Air Fryer Donut — Fluffy & Golden, No Frying

Soft, pillowy donuts made in the air fryer — golden on the outside, fluffy inside, and made with a fraction of the oil. Cik Farah spent 3 weeks perfecting the dough hydration so these come out indistinguishable from fried donuts. Tossed in sugar or glazed. Free recipe!

🥘 Ingredients

• 300g bread flour (high-protein — NOT all-purpose)
• 7g instant yeast (1 sachet)
• 50g caster sugar
• 1 tsp salt
• 1 large egg (room temperature)
• 120ml warm full-cream milk (35-40°C)
• 40g unsalted butter (softened, room temperature)
• COATING:
• 100g caster sugar + 1 tsp cinnamon (for sugar coating)
• OR 150g icing sugar + 2-3 tbsp milk + drop of vanilla (for glaze)
• FOR AIR FRYING:
• Oil spray
• 2 tbsp melted butter for brushing (optional — for more golden colour)

👨‍🍳 Steps

1. Step 1 — Dough: Mix flour, yeast, sugar, and salt. Add egg and warm milk. Mix until a shaggy dough forms. Knead 5 minutes until smooth. Add softened butter in 3 additions, kneading until each is fully incorporated. Continue kneading 8-10 minutes until dough is smooth, elastic, and slightly tacky (not sticky). The dough should pass the windowpane test.
2. Step 2 — First Rise: Place dough in a lightly oiled bowl, cover. Proof in a warm place until doubled — 60-90 minutes.
3. Step 3 — Shape: Punch down dough. Roll out to 1.5cm thickness. Cut rounds using a 8cm round cutter, then cut the centre hole using a 3cm cutter (or bottle cap). Re-roll scraps. Place on oiled parchment squares.
4. Step 4 — Second Rise: Proof donuts on the parchment squares for 30-45 minutes until noticeably puffed.
5. Step 5 — Preheat Air Fryer: Preheat to 170°C for 3 minutes. Spray basket lightly with oil.
6. Step 6 — Air Fry: Lift each donut ON its parchment square and place in the basket (the parchment prevents the soft dough from deforming when you pick it up — it will release naturally during cooking). Air fry at 170°C for 4 minutes. Flip, remove parchment. Cook another 3-4 minutes until golden.
7. Step 7 — Coat: While still hot, brush with a little melted butter and toss in cinnamon sugar. OR let cool slightly and dip in glaze.
8. Cik Farah's tip: The temperature must be 170°C — higher and the outside burns before the inside cooks. Lower and the donuts dry out.

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