Breads & Baked Goods, Desserts

Air Fried Donuts

Prep 20 mins
Total 1h 10 mins

Easy
Serves 12

Donuts are best eaten right away, but will store in an airtight container for up to 2 days.

Compatible with

Contains Eggs
Contains Milk/Dairy

Cooking mode

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250ml lukewarm whole milk
21g fresh yeast
50g caster sugar
1/2 tsp salt
1 large egg
60g butter, melted
450g strong white flour

For glazed donuts

90g butter
250g icing sugar
2 tsp vanilla extract
4 tbsp hot water

For sugar coated donuts

1 tsp rapeseed oil
150g caster sugar
1 tbsp ground cinnamon

For berliner

1 tsbp rapeseed oil
Your choice Jam or jelly
Your choice icing sugar

8.75fl. oz lukewarm whole milk
0.74oz fresh yeast
1.75oz caster sugar
1/2 tsp salt
1 large egg
2.1oz butter, melted
15.75oz strong white flour

For glazed donuts

3.15oz butter
8.75oz icing sugar
2 tsp vanilla extract
4 tbsp hot water

For sugar coated donuts

1 tsp rapeseed oil
5.25oz caster sugar
1 tbsp ground cinnamon

For berliner

1 tsbp rapeseed oil
Your choice Jam or jelly
Your choice icing sugar

Utensils

Step 1

In the bowl of a stand mixer fitted with a dough hook, stir together the milk, sugar and crumble in the yeast. Let it sit until foamy to ensure yeast is good.
Step 2

Add sugar, salt, egg, melted butter and flour to mixture. Mix until combined on low, then increase to medium and mix until dough is elastic and smooth – about 5 minutes.
Step 3

Cover bowl with cling film and let dough rise in a warm place until doubled – about 30 minutes. Dough is ready if you make a dent with your finger and the indentation remains.
Step 4

Turn the dough out onto a floured surface and punch it down gently. Then roll it out to about 2cm thick. Use a donut cutter or 2 biscuit cutters (one large, one small) to punch out donuts. Be sure to leave some round for any Berliners.
Step 5

Transfer donuts, holes and rounds, to a large sheet of parchment paper and cover lightly with cling film. Let donuts rise until doubled in volume – about 30 minutes.
Step 6

While the donuts rise, prepare the toppings. For Glaze: melt butter in medium saucepan, then add icing sugar and cook until smooth, then remove from heat and add the vanilla and hot water – mix well and set aside. For the Sugar Coating: Combine sugar and cinnamon in a large bowl and set aside. For the Berliners: Fit a round piping nozzle to a piping bag and fill with desired jam.
Step 7

Insert basket into unit and close lid. Select AIR FRY and set temperature to 190°C. Press START/STOP to begin preheating.
Step 8

When the unit beeps to signify it has preheated, carefully transfer 4-5 donuts to the basket in a single layer and cook until golden brown – about 4 minutes. Remove cooked donuts to a wire rack set over a rimmed baking sheet. Proceed to cook all donuts and holes.
Step 9

For Glaze: When cooking is complete, dip the hot donuts into the glaze mixture using forks to submerge them. Return to the wire rack and allow excess glaze to drip off, and let sit until glaze hardens – about 10 minutes.
Step 10

For Sugar Coating: When cooking is complete, brush donuts with rapeseed oil, and then toss in the sugar mixture.
Step 11

For Berliners: When cooking is complete, insert the prepared piping nozzle into the side of the donut and fill with jam. Then brush tops with rapeseed oil and dust with icing sugar.