Quick and Delicious Air Fryer Donuts at Home

If you’ve ever craved a warm donut without the mess of deep-frying, this recipe is your new best friend. Air fryer donuts are soft, tender, and come together surprisingly fast. You can make them with homemade dough or a quick shortcut, and they still taste bakery-fresh.

They’re perfect for weekend treats, brunch spreads, or a sweet snack with coffee. With simple ingredients and a handful of tips, you’ll get golden donuts every time.

What Makes This Recipe So Good

• Lighter than deep-fried donuts: You get a fluffy interior and lightly crisp exterior with a fraction of the oil.
• Fast and beginner-friendly: The dough is straightforward, and using an air fryer keeps things consistent.
• Customizable: Glaze, cocoa, cinnamon sugar, or jam—dress them up any way you like.
• Kid-approved: Fun to make and even more fun to decorate.
• Minimal cleanup: No oil splatters or large pots to scrub.

Shopping List

• All-purpose flour – For structure and softness.
• Granulated sugar – Sweetness and browning.
• Instant yeast – For quick rise and reliable lift.
• Milk – Warmed; adds moisture and tenderness.
• Unsalted butter – Melted; for richness and flavor.
• Egg – Helps bind and enrich the dough.
• Salt – Balances sweetness and enhances flavor.
• Vanilla extract – Optional, but adds warmth.
• Neutral oil spray – For the air fryer basket and a light coat on the donuts.
• Powdered sugar – For glaze.
• Milk or cream – To thin the glaze.
• Cinnamon and sugar – If making cinnamon-sugar donuts.
• Optional toppings: Cocoa powder, sprinkles, lemon zest, melted chocolate, jam for filling.

Step-by-Step Instructions

1. Warm the milk: Heat 3/4 cup milk until warm to the touch, about 105–110°F. It should feel like a warm bath, not hot.
2. Activate the yeast (if using active dry): If you only have active dry yeast, sprinkle 2 1/4 teaspoons over the warm milk with 1 teaspoon sugar.Let it sit 5–10 minutes until foamy. For instant yeast, you can skip this step and mix it directly with the dry ingredients.
3. Mix the dough: In a large bowl, combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon salt, and 2 1/4 teaspoons instant yeast (if not activated earlier). Add the warm milk, 1 egg, 4 tablespoons melted butter, and 1 teaspoon vanilla.Stir until a shaggy dough forms.
4. Knead until smooth: Knead by hand on a lightly floured surface or in a stand mixer with a dough hook for 6–8 minutes, until the dough is smooth and elastic. If it’s sticky, dust with a little flour, but avoid adding too much.
5. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
6. Shape the donuts: Punch down the dough and roll it to about 1/2-inch thickness. Use a 3-inch cutter for donuts and a 1-inch cutter for holes.Gently re-roll scraps as needed.
7. Second rise: Place cut donuts on parchment squares, cover lightly, and let rise 20–30 minutes until slightly puffy. Meanwhile, preheat the air fryer to 350°F.
8. Prepare the basket: Lightly spray the air fryer basket with oil. Avoid heavy spraying; a thin coat prevents sticking without soggy results.
9. Air fry in batches: Arrange donuts in a single layer with space between them.Lightly mist the tops with oil. Air fry 4–6 minutes, flipping halfway, until golden and cooked through. Donut holes will need less time, about 3–4 minutes total.
10. Make the glaze: Whisk 1 cup powdered sugar with 2–3 tablespoons milk or cream and a splash of vanilla.Adjust thickness: it should coat a spoon but still drip.
11. Dip and finish: While donuts are still warm, dip the tops into the glaze and set on a rack. For cinnamon sugar, toss warm donuts in a mix of 1/2 cup sugar and 1 teaspoon cinnamon. Add sprinkles or melted chocolate if desired.
12. Let set and serve: Give glazed donuts 5–10 minutes to set.Enjoy warm for the best texture.

Storage Instructions

• Room temperature: Store plain or glazed donuts in an airtight container for up to 2 days. A paper towel in the container helps absorb moisture.
• Refrigerator: Not ideal for plain donuts; it can dry them out. Cream-filled donuts should be refrigerated and eaten within 24 hours.
• Freezer: Freeze unglazed donuts for up to 2 months.Thaw at room temperature, then warm in the air fryer at 300°F for 2–3 minutes before glazing.
• Reheat: Air fryer at 300°F for 2–4 minutes restores softness without making them greasy.

