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
Scale
- 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