Oil fried or oven baked, too!
Quick Rising Donuts, From Scratch, for a Gluttonous Weekend Morning Treat!
The Instant Pot pressure cooker has completely revolutionized dough prep in my house. Scratch-made pizza dough, donuts, and bread recipes usually involve a long process of dough rising on the counter, but the Instant Pot has a warming function that speeds up this process to just a fraction of the regular time…without compromising the dough quality. If you do not have a pressure cooker (with yogurt function) and/or air fryer, do not be discouraged…this dough will still rise within a 1/2 day and is adaptable to oven-baked or oil-fried.
So Many Topping Choices
Let’s begin with the dough starter; this step is the most critical:
In a bowl combine the yeast, sugar, and warm milk*. *The milk has to be just barely lukewarm, not hot* If you heat it up too much, allow it to cool before introducing it to the mixture.
Gently combine this mixture and let it sit for about 10-15 minutes until foamy. Here is why this step is so critical…IF by the end of 15 minutes, your yeast mixture does not develop into a foamy science project, you can not continue with the next steps. There are two reasons why this happens:
1. The yeast has gone bad, or 2, the milk was too hot/cold.
How the yeast mixture should look after 15 minutes
Once you’ve cleared the hurdle of this critical step – the rest is easy! Add the rest of the dough ingredients to the bowl and combine using a mixer with a dough hook.
For this recipe, you can substitute a quality 1:1 gluten free flour 
A QUICK NOTE ABOUT THE FLOUR
Good quality all-purpose flour is what this recipe was created using-I highly recommend King Arthur or Caputo brands.
For a more Italian donut – I use 1/2 all-purpose and 1/2 “00 pizza flour“. Using half of the pizza flour makes these donuts even lighter and more of an authentic Italian fried dough donut.
If you prefer a more dense, cakier donut then I recommend using 1/2 all-purpose + 1/2 cake flour. (you can use all cake flour if preferred, but it will be dense). I have not made donuts using cake flour, as i prefer the light & airy texture.
Gluten-Free! : A good quality 1:1 gluten-free flour works with this recipe. I use King Arthur or Bob’s Red Mill – King Arthur yields the best results of the two.
DOUGH RISING
If you have an Instant Pot with a yogurt function button, use this method to make the dough rise faster (approximately 30 minutes). If not, cover the dough and let sit on the counter until it doubles in size (approx 2 hour+). The dough is ready when it’s expanded, about double its size, and leaves an imprint when touched.
Using the Instant Pot warm function yields a quick result! This was at about 20 minutes.
Now you’re ready to roll and cut some donut holes! Don’t forget to save the little scrap pieces for small donut rounds!
ALLOW THE DONUT CUTOUTS TO REST, LIGHTLY COVERED, FOR ABOUT 30 MINUTES. (THEY WILL DOUBLE IN SIZE)
AIR FRY, OVEN BAKE OR DEEP OIL FRY!
Air fry at 350 degrees for approx 3-4 minutes (depending on thickness).
Bake at 350 F for approx. 12-15 minutes(6-8 minutes for the small rounds).
OR, Deep fry in oil (30 seconds on each side).
OUR FAVORITE ITEMS FOR THIS RECIPE (Amazon Affiliate links)
Instant Pot now makes an 8qt version (the size I use) with an air fryer lid attachment included! (Click on the picture to be redirected to the product on Amazon)
If you already own an Instant Pot Pressure cooker, you can purchase the air fryer lid attachment for your current model – *Please note, this only fits the 6 qt models. There is no lid available separately for older 8 qt models yet. (Click on the picture to be redirected to the product on Amazon)
Oven-baked donut pans
Air Fry lid that I use for my 8 qt Instant Pot – it fits most models (and I’ve even used it over a big saucepan)
Unfortunately, you still can’t buy an 8qt air fryer lid from Instant Pot without buying a new combo one. After a lot of research, I purchased the Mealthy brand air fryer lid and I am so happy with it! Free from Teflon coating, aluminum, plastic, and silicone. As a bonus, it has a see-through glass lid that prevents overcooking! Stainless steel + glass Meathy Air fryer lid can be found here: https://amzn.to/2SXpljq (it fits most pressure cookers)
THE TOPPINGS….
If you are topping them with sugar or cinnamon/sugar, it works best to top them immediately as they come out of the air fryer/oven/hot oil. They will be very hot, so use a pair of tongs to hold the donut while you toss it around in the sugar.
