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Air Fryer Donuts: Easy, Homemade and Delicious

Air Fryer Donuts

Soft homemade yeast donuts are shaped, briefly rested, and air-fried until lightly golden before being dipped in a simple vanilla glaze. They are fluffy, tender, and easy to customize with cinnamon sugar or donut holes.
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Prep Time 35 minutes
Cook Time 4 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Donut Dough
  • 3/4 cup Warm whole milk
  • 2 1/4 teaspoons Active dry yeast
  • 1/4 cup Granulated sugar
  • 1 Large egg, lightly beaten
  • 1/4 cup Unsalted butter, melted and slightly cooled
  • 2 1/2 cups All-purpose flour, plus extra for shaping
  • 1/2 teaspoon Fine salt
  • As needed Nonstick cooking spray or neutral oil
Simple Vanilla Glaze
  • 1 1/2 cups Confectioners’ sugar
  • 3-4 tablespoons Milk
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Do not heat the milk above roughly 120°F because excessive heat can damage the yeast. Air-fryer donuts brown quickly but remain lighter than traditionally fried donuts. Store cooled glazed donuts in an airtight container and enjoy promptly for the softest texture.