Fluffy Air Fryer Doughnuts from Scratch
Servings: 8 servings
Calories: 385kcal
Light, pillowy, bakery-style yeast doughnuts made completely from scratch with real ingredients—no canned biscuit dough required! Air-fried to golden perfection at 175°C (350°F) in just 5–6 minutes, then brushed with warm melted butter and tossed in sweet powdered sugar.
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Equipment
- 1 Basket Air Fryer e.g., Cosori 5.5L / XXL or similar
- 1 Rolling Pin
- 1 Large Mixing Bowl or stand mixer with dough hook
- 1 Round biscuit cutter approx. 8–9 cm / 3.5 inches
- 1 Small round cutter or clean bottle cap (approx. 2.5 cm / 1 inch)
- 1 Pastry brush
- 1 Wire cooling rack
- 1 Perforated air fryer parchment liners optional
Ingredients
For the Yeast Starter:
- 250 ml milk lukewarm (37°C–40°C)
- 7 g yeast dried, 1 standard sachet
- 12 g sugar granulated, taken from total
For the Dough:
- 500 g plain flour all-purpose
- 28 g sugar granulated, remaining sugar
- 2 pieces egg yolks large, room temperature
- 60 g butter unsalted, melted and cooled to lukewarm
- 1 piece lemon finely grated zest
- 5 ml vanilla essence or extract
- 5 ml rum aroma or rum extract
- 2 g salt fine
For the Coating:
- 30 g butter unsalted, melted (for brushing)
- 60 g sugar powdered, icing sugar
Instructions
- Activate the Yeast: In a measuring jug or small bowl, whisk together the lukewarm milk, 1 tablespoon of sugar, and the dried yeast. Leave to rest in a warm spot for 8 to 10 minutes until a thick, frothy foam forms on top.
- Mix and Knead the Dough: Sift the flour and salt into a large mixing bowl. Add the remaining sugar, egg yolks, melted butter, lemon zest, vanilla extract, and rum aroma. Pour in the frothy milk and yeast mixture. Stir until a shaggy dough comes together. Turn out onto a clean, lightly floured surface and knead by hand for 8 to 10 minutes (or 5 minutes using a stand mixer with a dough hook) until smooth, supple, and elastic.
- First Rise (Bulk Fermentation): Shape the dough into a smooth ball. Place into a lightly oiled bowl, cover with a clean kitchen tea towel, and set in a warm, draught-free place for 35 to 45 minutes, or until doubled in volume.
- Roll and Cut: Gently deflate the dough and turn it out onto a lightly floured surface. Roll with a rolling pin to an even thickness of 1.5 to 2 cm (0.6 to 0.8 inches). Cut circles using an 8–9 cm cutter, then cut out the center hole with a 2.5 cm cutter or bottle cap. Gather and gently re-roll dough scraps for additional doughnuts. Save the small cut-out centers for doughnut holes.
- Second Proof: Place the doughnut rings on a floured board or tray lined with baking paper, leaving space between them. Cover loosely with a tea towel and let them rest and puff up for 12 to 15 minutes.
- Air Fry: Preheat the air fryer to 175°C (350°F) for 3 minutes. Lightly grease the basket or line it with perforated parchment paper. Place 3 to 4 doughnuts in the basket in a single layer, ensuring they do not touch. Air fry at 175°C (350°F) for 3 minutes, gently flip with tongs, and air fry for another 2 to 3 minutes until evenly golden and cooked through.
- Butter Brush and Sugar Coat: Transfer the hot doughnuts immediately to a wire rack. While still piping hot, lightly brush the tops and sides with melted butter using a pastry brush. Immediately roll or dredge each doughnut through the powdered sugar (or cinnamon sugar) until well coated. Repeat with the remaining batches.
- Air Fry the Doughnut Holes: Place the cut-out dough centers in the air fryer basket in a single layer. Air fry at 175°C (350°F) for 3 to 4 minutes, shaking the basket halfway through. Brush with melted butter and toss in cinnamon sugar while warm.
Notes
- Why the Melted Butter is Essential: Unlike deep-fried pastries, air-fried dough has a completely dry crust straight from the basket. Brushing the hot surface with melted butter acts as the edible glue that prevents powdered sugar or cinnamon sugar from falling off.
- Flour Choice: Standard plain (all-purpose) flour produces the softest, most tender crumb. Bread flour can be used for a slightly chewier, traditional bakery bite. Do not use self-raising flour, as baking powder alters yeast fermentation.
- Parchment Safety: Always place the dough rings on top of parchment liners before closing the drawer; loose, unweighted parchment will get pulled up into the heating element and burn.
- Make-Ahead Option: Knead the dough the night before, place in a covered, greased bowl, and refrigerate overnight (up to 14 hours). Let it sit at room temperature for 30 minutes before rolling, cutting, and following steps 4 through 7.
- Storage & Reheating: Store in an airtight container at room temperature for up to 2 days. To refresh, microwave a doughnut for 8–10 seconds or reheat in the air fryer at 160°C (320°F) for 1–2 minutes to restore its pillowy crumb.
Nutrition
Calories: 385kcal | Carbohydrates: 63g | Protein: 8g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 184mg | Potassium: 146mg | Fiber: 2g | Sugar: 15g | Vitamin A: 340IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg
