Creating homemade donuts at home is often limited by the lack of space for boiling water or the risk of burning out on an oven. An air fryer offers a compact solution to bake soft yeast dough and glaze chocolate donuts without deep frying, delivering a crispy exterior and a tender crumb.
The Air Fryer Donut Method
Because donut batter is thick and sticky, it cannot be poured directly into an air fryer basket. The solution is to use small ramekins or muffin tins lined with parchment paper. This setup allows for even heat circulation around the dough while preventing sticking. Preheating the appliance is crucial; a standard 375°F (190°C) setting ensures the exterior sets quickly, forming that signature golden crust before the inside overcooks.
Recipe Overview
- Servings: 8 large donuts
- Total Time: Approximately 3 hours (includes proofing and cooling)
- Prep Time: 45 minutes
- Air Fry Time: 6–8 minutes per batch
- Cooling Time: 20 minutes (essential for glaze setting)
Equipment Needed
The success of this recipe depends on the container used. Four to six ramekins or muffin tin cups are required to hold the dough balls. Ensure the rims do not touch the air fryer walls to maintain airflow. The air fryer basket should be large enough to fit these containers in a single layer without overcrowding, which would steam rather than crisp the donuts.
Ingredients
Dough:
– Active dry yeast: 2 grams
– Warm water (105–110°F): 120 grams
– Granulated sugar: 30 grams
– All-purpose flour: 250 grams
– Salt: 3 grams
– Whole milk: 60 grams
– Egg (large): 45 grams
– Vegetable oil: 15 grams
Glaze:
– Semi-sweet chocolate chips: 180 grams
– Milk chocolate: 60 grams
– Unsweetened cocoa powder: 20 grams
– Heavy cream: 30 grams
– Vanilla extract: 2 grams
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast into the warm water. Let it sit for 5 minutes until foamy.
- Mix Dry Ingredients: Combine flour and salt in a separate large mixing bowl. Make a well in the center.
- Combine Wet and Dry: Pour the yeast mixture, sugar, milk, egg, and oil into the flour well. Stir with a wooden spoon until a shaggy dough forms.
- Knead by Hand: Turn the dough onto a lightly floured surface. Knead for about 5 minutes until smooth and elastic. The dough should not stick excessively to your hands.
- First Proof: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Prepare Ramekins: Line four to six ramekins with parchment paper. Divide the risen dough into equal portions (about 60 grams each). Roll each portion into a ball and gently press it into the bottom of a prepared ramekin, shaping it slightly like a mini bun.
- Second Proof: Cover the ramekins and let them rise again for 45 minutes until they puff up slightly. This step is critical for the final texture.
- Preheat Air Fryer: Set your air fryer to 375°F (190°C) and preheat for 3 minutes.
- Cook Donuts: Carefully place the ramekins into the air fryer basket. Do not overcrowd; cook in batches if necessary. Air fry for 6 to 8 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
- Cool: Remove the donuts from the ramekins immediately after cooking. Let them cool on a wire rack for at least 20 minutes. Attempting to glaze while warm will cause the chocolate to melt and drip.
- Make Glaze: While the donuts cool, combine the chocolate chips, milk chocolate, cocoa powder, heavy cream, and vanilla in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until smooth and glossy.
- Glassing: Dip the cooled donuts into the glaze, allowing excess to drip off, or brush the top generously. Let them sit on a rack for 5 minutes to set.
Troubleshooting
- Donut is pale: The air fryer may be underperforming or the donuts were overproofed. Try reducing proof time slightly next time.
- Sticky interior: Insufficient flour in the dough or too much liquid. Ensure you measure your flour by weight (250g) rather than volume to avoid this.
- Glaze runs off: The donuts are not cool enough, or the glaze is too thin. Chill the chocolate mixture longer before using.
Substitutions and Variations
If you prefer a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend (ensure it includes xanthan gum). For egg-free dough, replace the egg with an additional tablespoon of oil or applesauce. Note that these changes may alter the rise and texture slightly.
Storage and Reheating
Store glazed donuts in an airtight container at room temperature for up to 2 days. They do not freeze well because the glaze will soften upon thawing. To reheat, place a single glazed donut in the air fryer basket at 300°F (150°C) for 2 minutes to restore crispness.
Frequently Asked Questions
Can I bake these on parchment paper directly?
Technically yes, but ramekins provide better containment and prevent the dough from spreading too much during the proofing stage. Parchment paper alone often results in flatter donuts.
Why do my donuts look flat after cooking?
This is usually due to over-proofing before baking. The yeast has exhausted its food source, causing the structure to collapse slightly during the heat application.
Is this recipe safe for children under 3?
Yes, provided there are no choking hazards in toppings. Always supervise young children when handling hot air fryer baskets.
