Air Fryer Donuts

Air fryer doughnuts offer the familiar pleasure of a glazed yeast doughnut without deep-frying: a soft, lightly enriched dough, shaped into rings, proved until airy and cooked quickly until golden. The texture is tender and springy rather than crisp, with a buttery sweetness that works well under a simple vanilla milk glaze. They are best served warm or once the glaze has just set, making them practical for weekend baking, brunch or an easy homemade dessert. The method still relies on proper kneading and proving, so the dough develops enough structure and lift before its short cook at 180°C (355°F).
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style American bakery-style
Flavor profile Sweet • Buttery • Vanilla-glazed
Techniques Yeast dough • Proofing • Air frying
Key equipment Air fryer • Mixing bowl • Baking tray
Cooking style Hands-off cooking • Crowd-friendly

Why this recipe works

  • Yeast-raised texture: Kneading and proofing give the doughnuts a light, springy crumb rather than a dense cake-like texture.
  • Light golden exterior: Air frying creates a gently crisp surface while keeping the inside soft, with no need for deep frying.
  • Simple set glaze: A thick vanilla glaze adds sweetness and shine without soaking too heavily into the warm dough.

Get the most out of this recipe

Timing notes

  • Let the dough guide you: Proofing time can vary with room temperature; the dough should look doubled before shaping, then slightly puffed before cooking.
  • Best served fresh: These doughnuts are at their best once the glaze has just set and the crumb is still soft.
  • Set before stacking: Give the glaze time to firm up on the tray before moving or storing the doughnuts.

Texture tips

  • Keep the dough soft: Use only enough flour to prevent sticking when rolling; too much extra flour can make the doughnuts heavy.
  • Aim for pale gold: Air fry just until lightly golden and cooked through, as extra time can dry out the crumb.
  • Adjust the glaze texture: The glaze should ribbon slowly from the whisk; thicken with icing sugar or loosen with a little milk as needed.

Common mistakes

  • Do not overcrowd the basket: Cook the doughnuts in a single layer so the hot air can circulate evenly around each ring.
  • Preheat the air fryer: Heating the air fryer to 180°C (355°F) before cooking helps the doughnuts rise and colour more consistently.
  • Avoid a runny glaze: A thin glaze will slide off the doughnuts rather than setting into a smooth coating.

Equipment you'll need

Air fryer Baking tray Measuring cups Measuring spoons Mixing bowl Whisk
Ingredients

Dough

Vanilla glaze

Instructions
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  1. In a mixing bowl, whisk together 180 ml whole milk, caster sugar and instant yeast. Leave for 5 minutes until lightly foamy. Whisk in the egg and the melted unsalted butter.
  2. Add the plain flour, baking powder and fine sea salt, then mix to a soft dough. Knead for 6 to 8 minutes until smooth and springy. Cover and leave in a warm spot until doubled in size.
  3. Tip the dough out onto a lightly floured surface and roll to about 1.5 cm thick. Cut into 8 rings, re-rolling scraps once if needed. Place on a tray and leave to puff up slightly.
  4. Heat the air fryer to 180°C (355°F). Air fry the doughnuts in a single layer for 4 to 5 minutes, turning halfway, until lightly golden and cooked through. Repeat with the remaining doughnuts.
  5. Whisk the icing sugar, vanilla extract and 30 ml whole milk to a smooth, thick glaze. Dip the warm doughnuts into the glaze, let the excess drip back into the bowl, then return to the tray. Leave for 10 minutes until the glaze is set before serving.

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Recipe notes

Tips

  • Aim for a thick glaze that slowly ribbons off the whisk; if it is too runny, add a little more icing sugar.
  • For an even rise, keep the dough away from draughts while it proofs.

Substitutions

  • Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
  • Replace Caster sugar with light brown sugar for a slight caramel note in the dough.

Storage

  • Refrigerate up to 2 days
  • Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 2 days. Reheat briefly in the air fryer at 160°C (320°F) for 1 to 2 minutes; the glaze may soften slightly.

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Recipe overview

  • Servings: 4 servings
  • Yield: ring doughnuts
  • Total time: 1h 45min (30min active)
  • Difficulty: Medium
  • Cuisine: American
  • Allergens:
    Eggs Gluten Milk Wheat
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Equipment you'll need

Air fryer Baking tray Measuring cups Measuring spoons Mixing bowl Whisk
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Baking powder

1 cup ≈ 220.8 g
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Caster sugar

1 cup ≈ 200 g
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Fine sea salt

1 cup ≈ 268.8 g
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Icing sugar

1 cup ≈ 120 g
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Instant yeast

1 cup ≈ 149.333333 g
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Plain flour

1 cup ≈ 120 g
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