ir Fryer Donuts made from scratch with a yeast-based dough taste just like the real deal! They’re better than baked and contain less fat than deep-fried versions. Follow this simple recipe to make perfect donuts right in your Air Fryer.
We love making savory Air Fryer recipes like Air Fryer Chicken Wings and Air Fryer Onion Rings, but did you know you can also make amazing desserts? Just like our Air Fryer Churros, these homemade donuts are a must-try!
The Best Air Fryer Donuts
Homemade Air Fryer Donuts have a crisp outer layer and a soft, fluffy inside. Whether dipped in a rich, buttery glaze or coated in sweet cinnamon sugar, these donuts make the perfect breakfast treat or snack. They taste just like the ones from your favorite donut shop!
Many Air Fryer Donut recipes use canned biscuit dough for convenience, but those versions tend to taste more like sweet biscuits rather than real donuts. That’s why making them from scratch is worth the extra effort—it’s easier than you think and gives you authentic, bakery-style results!
Why You’ll Love This Recipe
This is the best Air Fryer Donut recipe because it replicates the taste and texture of deep-fried donuts! It uses the same dough as classic yeast-raised donuts, and the simple step-by-step instructions ensure success—even if you’ve never worked with yeast before.
Another key to achieving that signature donut taste and texture is the glaze. Not only does it add sweetness, but it also helps keep the donuts soft and moist.
If you’re looking for more Air Fryer treats, try our Air Fryer Chicken Tenders or the popular Air Fryer Potato Wedges!
How to Make Air Fryer Donuts
Step 1: Prepare the Yeast Dough
- Activate the yeast by sprinkling it over lukewarm milk with a little sugar. Stir gently with a fork.
- Let it sit for about 10 minutes until it becomes frothy and smells yeasty. If nothing happens after 15 minutes, the yeast is likely expired or the milk was too hot.
- Add the remaining dough ingredients and knead with a stand mixer for about 5 minutes until the dough becomes smooth and elastic.
- Lightly grease a bowl, place the dough inside, and coat it with oil. Cover with plastic wrap and let it rise in a warm, draft-free spot until doubled in size.
- To test if it’s ready, press a finger into the dough—if the indentation stays, it has proofed long enough.
Step 2: Shape the Donuts
- Roll the dough out on a lightly floured surface to about ½-inch thickness.
- Use a 3-inch and a 1-inch biscuit cutter to cut out donuts. If you don’t have a donut cutter, use a wide drinking glass and a shot glass.
- The small cutouts from the center make donut holes, so don’t waste them!
Step 3: Air Fry the Donuts
- Preheat the Air Fryer to 350°F (175°C).
- Place donuts in a single layer on parchment paper and air fry for 4-5 minutes until golden brown.
- Let them cool slightly before dipping in glaze or coating in cinnamon sugar.
How to Make Donut Glaze
A classic donut glaze dries into a crackly, shiny coating that elevates these homemade donuts to bakery-quality deliciousness. Here’s what you need:
- 6 Tbsp unsalted butter
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 4 Tbsp hot water
This recipe makes extra glaze for easy dipping—better too much than too little!
More Donut Toppings:
- Maple Glaze: Mix ½ cup powdered sugar with 5 Tbsp maple syrup.
- Maple Bacon: Top with crispy bacon bits over maple glaze.
- Cinnamon Sugar: Combine ½ cup granulated sugar with 1 tsp cinnamon and dip donuts after spraying them lightly with oil.
- Chocolate Glaze: Use Alton Brown’s chocolate glaze for a rich, cocoa-infused coating.
- Sprinkles: Add sprinkles immediately after dipping in glaze for a fun, colorful touch.
How Long Do Air Fryer Donuts Stay Fresh?
Serving:
Air Fryer Donuts taste best when fresh! Let them dry for 10 minutes after glazing so the coating sets properly.
Storing:
To keep them fresh, store in an **airtight container
Enjoy light, fluffy, and perfectly sweet donuts made from scratch in the Air Fryer! These yeast-raised donuts are better than baked and healthier than deep-fried.
Prep Time: 30 minutes
Cook Time: 4 minutes
Proofing Time: 1 hour 30 minutes
Total Time: 2 hours 4 minutes
Servings: 12
Ingredients
For the Dough
- 1 cup lukewarm milk (about 100°F)
- 2 1/2 tsp active dry yeast (or instant yeast)
- 1/4 cup granulated sugar, plus 1 tsp
- 1/2 tsp salt
- 1 egg
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour
- Oil spray (coconut oil works best)
For the Glaze
- 6 Tbsp unsalted butter
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 4 Tbsp hot water (or as needed)
Instructions
- Activate the Yeast:
In the bowl of a stand mixer fitted with a dough hook, stir together lukewarm milk, 1 tsp sugar, and yeast. Let sit for 10 minutes until foamy. (If nothing happens, your yeast may be inactive or the milk too hot.) - Prepare the Dough:
Add the remaining sugar, salt, egg, melted butter, and 2 cups of flour to the yeast mixture. Mix on low speed until combined. Gradually add the remaining 1 cup of flour until the dough pulls away from the sides of the bowl. Increase speed to medium-low and knead for about 5 minutes until smooth and elastic. - Let the Dough Rise:
Transfer the dough to a greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size. Test readiness by pressing a finger into the dough—if the indentation remains, it’s ready. - Shape the Donuts:
Roll out the dough on a floured surface to 1/2-inch thickness. Cut out 10-12 donuts using a 3-inch round cutter and a 1-inch cutter for the centers. Place the donuts and holes on floured parchment paper, cover loosely, and let rise for about 30 minutes. - Cook in the Air Fryer:
Preheat Air Fryer to 350°F. Spray the basket with oil. Place donuts in a single layer, spray lightly with oil, and air fry for about 4 minutes until golden brown. Repeat with remaining donuts. - Make the Glaze:
While the donuts cook, melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla extract until smooth. Remove from heat and gradually add hot water, stirring until the glaze is thin but not watery. - Glaze the Donuts:
Use two forks to dip the hot donuts and holes into the glaze, ensuring full coverage. Place on a wire rack over a baking sheet to allow excess glaze to drip off. Let sit for 10 minutes until the glaze hardens.
Notes
- Ensure the milk is warm (not exceeding 115°F) to activate the yeast properly.
- If you don’t have a thermometer, test by placing a few drops of warm milk on your wrist—it should feel warm, not hot.
- Donuts taste best fresh but can be stored in an airtight container for up to 2 days.
Nutrition (Per Donut)
- Calories: 251 kcal
- Carbohydrates: 39g
- Protein: 5g
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 33mg
- Sodium: 113mg
- Potassium: 73mg
- Fiber: