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Homemade Donuts

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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

  1. Gently stir together warm milk(see blog notes), 1 tsp of sugar, and yeast. 
  2. Let it sit for 10- 15 minutes until foamy
  3. Add sugar, salt, egg, melted butter, and about 3/4 of the flour to the dough starter mixture.
  4. Mix on low speed, using a dough hook, until combined
  5. Add the remaining cup of flour slowly while the mixer is on low
  6. Increase speed to medium and knead for 5 minutes
  7. 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)
  8. Select yogurt function on IP and let the dough rise for approx 30 minutes.
  9. The dough is ready when it is doubled in size and leaves an indentation when poked. 
  10. Roll the dough out on a floured surface- approx 1/4 inch thickness.
  11. Cut out donut shapes using a round cutter or rim of a cup and donut center with a smaller cutter or tool.
  12. Preheat oven (350 degrees), air fryer (350 degrees), or oil (375F) -whichever process you are using
  13. Cover donuts and rounds loosely and allow to rise about 15-30 minutes. The thickness will be doubled.
  14. 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)
  15. 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

Find it online: https://driftwoodcorner.net/homemade-air-fried-donuts/