Air Fryer Donuts Recipe
If you’ve been craving warm, fluffy donuts without heating up a pot of oil, this Air Fryer Donuts Recipe is about to become your new morning (and midnight) favorite—golden, soft, and lightly glazed, with a fraction of the mess and fat.
Meet Your New Favorite Air Fryer Donuts Recipe
These homemade air fryer donuts are classic, yeast-raised donuts that taste like they came from a good bakery, not a gadget on your counter. They’re soft inside, slightly crisp on the outside, and finished with a simple vanilla glaze that drips down the sides in the best possible way.
Because we’re using an air fryer instead of deep frying, these air fried donuts use very little oil—some studies suggest air frying can cut fat by up to 70–75% compared to traditional deep frying. That means you still get that “weekend treat” feeling, but in a lighter, more everyday kind of way.
I like to make this easy air fryer donuts batch on Sunday mornings. I start the dough while the coffee brews, let it rise while I tidy the kitchen, then air fry donuts just as everyone is wandering in asking, “What smells so good?” If you’re more of a weekday donut person, you can prep the dough the night before and air fry breakfast donuts fresh in the morning.
You’ll also see a quick shortcut variation below for air fryer biscuit donuts—perfect when you want quick air fryer donuts in 15 minutes flat. But the main recipe here is for soft, pillowy yeast air fryer donuts that are worth every minute of rise time.
Why You’ll Love This Recipe
- Uses a simple yeast dough with pantry ingredients—nothing fancy or fussy.
- Much lighter than deep-fried donuts; these are almost no oil air fryer donuts.
- Kid-friendly and grandkid-approved; everyone loves decorating their own donut.
- Versatile base recipe for air fryer glazed donuts, cinnamon sugar, or filled donuts.
- Easy air fryer donuts with clear, step-by-step directions for beginners.
- No standing over hot oil or dealing with splatters and greasy cleanup.
- Works with most basket-style or oven-style air fryers (Ninja, Cosori, Instant brands, etc.).
- Can be prepped ahead, chilled, and air fried fresh for breakfast or brunch.
- Simple air fryer donut recipe that adapts to holidays—sprinkles, colored glazes, you name it.
- Naturally lighter than traditional donuts, with room to tweak for healthier air fryer donuts.
Ingredients
Here’s everything you need for this homemade air fryer donuts recipe. I’ll include a few notes so you can adjust based on what you have.
For the Donut Dough
- 3/4 cup (180 ml) warm whole milk, about 105–110°F
- Warm to the touch but not hot; think a warm bath.
- 2 1/4 teaspoons (1 packet, 7 g) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 1/2–3 cups (300–360 g) all-purpose flour, plus more for dusting
- Start with 2 1/2 cups; add more if the dough is very sticky.
- 1–2 teaspoons neutral oil (canola, avocado, or light olive oil) for greasing the bowl
- Cooking spray or a tiny amount of oil for misting the donuts (optional but helps browning)
For the Vanilla Glaze
- 1 1/2 cups (180 g) powdered sugar, sifted if lumpy
- 2–3 tablespoons milk (whole, 2%, or even half-and-half)
- 1 teaspoon pure vanilla extract
- Pinch of salt (balances the sweetness)
Optional Toppings & Variations
- Cinnamon sugar: 1/2 cup sugar + 1 tablespoon ground cinnamon
- Sprinkles, crushed nuts, or mini chocolate chips
- Melted chocolate chips for dipping or drizzling
- Jam, lemon curd, or Nutella for filling
Tip: For extra-rich donuts, you can swap 2–3 tablespoons of the milk in the dough with heavy cream. It’s not required, but it gives a bakery-style softness.
Directions
1. Activate the Yeast
- In a medium bowl or the bowl of your stand mixer, combine the warm milk and sugar. Stir to dissolve.
- Sprinkle the active dry yeast over the top. Let it sit for 5–10 minutes, until the mixture looks foamy and bubbly.
- If there’s no foam at all, your yeast may be old or your milk was too hot or too cold—start fresh here for the best rise.
2. Make the Dough
- Add the melted butter, egg, vanilla, and salt to the yeast mixture. Whisk gently until combined.
- Add 2 1/2 cups of flour and mix:
- By hand: use a wooden spoon until a shaggy dough forms.
- With a stand mixer: use the dough hook on low speed until the flour is mostly incorporated.
- If the dough is very sticky and clings heavily to your hands or the bowl, add more flour 1–2 tablespoons at a time.
- You want a soft, slightly tacky dough—like Play-Doh that feels a bit sticky but doesn’t fully glue itself to your fingers.
