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Air Fryer

Air Fryer Donuts

Indulge in the addicting fluffiness of these AIR FRYER DONUTS without deep frying but just as good as the classic ones. A hassle-free and healthier way of making your favorite treat without all the kitchen mess. Now you can enjoy guilt-free comfort food without worrying about the extra calories.
Course Breakfast, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Rise Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 2942kcal
Author Imma


  • Instant Air Fryer


  • 1 tablespoon lukewarm water
  • 2 ½ teaspoons active dry yeast, or instant yeast 
  • ½ cup milk, lukewarm (about 100/38℃)
  • ¼ cup plus 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 3 ounces unsalted butter, melted
  • 2-3 cups all-purpose flour 


  • 1 cup powdered sugar 
  • ½ teaspoon vanilla extract 
  •  2-3 tablespoons milk 
  • 1 tablespoon melted unsalted butter 
  • sprinkles (optional)


  • In a stand mixer, combine lukewarm water and yeast. Let it sit until dissolve and froth for about 5 minutes.
  • Meanwhile, in a microwave-safe medium bowl, heat milk for about 2 minutes. Remove and let it cool to about 105℉/40℃. 
  • Add milk, sugar, salt, eggs, butter, and 1 cup of flour to the bowl of yeast mixture.
  • Mix for 2 minutes at medium speed. Add the remaining cup of flour and continue mixing dough. Add more flour if needed. Scrape down the sides as you mix. 
  • Place dough in a large, greased bowl. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 1 to 2 hours or until doubled. 
  • Roll dough out on a floured surface to about 1/4-inch thickness. Cut into donuts using a donut cutter or cookie-cutter about one 1-inch and one 3 or 4-inch. Let them stand for about 20 minutes. 
  • Spray the air fryer basket with a cooking oil spray and add donuts- about 2-3 donuts at a time, leaving enough space between each other. 
  • Air fry donuts at 375℉/190℃ for 6 minutes, until deeply golden and the donuts are fully cooked. 
  •  Place on a rack to cool and repeat with remaining dough until used up.  
  • Dip donuts in the glaze and let them drip on a rack, top with sprinkles.


  • If you want lighter, fluffier donuts, make sure the milk is around 105℉/℃ before adding it to the mix.
  • You can use this amazing recipe to make filled donuts. Leave the donut whole (don't make a hole) and increase the fryer time by a minute or three. You can time the first batch to get an idea of how much longer it will take. Then cut a small split in the side and stuff it with your favorite filling and glaze it.
  • The glaze recipe may be overkill, but it's better to have too much than too little. And you can serve the extra glaze with the donuts.
  • Icing challenges: The icing ran off the donut—Breathe. If the donut was still hot, let it cool and the glaze dry, then double-dip. Double-dipping the donuts make them extra yummy! If the glaze is too runny, add enough powdered sugar to thicken it up.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 5g | Calories: 2942kcal | Carbohydrates: 470g | Protein: 54g | Fat: 93g | Saturated Fat: 56g | Trans Fat: 3g | Cholesterol: 503mg | Sodium: 1923mg | Potassium: 881mg | Fiber: 10g | Sugar: 183g | Vitamin A: 3375IU | Calcium: 451mg | Iron: 18mg