I’ve made a lot of donuts in my kitchen, but the air fryer version is the one I keep going back to. I love that I get that bakery-style softness without standing over a pot of hot oil, and my kitchen stays splatter-free the whole time.
The first time I pulled these out, golden and puffed, I honestly couldn’t believe how close they tasted to a fried donut. If you’ve got a lazy weekend morning ahead and a craving for something sweet, this is Air Fryer Donut Recipe I hand my friends every single time. Once you try it, I promise it becomes your go-to donut recipe too.
Cooking Time
- Prep Time: 30 minutes (plus rising time)
- Cooking Time: 8–10 minutes
- Total Time: Around 2 hours (including dough rising)
Ingredients
- Warm milk – wakes up the yeast gently; don’t let it get too hot or it’ll kill the yeast
- Active dry yeast – the rising agent that gives these donuts their fluffy, bready texture
- Granulated sugar – feeds the yeast and adds a touch of sweetness to the dough
- Salt – balances the sweetness and strengthens the dough’s structure
- Egg – adds richness and helps the donuts hold their shape while air frying
- Unsalted butter, melted – makes the dough tender; I always melt mine ahead so it’s ready to mix
- All-purpose flour – the base of the dough; spoon and level it instead of scooping for accuracy
- Oil spray – coconut oil spray works best for a golden, non-sticky finish
- Unsalted butter (for glaze) – melt it fresh for a smooth, pourable glaze
- Powdered sugar – whisk out any lumps before adding liquid for a silky glaze
- Vanilla extract – adds warmth and rounds out the glaze’s sweetness
- Hot water – thins the glaze to the perfect dipping consistency
Note: This recipe makes about 10-12 donuts and donut holes, enough to serve 5-6 people.
Equipment You Need
- Air fryer – cooks the donuts evenly with way less oil than deep frying
- Stand mixer or hand mixer with dough hook – makes kneading the yeast dough effortless
- 3-inch round cutter – shapes the donuts to a classic size
- 1-inch round cutter – cuts out the donut holes from the center
- Parchment paper – keeps the dough from sticking while it proofs
- Small saucepan – for melting butter for the glaze
- Mixing bowls – one for the dough, one for the glaze
How to Make an Air Fryer Donut Recipe?
I love how low-effort this recipe actually is once the dough comes together. Most of the “work” is just waiting for the dough to rise while I clean up the kitchen. Here’s exactly how I put mine together from start to finish.
Activate the Yeast
I start by gently stirring together the warm milk, a teaspoon of sugar, and the yeast in my mixer bowl. I let this sit for about five minutes until it turns foamy on top. If it doesn’t foam, my yeast is dead and I start over, because flat yeast means flat donuts.
Mix the Dough
Next, I add the remaining sugar, salt, egg, melted butter, and half the flour into the yeast mixture. I mix on low speed with the dough hook, then gradually add the rest of the flour until the dough pulls away cleanly from the bowl and feels soft, not sticky.
Let the Dough Rise
I cover the bowl with a clean towel and set it somewhere warm for about an hour, until it’s doubled in size. I never rush this step, because a fully risen dough is what gives these donuts their light, pillowy texture once they’re cooked.
Cut Out the Donuts
Once risen, I roll the dough out on a floured surface to about half an inch thick. I use my 3-inch cutter for the donuts and the 1-inch cutter to punch out the centers, saving every donut hole because those cook up just as delicious.
Second Rise
I transfer the cut donuts and holes onto parchment paper, loosely cover them with greased plastic wrap, and let them rise again for about 30 minutes. This second proof is what keeps the donuts from turning dense in the air fryer.
Air Fry the Donuts
I preheat my air fryer to 350°F, spray the basket, and lay the donuts in a single layer without crowding them. I spray the tops lightly too, then cook for about 4 minutes, flipping halfway, until they’re golden brown and cooked through.
Make the Glaze
While the donuts fry in batches, I melt butter in a small saucepan, then whisk in powdered sugar, vanilla, and hot water a tablespoon at a time until it’s smooth and pourable but not runny.
Glaze and Serve
As soon as each batch comes out hot, I dunk the donuts straight into the glaze using two forks, letting the excess drip off. Dipping them warm is the secret the glaze sets into that classic glossy shell as it cools.
Additional Tips for Making This Recipe Better
- I always check my yeast is fresh before starting; expired yeast is the number one reason donuts don’t rise properly for me.
- I keep my air fryer basket lightly oiled between batches so the donuts don’t stick or tear when I flip them.
- I never overcrowd the basket giving each donut space is what gets me that even golden color on both sides.
- I dip my donuts in the glaze while they’re still warm, since the glaze soaks in better and sets with a glossy shine.
- I like letting the dough proof in my oven with just the light on; it creates the perfect warm, draft-free spot.
Common Mistakes to Avoid
- I used to rush the rising time, and my donuts came out dense and chewy instead of fluffy to give the dough its full hour.
- I once used milk that was too hot and it killed the yeast completely, so I always test it on my wrist now.
- I overcrowded the air fryer basket early on, and the donuts cooked unevenly with pale, soft spots.
- I skipped spraying the tops of the donuts once, and they came out dry and dull instead of golden.
- I dipped cooled donuts in glaze and it just slid right off warm donuts hold the glaze so much better.
How to Serve Air Fryer Donuts?
I like piling these donuts on a simple white platter while they’re still slightly warm, with the glaze glistening on top. A light dusting of extra powdered sugar or a scatter of rainbow sprinkles makes them look bakery-fresh in seconds.
I’ll often serve them alongside a hot cup of coffee or cold milk for breakfast, or set them out as a sweet finish to a weekend brunch spread.
