Name: Air Fryer Donuts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japonaise
Ingredients: 300 g de bœuf tranché très finement (rumsteck ou équivalent); 1 morceau de gingembre frais (environ 20 g), râpé; 2 cuillères à soupe de sauce soja; 1 cuillère à soupe de mirin; 1 cuillère à soupe de saké; 1 cuillère à café de sucre; 1 cuillère à soupe d’huile végétale; Oignons verts émincés (optionnel, pour garnir); Riz blanc cuit, pour servir

Why You’ll Love Air Fryer Donuts Recipe

You get donut satisfaction without deep frying.
The dough is enriched and tender thanks to milk and egg.
The glaze is simple — just powdered sugar, vanilla, and hot water.
Makes about 10–12 donuts and holes, so it’s perfect for sharing or treating yourself.
The total time isn’t too long — includes proofing, rising, frying, and glazing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Milk (lukewarm, about 100 °F / ~38 °C)
Active dry yeast (or instant yeast)
Granulated sugar
Salt
Egg
Unsalted butter, melted
All-purpose flour
Oil spray (for air fryer)

For the glaze:

Unsalted butter
Powdered (confectioners’) sugar
Vanilla extract
Hot water

Directions

In a mixing bowl (or stand mixer with dough hook), combine lukewarm milk, a teaspoon of sugar, and yeast. Let sit ~10 minutes until foamy.
Add the remaining sugar, salt, egg, melted butter, and about two cups of flour. Mix on low until combined, then add the remaining flour slowly until the dough pulls away from the bowl. Knead ~5 minutes until smooth and elastic.
Grease a bowl, place the dough in it, cover loosely, and let it rise until doubled (about 1 hour).
Punch down the dough, roll it out to about ½‑inch thickness, and cut out donuts and donut holes with cutters.
Place the cut pieces on parchment (lightly floured), cover loosely, and let them rise again until puffy (about 30 minutes).
Preheat the air fryer to about 350 °F (≈ 175 °C).
Spray the air fryer basket with oil. Carefully place donuts (and holes) inside in a single layer (don’t overcrowd). Spray the tops lightly with oil.
Cook ~4 minutes until golden, flipping if needed (depending on your air fryer). Repeat with remaining donuts.
While donuts cook, make the glaze: melt butter in a saucepan, stir in powdered sugar and vanilla until smooth. Add hot water one tablespoon at a time until the glaze is thin but not watery.
Dip hot donuts and donut holes into the glaze using forks; place on a wire rack over a sheet to catch drips. Let the glaze set (~10 minutes).

Servings and timing

Yield: ~10–12 donuts plus holes
Active time (mixing, shaping, glazing): ~30 minutes
Rising/proofing & rest times combined: ~2 hours
Total time: ~2 hours 4 minutes

Variations

Use a different glaze flavor: chocolate, strawberry, maple, or matcha glaze.
Add sprinkles or chopped nuts after glazing.
Roll donut holes in cinnamon sugar instead of glazing.
Use whole wheat or part whole wheat flour (adjust liquid).
Add citrus zest (lemon, orange) to glaze or dough for flavor twist.

Storage/Reheating

Store donuts in an airtight container at room temperature for 1–2 days.
If glazed, place parchment between layers to prevent sticking.
To reheat: warm for ~10–15 seconds in the microwave or 2–3 minutes in a low oven (about 300 °F / 150 °C).

FAQs

What if my yeast doesn’t foam?

If nothing happens after ~10 minutes, your milk might be too hot or your yeast may be expired. Start over with fresh yeast and ensure the milk is lukewarm (about 100 °F / 38 °C).

Can I skip the second rise?

You can try, but the donuts won’t be as light and fluffy. The second proofing helps achieve that airy texture.

What oil spray should I use?

A neutral-flavored oil spray (like canola or vegetable) works best. Coconut oil spray is sometimes suggested since it holds well.

Do I need to flip the donuts while air frying?

Depends on your air fryer model. Some may require flipping to brown evenly; others with good circulation might not.

Can I make these in a conventional oven?

Yes — bake in a 350 °F (175 °C) oven for about 8–10 minutes or until golden, instead of using an air fryer.

Why do donuts sometimes become dense?

Underproofing or too much flour can cause density. Make sure the dough doubles in both rising periods and don’t overwork it.

Can I freeze the dough or cooked donuts?

You can freeze the dough after the first rise, wrapped tightly. Thaw, shape, rise again, and air fry. Cooked donuts can also be frozen; thaw and warm before serving.

How do I get a thinner glaze?

Add hot water one tablespoon at a time until the glaze reaches a pourable consistency.

What if the glaze is too runny?

Add a bit more powdered sugar to thicken it, or reduce the hot water.

Are these donuts vegan?

Not as written — they contain milk, egg, and butter. You could experiment with plant-based milk, vegan butter, and an egg substitute, but results will vary.

Conclusion

These air fryer donuts deliver all the delight of a classic glazed donut with less mess and oil. The soft, enriched dough combined with a sweet vanilla glaze makes for a satisfying treat. Whether for breakfast, dessert, or snacking, they’re a fun project with delicious payoff.