Air Fryer Donuts from Scratch with Vanilla Glaze

Air Fryer Donuts from Scratch

What I like about this air fryer method is that the donuts brown quickly with just a light spray of oil, but the part I pay attention to most is proofing. If the dough goes into the basket under-proofed, the donuts stay dense; if it over-proofs, they get delicate and can deflate when moved.

This version gives you real yeast-raised donuts with a soft, pillowy interior and a thin vanilla glaze that sets crackly on top. The air fryer keeps the process simpler than deep frying, and once you know the visual cues, the timing is straightforward even though air fryer models vary.

Ingredients for Air Fryer Donuts from Scratch

• 1 cup whole milk, lukewarm, about 100 to 110°F (38 to 43°C) (240g)
• 2 1/4 teaspoons instant or active dry yeast (1 packet)
• 1/4 cup granulated sugar (50g)
• 1 large egg
• 4 tablespoons unsalted butter, softened (55g)
• 3 to 3 1/2 cups all-purpose flour, as needed (about 360g to 420g)
• 1 teaspoon kosher salt
• Neutral oil spray, as needed

Vanilla glaze

• 2 cups powdered sugar (240g)
• 3 to 5 tablespoons milk, as needed
• 1 teaspoon vanilla extract
• Small pinch of fine sea salt

Whole milk gives the richest dough, but 2% milk works. If you use active dry yeast, dissolve it in the warm milk and wait until it foams before mixing the dough.

Add the flour gradually near the end of kneading. The dough should be soft and slightly tacky, not wet and not heavily floured.

How to Make Donuts in the Air Fryer

1. Activate the yeast if needed: Warm the milk to 100 to 110°F (38 to 43°C). If using active dry yeast, stir it into the milk with a pinch of the sugar and let it sit for 5 to 10 minutes, until foamy. If using instant yeast, skip this step and mix it in with the flour.
2. Mix the dough: In a large bowl or the bowl of a stand mixer, combine the milk, yeast, remaining sugar, egg, softened butter, salt, and 3 cups flour. Mix until a shaggy, soft dough forms.
3. Knead until smooth: Knead with a dough hook for 5 to 7 minutes or by hand for 8 to 10 minutes. Add only enough extra flour to keep the dough slightly tacky but not sticky. The finished dough should look smooth and elastic.
4. Let the dough rise: Transfer to a lightly oiled bowl, cover, and let rise until doubled, about 60 to 90 minutes. I usually look for a finger dent that springs back slowly but still leaves a slight mark.
5. Roll and cut: Turn the dough out onto a lightly floured surface and roll to about 1/2 inch thick. Cut with a 3-inch cutter and a 1-inch cutter for the holes. Reroll scraps once. Place each donut on a small square of parchment so they are easier to transfer later.
6. Proof the shaped donuts: Cover lightly and let rise until noticeably puffy, about 30 to 45 minutes. A gentle finger dent should slowly fill in but still remain visible. If the dough feels very fragile at this stage, it has likely gone too far.
7. Preheat the air fryer: Preheat to 350°F (175°C) for 3 to 5 minutes. Lightly spray the basket or tray. A hot basket helps the bottoms set faster and improves browning.
8. Air fry in batches: Transfer the donuts to the basket in a single layer with space between them. If you need the parchment squares for transfer, cook on them just until the donuts have set, then remove the parchment if your air fryer allows. Lightly spray the tops. Air fry at 350°F (175°C) for 4 to 6 minutes total, flipping at 3 minutes. After flipping, spray again only if the surface looks dry. The donuts are done when both sides are deep golden, puffed, and springy, with no gummy streaks inside when torn open. Start checking 1 to 2 minutes early if your air fryer runs hot.
9. Cook the donut holes: Arrange the holes in a single layer and air fry at 350°F (175°C) for 3 to 4 minutes, shaking or turning once, until golden and set.
10. Make the glaze: Whisk together the powdered sugar, 3 tablespoons milk, vanilla, and salt. Add more milk a little at a time until the glaze is smooth, pourable, and opaque. It should ribbon off the whisk and disappear back into the bowl in about 2 to 3 seconds.
11. Glaze and let set: Dip the warm donuts top-side down in the glaze, let the excess drip off, and place them on a wire rack. Let them sit for 10 to 15 minutes, until the glaze dries and turns crackly. For donut holes, dip or drizzle.

Air Fryer Time and Temperature for Donuts

For this recipe, use 350°F (175°C). Full-size donuts take about 4 to 6 minutes, and donut holes take about 3 to 4 minutes.

Flip the donuts halfway through so both sides brown evenly. I rely more on the color and springy feel than the clock here, because some air fryers brown faster than others.

How to Tell Donut Dough Is Properly Proofed

The finger-dent test is the easiest way to judge both rises. After the first rise, the dough should be doubled, and a pressed fingertip should spring back slowly while leaving a slight dent.

After cutting, the donuts should look puffy and lighter. A gentle dent should slowly fill in but not disappear right away. This is where the texture can go wrong: under-proofed donuts cook up tighter and denser, while over-proofed donuts are airy but fragile and can collapse when moved or flipped.

Troubleshooting Air Fryer Donuts

• Pale donuts: Make sure the air fryer is fully preheated, and use a light, even oil spray. If needed, add another 30 to 60 seconds.
• Dry donuts: Start checking earlier on the next batch, and avoid kneading in too much extra flour.
• Dense texture: The dough likely needed more rise time, or the yeast was not fully active at the start.
• Uneven browning: Give the donuts enough space and flip halfway through. In oven-style air fryers, rotate the tray halfway.
• Sticking: Spray the basket well, or proof the cut donuts on small parchment squares so they transfer cleanly.
• Glaze too thick or thin: Thin it with milk a teaspoon at a time, or whisk in more powdered sugar to thicken.

Variations

Cinnamon Sugar Donuts

Skip the glaze and toss the hot donuts in cinnamon sugar made from 1/2 cup sugar and 2 teaspoons ground cinnamon. Brush lightly with melted butter or give them a quick oil spray first so the coating sticks. If you like that flavor, these Air Fryer Apple Fries use the same warm-spice approach.

No-Yeast Donuts

If you want something faster, use a baking powder dough and shape it into rings. These cook more like cake donuts and usually take about 6 to 8 minutes at 350°F (175°C), but the texture is different and will not have the same airy chew as the yeast version.

3-Ingredient Shortcut Donuts

For a quicker option, use canned biscuit dough, cut out the centers, and air fry at 350°F (175°C) for about 5 to 7 minutes. Finish with cinnamon sugar or a simple glaze. It is a useful shortcut, just not the same texture as a from-scratch raised donut.

How to Store and Reheat Air Fryer Donuts

These are best the day they are made. Store glazed donuts loosely covered at room temperature for up to 1 day.

For longer storage, freeze unglazed donuts for up to 2 months. Thaw at room temperature, warm gently, then glaze after reheating.

To reheat, air fry at 300°F (150°C) for 2 to 3 minutes, just until warm. Glazed donuts can turn a little tacky when reheated, so if you want the cleanest finish, reheat them unglazed and dip them afterward.

Nutrition

Approximate nutrition per serving, based on 12 servings including glaze: 220 calories, 4g protein, 5g fat, 39g carbohydrates.

Approximate nutrition per 100g: 320 calories, 6g protein, 8g fat, 57g carbohydrates.

Nutrition is an estimate and will vary based on the exact amount of flour used, how much glaze you apply, and how much oil spray is absorbed.