If I’m hosting, I add a small bowl of extra glaze on the side for dipping and let everyone customize their own. These also pair beautifully next to a savory breakfast bake. I often serve mine alongside this cottage cheese egg bites recipe for a spread that balances sweet and savory.
Variations
- 3 ingredient air fryer donuts – use canned biscuit dough, oil spray, and a simple glaze for the fastest version possible
- Air fryer donuts no yeast – swap the yeast dough for a quick baking powder batter for same-day donuts
- Air fryer donuts from grands biscuits – pop open a can of Grands biscuits, cut out centers, and air fry for an easy shortcut
- Air fryer donut recipe greek yogurt – mix Greek yogurt into the dough for extra softness and a protein boost
- Air fryer donut recipe with baking powder – skip the proofing altogether with a cake-style baking powder dough
- 2 ingredient air fryer donuts – just biscuit dough and oil spray, perfect for a last-minute craving
- 4 ingredient air fryer donuts – add cinnamon sugar as the fourth ingredient for a coated, no-glaze version
- Air fryer donut holes – air fry just the center cutouts for bite-sized, kid-friendly snacking
Nutritional Information
Here’s a general idea of what one glazed donut from this recipe looks like nutritionally:
- Calories: around 250 kcal per donut
- Protein: about 4-5 grams
- Carbohydrates: around 38-40 grams
- Fat: roughly 9-10 grams
Make Ahead and Storage
You can prep the dough a day ahead, shape the donuts, and refrigerate them covered overnight for their second rise. Just let them sit at room temperature for 20-30 minutes before air frying so they finish proofing properly.
Store any leftover glazed donuts in an airtight container at room temperature for up to 2 days, since the glaze helps keep them from drying out too fast.
To freeze, place unglazed donuts in a freezer bag for up to 2 months, then thaw and glaze fresh. To reheat, pop them in the air fryer at 300°F for 1-2 minutes until warmed through.
Why You’ll Love This Recipe?
This recipe has become a regular in my kitchen for a handful of really good reasons.
- Quick cook time – once the dough is ready, each batch only takes a few minutes in the air fryer, so I’m never waiting long for warm donuts.
- Less mess, less oil – I skip the pot of hot oil entirely, which means no splatters and a much lighter donut overall.
- Customizable glaze – I can swap vanilla for chocolate, maple, or cinnamon sugar depending on my mood that day.
- Great for beginners – even on my first attempt, the dough came together easily and the air fryer did most of the heavy lifting.
- Kid-approved – my younger cousins go wild for the donut holes, and they’re an easy way to get little hands helping in the kitchen.
If you love pairing homemade treats with other easy bakes, I’d also point you toward this chocolate chip energy balls recipe, which makes a nice no-bake companion to a donut morning.
FAQs
Can I make air fryer donuts without yeast?
Yes, you can swap the yeast dough for a baking powder-based batter, which skips the rising time and gives you a softer, more cake-like donut recipe.
Can I use canned biscuit dough instead of homemade dough?
Absolutely, air fryer donuts from Grands biscuits are a popular shortcut just cut out the centers and air fry until golden.
How do I keep my donuts from sticking to the air fryer basket?
I always spray the basket lightly with oil before each batch and make sure the donuts aren’t touching so they release easily.
Can I freeze the glaze along with the donuts?
I don’t recommend freezing glazed donuts, since the glaze can turn sticky when thawed, freeze them plain and glaze after reheating instead.
Why didn’t my donuts rise properly?
This usually comes down to old yeast or milk that was too hot or too cold; always check that your milk is lukewarm and your yeast is fresh before mixing.
Air Fryer Donut Recipe
Ingredients
Method
- I start by gently stirring together the warm milk, a teaspoon of sugar, and the yeast in my mixer bowl. I let this sit for about five minutes until it turns foamy on top. If it doesn’t foam, my yeast is dead and I start over, because flat yeast means flat donuts.
- Next, I add the remaining sugar, salt, egg, melted butter, and half the flour into the yeast mixture. I mix on low speed with the dough hook, then gradually add the rest of the flour until the dough pulls away cleanly from the bowl and feels soft, not sticky.
- I cover the bowl with a clean towel and set it somewhere warm for about an hour, until it’s doubled in size. I never rush this step, because a fully risen dough is what gives these donuts their light, pillowy texture once they’re cooked.
- Once risen, I roll the dough out on a floured surface to about half an inch thick. I use my 3-inch cutter for the donuts and the 1-inch cutter to punch out the centers, saving every donut hole because those cook up just as delicious.
- I transfer the cut donuts and holes onto parchment paper, loosely cover them with greased plastic wrap, and let them rise again for about 30 minutes. This second proof is what keeps the donuts from turning dense in the air fryer.
- I preheat my air fryer to 350°F, spray the basket, and lay the donuts in a single layer without crowding them. I spray the tops lightly too, then cook for about 4 minutes, flipping halfway, until they’re golden brown and cooked through.
- While the donuts fry in batches, I melt butter in a small saucepan, then whisk in powdered sugar, vanilla, and hot water a tablespoon at a time until it’s smooth and pourable but not runny.
- As soon as each batch comes out hot, I dunk the donuts straight into the glaze using two forks, letting the excess drip off. Dipping them warm is the secret the glaze sets into that classic glossy shell as it cools.
Notes
- I always check my yeast is fresh before starting; expired yeast is the number one reason donuts don’t rise properly for me.
- I keep my air fryer basket lightly oiled between batches so the donuts don’t stick or tear when I flip them.
- I never overcrowd the basket giving each donut space is what gets me that even golden color on both sides.
- I dip my donuts in the glaze while they’re still warm, since the glaze soaks in better and sets with a glossy shine.
- I like letting the dough proof in my oven with just the light on; it creates the perfect warm, draft-free spot.
