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If you're a fan of doughnuts but not the deep frying that goes with it, then these delicious Air fryer doughnuts are for you. They are egg-free and yeast-based and bakes up super soft and fluffy. Dipped in chocolate, glaze or cinnamon they make a great breakfast or treat.
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5 from 1 vote

Air Fryer Doughnuts

If you're a fan of doughnuts but not the deep frying that goes with it, then these delicious Air fryer doughnuts are for you. They are yeast-based and bakes up super soft and fluffy. Dipped in chocolate, glaze or cinnamon they make a great breakfast or treat.
Course Breakfast, Breakfast / Snack, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Proofing (Rising) 45 minutes
Total Time 1 hour 15 minutes
Servings 20 doughnuts

Ingredients

US Customary - Metric

Dry Ingredients

  • 3 ¼ cups all-purpose flour OR cake flour
  • ¼ cup white granulated sugar
  • ½ teaspoon salt
  • 2 ½ teaspoon instant dry yeast

Wet Ingredients

  • 1 cup milk See note 1
  • ½ cup yogurt or buttermilk See note 2
  • 2 Tablespoons butter or vegetable shortening melted See note 3

Instructions

  • Heat and combine the wet ingredients: Heat the milk and buttermilk on the stove or microwave until just warm. Melt the butter or shortening in a separate bowl or pan. Add the warmed milk and buttermilk to the melted butter and whisk well to combine
  • Prepare the dough: Whisk the dry ingredients together in a bowl. Add in the warmed wet ingredients.
  • Knead the dough: Use your hands or a handheld or stand mixer with a dough hook attachment to knead the dough Leave the dough to rise: Cover the dough with plastic wrap and leave to rise for between 45 and 60 minutes in a warm, draft-free area of your kitchen.
  • Punch down the dough : After the dough has risen, punch it down and turn it out of the bowl onto a well-floured surface. Knead for 1 minute.
  • Roll out and shape the dough: Use a rolling pin to roll out the dough to about 1 inch (2 cm) thick. Watch the video below for a visual estimate. Cut the dough with a cookie or doughnut cutter. Place doughnuts onto a baking sheet, then lightly cover and allow to rest for 5 minutes.
  • Bake: Preheat your Air Fryer to 350°F (176°C). Spray Air Fryer basket with cooking spray. Gently transfer doughnuts to the Air Fryer basket in a single layer. Bake until golden brown, about 5 to 10 minutes. To check the ideal temperature and time for baking these doughnuts it is best to bake a test doughnut. Air fryers vary in time and temperature and some may require longer or shorter cooking. I bake the doughnuts for between 5 to 10 minutes depending on the size of the cut doughnuts.
  • Frost or decorate as you prefer.

Video

Notes

  1. Warm milk contributes to richer, soft textured doughnuts. The liquid added to the dry ingredients should be just warm, not too hot or too cold. If you have a thermometer, it should read between 100° – 115°F ( 37°C – 46°C)
  2. If you do not have yogurt or buttermilk then make your own by adding 2 teaspoons (10 ml) of lemon juice or vinegar to ½ cup ( 125ml) of full-fat milk. Set aside for 5 minutes before using in the recipe.
  3. This is a solid fat which is made from vegetable oils. It does not add any flavour but contributes largely to the tender, soft texture of the doughnuts.
    If you do not have or want to use shortening, then substitute it by using butter. Keep in mind that the texture will not be the same when butter is used. Butter will create a more cake-like dense texture while shortening creates a softer, flakier melting texture.

Nutrition

Serving: 1doughnut | Calories: 101kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 72mg | Potassium: 62mg | Fiber: 1g | Sugar: 4g | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!