Air Fryer Doughnuts
An air fryer doughnut is not a copy of a fried one, and it is fairer to say so: without the oil bath it sits closer to an enriched bun than to a classic doughnut. What it offers instead is a lighter, non-greasy result made without a litre of oil. To close the gap, prove the dough properly and butter and sugar the doughnuts the moment they come out.
- Prep
- 30 min
- Cook
- 7 min
- Rest
- 1 h 30 min
- Total
- 2 h 7 min
- Servings
- 10
- Level
- Medium
- Per serving
- 230 kcal
Ingredients
Dough
Coating
Makes: 10 doughnuts
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Wake the yeast
Stir the yeast into the warm milk with a spoonful of the sugar and leave for 10 minutes, until a foamy cap forms.
-
Step 2: Make the dough
Add the remaining sugar, egg, vanilla, flour and salt and knead for 8 minutes. Work in the soft butter at the end; the dough turns smooth and slightly tacky.
-
Step 3: First prove
Cover and leave somewhere warm for 60 minutes, until doubled in size.
-
Step 4: Shape
Roll out to 1.5 cm thick and cut 8 cm rounds with 3 cm centres. Thickness matters — thin doughnuts dry out in the basket.
-
Step 5: Second prove
Set the rings on baking paper and leave for 30 minutes. They should look visibly puffed and feel light.
-
Step 6: Preheat
Run the air fryer at 175 °C for 3 minutes. With yeast dough this is not optional: a cold basket lets the rings deflate.
-
Step 7: Cook for 7 minutes
Cook 3 or 4 at a time with space between them for 6–7 minutes, turning at the 4 minute mark.
-
Step 8: Butter and roll
Brush the hot doughnuts with melted butter and roll them straight into the cinnamon sugar; it will not stick once they cool.
Tips & variations
-
Tip
Models vary, so check 3 minutes before the end the first time. An overbaked doughnut is dry within the hour.
-
Tip
In an oven they take 10–12 minutes at 180 °C and stay paler underneath. Deep-fried they take 2 minutes, at roughly three times the calories.
-
Tip
Only put baking paper under the dough, and only after preheating — an empty sheet flies up into the element.
-
Variation
For filled doughnuts, cut solid rounds, cool them, then pipe jam or pastry cream in from the side.
-
Storage
Best on the day. The next morning, 2 minutes at 160 °C makes the crumb soft again.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 230 kcal | 2,300 kcal |
| Protein | 4 g | 40 g |
| Fat | 8 g | 80 g |
| Carbohydrates | 35 g | 350 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
