Air Fryer Homemade Yeast Donuts with Vanilla Glaze

Air Fryer Homemade Donuts

Yeast-raised donuts need quick, steady heat to puff and set, and the air fryer can handle that well when it is preheated and the dough has space around it. They will not brown exactly like deep-fried donuts, but a light coat of oil helps the surface turn golden instead of staying pale.

These are soft, from-scratch ring donuts with a simple vanilla glaze that sets into a thin sweet coating. The recipe makes about 10 to 12 donuts plus donut holes, with one main rise and a shorter proof after cutting.

Ingredients for Air Fryer Homemade Donuts

For the yeast donut dough

• 3 cups all-purpose flour (375g), plus up to 1/4 cup more as needed — add extra flour only if the dough is very sticky. A soft dough makes a more tender donut.
• 1/4 cup granulated sugar (50g)
• 2 1/4 teaspoons instant or rapid-rise yeast (7g)
• 1 cup whole milk, warm, about 110°F (43°C)
• 4 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 1 teaspoon kosher salt
• 1 teaspoon vanilla extract
• Neutral oil spray or brush-on oil, as needed — use a light coating so the donuts brown without turning greasy.

For the vanilla glaze

• 1 1/2 cups powdered sugar (180g)
• 2 to 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of fine salt
• 1/4 cup rainbow sprinkles, optional — add while the glaze is still wet.

Helpful Notes Before You Start

Instant Yeast vs Active Dry Yeast

Instant or rapid-rise yeast can be mixed directly into the dough. If using active dry yeast, dissolve it in the warm milk with a pinch of sugar and let it stand for 5 to 10 minutes, until foamy, before adding the remaining dough ingredients.

Cutting the Donuts

A donut cutter is convenient, but you can use a 3-inch round cutter or glass for the outside and a 1-inch cap or small cutter for the center. Roll the dough to about 1/2-inch thick; thicker dough is more likely to stay doughy in the center before the outside browns.

Using Parchment in the Air Fryer

Perforated parchment can make soft proofed dough easier to move, but only use it if your air fryer manual allows it. Add parchment after preheating and only with dough on top so it cannot lift toward the heating element.

Air Fryer Time and Temperature for Homemade Donuts

Cook the donuts at 350°F (175°C). Preheat the air fryer for 3 to 5 minutes before the first batch.

• Donut rings: 4 to 6 minutes per batch
• Donut holes: 2 to 4 minutes per batch

Air fryer models vary, so start checking the first batch 1 to 2 minutes early. The donuts are done when the tops are golden, the bottoms are lightly golden, and the dough springs back gently when pressed.

How to Make Homemade Donuts in the Air Fryer

1. Mix the dough: In a large bowl or the bowl of a stand mixer, whisk together the warm milk, sugar, and yeast. Add the egg, melted butter, vanilla, and kosher salt. Mix in 3 cups flour until a soft, slightly tacky dough forms. Add up to 1/4 cup more flour only if the dough is very sticky.
2. Knead until smooth: Knead with a dough hook or by hand for 6 to 8 minutes, until the dough looks smooth and elastic. It should feel soft, not dry or stiff.
3. Let the dough rise: Place the dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 60 to 75 minutes.
4. Roll and cut: Turn the dough onto a lightly floured surface. Roll to about 1/2-inch thick. Cut into 3-inch rings with 1-inch centers, saving the centers for donut holes. Gently reroll scraps once; too much rerolling can make the donuts tougher.
5. Proof the cut donuts: Arrange the donuts on parchment-lined sheets, cover lightly, and let proof for 30 to 45 minutes, until puffy and slightly jiggly. A gentle finger poke should spring back slowly.
6. Preheat the air fryer: Preheat to 350°F (175°C) for 3 to 5 minutes. Lightly oil the basket, or use perforated parchment if your air fryer allows it.
7. Oil the donuts lightly: Spray or brush the tops with a thin coat of neutral oil. If you are not using parchment, lightly oil the bottoms as well. Avoid a heavy coating, which can smoke or leave the surface greasy.
8. Air fry in batches: Transfer the proofed donuts gently to the basket in a single layer, leaving at least 1 inch between each one. Air fry at 350°F (175°C) for 4 to 6 minutes total, until golden and set. If the bottoms look pale around the 3-minute mark, gently flip with a small spatula or tongs. In an oven-style air fryer, rotating the tray may be enough.
9. Cook the donut holes: Air fry the donut holes in a single layer at 350°F (175°C) for 2 to 4 minutes, until puffed and lightly golden. They cook quickly, so check early.
10. Glaze the donuts: Let the donuts cool for 3 to 5 minutes. Whisk the powdered sugar, 2 tablespoons milk, vanilla, and a pinch of fine salt until thick but pourable. Add more milk by the teaspoon if needed. Dip the tops of the warm, not hot, donuts into the glaze and set on a rack. Add sprinkles while the glaze is still wet.

