Air Fryer Donut Holes with Greek Yogurt (No Yeast)

Air Fryer Donut Holes

What I like about this air fryer method is how quickly these donut holes go from a soft yogurt dough to golden, snackable bites, but the part I pay attention to is size. If the balls are too large or too close together, the centers can stay damp while the outside browns too fast.

This version keeps things simple: no yeast, no proofing, and a quick Greek yogurt dough that cooks in minutes. Greasing your hands and the basket, flipping halfway through, and coating the donut holes while they are still warm are the details that make the texture work. If you want ring donuts instead, see Air Fryer Donuts from Scratch with Vanilla Glaze.

Ingredients for Air Fryer Donut Holes

• 1 cup all-purpose flour (125g), plus extra for dusting if needed
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3/4 cup full-fat Greek yogurt (180g)
• 1 to 2 teaspoons neutral oil or cooking spray, for greasing the basket and your hands
• 4 tablespoons unsalted butter, melted (55g)
• 1/2 cup granulated sugar (100g)
• 1 to 1 1/2 teaspoons ground cinnamon

Spice note: For a cinnamon-sugar coating like this, a fragrant cassia cinnamon from Selefina gives the outside a warmer, more noticeable cinnamon flavor without needing much else.

Optional additions: 1 teaspoon vanilla extract for a more classic donut flavor, and a pinch of ground nutmeg if you want a little extra warmth.

Full-fat Greek yogurt gives the dough the best moisture and tenderness here. Regular yogurt is usually too loose, and nonfat Greek yogurt can make the dough drier unless you loosen it with 1 to 2 teaspoons of milk.

Yogurt Dough Texture for Donut Holes

This dough should feel soft and slightly tacky. It should not be wet enough to slump, and it should not be dry enough to crack when rolled.

I keep the mixing light here. Stir and knead only until the dough comes together, because overworking it can make the donut holes tougher.

If you are using self-rising flour, use 1 cup self-rising flour and omit the baking powder and salt. For gluten-free donut holes, use a 1:1 gluten-free baking flour and keep the balls small, since that dough tends to be more delicate and can turn gummy in the center if the pieces are too large.

How to Make Air Fryer Donut Holes

1. Preheat and prep the coating: If your air fryer benefits from preheating, preheat it to 350°F (175°C) for 3 minutes. In a wide bowl, stir together the sugar and cinnamon. Melt the butter in a separate bowl so it is ready as soon as the donut holes come out.
2. Mix the dry ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt until evenly combined and free of clumps.
3. Make the dough: Add the Greek yogurt, and vanilla if using. Stir with a spoon until a shaggy dough forms, then gently knead in the bowl just until it comes together. The dough should be soft and slightly tacky, not wet. If it seems crumbly, add 1 to 2 teaspoons more yogurt or milk. If it is very sticky, dust your hands lightly with flour.
4. Portion and roll: Lightly oil your hands. Divide the dough into 20 to 24 pieces, about 1 tablespoon each, and roll into smooth 1-inch balls. Keeping them even matters so they cook through at the same rate.
5. Grease the basket: Lightly grease the air fryer basket with neutral oil or a thin layer of melted butter. If you use a perforated parchment liner, add it only once it is weighed down by the dough. Do not preheat with loose parchment.
6. Air fry in batches: Arrange the dough balls in a single layer with a little space between them. Do not crowd the basket; cook in 2 to 3 batches as needed. Air fry at 350°F (175°C) for 8 to 10 minutes, flipping each donut hole at the 4- to 5-minute mark. Start checking around 7 minutes on your first batch.
7. Check for doneness: The donut holes should be golden brown, set on the outside, and slightly springy when pressed. A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter. I rely on that visual cue more than the clock here because air fryers vary.
8. Coat while warm: While still warm, brush the donut holes with melted butter and roll them in the cinnamon sugar. Work in small batches so the coating sticks before the butter cools.
9. Finish the remaining batches: Repeat with the rest of the dough, greasing the basket again as needed. Serve warm for the best texture.

Air Fryer Time and Temperature for Donut Holes

Cook these donut holes at 350°F (175°C) for 8 to 10 minutes, flipping halfway through. If your air fryer is not preheated, the first batch may need about 1 to 2 extra minutes.

Start checking early on batch one, especially if your air fryer runs hot. I usually look for even browning and a center that feels set rather than soft when pressed.

How to Prevent Sticking and Uneven Browning

The two things that matter most are a lightly greased basket and enough space between the dough balls. If they are packed in too tightly, they steam instead of setting properly and the color comes out patchy.

Flip them halfway through instead of just shaking the basket. The dough is soft enough that shaking does not always release them cleanly, especially early in the cook.

Air Fryer Donut Hole Variations

2-Ingredient Donut Holes

For the fastest version, use 1 cup self-rising flour and 3/4 cup full-fat Greek yogurt, and skip the baking powder and salt. The dough may be slightly stickier, so keep your hands lightly oiled and check early.

Donut Holes from Canned Biscuits

For a shortcut, use large refrigerated biscuits, cut each biscuit into quarters, roll into balls, and air fry at 330 to 350°F (165 to 175°C) for 6 to 8 minutes, flipping once. Biscuit dough browns quickly, so stay closer to 330 to 340°F if the outside is darkening before the centers are done. For an even faster shortcut, try these Air Fryer Cinnamon Sugar Donuts with Biscuit Dough.

Serving Air Fryer Donut Holes

Serve these warm as they are, or with a little extra cinnamon sugar on the side. You can also drizzle them with a simple vanilla glaze or melted chocolate, or serve them with jam or caramel for dipping.

If you prefer a yeasted style, try these Air Fryer Glazed Donuts.

How to Store and Reheat Air Fryer Donut Holes

These are best the day they are made. For the best texture, store uncoated donut holes in an airtight container at room temperature for up to 1 day, then reheat and coat them just before serving.

Coated donut holes can also sit at room temperature for 1 day, but the sugar may dissolve a bit and the outside will soften.

To reheat, air fry at 300°F (150°C) for 2 to 4 minutes until warmed through, then brush with melted butter and roll in cinnamon sugar. You can also freeze the uncoated, fully cooled donut holes for up to 1 month. Thaw briefly, reheat at 300°F (150°C) for 3 to 5 minutes, and coat after reheating.

Nutrition

Approximate nutrition, based on 6 servings and including the butter and cinnamon-sugar coating.

• Serving size: About 4 donut holes
• Calories: About 235
• Protein: About 5g
• Fat: About 10g
• Carbohydrates: About 30g

Approximate nutrition per 100g:

• Calories: About 320
• Protein: About 6g
• Fat: About 14g
• Carbohydrates: About 41g

Nutrition is an estimate and will vary with the exact yogurt, butter, and amount of coating that sticks to the donut holes.