Creating soft, fluffy donuts that resemble those from a local bakery requires two main things: proper dough handling and the right cooking method. Using an air fryer solves the problem of achieving a crisp exterior while keeping the inside tender, all without the need for a deep fryer or large oven.
Why Air Fry Donuts Instead of Deep Frying?
Deep frying donuts involves submerging dough in oil, which can be messy and requires significant cooking fat. An air fryer circulates hot air around the food, creating a similar texture with minimal oil. This method is safer, cleaner, and faster for home cooks who want to enjoy a sweet treat without the mess.
Recipe Overview
Yield: 6–8 donuts (depending on shape)
Prep time: 45 minutes (includes proofing)
Air fry time: 3–4 minutes per batch
Total elapsed time: Approximately 1 hour
Note: The dough requires about 40 minutes of room temperature proofing to become airy. Do not skip this step, or the donuts will be dense.
Equipment Needed
- Air fryer basket with a flat bottom (standard size)
- Mixing bowl and whisk or stand mixer attachment
- Silicone spatula for scraping dough
- Small bowls for egg wash and glaze ingredients
If your air fryer model has a specific accessory like a silicone donut pan, it can help maintain shape, but forming them by hand is also effective.
Ingredients
Dough:
- Warm whole milk: 1 cup (240g)
- Active dry yeast: 2 packets (approx. 7g)
- Granulated sugar: 3 tablespoons (36g)
- Unsalted butter, softened: 1/2 cup (115g)
- Whole wheat flour: 2 cups (240g)
- All-purpose flour: 1 cup (120g)
- Salt: 1 teaspoon (5g)
- Vanilla extract: 1 teaspoon (4ml)
Egg Wash:
- Large egg: 1 (approx. 50g)
- Milk: 1 tablespoon (15g)
Glaze:
- Granulated sugar: 1 cup (200g)
- Pure vanilla extract: 2 tablespoons (25ml)
- Lemon juice: 1 teaspoon (5g)
- Milk or water: as needed to reach consistency
Instructions
- Prepare the yeast mixture: In a large bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until foamy on top, indicating the yeast is active.
- Add wet ingredients: Once foamy, add the softened butter and vanilla extract to the yeast mixture. Whisk until fully combined and smooth.
- Incorporate dry ingredients: Gradually add the whole wheat flour, all-purpose flour, and salt to the wet mixture. Use a spatula or mixer to bring the dough together. It will initially be sticky.
- Knead the dough: Knead by hand for about 5 minutes until the dough is smooth and elastic. If it becomes too dry, add a splash of milk; if too sticky, sprinkle a little flour (less than you would normally use).
- First rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 45–60 minutes until doubled in size.
- Shape the donuts: Punch down the risen dough to release air. Divide into 6–8 equal portions. Roll each portion into a ball and flatten slightly. Place them on a parchment-lined baking sheet or directly into an air fryer basket, spacing them about 1 inch apart.
- Second rise: Cover the shaped donuts and let them rise again for 20–30 minutes until they look puffy but not fully inflated.
- Preheat the air fryer: Preheat your air fryer to 350°F (175°C) for about 3 minutes. This ensures immediate cooking when the donuts are placed inside.
- Cook the donuts: Place the risen donuts in the basket. Cook at 350°F (175°C) for 3 minutes. Open the basket and gently shake it to rotate the donuts for even browning. Cook for another 2–3 minutes until golden brown.
- Cool completely: Transfer the cooked donuts to a wire rack. They must cool completely before glazing. Applying glaze while warm causes condensation, which makes the bottom soggy.
- Make and apply glaze: While the donuts cool, whisk together the granulated sugar, vanilla extract, lemon juice, and a splash of milk or water in a small bowl until smooth. Once the donuts are cool to the touch, dip them into the glaze or brush it on lightly.
Troubleshooting Tips
- Dough is too sticky: If the dough resists shaping, add flour gradually. Over-flowering can lead to dry donuts later.
- Donuts are pale: Ensure the air fryer is preheated and not overcrowded. Airflow needs to reach all sides of the dough.
- Glaze runs too thin: Let the glaze sit for 5 minutes after mixing; it will thicken slightly as it cools, making it easier to spread.
Serving and Storage
Serve fresh donuts within 2 hours of preparation for optimal texture. They can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed donuts; thaw them at room temperature and glaze just before serving.
FAQs
Can I use a microwave instead?
Microwaves heat unevenly and often make dough rubbery. The air fryer is superior for achieving the crispy exterior desired in donuts.
How do I know if they are done?
Look for a golden-brown color on the surface. You can also gently press the top; it should spring back slightly rather than feeling soft or sticky.