3. Knead the Dough
- Knead the dough for about 6–8 minutes:
- By hand: turn the dough onto a lightly floured surface and push, fold, and turn.
- With a stand mixer: knead on medium-low speed.
- The dough is ready when it’s smooth, elastic, and springs back when you press it gently with a finger.
4. First Rise
- Lightly oil a large bowl with 1–2 teaspoons of neutral oil. Place the dough in, turning it once so it’s coated.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free place for 1–1 1/2 hours, or until doubled in size.
- A turned-off oven with the light on works well, or a warm corner of the kitchen.
5. Shape the Donuts
- Once risen, gently punch down the dough to release excess air. Turn it out onto a lightly floured surface.
- Roll the dough to about 1/2-inch thickness with a rolling pin.
- Use a donut cutter (about 3 inches) or two round cutters (one large, one small) to cut out donuts and holes.
- Gather scraps, gently press together, and re-roll once more to cut additional air fryer donuts.
Little trick: If you don’t have a donut cutter, use a wide-mouth glass for the outer circle and a small bottle cap for the center. It’s not fancy, but it works.
6. Second Rise
- Place the cut donuts and holes on parchment-lined baking sheets or trays, leaving a bit of space between each.
- Lightly cover with plastic wrap or a clean towel and let them rise again for 30–40 minutes, until puffy.
7. Preheat the Air Fryer
- Preheat your air fryer to 350°F (175°C) for 3–5 minutes.
- Some models don’t need preheating, but most brown more evenly when preheated.
8. Air Fry the Donuts
- Lightly spray the air fryer basket with cooking spray or brush with a tiny amount of oil to prevent sticking.
- Place a few donuts in a single layer in the basket—don’t crowd them. They’ll puff a bit more as they cook.
- If you like, mist the tops of the donuts very lightly with cooking spray. This helps them get that classic golden color while still staying much lighter than deep-fried.
- Air fry for 4–6 minutes at 350°F, flipping halfway, until they’re golden brown and cooked through.
- Repeat with remaining donuts and donut holes. The holes will usually cook faster—check them around 3–4 minutes.
Every air fryer is a little different. For your first batch, check a donut at the 4-minute mark by cutting it open. You’ll quickly learn your ideal timing for this air fryer donut recipe.
9. Make the Glaze
- While the donuts cool slightly, prepare the glaze.
- In a medium bowl, whisk together powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt.
- If the glaze is too thick, add a tiny splash more milk; if it’s too thin, add a bit more powdered sugar.
- You want a thick but pourable glaze that clings to the donut and drips slowly.
10. Glaze and Serve
- Let the donuts cool for about 5 minutes so the glaze doesn’t slide right off.
- Dip the tops of each donut into the glaze, let excess drip back into the bowl, then place on a rack set over parchment.
- While the glaze is still wet, add sprinkles, nuts, or any toppings you like.
- Enjoy warm for peak happiness. These air fryer glazed donuts are at their very best within a few hours of cooking.
Servings & Timing
- Yield: About 10–12 full-size donuts plus holes
- Prep Time: 25 minutes active (mixing, kneading, shaping)
- Rise Time: 1 1/2–2 hours total (first and second rise)
- Air Fry Time: 4–6 minutes per batch (about 15–20 minutes total)
- Total Time: Around 2 1/2 hours, much of it hands-off
For truly quick air fryer donuts, use the biscuit variation in the next section—those can be on the table in about 15 minutes.
Variations
Let’s play a little. Once you’ve got the base Air Fryer Donuts Recipe down, you can change it up for seasons, holidays, and whatever mood you’re in.
- Cinnamon Sugar Air Fried Donuts – Skip the glaze and toss warm donuts in a mixture of cinnamon and sugar.
- Air Fryer Biscuit Donuts – Use canned biscuit dough: cut out the centers, air fry at 350°F for 5–6 minutes, and coat in glaze or cinnamon sugar.
- Chocolate Glazed Donuts – Stir 2–3 tablespoons of unsweetened cocoa powder into the glaze and thin with a touch more milk.
- Jam-Filled Donuts – Skip the center hole, air fry the rounds, then use a piping bag to inject jam, lemon curd, or pastry cream into the center.
- Maple Breakfast Donuts – Swap vanilla in the glaze for maple extract and add a pinch of cinnamon for cozy air fryer breakfast donuts.
- Healthier Air Fryer Donuts – Use 50% white whole wheat flour, reduce the sugar in the dough slightly, and keep the glaze thin for a lighter treat.
Storage & Reheating
- Room Temperature: Store leftover donuts in an airtight container at room temperature for up to 1–2 days. They’re best the same day, but still tasty on day two.
