Air Fryer Doughnut Holes – Golden & Fluffy in 6 Minutes

Air Fryer Doughnut Holes were my answer to a serious sweet craving one afternoon when I didn’t want to deal with hot oil. The first batch I tried browned too quickly and stayed raw inside. I realized I had made them too large and cooked them too hot. Then I cracked the code by keeping them bite-sized and lowering the temperature slightly. After testing this three ways, biscuit dough, homemade dough, and different sizes, I finally landed on a method that gives you fluffy centers and lightly crisp, golden outsides every time.

Why This Air Fryer Doughnut Holes Recipe Works

Air Fryer Doughnut Holes cook quickly because the hot circulating air crisps the outside while keeping the inside tender. Cooking at 350°F (175°C) creates that classic golden finish without burning the exterior.

The key is size control and light oil spray. Keeping each dough ball about 1 inch wide ensures the center cooks through in under 6 minutes. Flipping halfway helps with even browning. Tossing them in cinnamon sugar immediately after cooking locks in flavor while they’re still warm. The result is bakery-style doughnut holes without deep frying.

Timing for Air Fryer Doughnut Holes

Prep Time: 5 minutes
Cook Time: 5–6 minutes
Total Time: 10–11 minutes

Ingredients for Air Fryer Doughnut Holes

You can use shortcut dough or homemade dough.

Shortcut Version (Quickest):

• 1 can refrigerated biscuit dough
• Olive oil spray

Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract

How to Make Air Fryer Doughnut Holes in the Air Fryer

1. Preheat your air fryer to 350°F (175°C) for 3 minutes.
2. Separate biscuit dough and cut each biscuit into 4 equal pieces.
3. Roll each piece into a smooth 1-inch ball.
4. Lightly spray dough balls with olive oil.
5. Place in the air fryer basket in a single layer, leaving space between each.
6. Air fry at 350°F (175°C) for 5–6 minutes, flipping halfway through, until evenly golden brown.
7. Check doneness—centers should be fluffy and fully cooked with no raw dough. Internal temperature should reach 190°F (88°C) for fully baked dough.
8. Immediately brush warm doughnut holes with melted butter.
9. Toss in cinnamon sugar mixture while still warm so it sticks properly.
10. Alternatively, cool slightly and drizzle with glaze.

Tips for Perfect Air Fryer Doughnut Holes

• Keep them small: 1-inch size prevents raw centers.
• Don’t overcrowd: Air circulation ensures even browning.
• Flip halfway: Helps avoid uneven coloring.
• Watch closely after 4 minutes: Air fryers vary.
• Coat while warm: This temperature timing finally solved the sugar-not-sticking issue for me.
• Lower temp if needed: If browning too fast, reduce to 330°F (165°C) and extend cook time slightly.

Storing and Reheating Air Fryer Doughnut Holes

Storage: Store in an airtight container at room temperature for up to 2 days.

Freezing: Freeze uncoated doughnut holes for up to 1 month.

Reheating: Air fry at 330°F (165°C) for 2–3 minutes until warmed through.

Variations:

• Powdered Sugar: Dust instead of cinnamon sugar.
• Chocolate Drizzle: Melt chocolate and drizzle after cooling.
• Jelly-Filled: Inject jam after cooking using a piping bag.
• Maple Glaze: Replace milk with maple syrup in glaze.

Serve with coffee or hot chocolate for a cozy treat.

Conclusion

These air fryer doughnut holes satisfy that bakery craving without messy oil or long prep. Once I figured out the right size and temperature, they became one of my quickest sweet fixes. Fresh, warm, and coated in cinnamon sugar, they’re hard to resist.