Easy Air Fryer Donuts! Better than Krispy Kreme!! The Best Glazed Air Fryer Donuts Recipe

Ingredients

• 3 1/2 cups All-Purpose Flour (sifted)
• 1/4 cup Granulated Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Ground Nutmeg
• 2 1/4 teaspoons Active Dry Yeast (proofed in warm milk)
• 1 cup Whole Milk (warm (about 110°F / 43°C))
• 1/4 cup Unsalted Butter (melted, cooled slightly)
• 1 Large Egg (room temperature)
• 1 cup Powdered Sugar (for glaze)
• 2 tablespoons Milk (for glaze)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Vegetable Oil (to brush air‑fryer basket)
• 2 tablespoons Unsalted Butter (for brushing donuts) (melted)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, granulated sugar, salt, and ground nutmeg until evenly distributed.

   Time: PT5M

2. Prepare Wet Mixture

   In a jug combine warm milk, melted butter, the egg, and the active dry yeast. Stir gently and let sit for 2‑3 minutes to activate the yeast.

   Time: PT5M

3. Mix the Dough

   Pour the wet mixture into the dry ingredients and mix on high speed with a stand mixer for about 3 minutes, or knead by hand until the dough is smooth and slightly tacky.

   Time: PT3M

4. First Rise

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until it triples in size, about 2 hours.

   Time: PT2H

5. Shape the Donuts

   Lightly flour your work surface, turn the dough out, and roll it to about 1‑inch thickness. Cut circles with a 2‑inch cutter, then use a smaller cutter for the centers.

   Time: PT10M

6. First Rest After Cutting

   Place the cut donuts on a parchment‑lined baking sheet, cover loosely with a towel, and let rest for 20 minutes so the gluten relaxes.

   Time: PT20M

7. Brush with Butter

   Melt 2 tablespoons of butter and gently brush each donut. This adds flavor and helps the glaze adhere later.

   Time: PT5M

8. Second Rise

   Cover the donuts again and let them rise for another 45 minutes, or until they have puffed up noticeably.

   Time: PT45M

9. Preheat Air Fryer

   While the donuts are rising, preheat the air fryer to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

10. Cook Donuts

    Lightly brush the air‑fryer basket with vegetable oil. Place up to four donuts in a single layer, making sure they don’t touch. Cook for exactly 3 minutes, then flip and cook another 2‑3 minutes until golden and soft.

    Time: PT9M

    Temperature: 180°C

11. Prepare Glaze

    In a small saucepan whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Heat gently just until the glaze becomes glossy (about 30 seconds).

    Time: PT5M

12. Glaze the Donuts

    Dip each warm donut into the glaze, allowing excess to drip off. Place glazed donuts on a wire rack and let the glaze set for 10 minutes.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

1g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
• Instead of Salt: Sea Salt
• Instead of Ground Nutmeg: Ground Cinnamon (smaller amount)
• Instead of Active Dry Yeast: Instant Yeast (use 2 tsp)
• Instead of Whole Milk: Almond Milk (will affect rise)
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Milk (for glaze): Water (glaze will be less rich)
• Instead of Vanilla Extract: Almond Extract (use 1/2 tsp)
• Instead of Vegetable Oil: Olive Oil (light)
• Instead of Unsalted Butter (for brushing donuts): Melted Coconut Oil

Equipment Needed

• Mixing Bowl
• Whisk
• Stand Mixer with Paddle Attachment (optional)
• Rolling Pin
• Dough Cutter or Round Cookie Cutter (2‑inch)
• Parchment Paper
• Air Fryer
• Pastry Brush
• Small Saucepan
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• First rise until dough triples in size (2 hours).
• Do not roll the dough thinner than 1 inch; air‑fryer donuts need thickness for lift.
• Second rise of 45 minutes before cooking.
• Cook donuts in a single layer, 3‑minute intervals, to avoid over‑cooking.

Chef Tips from the Video

• Use room‑temperature butter for the dough and for brushing; it incorporates more evenly.
• If you don’t have a stand mixer, knead the dough on a lightly floured surface for 8‑10 minutes until smooth.
• For a richer glaze, substitute half of the milk with heavy cream.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Re‑heat briefly in the air fryer before serving.

Freezer: Freeze glazed donuts in a single layer on a tray, then transfer to a zip‑top bag. Thaw at room temperature and re‑heat for 2‑3 minutes.

Room temperature: Best eaten the same day; can sit out for up to 12 hours if covered.

Make-Ahead Tips

• The dough can be prepared a day ahead; keep the first rise, then refrigerate the shaped donuts for up to 12 hours before the second rise.
• Glaze can be made in advance and stored in the refrigerator for up to 3 days; stir before using.

Frequently Asked Questions