- Refrigerator: If your kitchen is very warm or you’ve filled them with cream or custard, refrigerate them and enjoy within 3 days.
- Freezer: Plain, unglazed donuts freeze best. Wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature, then warm briefly before glazing.
Reheating
- Air Fryer: Heat at 300°F for 2–3 minutes to refresh the texture; they’ll taste almost freshly made.
- Microwave: 8–10 seconds per donut for a quick warm-up, though the texture can soften more.
For make-ahead, shape the donuts, cover the tray tightly, and refrigerate overnight. Let them sit at room temperature for 30–45 minutes the next morning, then air fry. Fresh, warm breakfast donuts without an early wake-up call—yes, please.
Notes
- Flour matters: Humidity changes how much flour your dough will need. Start on the low end and add slowly. A softer dough usually means softer donuts.
- Yeast freshness: If your yeast doesn’t foam in the first step, don’t push forward. New yeast makes a big difference in how tall and fluffy your air fryer donut recipe turns out.
- Air fryer quirks: Some air fryers run hot. If your first batch browns too fast, lower the temperature by 10–15 degrees and shorten the time a bit.
- Glaze timing: Donuts that are too hot will melt the glaze into a thin sheet; donuts that are fully cold won’t soak it up as nicely. Five to ten minutes of cooling is the sweet spot.
- Mess management: Place a sheet of parchment or wax paper under your cooling rack when glazing. Cleanup becomes a quick toss instead of a sticky scrub.
- Flavor layering: For deeper flavor, add 1/2 teaspoon ground nutmeg or cardamom to the dough. It’s subtle but gives that bakery-style aroma you smell before you even walk through the door.
Honestly, the biggest thing I learned testing these homemade air fryer donuts is that “perfect” isn’t the goal. Even the slightly lopsided ones taste wonderful, and kids never complain about extra glaze pooled on one side.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount of instant yeast and skip the separate activation step—mix it right in with the flour, then add the warm milk and other wet ingredients.
Can I make these donuts without eggs?
You can. Replace the egg with 3 tablespoons of milk or a plant-based milk, and add 1 extra tablespoon of melted butter or neutral oil to keep them tender.
How do I keep my air fryer donuts from drying out?
Don’t overcook them—check a test donut early, and store leftovers in an airtight container once they’re fully cool. A quick reheat in the air fryer or microwave brings them back to life.
Do I have to spray the donuts with oil?
No, but a light mist helps them brown more evenly. Even with that, you’re still getting healthy air fryer donuts compared to deep-fried ones, since you’re using just a tiny fraction of the oil.
Can I make these gluten-free?
You can try a good-quality 1:1 gluten-free baking flour blend. The texture will be a bit different—slightly more tender—but still delicious as air fried donuts.
Why didn’t my donuts rise properly?
Most often, the yeast was old, the milk was too hot or too cold, or the dough didn’t get enough time in a warm place. Next time, check that the yeast foams and give the dough enough time to double.
Can I skip the glaze and use something else?
Absolutely. Roll warm donuts in cinnamon sugar, dust with powdered sugar, or dip in melted chocolate. This simple air fryer donut recipe is very forgiving.
Can I use this for filled donuts only, without holes?
Yes. Cut rounds without cutting out the center, air fry them, then pipe in jam, cream, or chocolate with a small piping tip.
Conclusion
These Air Fryer Donuts bring together everything I love about weekend baking: a cozy kitchen, simple ingredients, and that moment when everyone sneaks “just one more” while they’re still warm. With this Air Fryer Donuts Recipe, you get the joy of homemade donuts, the ease of the air fryer, and a little less guilt than deep-fried versions.
Give these a try, then let me know how they turned out—did you go classic glazed, or did you come up with your own twist? Leave a comment, share a photo, and if you’re hooked on air fryer breakfasts now, you might want to explore more air fryer breakfast donuts and sweet treats next.
