These Air Fryer Donuts are soft, fluffy, lightly golden, and finished with a smooth vanilla glaze. Made from a simple homemade yeast dough, they cook in just 4–6 minutes per batch at 350°F, giving you a fresh donut-shop treat without deep-frying.
The dough needs time to rise, but the hands-on work is straightforward and rewarding. Each donut has a tender center, a delicate crust, and just enough sweetness from the glaze, making this recipe perfect for breakfast, brunch, holidays, or a relaxed weekend baking project.
Jump to RecipeWhy You’ll Love This Recipe
Air fryer donuts offer the pleasure of homemade yeast donuts with far less oil and less cleanup than traditional frying. The dough is mixed with everyday baking ingredients, allowed to rise twice, and then cooked in a hot circulating-air environment.
The finished donuts are not exactly the same as deep-fried donuts, and they should not be expected to develop a dark, crisp exterior. Instead, they become puffed, tender, and lightly golden, with a soft bite that pairs beautifully with vanilla glaze.
This recipe is also flexible enough for a family baking session. Children can help cut the shapes, dip the cooled donuts, or sprinkle the tops with cinnamon sugar, while the air fryer takes care of the quick cooking time.
If you are planning a savory air fryer spread before dessert, our coconut chicken recipe makes a flavorful main course, while these donuts bring a sweet finish.
Ingredients You’ll Need
The dough begins with warm whole milk, active dry yeast, sugar, egg, butter, flour, and salt. Whole milk contributes richness, while the egg and butter help create the tender texture associated with classic yeast donuts.
- Warm milk: Use milk at about 105–110°F so the yeast can activate properly.
- Active dry yeast: One 2 1/4-teaspoon packet is enough for the dough.
- Sugar: Granulated sugar lightly sweetens the dough and supports the yeast mixture.
- Egg and butter: These provide richness, color, and a soft crumb.
- Flour and salt: All-purpose flour gives the dough structure, while fine salt balances the sweetness.
- Glaze ingredients: Confectioners’ sugar, milk, and vanilla create a quick, pourable coating.
Measure the flour carefully, preferably by spooning it into a measuring cup and leveling the top. Too much flour can make the dough firm and lead to dry donuts after air-frying.
Keep a little extra flour nearby for shaping, but use it sparingly. The dough should be soft and slightly tacky rather than stiff or crumbly.
How to Make It Step-by-Step
Step 1: Start the yeast mixture by stirring the warm milk, yeast, and a pinch of the sugar together in a small bowl or measuring cup. Let it stand for 5–10 minutes, watching for a foamy layer that signals the yeast is active.
Step 2: Add the remaining sugar, lightly beaten egg, melted butter, and salt to the foamy milk mixture. Make sure the butter is only slightly warm, since very hot butter or milk can interfere with the yeast.
Step 3: Add the flour gradually, stirring as you go until the mixture forms a soft dough. Knead it for 5–7 minutes by hand on a lightly floured surface, or for 3–4 minutes with a dough hook, until smooth and slightly tacky.
Step 4: Transfer the dough to a lightly greased bowl and turn it once so the surface has a thin coating of oil. Cover the bowl and place it somewhere warm for about 1 hour, or until the dough has doubled in size.
Step 5: Turn the risen dough onto a lightly floured surface and roll it to approximately 1/2-inch thickness. Cut the donuts with a 3-inch donut cutter, or cut large circles and remove the centers with a small round cutter.
Step 6: Place the cut donuts on parchment and cover them loosely with a clean towel or plastic wrap. Let them rest for 20–30 minutes so they can puff slightly before cooking, and keep the donut holes for a quick separate batch.
Step 7: Preheat the air fryer to 350°F. Lightly spray the basket with nonstick cooking spray or brush it with a small amount of neutral oil, then arrange the donuts in a single layer with space around each one.
Step 8: Air-fry the donuts for 4–6 minutes, turning once if needed, until puffed and lightly golden. Check them at 4 minutes because they can brown quickly, and cook additional batches rather than overcrowding the basket.
Step 9: While the donuts cool slightly, whisk the confectioners’ sugar, milk, and vanilla until smooth. Dip the tops into the glaze, lift them gently, and allow the excess to drip back into the bowl before placing them on a rack.
Step 10: Serve the donuts while they are fresh and tender. For the reserved donut holes, air-fry them for roughly 3–4 minutes and check early, since their smaller size makes them cook faster.
Pro Tips for Light, Tender Donuts
Milk temperature is one of the most important details in this recipe. Milk that feels comfortably warm, around 105–110°F, is ideal; temperatures above roughly 120°F may damage or kill the yeast.
