Air fryer donuts might sound too good to be true, but let me tell you about last Tuesday’s disaster that changed everything. I was trying to impress a date with homemade churros when my oven died halfway through preheating. Standing there in my tiny Portland kitchen, staring at my sad, cold oven, I spotted my trusty Ninja Foodie air fryer sitting on the counter. What started as a desperate attempt to salvage the evening turned into one of those “holy buckets, this is incredible” moments that completely transforms how you think about dessert. Fun fact: I later perfected those Air Fryer Churros too!
After 15 years of professional pastry work from my grandmother Nana Rose’s bakery in Ohio to high-end hotel kitchens I thought I knew every trick in the book. But these air fryer donuts delivered bakery-quality results with a fraction of the mess, time, and effort.
I’ve since tested this technique across seven different air fryer models and can confidently say this method produces the most consistently perfect donuts I’ve ever made at home. If you’re ready to transform your dessert game, this Air Fryer Desserts Guide will show you exactly how to achieve bakery-perfect results in just 8 minutes.
Table of Contents
The Science Behind Air Fryer Donut Perfection
Here’s what makes air fryer donuts so remarkably good: that powerful convection fan creates rapid heat circulation that mimics the intense, even heating of commercial donut fryers, but without the oil. According to King Arthur Baking’s research on air fryer baking, the high-powered fan creates more efficient heat transfer than traditional oven convection, resulting in superior browning and texture development.
The magic happens because air fryers operate as mini convection ovens with fans positioned directly above the food, creating that magical browning reaction. This means you get that perfect bakery contrast with crispy exterior and tender crumb in a fraction of the time.
In my testing, I’ve found that air fryers consistently outperform traditional baking methods for donuts because they eliminate the most common homemade donut problems: uneven heating, excessive oil absorption, and timing guesswork. The controlled environment means every donut comes out identical, whether it’s your first batch or your fifth.
Best Air Fryer Donuts Recipe
Equipment
- Air fryer (3.5-8 quart basket-style)
- Large mixing bowl
- Kitchen scale or measuring cups
- 3-inch round cookie cutter
- 1-inch round cookie cutter or bottle cap
- Rolling Pin
- parchment paper
- Cooling rack
- Wire whisk
Ingredients
For the Donuts:
2 cups all-purpose flour
3/4 cup whole milk, room temperature
1/3 cup granulated sugar
2 tablespoons melted unsalted butter
2 teaspoons baking powder
1 teaspoon active dry yeast
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg, room temperature
Cooking spray for basket
For the Classic Glaze:
1 1/2 cups powdered sugar
3-4 tablespoons whole milk
1 teaspoon vanilla extract
Pinch of salt
Instructions
Activate Yeast: Warm 1/4 cup milk to 110°F. Sprinkle yeast over warm milk with pinch of sugar. Let foam for 5 minutes.
Make Dough: In large bowl, whisk flour, remaining sugar, baking powder, and salt. Add yeast mixture, remaining milk, melted butter, egg, and vanilla. Mix until soft dough forms.
First Rise: Place dough in greased bowl, cover with damp towel. Rise in warm place until doubled, about 45 minutes.
Shape Donuts: Roll dough to 1/2-inch thickness on floured surface. Cut with 3-inch round cutter, then 1-inch center holes. Place on parchment squares.
Second Rise: Let shaped donuts rest 20 minutes until slightly puffy.
Cook Donuts: Preheat air fryer to 350°F. Spray basket lightly with oil. Cook 3-4 donuts at a time for 4 minutes, flip, cook 3-4 minutes more until golden brown.
Glaze: Whisk glaze ingredients until smooth. Dip warm donuts face-down in glaze, let excess drip off, place on cooling rack.
Notes
- Air Fryer Variations: Recipe tested in Ninja Foodi, Cosori, and Instant Vortex models. Adjust temperature if your fryer runs hot or cold.
- Visual Doneness Cues: Look for deep golden brown color and slightly firm texture when pressed. Don’t rely solely on time.
- Batch Cooking: Cook donut holes first 2-3 minutes less time, then regular donuts for best workflow.
- Storage: Best fresh, store covered at room temperature up to 2 days. Refresh in air fryer 30 seconds at 300°F.
- Make-Ahead: Can freeze cut, unrisen donuts. Cook from frozen, adding 2-3 minutes cooking time.
- Glaze Tips: Apply to warm donuts for best adhesion. Glaze consistency should coat spoon but drip freely.
