Air Fryer Glazed Donuts

Dough

• 180 ml Whole milk
• 7 g Instant yeast
• 40 g Caster sugar
• 1 Egg, room temperature
• 40 g Unsalted butter
• 320 g Plain flour
• 4 g Fine sea salt

Vanilla icing

• 200 g Icing sugar
• 1 tsp Vanilla extract

1. Warm the milk in a saucepan just until lukewarm, then pour into a mixing bowl. Whisk in the instant yeast and caster sugar, then whisk in the egg. Melt the butter and let it cool for 1 minute so it is warm, not hot, then whisk it in.
2. Add the plain flour and fine sea salt, then mix to a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic; it should be soft but not sticky. Shape into a ball and cover the bowl.
3. Leave the dough to proof in a warm place until doubled in size. It is ready when a fingertip pressed into the dough springs back slowly.
4. Tip the dough onto a lightly floured surface and roll to about 1.5 cm thick. Cut out rings and centres, then place on a tray and cover. Leave to proof until puffy and slightly expanded.
5. Preheat the air fryer to 180°C (355°F). Air fry the doughnuts in batches in a single layer for 5 to 7 minutes, turning halfway, until puffed and evenly golden. Transfer to a rack or tray while you cook the remaining doughnuts and holes.
6. Make the icing by whisking the icing sugar with the vanilla extract and enough warm water to make a thick, spoonable glaze. Spoon the glaze over the warm doughnuts, letting it drip down the sides. Leave to set until dry to the touch.

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