Air Fryer Glazed Donuts: Soft, Yeast-Raised and Light

Air Fryer Glazed Donuts

What I like about this air fryer method is that the donuts stay light and tender without dealing with a pot of hot oil, but the part I pay attention to most is handling the proofed rings gently. This is one of those recipes where parchment squares and a quick preheat make a real difference.

These are soft, yeast-raised glazed donuts with a light brush of melted butter before cooking and a simple vanilla glaze while they’re still warm. They won’t be exactly the same as deep-fried donut shop donuts, but they are very good in a home air fryer and especially practical when you want a small batch.

Ingredients for Air Fryer Glazed Donuts

• 3/4 cup whole milk, warmed to 105 to 110°F (40 to 43°C) (180g)
• 2 1/4 teaspoons instant yeast, 1 packet (7g)
• 1/4 cup granulated sugar (50g)
• 1 large egg
• 4 tablespoons unsalted butter, softened (55g)
• 1 teaspoon vanilla extract
• 3/4 teaspoon kosher salt
• 3 to 3 1/4 cups all-purpose flour, start with 3 cups (about 360g)
• 3 tablespoons unsalted butter, melted, for brushing (about 45g)

For the glaze

• 2 cups powdered sugar (240g)
• 4 to 6 tablespoons milk
• 1 teaspoon vanilla extract
• 1 small pinch fine salt

Optional additions

• 1/8 teaspoon ground nutmeg for a subtle donut-shop flavor in the dough
• 1 teaspoon light corn syrup for a glossier glaze

Whole milk gives the softest crumb here. Start with 3 cups of flour and add more only if the dough is too sticky to handle. Over-flouring is one of the fastest ways to end up with dense donuts.

How to Make Air Fryer Glazed Donuts

1. Make the dough: In a large bowl or stand mixer bowl, combine the warm milk, yeast, sugar, egg, vanilla, and about half of the flour. Mix, then add the salt and softened butter. Add the remaining flour gradually until you have a soft, slightly tacky dough. It should feel supple, not dry or stiff.
2. Knead until smooth: Knead with a dough hook for 5 to 7 minutes or by hand for 8 to 10 minutes, until the dough is smooth and elastic. I usually look for a dough that clears the sides of the bowl but still feels soft to the touch.
3. Let the dough rise: Transfer to a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes. A finger dent should spring back slowly.
4. Roll and cut: Punch down the dough and roll it on a lightly floured surface to about 1/2 inch thick. Cut with a 3-inch donut cutter and a 1-inch center cutter. Place each donut and donut hole on its own 4- to 5-inch parchment square on a sheet pan. Clean cuts help them rise more evenly.
5. Proof again: Cover loosely and let the donuts rise until puffy and marshmallowy, about 30 to 45 minutes. They should jiggle slightly when the pan is nudged. If they go too far, they can collapse during transfer or cooking.
6. Preheat and make the glaze: Preheat the air fryer to 350°F (175°C) for 3 to 5 minutes. In a medium bowl, whisk together the powdered sugar, 4 tablespoons milk, vanilla, and salt. Add more milk a little at a time until the glaze is thin and pourable. It should fall in a ribbon and disappear back into itself in about 5 to 7 seconds.
7. Brush and air fry: Lightly brush the tops of the donuts with melted butter. Using the parchment squares as handles, transfer 3 to 4 donuts to the hot basket in a single layer, leaving space between them. Air fry at 350°F (175°C) for 4 to 6 minutes. Do not flip. If your air fryer browns unevenly, rotate the basket or tray halfway through.
8. Check for doneness: The donuts should be pale golden, light, and springy when gently pressed. The undersides should look set and lightly golden. Sweet dough browns quickly in the air fryer, so I rely on the visual cue more than the clock and start checking at 4 minutes.
9. Cook the donut holes: Brush the holes lightly with butter and air fry at 350°F (175°C) for 3 to 4 minutes, again in a single layer and without flipping.
10. Glaze while warm: Transfer the warm donuts to a wire rack. Dip the tops into the glaze, let the excess drip off, and return them to the rack to set. For a thicker glaze, let the first coat set before dipping again.
11. Serve: Once the glaze is dry to the touch, serve warm or at room temperature. These are best within a few hours of glazing.