Nutrition
Essential Equipment and Ingredients
Air Fryer Requirements: I’ve tested this recipe successfully in basket-style fryers with 3.5-8 quart capacity, including Ninja Foodi, Cosori, and Instant Vortex models. The key is having at least 3.5 quarts of space to allow proper air circulation. Avoid oven-style air fryers as they don’t provide the consistent heating patterns needed for perfect donuts.
For the Donuts:
- 2 cups all-purpose flour I prefer King Arthur for consistent protein content
- 3/4 cup whole milk, room temperature
- 1/3 cup granulated sugar
- 2 tablespoons melted unsalted butter
- 2 teaspoons baking powder
- 1 teaspoon active dry yeast
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg, room temperature
- Cooking spray avoid PAM and use avocado or coconut oil spray
For the Classic Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Pro Equipment Notes: Room temperature ingredients are crucial as they create better texture and more even rising. I always pull my milk and egg from the fridge 30 minutes before starting. A kitchen scale makes this recipe foolproof, but I’ve written it to work perfectly with measuring cups too.
Step-by-Step Instructions for Perfect Donuts
Step 1: Activate the Yeast 5 minutes Warm 1/4 cup of the milk to about 110°F it should feel barely warm on your wrist. Sprinkle the yeast over the warm milk, add a pinch of sugar, and stir gently. Let it sit until foamy and bubbly, about 5 minutes. If nothing happens, your yeast is dead so start over with fresh yeast.
Step 2: Mix the Dough 8 minutes In a large bowl, whisk together flour, remaining sugar, baking powder, and salt. Create a well in the center and add the yeast mixture, remaining milk, melted butter, egg, and vanilla. Stir until a soft dough forms it should be slightly sticky but manageable. Don’t overmix as this isn’t bread dough.
Step 3: First Rise 45 minutes Transfer dough to a greased bowl, cover with a damp kitchen towel, and let rise in a warm place until doubled in size. I use my microwave as a proofing box by placing a mug of hot water inside with the covered bowl. The steam creates the perfect environment.
Step 4: Shape the Donuts 10 minutes On a lightly floured surface, gently roll dough to 1/2-inch thickness. Using a 3-inch round cutter and 1-inch center cutter or two differently sized glasses, cut out donuts and holes. Re-roll scraps once more than that makes tough donuts. Place shaped donuts on parchment paper squares.
Step 5: Second Rise 20 minutes Let cut donuts rest for 20 minutes until slightly puffy. They won’t double like the first rise, but you’ll see them become more rounded and airy-looking.
Step 6: Air Fry to Perfection 8 minutes total Preheat air fryer to 350°F for 3 minutes. Lightly spray basket with oil. Carefully transfer 3-4 donuts on their parchment squares to the basket, ensuring they don’t touch. Cook for 4 minutes, then gently flip using a spatula and cook 3-4 minutes more until deep golden brown. Visual cue: they should look like bakery donuts, with rich color and slightly puffed appearance.
Step 7: Glaze While Warm 2 minutes Whisk glaze ingredients until smooth. While donuts are still warm this is crucial for glaze adhesion, dip each donut face-down in glaze, let excess drip off, then place on a cooling rack. The residual heat helps the glaze set to that perfect semi-matte finish.
Troubleshooting Common Problems
Problem: Donuts are dense or heavy Solution: Check your yeast expiration date and ensure your milk temperature was correct 110°F, not hotter. Also, don’t overwork the dough during shaping.
Problem: Uneven browning Solution: Make sure donuts aren’t touching in the basket and that your air fryer basket is clean. Residue from previous cooking can create hot spots.
Problem: Glaze won’t stick Solution: Glaze must be applied to warm donuts. If they’ve cooled completely, pop them back in the air fryer for 30 seconds to warm the surface.
Problem: Centers are still doughy Solution: Your dough was rolled too thick, or the donuts were too large. Aim for 1/2-inch thickness and 3-inch diameter for optimal cooking.
Problem: Outsides browning too quickly Solution: Lower temperature to 325°F and extend cooking time. Some air fryers run hot mine certainly does.
Problem: Donuts spreading during cooking Solution: Make sure your second rise was adequate but not excessive. Over-proofed donuts lose structure.
Creative Variations That Actually Work
Cinnamon Sugar Donuts: Skip the glaze. Instead, brush hot donuts with melted butter and roll in a mixture of 1/2 cup sugar and 2 teaspoons cinnamon. This was Nana Rose’s preferred method.