Air Fryer Donuts
Ingredients
- 3/4 cup whole milk warm, about 105–110°F (warm to the touch but not hot)
- 2 1/4 teaspoons active dry yeast 1 packet, 7 g
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter melted and slightly cooled
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 1/2-3 cups all-purpose flour start with 2 1/2 cups (300 g); add more if dough is very sticky, plus more for dusting
- 1-2 teaspoons neutral oil such as canola, avocado, or light olive oil, for greasing the bowl
- cooking spray or neutral oil for misting the donuts and greasing the air fryer basket (optional, helps browning and prevents sticking)
- 1 1/2 cups powdered sugar sifted if lumpy
- 2-3 tablespoons milk for the glaze; whole, 2%, or half-and-half
- 1 teaspoon pure vanilla extract for the glaze
- 1 pinch salt for the glaze, to balance sweetness
- 1/2 cup granulated sugar for cinnamon sugar coating (optional)
- 1 tablespoon ground cinnamon for cinnamon sugar coating (optional)
- sprinkles, crushed nuts, or mini chocolate chips optional toppings
- melted chocolate chips for dipping or drizzling, optional
- jam, lemon curd, Nutella, or pastry cream optional, for filling donuts (skip the center hole if filling)
Instructions
- In a medium bowl or the bowl of a stand mixer, combine the warm milk and 1/4 cup granulated sugar and stir to dissolve. Sprinkle the active dry yeast over the top and let sit for 5–10 minutes, until the mixture looks foamy and bubbly. If there is no foam, discard and start again with fresh yeast and correctly warmed milk.3/4 cup whole milk, 2 1/4 teaspoons active dry yeast, 1/4 cup granulated sugar
- Add the melted, slightly cooled butter, egg, 1 teaspoon vanilla, and salt to the foamy yeast mixture. Whisk gently until combined.3 tablespoons unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract, 1/2 teaspoon fine sea salt
- Add 2 1/2 cups of all-purpose flour to the bowl. By hand, stir with a wooden spoon until a shaggy dough forms, or in a stand mixer, mix on low speed with a dough hook until the flour is mostly incorporated. If the dough is very sticky and clings heavily to your hands or the bowl, add more flour 1–2 tablespoons at a time. Aim for a soft, slightly tacky dough that doesn’t fully stick to your fingers.2 1/2-3 cups all-purpose flour
- Knead the dough for about 6–8 minutes. By hand, turn it onto a lightly floured surface and push, fold, and turn until smooth and elastic. With a stand mixer, knead on medium-low speed until the dough is smooth and springs back when pressed gently with a finger.2 1/2-3 cups all-purpose flour
- Lightly oil a large bowl with 1–2 teaspoons of neutral oil. Place the dough in the bowl, turning once to coat it in oil. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1–1 1/2 hours, or until doubled in size.1-2 teaspoons neutral oil
- Once the dough has doubled, gently punch it down to release excess air and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Use a donut cutter (about 3 inches) or two round cutters (one large, one small) to cut out donuts and holes. Gather the scraps, gently press them together, and re-roll once more to cut additional donuts. If you don’t have a donut cutter, use a wide-mouth glass for the outer circle and a small bottle cap for the center.
- Place the cut donuts and donut holes on parchment-lined baking sheets or trays, leaving space between each piece. Lightly cover with plastic wrap or a clean towel and let rise again for 30–40 minutes, until puffy.
- Preheat the air fryer to 350°F (175°C) for 3–5 minutes. Some models do not require preheating, but most brown more evenly when preheated.
- Lightly spray or brush the air fryer basket with cooking spray or a small amount of neutral oil to prevent sticking. Place a few donuts in a single layer in the basket without crowding. If desired, lightly mist the tops of the donuts with cooking spray to help them brown. Air fry at 350°F for 4–6 minutes, flipping halfway through, until golden brown and cooked through. Repeat with remaining donuts and donut holes, checking the holes at around 3–4 minutes as they cook faster. For your first batch, check a donut at 4 minutes by cutting it open to gauge ideal timing for your air fryer.cooking spray or neutral oil
- While the donuts cool slightly, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla, and a pinch of salt until smooth. If the glaze is too thick, add a tiny splash more milk; if too thin, whisk in a bit more powdered sugar. The glaze should be thick but pourable and cling to the donut while dripping slowly.1 1/2 cups powdered sugar, 2-3 tablespoons milk, 1 teaspoon pure vanilla extract, 1 pinch salt
- Let the donuts cool for about 5 minutes so the glaze adheres well. Dip the tops of each donut into the glaze, let the excess drip back into the bowl, then place on a rack set over parchment or wax paper. While the glaze is still wet, add sprinkles, nuts, mini chocolate chips, or other toppings as desired. Enjoy warm; they are best within a few hours of air frying.1 1/2 cups powdered sugar, 2-3 tablespoons milk, 1 teaspoon pure vanilla extract, 1 pinch salt, sprinkles, crushed nuts, or mini chocolate chips, melted chocolate chips
- For cinnamon sugar donuts, skip the glaze. While donuts are still warm, mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl. Toss the warm donuts in the mixture until well coated.1/2 cup granulated sugar, 1 tablespoon ground cinnamon
- For filled donuts, cut dough rounds without a center hole. After air frying and cooling slightly, use a piping bag fitted with a small tip to inject jam, lemon curd, Nutella, or pastry cream into the center of each donut.jam, lemon curd, Nutella, or pastry cream
