Air Fryer Jelly Donuts
What I like about this air fryer method is that you get a light, yeast-raised donut without dealing with a pot of hot oil, but the part I pay attention to most is proofing and basket spacing. If the rounds go in under-proofed or crowded, they stay dense and pale instead of turning golden and airy.
These from-scratch jelly donuts are rolled in cinnamon powdered sugar while still warm, then filled after cooking so the jam stays where it belongs. Preheating helps with browning, a light brush or spray of oil improves color, and cooking in batches keeps the texture tender instead of heavy.
Ingredients for Air Fryer Jelly Donuts
- 1 cup warm whole or 2% milk (240g), about 105 to 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar (50g)
- 3 cups all-purpose flour (360g), starting with 2 3/4 cups and adding more as needed
- 2 tablespoons neutral oil, such as canola or vegetable, plus more for brushing or spraying
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 3/4 cup powdered sugar (90g)
- 1 teaspoon ground cinnamon
- 3/4 cup seedless jam or jelly, such as raspberry or strawberry
Ingredient note: Fine cinnamon and fine sea salt matter here because both need to distribute evenly through a soft dough and a delicate sugar coating. If your jam has large fruit pieces, pulse it briefly so it pipes cleanly.
Instant yeast also works. Mix it with the flour instead of blooming it in the milk, and expect the dough to rise a little faster.
How to Make Air Fryer Jelly Donuts
- Activate the yeast: Pour the warm milk into a large mixing bowl. Stir in the granulated sugar, then sprinkle the yeast over the top. Let it sit for 5 to 10 minutes, until foamy and creamy on the surface. If nothing happens, start over before adding the flour.
- Mix the dough: Stir in the vanilla, salt, oil, and 2 3/4 cups of the flour. Mix until a shaggy dough forms, then knead for 6 to 8 minutes by hand or with a dough hook, adding only enough of the remaining flour to make a soft, slightly tacky dough. It should feel smooth and elastic, not dry or stiff.
- Let the dough rise: Place the dough in a lightly oiled bowl, turn it once, and cover. Let it rise in a warm spot for 60 to 90 minutes, or until doubled. A finger pressed lightly into the dough should leave a dent that springs back slowly.
- Roll and cut: Punch down the dough and turn it out onto a lightly floured surface. Roll it to about 1/2 inch thick, then cut rounds with a 2 1/2- to 3-inch cutter. Re-roll scraps once. I try to keep the thickness even so the donuts cook at the same rate.
- Proof the rounds again: Arrange the rounds on a parchment-lined tray and cover lightly. Let them proof for 30 to 45 minutes, until noticeably puffy. I usually look for a soft, airy feel and a gentle impression that slowly springs back when poked. This is where the texture can go wrong if they go into the air fryer too soon.
- Preheat the air fryer: Preheat to 350°F (175°C) for 3 to 5 minutes. Do not preheat with loose parchment in the basket. If you use parchment, it should be perforated or have holes, and the dough should hold it down.
- Load the basket: Arrange the donut rounds in a single layer with at least 1 inch of space between them. Brush or lightly spray both sides with neutral oil. Use just enough to help browning, since heavy oiling can cause smoking in some air fryers.
- Air-fry in batches: Cook at 350°F (175°C) for 6 to 9 minutes per batch, flipping once halfway through. Start checking around 5 minutes, especially if your air fryer runs hot. The donuts should be deep golden brown, feel light and set, and spring back when gently pressed. If you tear one open, there should be no pale doughy line in the center. As an optional check, the center should be about 200°F (93°C).
- Coat while warm: Stir together the powdered sugar and cinnamon in a shallow bowl. As each batch comes out, roll the warm donuts in the mixture so it sticks evenly.
- Fill with jam: Spoon the jam into a piping bag fitted with a Bismarck tip, or use a zip-top bag with a small corner snipped off. Insert the tip into the side or top of each donut and pipe in about 1 to 2 teaspoons of jam. Stop when the donut feels slightly heavier and you meet resistance.
Air Fryer Time and Temperature for Jelly Donuts
For this recipe, use 350°F (175°C). That gives the dough time to rise and set before the outside gets too dark.
The full cooking range is 6 to 9 minutes per batch, with a flip halfway through. I rely on the visual cue more than the exact minute mark because air fryer models vary. Start checking early, and keep going until the donuts are evenly browned and no longer doughy in the center.
Why Air Fryer Jelly Donuts Turn Pale or Dense
The usual causes are under-proofing, crowding the basket, or using too little oil on the surface. If the rounds are not fully puffy before cooking, they stay heavy. If they are packed too closely, they steam instead of brown.
If one side colors faster than the other, flip halfway through and rotate the basket or tray if your machine browns unevenly. A light brush or spray of oil on both sides helps the surface color more evenly.
