating with flour mixture. It may take up to 2-2½ cups at this stage. I used about 2¼ cups.
  • Do will be soft, and moist but sticky. It shouldn't be so sticky that it cannot be rolled out.
  • Lightly grease a large bowl with butter.
  • Add dough to bowl and cover with plastic wrap or kitchen towel and let rise in a warm spot for 30 minutes.
  • Gently press down to let the air out (degas).
  • Cover again and refrigerate for 1 hour or up to 12 hours.
  • Line two baking sheets with parchment paper and lightly flour; set aside.
  • Lightly flour a clean, flat work surface.
  • Roll dough into ball. Lightly flour the top of the dough and the rolling pin.
  • Roll dough to ½-inch thickness.
  • Using a donut cutter, cut 3-inch circles with 1-inch (for donut holes) circles in the middle and place donuts 1-inch apart on prepared baking sheets.
  • Allow dough to proof and rise in warm spot 30-40 minutes or until double in size.
    TIP: Donuts are ready when lightly touched with a fingertip, the dough springs back slowly. If dough springs back immediately, it needs more time. If dough doesn't spring back, it will need to be rerolled and proofed for 30 minutes.
  • Preheat air fryer to 350°F. Lighty grease basket and tops of donuts with cooking spray.
  • Bake whole donuts for 3-4 minutes or until lightly golden brown. Bake donut holes separately for 2-3 minutes.
  • Move to cooling rack. Make glaze by whisking ingredients together until incorporated and smooth.


Calories: 182kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 108mg | Potassium: 68mg | Fiber: 1g | Sugar: 3g | Vitamin A: 217IU | Calcium: 37mg | Iron: 1mg