Chocolate Glazed: Add 3 tablespoons cocoa powder and an extra tablespoon of milk to the basic glaze recipe. For true chocolate lovers, add 1/4 cup mini chocolate chips to the dough.
Maple Bacon Donuts: Replace vanilla in glaze with 1 tablespoon maple syrup and 1/2 teaspoon maple extract. Top with crumbled crispy bacon while glaze is wet.
Lemon Glazed: Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest to the glaze, reducing milk accordingly. These taste like sunshine.
Birthday Cake Donuts: Add 2 tablespoons rainbow sprinkles to the dough and use vanilla glaze with more sprinkles on top. Mochi my cat somehow always approves of these.
Apple Cider Donuts: Replace 1/4 cup milk with apple cider, add 1 teaspoon cinnamon to the dough, and use a cinnamon-sugar coating instead of glaze.
Professional Tips for Bakery-Quality Results
Temperature Control Mastery: Every air fryer has personality quirks. Start with my recommended 350°F, but be prepared to adjust. My Ninja runs about 25 degrees hot, so I cook at 325°F. Invest in an oven thermometer to verify your actual cooking temperature.
The Parchment Paper Hack: Cut individual parchment squares for each donut. This makes transfer foolproof and prevents sticking. Don’t use large sheets as they’ll blow around in the air circulation.
Batch Timing Strategy: Cook donut holes first they take 2-3 minutes less, then the full donuts. This way, everything’s ready for glazing at the same time.
Glaze Consistency Secret: Your glaze should coat the back of a spoon but still drip freely. Too thick and it won’t spread evenly; too thin and it won’t stick. Add liquid or powdered sugar 1 teaspoon at a time to adjust.
Storage Solutions: Fresh donuts are best within 6 hours, but you can store them covered at room temperature for 2 days. To refresh day-old donuts, pop them in the air fryer for 30 seconds at 300°F.
Make-Ahead Magic: You can cut and freeze unbaked donuts on parchment-lined baking sheets. Once frozen, transfer to freezer bags. Cook from frozen, adding 2-3 minutes to the cooking time.
Oil Spray Technique: Less is more. Over-spraying creates tough exteriors. A light mist is all you need as the dough has enough fat to prevent sticking.
Conclusion
Trust me on this one: once you experience the pure joy of pulling perfect, golden donuts from your air fryer in under 8 minutes, you’ll never go back to the complicated, messy traditional methods. These donuts have all the nostalgia of Nana Rose’s bakery treats but with none of the hassle. Whether it’s a lazy Sunday morning or a midnight craving that needs immediate satisfaction, this recipe delivers bakery-quality results that’ll make you the hero of any gathering.
The beauty of this method lies not just in its simplicity, but in its reliability. Every batch comes out identical, every donut perfectly golden, every bite exactly as satisfying as the last. And let’s be real here: when you can make donuts this good this easily, why would you ever settle for store-bought again?
Frequently Asked Questions
Can I use store-bought biscuit dough instead?
While you can cut holes in canned biscuits and air fry them, they’ll taste like biscuits with sugar, not real donuts. This from-scratch method creates authentic donut texture and flavor that’s worth the extra 20 minutes.
What if I don’t have a donut cutter?
Use two round cookie cutters, glasses of different sizes, or even a clean, empty tuna can for the center hole. The key is maintaining the 3-inch outer diameter and 1-inch center hole ratio.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur Gluten-Free Flour. Add 1/2 teaspoon xanthan gum if your blend doesn’t contain it.
How do I know when they’re perfectly done?
Look for deep golden brown color and a slightly firm texture when gently pressed. Internal temperature should reach 190°F if you want to be precise, but visual cues are more reliable.
Can I double this recipe?
Absolutely, but you’ll be cooking in multiple batches anyway due to air fryer capacity. The dough can rest covered at room temperature for up to 2 hours after the first rise.
What’s the best oil spray to use?
Avoid cooking sprays with propellants like PAM as they can damage non-stick coatings. Use a refillable oil sprayer with avocado, coconut, or neutral vegetable oil.
Why do my donuts have a yeasty taste?
You’re using too much yeast or over-proofing the dough. Stick to the 1 teaspoon measurement and don’t let the first rise go longer than doubling in size.
Can I make cake donuts instead?
This recipe is specifically for yeast donuts. For cake donuts, you’d need a completely different recipe with different leavening agents and mixing methods.