Air-Fried Doughnuts: A Healthy Twist On A Classic Treat

Yes, you can fry doughnuts in an air fryer. They are light, fluffy, and crispy, and taste just like store-bought doughnuts. The air fryer method is healthier than deep-frying as the doughnuts are not absorbing as much oil, but still have a crispy exterior and moist interior. They are also a great option if you want to avoid heating up your kitchen by baking or deep-frying.

There are a few different recipes for air-fried doughnuts, some using canned biscuit dough, and others using a simple yeasted dough. The doughnuts are then tossed in a cinnamon-sugar coating, or dipped in a glaze.

Yeast doughnuts vs cake doughnuts

Yeast doughnuts and cake doughnuts differ in their ingredients, preparation methods, and resulting texture and taste.

Ingredients

Yeast doughnuts are made with yeast-risen dough, typically using a combination of flour, sugar, eggs, milk, and melted butter. The yeast is activated by mixing it with lukewarm milk and a small amount of sugar, and then left to sit until foamy. Cake doughnuts, on the other hand, are made with a mixture of butter, sugar, eggs, flour, and baking powder. They rely on chemical leaveners like baking powder and/or baking soda for their rise.

Preparation

To make yeast doughnuts, the dough is prepared, allowed to rise, and then cut into the desired shape. The doughnuts are then proofed again before being fried in oil. Cake doughnuts, on the other hand, are prepared by combining the ingredients to form a thick batter-like dough, which is then chilled, kneaded, rolled out, and cut into circles. Both types of doughnuts are typically glazed or iced after frying.

Texture and Taste

Yeast doughnuts are known for their light, airy, and fluffy texture, often described as having a delicate chew. They are also pliable, making them easier to fill with jam or cream. Cake doughnuts, on the other hand, are denser and crumbly, with a soft and chewy interior. They are considered better for dunking in coffee as they absorb moisture well. Cake doughnuts also offer more versatility in terms of flavour, as you can add ingredients like cider, cocoa, or blueberries to the batter.

Air-fried vs deep-fried

Taste and Texture

Air-fried doughnuts are lighter and healthier than deep-fried doughnuts as they don't absorb as much oil. However, the hot air in the air fryer still gives them a crispy exterior and a moist, fluffy, and tender interior. Deep-fried doughnuts, on the other hand, are fried in fat, giving them a distinctive taste and a crispier exterior.

Practicalities

Air fryers are faster than deep-frying and require less clean-up. They are also more versatile than deep fryers, as they can be used for a wider range of snacks and dishes, such as chicken wings, onion rings, and churros. Air fryers are also more suitable for smaller batches of food. Deep-frying, on the other hand, is a more suitable method if you are cooking in bulk.

Health

Deep-fried doughnuts are higher in fat and calories than air-fried doughnuts.

Storage

Air-fried doughnuts dry out faster than deep-fried doughnuts, so they are best consumed fresh. They can be stored in an airtight container at room temperature for 1-2 days, but they will dry out faster than deep-fried doughnuts.

Overall

Air-fried doughnuts are a healthier, less messy, and more convenient option than deep-fried doughnuts. They taste very similar to the "real deal" and are just as good as store-bought doughnuts. However, deep-fried doughnuts have a distinctive taste and texture that some people prefer.

Air fryer cooking times

The cooking time will also depend on the size of the air fryer and the number of doughnuts being cooked at once. It is important to not overcrowd the basket to ensure even cooking and browning. Most recipes recommend cooking the doughnuts in batches.

Additionally, the desired texture and taste of the doughnut will impact the cooking time. For a softer, fluffier doughnut, a shorter cooking time is recommended, while a crispier, darker doughnut will require a few extra minutes in the air fryer.

It is worth noting that air fryer temperatures and cooking times can vary, so it is important to keep an eye on the doughnuts during the cooking process to prevent overcooking or burning.

Glaze recipes

Basic Donut Glaze

This classic glaze is simple yet delicious and dries into a crackly texture. It includes:

• 6 tablespoons of unsalted butter
• 2 cups of powdered sugar
• 2 teaspoons of vanilla extract
• 4 tablespoons of hot water, or as needed to adjust the consistency

Maple Glaze

For a hint of maple flavour, simply stir together:

• 1/2 cup of powdered sugar
• 5 tablespoons of maple syrup

Cinnamon Sugar Coating

For a cinnamon-sugar delight, combine:

• 1/2 cup of granulated sugar
• 1 teaspoon of cinnamon

Before dipping your doughnuts in this mixture, remember to spray them with oil.

Chocolate Glaze

For chocolate lovers, a chocolate glaze is a must. Melt some chocolate chips and fold them into the glaze mixture, along with 1-2 tablespoons of melted unsalted butter.

Vanilla Glaze

This glaze is perfect for those who love the sweet and creamy flavour of vanilla. You'll need:

• 1 1/2 cups of powdered sugar
• 5 tablespoons of unsalted butter
• 3 to 5 tablespoons of warm milk, depending on your desired consistency
• 1 teaspoon of vanilla extract

Customising Your Glaze

You can also get creative and experiment with different flavours and toppings. For a colourful touch, add some sprinkles to your glazed doughnuts. Or, for a savoury twist, try the maple bacon topping by using the maple glaze and sprinkling crispy bacon bits on top.

Biscuit dough vs from-scratch dough

Biscuit dough and from-scratch dough are two different approaches to making doughnuts, each with its own advantages and disadvantages. Here's a detailed comparison between the two:

Texture and Taste:

Biscuit Dough: Biscuit dough is convenient and yields consistent results. However, the resulting doughnuts may taste more like biscuits with sugar on top rather than authentic doughnuts. They may also be too sweet, especially if using white sugar.

From-Scratch Dough: From-scratch dough uses yeast, resulting in doughnuts with a soft and fluffy interior and a crisp exterior. They taste like the real deal and are better than baked doughnuts. The yeast gives them a lighter texture, and the dough is more elastic and smooth.

Ingredients:

Biscuit Dough: Biscuit dough typically uses canned biscuit dough, which is readily available. It may also use frozen biscuit dough, such as Mary B's Frozen Buttermilk Biscuits, Annie's Organic Flaky Biscuits, or Publix Big and Flaky Buttermilk Biscuits, to create lighter and puffier doughnuts.

From-Scratch Dough: From-scratch dough uses yeast, which needs to be activated by sprinkling it over lukewarm milk. Other ingredients include sugar, butter, eggs, and flour. The dough is then kneaded and left to rise.

Preparation and Cooking:

Biscuit Dough: Biscuit dough is generally quicker and easier to prepare. It can be fried in oil or air-fried for a healthier option. When frying, the oil temperature is crucial to prevent the doughnuts from becoming soggy.

From-Scratch Dough: From-scratch dough requires more time and preparation. The dough needs to be kneaded, left to rise, rolled out, and cut into the desired shape. Air-frying is a convenient option, resulting in lighter and healthier doughnuts without the mess of deep-frying.

In conclusion, biscuit dough is a convenient option for those seeking a quicker and simpler approach, but from-scratch dough provides a more authentic doughnut experience with a superior taste and texture.

Frequently asked questions