Air Fryer Glazed Donuts Recipe



  1. 280g (3 cups + 3 tablespoons) all-purpose flour
  2. 40g (3 tbsp) white granulated sugar
  3. 1/4 tsp salt
  4. 1/4 tsp ground nutmeg
  5. One egg,
  6. ½ cup (120g) entire milk
  7. 3 tbsp (45g / ⅓ stick) 1 packet (7g) of unsalted butter, melted
  8. 2 tsp dry yeast (either immediate or active dried yeast will work)

To make the glaze,

  1. mix two cups (250g). sugar powder
  2. 5 tablespoons (⅔ stick / 75g) butter without salt
  3. 3–5 tablespoons whole milk, depending on the thickness of your chosen glaze
  4. One teaspoon vanilla extract

Regarding the doughnuts

  1. Mix the flour, sugar, salt, and nutmeg in a big bowl.
  2. Add the egg, melted butter, yeast, and milk.
  3. Blend together the wet and dry ingredients.
  4. On a work area, knead the dough for ten minutes. If you decide to knead the dough with a stand mixer, do so for three minutes on high speed.
  5. After transferring the dough to a basin that has been oiled, cover it, and let it rise for two hours.
  6. Roll out the dough to a thickness of about 1 inch (DO NOT roll the dough too thin; for examples, see to the video) and use that to cut out the forms of the donuts.
  7. After putting the donuts on parchment paper and brushing them with melted butter, allow them to rise for a further forty-five minutes.
  8. Set your air fryer to 180 °C (350 °F) after 45 minutes. After the air fryer has heated up (my model has an alert that goes off when it’s ready), carefully put the donuts into the oiled basket and cook for precisely three minutes.
  9. Once the donuts come out of the air fryer, slather them with melted butter while they’re still hot, and then throw them in cinnamon sugar. Alternatively, you can choose not to glaze the donuts.

Cover the doughnuts in glaze.

  1. Combine sugar, vanilla essence, heated milk, and melted butter.
  2. Enjoy after tossing the donuts in the glaze!
  3. As an alternative, when the donuts are still hot from the air fryer, spray them with melted butter and quickly coat them in cinnamon sugar if you choose not to glaze them.

Recipe adapted from Emma Fontanella

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