Satisfy your sweet tooth with these irresistible homemade air fryer doughnuts that come together in just 20 minutes! These light and fluffy treats deliver all the classic doughnut goodness you love, but with a healthier twist – only 101 calories per serving.
Perfect for busy mornings or weekend brunches, this from-scratch recipe proves that making restaurant-quality doughnuts at home is not only possible but incredibly simple. The best part? You’ll get that coveted crispy exterior and tender inside without deep frying.
Ingredients for Air Fryer Doughnuts
- Whole milk: ½ cup, warmed to 100-110°F – creates perfect dough consistency
- Granulated sugar: 2 tablespoons – helps activate the yeast
- Active dry yeast: 1½ teaspoons – the key leavening agent
- Unsalted butter: 3 tablespoons, melted – adds richness to the dough
- Large egg: 1 – provides structure and tenderness
- Pure vanilla extract: 1 teaspoon – enhances flavor
- All-purpose flour: 2 cups – the foundation of your doughnuts
- Kosher salt: ¼ teaspoon – balances sweetness
Step-by-Step Instructions
- Prepare the yeast mixture: Combine warm milk, sugar, and yeast in a stand mixer bowl. Let rest for 5 minutes until foamy.
- Add wet ingredients: Mix in melted butter, egg, and vanilla until well combined.
- Form the dough: Using dough hook attachment, gradually add flour and salt on low speed. Mix until dough forms a ball.
- Knead: Continue kneading for 5 minutes until smooth. Transfer to an oiled bowl.
- First rise: Let dough rise in a warm spot for 1 hour or until doubled.
- Shape doughnuts: Roll dough to ½” thickness, cut 3″ circles with 1″ centers.
- Second rise: Let shaped doughnuts rise 30 minutes more.
- Air fry: Preheat air fryer to 350°F, spray basket with non-stick spray, cook for 5 minutes until golden brown.
- Finish: Add your favorite toppings and enjoy while warm!
Making Perfect Dough
The magic of these doughnuts starts with warm milk at 100-110°F – this cozy temperature helps your yeast wake up and get busy! When mixing, watch for the dough to pull away from the bowl’s sides. If it’s too sticky, add flour bit by bit. The dough should feel smooth and just barely stick to your fingers. A good rise needs a warm spot – try near your preheating air fryer or on top of your fridge!
Easy Substitutions
No whole milk? 2% milk works fine! For dairy-free options, try unsweetened almond milk and vegan butter. If you’re out of active dry yeast, instant yeast is okay too – just skip the 5-minute wait at the start. Want to make these extra special? Add 1/4 teaspoon of nutmeg to your flour for that classic doughnut shop taste!
Fun Toppings and Glazes
Fresh from the air fryer, these doughnuts are your canvas! Dip them in a simple glaze made from powdered sugar and milk, or go wild with chocolate frosting and rainbow sprinkles. Kids love helping with decorating! Try cinnamon sugar for a quick coating, or drizzle with maple glaze for a breakfast-y twist. The doughnut holes are perfect for testing different toppings!
Storage Tips
These tasty treats are best eaten fresh and warm! If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To refresh them, pop them in the air fryer for 30 seconds at 300°F. Want to save some for later? Freeze unglazed doughnuts for up to 3 months, then thaw and warm before adding toppings.
Air Fryer Doughnuts (From Scratch)
Equipment
- Stand Mixer with Dough Hook
- Air Fryer
- Rolling Pin
- Cookie Cutters
Ingredients
- 1/2 cup whole milk warmed to 100-110 F
- 2 tbsp granulated sugar
- 1 1/2 tsp active dry yeast
- 3 tbsp unsalted butter melted
- 1 large egg
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp kosher salt
Instructions
- Add the warm milk, granulated sugar, and yeast to the bowl of a stand mixer and whisk to combine. Allow the mixture to sit for 5 minutes, or until the yeast is foamy and fragrant.
- Next add the melted butter, egg, and vanilla. Whisk again to combine.
- Attach the dough hook to the stand mixer and set the speed to low (Kitchenaid #2). Slowly add the flour and salt. Scrape down the sides of the bowl as needed.
- Continue mixing until the dough pulls away from the sides of the bowl and begins to form a ball. If the dough is too wet (sticking to the sides of the bowl) add more flour one tablespoon at a time until the dough begins to pull away from the sides of the bowl.
- Knead the dough (on low speed for 5 minutes if using a stand mixer) until the dough is smooth and just barely sticks to your hands. Transfer the dough to a lightly oiled bowl and then place it in a warm spot to rise until doubled in size– about 1 hour.
- Punch the dough down slightly and then transfer it to a lightly floured surface. Use a floured rolling pin to roll the dough until it is ½” thick. Cut out large round circles (3″) and then use a smaller (1″) round cookie cutter to cut out the center of the doughnuts. This dough is best if not re-rolled so try to cut as many doughnuts as possible the first time.
- Place the doughnuts and doughnut holes on a parchment-lined baking sheet and allow them to rise for an additional 30 minutes, or until they have increased in size by about 50%. In the meantime, preheat your air fryer to 350ºF/176ºC for 5 minutes.
- Lightly grease your air fryer with nonstick baking spray and add a few doughnuts (or doughnut holes) to the basket. Make sure not to overcrowd the air fryer! Spray the tops of the doughnuts with nonstick baking spray. Cook the doughnuts (or doughnut holes) for 5 minutes, or until they are light brown and a toothpick inserted into the doughnut comes out clean. Continue cooking the doughnuts in batches. Garnish the doughnuts with your favorite glaze and enjoy!
