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stalk of air fryer donuts

Air Fryer Donuts

Air Fryer Donuts are hearty, soft, and covered in a sweet vanilla-butter glaze!
Course Breakfast, Dessert
Cuisine American
Keyword Air Fryer Donuts
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 12 donuts
Calories 352kcal
Author Catalina Castravet


  • 1 cup milk lukewarm
  • 3 teaspoons active dry yeast or instant yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 egg room temperature
  • 1/4 cup unsalted butter melted
  • 3 cups all-purpose flour
  • Oil Spray


  • 8 tablespoons unsalted butter
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons warm milk or as needed


  • In the bowl of a stand mixer fitted with the dough hook, stir together lukewarm milk, 1 teaspoon of sugar, and yeast.
  • Let the mixture sit for 10 minutes until foamy.
  • Add the remaining 1/4 cup sugar, salt, egg, melted butter, and 2 cups of flour. Mix on low speed until combined, add the remaining cup of flour slowly, and mix until the dough no longer sticks to the bowl.
  • Increase speed to medium-low and knead for 5 minutes, until the dough is elastic and smooth.
  • Place the dough into a lightly greased bowl and cover it with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
  • Turn the dough onto a floured surface, gently roll out to about 1/2 inch thickness.
  • Using a 3-inch round cutter cut out 10-12 donuts and use a 1-inch round cutter to remove the center.
  • Transfer donuts and the donut holes to a lightly floured parchment paper-covered baking sheet and cover loosely with greased plastic wrap or waxed paper.
  • Let donuts rise until doubled in volume, about 30 minutes.
  • Preheat Air Fryer to 350 degrees F.
  • Spray the basket with oil spray, transfer the donuts to the Air Fryer basket in a single layer and make sure they do not overlap and there is a 1-inch distance between them.
  • Spray donuts with oil spray and cook for 4-5 minutes or until golden brown. Repeat with remaining donuts and donut holes. Cook in batches if needed.


  • Melt butter in a small saucepan over medium heat.
  • Stir in powdered sugar and vanilla extract until smooth.
  • Remove from heat and stir in hot milk one tablespoon at a time until the glaze is thin, but not watery. Set aside.
  • Dip the hot donuts and donut holes into the glaze, use two forks to submerge them, and place onto a wire rack for excess glaze to drip off.
  • Let sit until glaze hardens, about 15 minutes.



  • Make sure your milk is at the right temperature (115F), or it will kill the yeast.
  • After glazing, leave it for about 10 mins or so. During this time, the icing will turn into a beautiful, slightly crisp shell.
  • Also, air-fry them in batches, so all the pieces cook evenly and don’t stick to each other.


Calories: 352kcal | Carbohydrates: 54g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 217mg | Potassium: 147mg | Fiber: 3g | Sugar: 30g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg