Air Fryer Doughnuts
Who doesn’t love a doughnut? With the help of an air fryer, you can enjoy homemade yeast doughnuts without any of the hassle of cooking with hot oil. But are they as good? Well, after much testing, we cracked the code for creating a tender doughnut that is not deep fried – it’s all about using a combination of all-purpose and cake flour. This recipe results in a tender doughnut that is lighter than air. Dusted in cinnamon sugar, these become simply irresistible!
Equipment
- 1 Stand Mixer with paddle attachment
- 1 Air Fryer 6-quart or similar
- 1 Doughnut Cutter or alternatives like a wide-mouth Mason jar and a pastry tip
- 1 Liquid Measuring Cup
- 1 Cooling Rack
Ingredients
Main
- 2 1/4 teaspoons active dry yeast
- 3/4 cup whole milk warmed (110 degrees F)
- 1 large egg
- 2 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter melted, plus more for the bowl
- 2 1/4 cups all-purpose flour plus more for dusting
- 1 cup cake flour not self-rising
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons ground cinnamon
Instructions
- Sprinkle the yeast over the warm milk in a liquid measuring cup. Let stand until foamy on top, about 10 minutes.
- Beat the egg and oil using a stand mixer fitted with the paddle attachment on medium speed until combined. Add the vanilla, 2 tablespoons of the melted butter, and the yeast mixture. Mix on low speed until combined.
- Whisk the all-purpose flour, cake flour, 1/4 cup of the sugar, and the salt in a medium bowl. Add to the stand mixer in two additions, mixing on low speed after each addition until combined. Continue beating on medium speed, scraping down the sides of the bowl as needed, until the dough is no longer sticky to the touch, about 1 minute.
- Turn the dough out onto a lightly floured surface. Knead into a smooth ball. Brush a large bowl with melted butter. Add the dough and cover with a clean kitchen cloth. Let rise until doubled in size, about 2 hours.
- Turn the dough out onto a lightly floured surface. Roll out to 1/2 inch thick. Cut out 8 doughnuts with a doughnut cutter (or use a wide-mouth Mason jar to create the outer edge and the wide end of a metal pastry tip or a shot glass for the inner edge). Reserve the smaller rounds for making doughnut holes. Cover with the clean cloth and let rise for 30 minutes more.
- Place half of the doughnuts in a 6-quart air fryer and cook at 350 degrees F until golden brown all over, 5 to 6 minutes. Remove to a cooling rack and repeat with the remaining doughnuts and doughnut holes.
- Brush the doughnuts on all sides with the remaining 2 tablespoons melted butter. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl. Place the doughnuts into the cinnamon sugar and sprinkle to coat on all sides. Serve warm or at room temperature.
Notes
Achieving the perfect texture in these air-fried doughnuts hinges on the precise flour blend; the cake flour ensures a tender, light crumb. Ensure your milk is at the specified temperature (110°F) for optimal yeast activation—too hot will kill it, too cold will inhibit it. When air frying, avoid overcrowding the basket to allow for even airflow and browning. Cook in batches if necessary. For best results, serve these doughnuts warm, allowing the butter and cinnamon sugar to fully envelop the delicate texture. While not deep-fried, the quick cooking and proper rise yield a surprisingly satisfying result, making them a lighter, healthier alternative.