Tiffany Haney
Air fryers are a great alternative to deep-frying doughnuts, as they use less oil and are quicker and more energy-efficient. You can make delicious, fluffy, and light doughnuts in an air fryer in just 10 minutes. The doughnuts can be glazed or coated in cinnamon-sugar, and are best consumed fresh, but can be stored in an airtight container for up to 3 days.
Characteristics and Values Table for Cooking Doughnuts in an Air Fryer
| Characteristics | Values |
|---|---|
| Dough Preparation | Mix dry and wet ingredients separately, then combine. Use yeast to make the dough rise. |
| Dough Rolling and Cutting | Roll the dough to 1/2-inch thickness and cut with a 3-inch and 1-inch round cookie cutter. |
| Dough Rising | Cover and let rise in a warm, draft-free place until doubled in size, about 15-30 minutes. Ideal temperature: 75-78°F (24-26°C). |
| Air Fryer Preparation | Spray the air fryer basket with coconut or olive oil. Avoid non-stick sprays. |
| Cooking Temperature and Time | Set the air fryer to 350°F (180°C). Cook for 4-6 minutes until golden brown. |
| Glaze | Mix powdered sugar, butter, vanilla extract, and hot water. Dip hot donuts in the glaze and let it set for 10 minutes. |
| Storage | Best consumed fresh. Store in an airtight container at room temperature for 1-3 days. Can be frozen unglazed. |
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What You'll Learn
Making the dough
Firstly, gather your ingredients: you will need milk, yeast, sugar, butter, eggs, flour, salt, and cinnamon (optional). Start by activating the yeast, which is a crucial step in the dough-making process. In a small bowl, combine lukewarm milk, yeast, and a small amount of sugar. Gently stir the mixture with a fork and let it sit for about ten minutes. You will know the yeast is ready when you see little yeast particles popping. This activation step ensures that your dough rises properly during the proofing stage.
Next, in a separate bowl, combine the melted butter, eggs, and the remaining sugar. Whisk these ingredients until you achieve a smooth consistency. Once the yeast mixture is ready, stir it into the butter-egg-sugar mixture until well combined. Now, it's time to add the dry ingredients. In another bowl, whisk together the flour and salt (and cinnamon, if you're making cinnamon doughnuts). Gradually add these dry ingredients to the wet mixture, mixing as you go, until everything is incorporated.
At this stage, you should have a sticky dough forming in your bowl. Transfer this dough to a floured surface and knead it until it becomes smooth and elastic. This process helps develop the gluten in the dough, contributing to a better texture. After kneading, place the dough in a lightly oiled bowl and cover it. Let the dough rise in a warm, draft-free place until it has doubled in size. This proofing stage is essential for light and airy doughnuts. Depending on the temperature of your kitchen, this process can take longer in colder environments. Aim for a kitchen temperature between 75-78°F (24-26°C) if possible.
Once the dough has doubled in size, it's time to "punch" it down and release the air. Lightly flour your work surface again, and roll out the dough to a thickness of about 1/2 inch (1.3 cm). Now, use a doughnut cutter or cookie cutters to cut out your doughnut shapes. You can use a 3-inch cutter for the doughnuts and a 1-inch cutter for the holes. If you don't have a cutter, simply use the base of a large pastry tip for the holes. Place the cut-out doughnuts and holes on a prepared baking sheet, cover them, and let them rise again until doubled in size. This second rise ensures your doughnuts will be nice and fluffy after frying.
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Shaping the doughnuts
Rolling and Cutting the Dough:
Start by rolling out the dough on a lightly floured surface. Aim for a thickness of about 1/2 inch, as rolling it too thin will result in flat doughnuts. Using a donut cutter or round cookie cutters, cut out the doughnut shapes. You'll need a larger cutter for the outer circle and a smaller one for the inner circle to create the classic doughnut ring shape. If you don't have cookie cutters, you can use the base of a large pastry tip for the inner circle. Cut out as many doughnuts as possible, and then gather the scraps and re-roll them as needed.
Second Rise:
Place the cut-out doughnuts and holes on a prepared baking sheet or parchment paper. Loosely cover them and let them rise again in a warm, draft-free place. This second rise is essential for light and airy doughnuts. The ideal temperature for the dough to rise is between 75 to 78°F (24 to 26°C). This process should take about 15 to 20 minutes, or until the doughnuts have doubled in size.
Transferring to the Air Fryer:
Preheat your air fryer to 350°F (180°C). Lightly spray the air fryer basket with coconut or olive oil to prevent sticking. Be careful not to use non-stick cooking sprays, as these can damage the coating of the basket. Carefully transfer the risen doughnuts to the air fryer basket, placing them in a single layer and making sure they are not touching. Depending on the size of your air fryer, you may need to work in batches.
