Name: Air Fryer Homemade Donuts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asiatique
Ingredients: 1 cup (240 ml) milk, lukewarm (about 100°F); 2 1/2 tsp (13 ml) active dry yeast, or instant yeast; 1/4 cup (60 ml) granulated sugar, plus 1 tsp (5 ml); 1/2 tsp (3 ml) salt; 1 egg; 1/4 cup (60 ml) unsalted butter, melted; 3 cup (720 ml) s all-purpose flour; Oil Spray, Coconut oil works best; 6 Tbsp (90 ml) unsalted butter; 2 cup (480 ml) s powdered sugar; 2 tsp (10 ml) vanilla extract; 4 Tbsp (60 ml) hot water, or as needed

Description

Discover how to make delicious, fluffy donuts right at home with your air fryer. This easy recipe ensures perfect results every time, making it a must-try treat!

Ingredients

1 cup (240 ml) milk, lukewarm (about 100°F)
2 1/2 tsp (13 ml) active dry yeast, or instant yeast
1/4 cup (60 ml) granulated sugar, plus 1 tsp (5 ml)
1/2 tsp (3 ml) salt
1 egg
1/4 cup (60 ml) unsalted butter, melted
3 cup (720 ml) s all-purpose flour
Oil Spray, Coconut oil works best
6 Tbsp (90 ml) unsalted butter
2 cup (480 ml) s powdered sugar
2 tsp (10 ml) vanilla extract
4 Tbsp (60 ml) hot water, or as needed

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Instructions

In a mixing bowl equipped with a dough hook, combine the warm milk, a teaspoon of sugar, and the yeast. Allow it to rest for 10 minutes until it becomes frothy (if no reaction occurs, your milk might be too hot or the yeast too old; try again).
To the milk mixture, add the remaining sugar, salt, egg, melted butter, and 2 cups of the flour. Mix on a low setting until everything is blended, then gradually incorporate the last cup of flour while the mixer is on, until the dough no longer adheres to the sides of the bowl. Increase the mixer speed to medium-low and knead for 5 minutes, achieving a smooth and elastic dough.
Transfer the dough into an oiled bowl, covering it with plastic wrap. Allow it to rise in a warm environment until it doubles in size. The dough is ready if an indentation from your finger remains.
Place the dough on a surface dusted with flour, gently punch it down, and roll it out to a thickness of about 1/2 inch. Use a 3-inch cutter and a 1-inch cutter for the center to shape 10-12 donuts.
Lay the donuts and holes on parchment paper dusted with flour, and loosely cover them with greased plastic wrap. Let them rise until they have doubled in size, approximately 30 minutes. Preheat the Air Fryer to 350°F.
Coat the Air Fryer basket with oil spray and carefully arrange the donuts in a single layer. Spritz the donuts with oil spray and cook at 350°F until they turn golden, roughly 4 minutes. Repeat the process for the remaining donuts and holes.
While the donuts are in the fryer, melt butter in a small pot over medium heat. Blend in powdered sugar and vanilla extract until the mixture is smooth. Take off the heat and mix in hot water one tablespoon at a time until the glaze is slightly runny but not watery. Set aside.
Using two forks, dip the warm donuts and holes into the glaze, ensuring they are fully covered. Position them on a wire rack over a baking sheet to let any extra glaze drip off. Allow them to sit until the glaze hardens, roughly 10 minutes.

Notes

Warm milk to about 100°F to properly activate yeast without harming itnCool melted butter slightly before adding to avoid cooking the eggnFor a smooth glaze, gradually add hot water one tablespoon at a time