For the icing/glazed toppings: If you want to make a variety such as vanilla and chocolate or chocolate and glaze, make each one separately and dip all of the donuts of that variety before moving onto to the next topping. The donuts can be cooled, but the icing needs to be hot.
I like to put the cinnamon/sugar into a small paper bag for the mini donut rounds and shake each batch of hot donuts around to evenly coat them.
Top with whatever you want! In the recipe link below I have included the classic and chocolate donut glaze instructions. Enjoy!
Mixed toppings of glaze + chocolate. 
Deliver treats to your friends 
patriotic sprinkles for the summer! 
cinnamon+sugar is my go-to favorite! 
My favorite bakery boxes that I use for gifting donuts to friends: https://amzn.to/2SYYNOu
UPDATE: THIS WAS MY VERY FIRST RECIPE VIDEO, ITS NOT THE BEST QUALITY!
Homemade Donuts
Description
Scratch-made donuts in a fraction of the time. These light, fluffy and healthier air-fried donuts are the perfect weekend treat!
Air Fryer Donuts – using the Instant Pot for quick-rising dough. Can be oven-baked or oil-fried – no IP or fryer required!
Ingredients
- 1 cup warm milk
- 2 1/2 tsp active dry yeast
- 1 tsp sugar
- 1/4 c sugar
- 1/2 tsp salt (omit if using salted butter)
- 1 egg
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour (substitute 1:1 gluten-free flour or 1/2 all-purpose + 1/2 “00 pizza flour” for a lighter dough- see blog notes)
Instructions
- Gently stir together warm milk(see blog notes), 1 tsp of sugar, and yeast.
- Let it sit for 10- 15 minutes until foamy
- Add sugar, salt, egg, melted butter, and about 3/4 of the flour to the dough starter mixture.
- Mix on low speed, using a dough hook, until combined
- Add the remaining cup of flour slowly while the mixer is on low
- Increase speed to medium and knead for 5 minutes
- Place the dough into the greased Instant Pot and cover with a regular pan lid. (if not using IP, place dough in a greased bowl, cover with plastic wrap, and set in a warm place to rise- approx 2 hours. skip step 8)
- Select yogurt function on IP and let the dough rise for approx 30 minutes.
- The dough is ready when it is doubled in size and leaves an indentation when poked.
- Roll the dough out on a floured surface- approx 1/4 inch thickness.
- Cut out donut shapes using a round cutter or rim of a cup and donut center with a smaller cutter or tool.
- Preheat oven (350 degrees), air fryer (350 degrees), or oil (375F) -whichever process you are using
- Cover donuts and rounds loosely and allow to rise about 15-30 minutes. The thickness will be doubled.
- Carefully transfer small batches of the donuts to the Air Fryer basket, oven. 3-5 min air-fry cook time. 30 seconds each side in hot oil. 11-15 minutes oven-baked. Repeat with remaining donuts and small rounds ( 2 minutes A/F, 8 min oven, 10-15 seconds oil)
- Top cooled donuts with glaze and place on a wire rack to allow excess glaze to drip off. Add your favorite sprinkles or topping before the glaze cools and hardens. If using a simple cinnamon/sugar topping, dip them immediately after they cook. (see blog notes) Enjoy!
Classic Glaze Recipe:
- 3 Tbsp unsalted butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 Tbsp hot water
Melt butter in a small saucepan over medium heat. Stir in powdered sugar and vanilla extract. Remove from heat and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery.
Chocolate Glaze:
- 1/2 cup chocolate chips
- 2 Tablespoons unsalted butter
- 2 teaspoons light corn syrup (or simple syrup – sugar/water mix)
- 2 teaspoons water
Combine all ingredients over medium heat in a saucepan. Stir until smooth.
Notes
- If the first step does not produce a foamy bread starter mixture after 15 minutes, the milk was either too hot/cold or the yeast was old. Try again. Do not continue to the next step.
- Good quality all-purpose flour is what this recipe was created using-I highly recommend King Arthur or Caputo brands.
- For a more Italian donut – I use 1/2 all-purpose and 1/2 “00 pizza flour“. Using half of the pizza flour makes these donuts even lighter and more of an authentic Italian fried dough donut.
- If you prefer a more dense, cakier donut then I recommend using 1/2 all-purpose + 1/2 cake flour. (you can use all cake flour if preferred, but it will be dense). I have not made donuts using cake flour, as i prefer the light & airy texture.
- Gluten-Free! : A good quality 1:1 gluten-free flour works with this recipe. I use King Arthur or Bob’s Red Mill – King Arthur yields the best results of the two
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