Fluffy Air‑Fryer Donuts – Quick and Oil‑Free

• milk↗125мл ml

  warm

• unsalted butter50г g

  melted and cooled to warm temperature

• instant dry yeast↗7г пакетик g
• granulated sugar60г g
• vanilla extract↗1 tsp
• wheat flour↗275г g

  plus extra for dusting

• ground cinnamon↗½ tsp

  (optional)

• egg↗1

  beaten

• powdered sugar↗125г g
• milk↗3 tbsp
• vanilla extract↗¼ tsp
• neutral oil↗

  for rising

Step-by-step instructions

1. 1

   Combine warm milk, melted butter, dry yeast, 1 tsp sugar and vanilla extract in a mixer bowl. Let stand for 8–10 minutes for the yeast to activate.

2. 2

   In a separate bowl combine the remaining sugar, flour, ½ tsp salt and ground cinnamon (optional). Add the beaten egg to the milk mixture, then gently fold in the dry ingredients. Knead the dough with a hook on medium speed for 5–8 minutes until smooth and elastic. You can also knead by hand for 10–12 minutes until homogeneous. The dough is very sticky, so be patient.

3. 3

   Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel and let rise in a warm place for 1 hour 30 minutes until doubled in size. Turn the dough onto a lightly flour‑dusted surface, roll out to about 1.5 cm thickness. Cut donuts with a cutter or two cutters (1 × 7.5 cm and 1 × 2.5 cm for the hole). Place them on a parchment‑lined baking sheet, together with the cut‑out centers if desired, and cover with a towel. Let rise another 40 minutes or refrigerate overnight (the dough holds its shape better in the fridge).

4. 4

   When the dough is ready, place 2–3 donuts (with their centers if kept) into the air‑fryer basket and cook at 180 °C for 5–6 minutes, following the manufacturer’s instructions, until golden. (Some air‑fryers run hotter, so watch that the donuts don’t burn.) Remove and let cool on a rack while you cook the rest. If needed, line the basket bottom with parchment to prevent sticking and dents.

5. 5

   While the final batch cooks, sift powdered sugar into a bowl, add milk and ¼ tsp vanilla extract and whisk. When the donuts have cooled, dip their tops into the glaze. Leave on a rack to set. They are best served immediately, but can be stored for up to 24 hours in an airtight container.