Do not rush either rise. The first rise develops volume throughout the dough, while the second rest gives the shaped donuts a lighter texture, so skipping either stage can produce dense results.
Air-fryer donuts stay relatively pale compared with deep-fried donuts. Remove them as soon as they are puffed and lightly golden rather than waiting for a dark color, which can make the centers dry.
Leave room around every donut so the hot air can circulate. Depending on the size of your air fryer, you may need several batches, and the exact cooking time can vary slightly between models.
If you use parchment, make sure it is held down by the dough or use a parchment liner made for air fryers. Loose parchment may lift toward the heating element, so never place an unsecured sheet in an empty preheating basket.
For a different finish, brush warm donuts with melted butter and toss them in cinnamon sugar instead of dipping them in glaze. The combination is especially good with coffee, tea, or a cold glass of milk.
Glazing, Decorating, and Serving Ideas
The simple vanilla glaze should be smooth enough to coat the donut but thick enough to cling to the surface. Add the milk gradually, beginning with 3 tablespoons, and use the fourth tablespoon only if the glaze needs thinning.
Dip the slightly cooled donuts rather than piping-hot ones. If the donuts are too hot, the glaze can become thin and slide away; if they are completely cold, the coating may not settle into a glossy finish.
For a bakery-style display, arrange the glazed donuts on a wire rack set over a tray. Let the glaze drip for a few minutes, then add sprinkles, a dusting of cinnamon, or a small pinch of finely grated chocolate before it sets.
These donuts make a lovely brunch dessert beside fresh fruit and coffee. For another sweet air fryer idea, try our apple cinnamon crescent rolls when you want a quicker pastry option.
A savory menu can include crisp sides such as Parmesan cauliflower or air-fryer roasted mushrooms before bringing out the donuts.
Storage & Reheating
Air fryer donuts are best on the day they are made, when the crumb is at its softest and the glaze is fresh. Once completely cooled, place them in an airtight container at room temperature and enjoy them promptly.
Keep the donuts in a single layer if possible, or separate layers with parchment so the glaze does not stick. Refrigeration can make yeast donuts seem firm, so room-temperature storage is preferable for short-term enjoyment.
To refresh an unglazed donut, warm it briefly in the air fryer until just tender, taking care not to overcook it. Glazed donuts can also be warmed gently, but the glaze may soften or become slightly runny.
If you have leftover donuts that are no longer at their best for dessert, cut them into cubes and turn them into a sweet bread-pudding-style treat. For a savory use of leftover bread, our air fryer croutons guide offers a helpful contrast.
Air Fryer Donuts
Ingredients
Method
- Warm the whole milk to approximately 105–110°F, then stir it with the yeast and a pinch of the sugar. Let the mixture stand for 5–10 minutes, until the surface looks foamy.
- Add the remaining sugar, lightly beaten egg, melted and slightly cooled butter, and salt to the yeast mixture. Stir until the ingredients are well combined.
- Gradually add the flour, mixing until a soft, slightly tacky dough forms. Knead by hand for 5–7 minutes or with a dough hook for 3–4 minutes.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Roll the risen dough to approximately 1/2-inch thickness. Cut out donuts with a 3-inch donut cutter, or use a large round cutter followed by a small cutter for the centers.
- Arrange the donuts on parchment, cover them loosely, and let them rest for 20–30 minutes. This second rest helps the dough become lighter before cooking.
- Preheat the air fryer to 350°F and lightly spray the basket. Place the donuts in a single layer with space between them, securing parchment beneath the dough if you use it.
- Air-fry for 4–6 minutes, turning once if needed, until the donuts are puffed and lightly golden. Cook in batches and begin checking at 4 minutes so they do not dry out.
- Whisk the confectioners’ sugar, milk, and vanilla into a smooth glaze. Dip the slightly cooled donuts into the glaze, let the excess drip off, and serve.
Notes
Final Thoughts
These Air Fryer Donuts prove that homemade yeast donuts are within reach without a deep fryer. With warm milk, patient rising time, a quick second rest, and careful 4–6 minute batches, you can create soft, lightly golden donuts in your own kitchen.
The vanilla glaze takes only a few minutes to whisk together, but cinnamon sugar is an equally delicious option. Keep the donuts lightly colored, avoid overcrowding, and serve them fresh for the best texture.
Once you make this recipe, it is easy to imagine plenty of occasions for it: a weekend breakfast, a birthday brunch, a holiday morning, or a simple afternoon treat. Set out the glaze, invite everyone to decorate, and enjoy the warm, fluffy results.