Have you ever wondered how to make perfect donuts without excess fat? Discover the secret to making donuts in the Air Fryer!
Air Fryer doughnuts are not only a healthy alternative to classic fried doughnuts, but also offer convenience in preparation. Instead of frying in oil for a long time, the doughnuts are prepared using hot air, which ensures a crispy crust and a juicy interior. In addition, you avoid oil and unpleasant odors in the the kitchen.
Air Fryer Donuts
Ingredients
- For the donuts:
- 240 ml warm whole milk
- 7 g of dry yeast
- 62 g granulated sugar
- 85 g butter, melted
- 1 large egg, room temperature
- 360 g plain flour
- 1/2 teaspoon of salt
- coconut or olive oil spray For the glaze:
- 360 g powdered sugar
- 120 ml of milk
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Directions
- Yeast activation: In a small bowl, combine the warm milk, yeast, and 1 teaspoon sugar. Stir until the yeast dissolves, then let stand for 5–10 minutes until the mixture becomes foamy.
- Test preparation: In a large bowl, mix together the melted butter, egg and remaining sugar. Add the yeast mixture and mix everything together. Gradually add the flour and salt and mix until you have a soft, slightly sticky dough.
- Dough rising: Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and let rise in a warm place until doubled in size (about 1 hour).
- Donut shaping: Once the dough has risen, transfer it to a lightly floured surface and roll it out to about 1.5 cm thick. Using a doughnut cutter or two round cookie cutters, cut out doughnuts and holes.
- Second rising: Place the doughnuts on a baking sheet lined with parchment paper. Cover and let rise for another 20 minutes.
- Preheat the Air Fryer to 175°C. Lightly spray the basket with cooking spray. Place the doughnuts in the basket, making sure to leave some space between them.
- Bake the donuts for about 6 minutes for smaller holes and 8 minutes for larger donuts, until golden brown.
- In a bowl, combine powdered sugar, milk, melted butter, and vanilla. Mix until smooth.
- Dip the still warm doughnuts into the glaze and place them on a wire rack to dry (about 5 minutes).
Tips
The dough should be slightly sticky but manageable – don’t add too much flour. Don’t skip the second rising, as this ensures light and airy doughnuts. Apply the glaze while the doughnuts are still warm for best results.