Air Fryer Time and Temperature for Donuts

For this recipe, 350°F (175°C) gives the best balance of rise, color, and tenderness.

• Donuts: 4 to 6 minutes at 350°F (175°C)
• Donut holes: 3 to 4 minutes at 350°F (175°C)
• Start checking early: around 4 minutes for full-size donuts
• Do not flip: the tops stay smoother and the donuts are less likely to deflate

Air fryer models vary, and sweet dough can go from pale to too brown quickly. If your machine runs hot, shorten the time slightly on the next batch.

Why Preheating Matters for Air Fryer Donuts

Yes, I find preheating worth it here. A hot basket helps the dough set faster, reduces sticking, and gives you better color before the donuts start to dry out.

Do not preheat loose parchment paper by itself. Put the proofed donuts on their parchment squares first, then transfer them into the hot basket so the paper is weighed down and does not blow around.

Why Air Fryer Donuts Turn Dense or Collapse

• Dense donuts: Usually caused by too much flour or not enough proofing. Keep the dough slightly tacky and give both rises enough time.
• Collapsed donuts: Most often from overproofing or rough transfer. Move them with the parchment squares and shorten the second rise next time.
• Pale or doughy centers: Add 30 to 60 seconds more cooking time and check the next batch early.
• Too brown or dry: Sweet dough browns fast. Reduce the time a little, or lower the temperature slightly on the next batch if your model runs hot.
• Glaze too thick: Add milk 1 teaspoon at a time.
• Glaze too thin: Whisk in more powdered sugar until it coats the donut instead of running off.

Easy Air Fryer Donut Variations

3-Ingredient Air Fryer Donuts

For a shortcut version, use 1 can of refrigerated buttermilk biscuits. Cut a 1-inch hole in each biscuit, brush the tops with melted butter, and air fry at 350°F (175°C) for 5 to 6 minutes. Dip in the same glaze. The texture is breadier and a little saltier than the yeast-raised version.

Air Fryer Donuts Without Yeast

If you want a no-proof option, make a cake-style dough with flour, sugar, baking powder, milk, egg, butter, and vanilla. Shape into thick 1/2-inch rings and air fry at 350°F (175°C) for about 5 to 7 minutes, then glaze while warm. These eat more like cake donuts than airy yeast donuts, and overmixing can make them tough.

Serving

Serve these warm with coffee or milk. If you want sprinkles, add them right after glazing so they stick before the surface sets.

How to Store and Reheat Air Fryer Glazed Donuts

These donuts are best the day they’re made, especially within a few hours of glazing.

• Room temperature: Store cooled, unglazed donuts in an airtight container for up to 1 day.
• Glazed leftovers: Store loosely covered at room temperature for up to 1 day so condensation does not soften the glaze.
• Reheat: Warm unglazed donuts in the air fryer at 300°F (150°C) for 2 to 3 minutes, then glaze. Donut holes reheat faster, so start checking at 1 to 2 minutes.
• Freeze: Freeze unglazed cooked donuts for up to 1 month. Thaw, rewarm at 300°F (150°C) for 2 to 3 minutes, and glaze after reheating.

If you know you’ll have leftovers, it’s better to leave some unglazed and finish them after reheating.

Nutrition

Approximate nutrition, based on 12 servings including glaze.

• Serving size: 1 glazed donut
• Calories: about 240
• Protein: about 4g
• Fat: about 7g
• Carbohydrates: about 40g

Approximate per 100g:

• Calories: about 340
• Protein: about 5g
• Fat: about 10g
• Carbohydrates: about 56g

Nutrition is an estimate and will vary with the exact flour amount, glaze thickness, and final yield.