Final Shaping:
Before starting the frying process, you can give the doughnuts a final shaping touch. Lightly spray the tops of the doughnuts with oil to ensure even cooking and a golden colour. If desired, you can also sprinkle cinnamon-sugar over the doughnuts at this stage for a sweet and spicy flavour.
Now that your doughnuts are perfectly shaped and prepared, they are ready to be cooked in the air fryer! Remember to follow the cooking instructions for the optimal frying time and temperature.
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Frying the doughnuts
Once the air fryer is preheated, carefully place 2-4 doughnuts in the basket, ensuring they are in a single layer and not touching. You may need to cook the doughnuts in batches. If you are cooking the doughnut holes, place them in the basket alongside the doughnuts, or cook them separately afterward, as they will take less time. Close the air fryer and let the doughnuts cook for around 4-6 minutes, flipping them halfway through to ensure even cooking. The doughnuts are ready when they are golden brown.
Remove the cooked doughnuts from the basket and place them on a wire rack to cool while you cook the remaining doughnuts. If you are worried about the doughnuts sticking to the basket, you can place a sheet of baking parchment at the bottom of the basket before placing the doughnuts inside.
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Making the glaze
Once your doughnuts are cooked and slightly cooled, you can begin dipping them into the glaze. Using two forks, submerge the doughnuts into the glaze and then place them on a wire rack over a rimmed baking sheet. This will allow any excess glaze to drip off. Leave the glazed doughnuts to sit for around 10 minutes until the glaze has hardened.
It's important to note that the glaze will melt if it's too hot, so make sure the milk is not hotter than 115°F. If you don't have a thermometer, you can test the warmth by drizzling a few drops of the milk onto the inside of your wrist. If it feels hot, let it cool down before dipping your doughnuts.
The glaze not only adds a sweet touch to your doughnuts but also helps keep them soft and fluffy. You can also experiment with different flavours and colours to create unique and festive treats. For example, you could try a candy cane-style glaze during the holidays.
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Storing the doughnuts
The best way to store doughnuts is to place them in an airtight container and keep them at room temperature. This will keep them soft and moist, and they will last for 1-2 days. If you live in a hot or humid environment, you may need to store them in the refrigerator to prevent the growth of mold or bacteria. However, do not put glazed doughnuts in the fridge, as the change in temperature can cause the glaze to melt and be absorbed by the doughnut, resulting in a sticky mess.
If you want to store your doughnuts for longer than a couple of days, freezing them is the best option. Wrap each doughnut individually in plastic wrap or aluminum foil, ensuring they are completely sealed. Then, place the wrapped doughnuts in an airtight container or resealable plastic bag and store them in the freezer for up to three months.
If your doughnuts have gotten stale, you can revive them by warming them up. Place them on a microwave-safe plate and microwave for 8-15 seconds. You can also wrap them in aluminum foil and heat them in a preheated oven at 350°F (175°C) for 3-5 minutes. This will help restore their softness and enhance their flavor.
For overnight storage, keeping the doughnuts in their closed boxes in a cool spot, such as on your kitchen counter or in a cupboard, will work just fine.
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Frequently asked questions
To make doughnuts in an air fryer, start by making the dough. Activate the yeast by sprinkling it over lukewarm milk, add a little sugar, and stir. Let the mixture sit for about ten minutes. In a separate bowl, whisk together melted butter, eggs, and sugar until smooth. Stir in the yeast mixture until combined. Add flour and salt to the mixer bowl and mix on low speed until a shaggy dough forms. Transfer the dough to a large, lightly oiled bowl, cover, and let rise in a warm, draft-free place until doubled in size. On a lightly floured surface, roll the dough out to about 1/2-inch thickness. Cut out the donuts and donut holes using a cookie cutter or the top of a large pastry tip. Place the donuts and holes on a prepared baking sheet, cover, and let rise until doubled in size, about 15 to 30 minutes. Preheat the air fryer to 350°F for 10 minutes. Spray the air fryer basket with oil spray, place the donuts in a single layer, and spray the tops of the donuts with oil. Cook for 4 to 6 minutes, or until golden brown.
To make a glaze for your doughnuts, melt butter in a small saucepan over medium heat. Stir in powdered sugar and vanilla extract until smooth. Remove from heat and stir in hot water, one tablespoon at a time, until the glaze is thin but not watery. Dip the hot donuts in the glaze and let them sit on a wire rack for about 10 minutes to allow the excess glaze to drip off and for the glaze to harden.
Air fryer doughnuts are best consumed fresh. They can be stored in an airtight container at room temperature for 1-3 days but will dry out faster than deep-fried doughnuts. You can freeze them unglazed and reheat them in the air fryer before glazing.