Air Fryer Jelly Donut Variations
Sufganiyot-Inspired Donuts
For a Hanukkah-inspired version, cut slightly larger 3-inch rounds, fill with raspberry or strawberry jam, and finish with plain powdered sugar instead of the cinnamon mixture. Keep the second proof generous so the larger rounds stay light.
3-Ingredient Shortcut Jelly Donuts
For a quicker version, use large refrigerated biscuit dough. Air-fry at 350°F (175°C) for about 5 to 7 minutes, flipping once, then roll in cinnamon sugar and fill with jam. The texture is different from the yeast-raised version, but it works when you want a shortcut. For an even simpler biscuit-dough version, see Air Fryer Cinnamon Sugar Donuts.
How to Store and Reheat Air Fryer Jelly Donuts
These are best the day they are made. Store cooled, filled donuts in an airtight container at room temperature for 1 to 2 days.
To reheat, warm them in the air fryer at 300°F (150°C) for 2 to 3 minutes. They will not be quite as delicate as fresh, but the texture improves with a short rewarm. If the sugar coating has faded, add a little more after reheating.
For longer storage, freeze the donuts unfilled for up to 2 months. Thaw, rewarm at 300°F (150°C), then coat and fill. If you want a simple finish instead of jam, try Air Fryer Glazed Donuts or Air Fryer Donuts from Scratch with Vanilla Glaze.
Nutrition
Approximate nutrition, based on 12 donuts and including the jam filling and powdered sugar coating. Actual values will vary with the brand of jam, the exact amount of flour used, and how much oil is brushed on the dough.
- Serving size: 1 donut
- Calories: about 180
- Protein: about 3g
- Fat: about 4g
- Carbohydrates: about 34g
- Per 100g: about 290 calories, 5g protein, 7g fat, 55g carbohydrates
Air Fryer Jelly Donuts
Equipment
- air fryer
- large mixing bowl
- dough hook or hands for kneading
- rolling pin
- 2 1/2–3 inch round cutter
- parchment-lined tray
- piping bag with Bismarck tip (or zip-top bag)
Ingredients
Dough
- 1 cup warm whole or 2% milk (240g), about 105 to 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar (50g)
- 3 cups all-purpose flour (360g), start with 2 3/4 cups and add more as needed
- 2 tablespoons neutral oil (canola or vegetable), plus more for brushing or spraying
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
Coating
- 3/4 cup powdered sugar (90g)
- 1 teaspoon ground cinnamon
Filling
- 3/4 cup seedless jam or jelly (raspberry or strawberry)
Instructions
- Pour the warm milk into a large mixing bowl, stir in the granulated sugar, sprinkle the yeast over the top, and let sit 5 to 10 minutes until foamy.
- Stir in the vanilla, salt, oil, and 2 3/4 cups of the flour until a shaggy dough forms.
- Knead the dough by hand or with a dough hook for 6 to 8 minutes, adding only enough of the remaining flour to make a smooth, slightly tacky dough.
- Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot for 60 to 90 minutes until doubled.
- Punch down the dough, turn it out onto a lightly floured surface, roll to about 1/2 inch thick, and cut rounds with a 2 1/2- to 3-inch cutter; re-roll scraps once.
- Arrange the rounds on a parchment-lined tray, cover lightly, and proof for 30 to 45 minutes until noticeably puffy.
- Preheat the air fryer to 350°F (175°C) for 3 to 5 minutes; do not preheat with loose parchment in the basket.
- Arrange the donut rounds in a single layer with at least 1 inch of space between them and brush or lightly spray both sides with neutral oil.
- Air-fry at 350°F (175°C) for 6 to 9 minutes per batch, flipping once halfway through; start checking around 5 minutes and cook until deep golden and no longer doughy in the center (center ~200°F / 93°C optional).
- Stir together the powdered sugar and cinnamon in a shallow bowl and roll each warm donut in the mixture so it sticks evenly.
- Spoon the jam into a piping bag fitted with a Bismarck tip (or use a zip-top bag with a small corner snipped), insert the tip into the side or top of each donut, and pipe in about 1 to 2 teaspoons of jam until the donut feels slightly heavier.
Tips
- Proof the rounds until noticeably puffy—under-proofed dough yields dense, pale donuts.
- Space donuts at least 1 inch apart in the basket to avoid steaming and to promote browning.
- Brush or lightly spray both sides with oil to improve surface color but avoid heavy oiling that can cause smoking.
- Start checking the donuts early (around 5 minutes) because air fryer models vary in heat.
- Use perforated or hole-punched parchment if using parchment, and keep the dough on top of it so it doesn’t blow loose.
Variations
- Sufganiyot-Inspired Donuts: Make 3-inch rounds, fill with raspberry or strawberry jam, and finish with plain powdered sugar instead of cinnamon sugar; proof generously for a lighter texture.
- 3-Ingredient Shortcut Jelly Donuts: Use large refrigerated biscuit dough and air-fry at 350°F (175°C) for 5 to 7 minutes, flipping once, then roll in cinnamon sugar and fill with jam for a quicker version.