How to Get Golden Air Fryer Donuts Without Deep Frying

The air fryer does not surround the dough with hot fat the way deep frying does, so the surface needs a little help. A light spray or brushed coat of neutral oil is what turns the outside from pale to lightly golden.

Spacing matters too. Crowding traps steam around the dough and slows browning, especially along the sides. Cook in batches and keep the donuts in a single layer with room for air to move.

Troubleshooting Air Fryer Donuts

Why are my air fryer donuts pale?

Pale donuts usually need a little more surface oil, slightly more time, or better airflow. Lightly spray or brush the dough before cooking, avoid crowding the basket, and add 1 to 2 minutes only if the dough is set but still too light.

Why did my donuts deflate?

Deflation usually comes from over-proofing or rough handling. Proof the cut donuts until puffy, not collapsed or overly airy, and support them with a small spatula when moving them to the basket instead of pinching them with tongs.

Why is the center doughy or dry?

A doughy center often means the dough was rolled too thick or the basket was crowded. Roll to about 1/2-inch thick and give each donut space. Dry donuts are usually overcooked, so reduce the time slightly on later batches and use the spring-back cue instead of relying on the timer alone.

Basket Air Fryer vs Oven-Style Air Fryer for Donuts

Basket air fryers often cook a little faster and may brown the tops and edges more aggressively. Oven-style air fryers can fit more donuts per batch, but they may need 1 to 2 extra minutes depending on the rack position and airflow.

For oven-style models, the middle rack is usually a good starting point so the tops do not over-brown before the centers set. With either style, treat the first batch as your guide and adjust the next batch by time, spacing, or whether you flip.

Easy Glaze Variations for Air Fryer Donuts

Hershey’s Chocolate Syrup Drizzle

For a quick chocolate finish, drizzle the donuts with Hershey’s chocolate syrup after the vanilla glaze has set slightly. You can also use the syrup instead of glaze, but serve the donuts soon after drizzling since chocolate syrup stays tacky and can run if added too heavily.

Colored Icing for Air Fryer Donuts

Stir 1 to 2 drops of food coloring into the vanilla glaze for seasonal or party colors. Add color gradually, especially with gel coloring, and keep the glaze a little thicker so it coats the donuts evenly.

How to Store and Reheat Air Fryer Homemade Donuts

These donuts are best the day they are made, especially after glazing. Store glazed donuts in an airtight container at room temperature for 1 to 2 days, with parchment between layers if needed.

For longer storage, freeze the donuts unglazed for up to 2 months. Wrap them well to prevent freezer burn. Thaw at room temperature, warm briefly, then glaze.

To reheat, place donuts in the air fryer at 300°F (150°C) for 2 to 3 minutes, just until warmed. Reheated donuts will not be quite as tender as fresh, so keep the heat gentle and avoid overcooking.

Nutrition

Nutrition is an estimate based on 12 servings, including the dough and vanilla glaze, with the donut holes counted as part of the full batch. Optional sprinkles and chocolate syrup drizzle are not included.

• Serving size: 1 donut with glaze
• Calories: about 245
• Protein: about 4g
• Fat: about 5g
• Carbohydrates: about 44g
• Per 100g: about 328 calories, 6g protein, 7g fat, 59g carbohydrates