Health Benefits

• Less oil, fewer calories: Air frying cuts back on added fat compared to deep frying.
• Better control over ingredients: Use unbleached flour, reduce sugar slightly, or swap in a portion of whole wheat flour.
• Customize toppings: Choose a light vanilla glaze, dust with powdered sugar, or use dark chocolate to balance sweetness.
• Smaller portions: Making them at home lets you control donut size for more mindful portions.

Common Mistakes to Avoid

• Overheating the milk: Milk that’s too hot kills yeast. Aim for warm, not hot.
• Adding too much flour: A slightly tacky dough bakes up tender. Resist the urge to over-flour.
• Crowding the basket: Donuts need space for air circulation.Cook in batches for even browning.
• Skipping the second rise: This step creates a lighter, fluffier texture.
• Overcooking: Air fryers vary. Start checking at the low end of the time range to avoid dryness.
• Glazing cold donuts: Warm donuts absorb glaze better and get that classic sheen.

Variations You Can Try

• Classic cinnamon sugar: Toss warm donuts in a 1:8 cinnamon-to-sugar ratio for a nostalgic finish.
• Chocolate glazed: Add 1–2 tablespoons cocoa powder to your glaze and a splash more milk.
• Maple vanilla: Use maple syrup in place of some milk in the glaze and add a pinch of salt.
• Lemon poppy: Stir lemon zest into the dough or glaze and sprinkle with poppy seeds.
• Jelly-filled: Skip the hole, air fry as rounds, then pipe in jam or lemon curd with a pastry tip.
• Baked-style cake donuts: Swap yeast for 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda, add 1/2 cup plain yogurt, and chill dough before cutting. Texture will be more “cake donut.”
• Shortcut version: Use canned biscuit dough.Cut holes, air fry 5–6 minutes at 350°F, then glaze. Not the same as yeast donuts, but fast and tasty.

FAQ

Can I make the dough ahead?

Yes. After the first rise, cover and refrigerate up to 24 hours.

Bring to room temperature for 30–45 minutes, then roll, cut, rise, and air fry.

Why are my donuts dense?

Dense donuts often come from under-proofed dough, old yeast, or adding too much flour. Make sure your yeast is fresh and the dough doubles during the first rise.

Do I need to flip the donuts?

Flipping halfway helps even browning in most air fryers. If your model browns evenly without flipping, you can skip it, but keep a close eye.

What temperature works best?

350°F is a sweet spot for light browning without drying out the dough.

If your air fryer runs hot, reduce to 330–340°F and extend the cook time slightly.

How do I prevent sticking?

Use parchment squares under each donut during the second rise and lightly spray the basket. Avoid heavy oiling, which can darken the bottoms too quickly.

Can I make them dairy-free?

Yes. Use plant milk and a dairy-free butter alternative.

Texture remains soft, though flavor will vary slightly based on the substitute.

How do I know they’re done?

They should be golden and spring back lightly when pressed. An internal temperature of about 190–200°F indicates they’re cooked through.

What’s the best way to glaze without mess?

Dip the tops into a shallow bowl of glaze, let excess drip off, then place on a wire rack set over parchment. Add sprinkles while the glaze is still wet.

Can I make donut holes?

Absolutely.

Air fry the holes for 3–4 minutes, shaking the basket halfway. Toss in cinnamon sugar or glaze like the full donuts.

Is whole wheat flour okay?

Use up to 25–30% whole wheat flour without sacrificing too much tenderness. Add a splash more milk if the dough feels stiff.

In Conclusion

Air fryer donuts are a smart shortcut to fresh, warm, and wonderfully soft donuts at home.

With a simple dough, quick air frying, and your favorite toppings, you can make a bakery-style treat without the mess. Keep the dough slightly tacky, don’t rush the rises, and watch the cook time. Once you’ve nailed the basics, try a few variations and make a batch that fits your taste.

Warm coffee and a plate of glossy donuts—hard to beat.