Air Fryer Donuts

Introduction

Air fryer donuts represent a delightful, modern twist on a beloved classic—offering the irresistible taste and texture of freshly made donuts with dramatically less oil, shorter cook times, and minimal cleanup. Unlike traditional deep-fried donuts that require gallons of oil, precise temperature control, and careful handling of hot grease, air fryer donuts harness rapid convection heat to deliver golden-brown, tender, slightly crisp exteriors and soft, pillowy interiors—all in under 10 minutes from start to finish. This method is perfect for home bakers seeking convenience without compromise: whether you’re craving classic glazed rings, cinnamon-sugar spirals, or vegan-friendly treats, the air fryer delivers consistent, restaurant-quality results with kitchen-safe simplicity. Its growing popularity reflects a broader shift toward mindful indulgence—where flavor, speed, and health-conscious preparation coexist seamlessly.

The History

While donuts trace their origins back centuries—to Dutch olykoeks (oily cakes) in the early 17th century, Persian zoolbias, or even ancient Roman honey-dipped fried dough—the air fryer donut is a distinctly 21st-century innovation. The first widely adopted air fryers hit consumer markets around 2010–2012, pioneered by Philips with its TurboStar technology. Initially marketed for low-oil frying of frozen foods and healthier versions of french fries or chicken wings, home cooks quickly began experimenting beyond the manual’s suggestions. By 2015, food bloggers and YouTube creators started sharing “air fryer donut hacks,” often adapting yeast-raised or cake-style batter recipes originally designed for baking or frying. The breakthrough came when bakers realized that lightly greased silicone donut molds—or even cleverly shaped aluminum foil “rings”—could hold batter securely while allowing even 360° airflow. As air fryer models evolved (with larger baskets, digital precision controls, and preset programs), dedicated donut accessories—including nonstick air fryer donut pans with 6–12 cavities—hit the market by 2018–2019. Today, air fryer donuts are celebrated in culinary publications, featured in cooking shows, and included in official recipe libraries from major appliance brands—solidifying their place not as a novelty, but as a legitimate, versatile, and culturally resonant evolution of an enduring pastry tradition.

Ingredients Breakdown

Understanding each ingredient’s functional role ensures success—not just in taste, but in texture, rise, moisture retention, and structural integrity during high-velocity air circulation:

• All-Purpose Flour (or Gluten-Free Blend): Provides the foundational gluten network for structure. For air frying, slightly lower protein content (~10–11%) yields tender crumb; too much gluten (e.g., bread flour) can cause toughness or shrinkage in the compact basket environment.
• Granulated Sugar: Adds sweetness, aids browning via caramelization under intense radiant heat, and helps retain moisture by binding water molecules. In cake-style donuts, it also weakens gluten formation for tenderness.
• Baking Powder & Baking Soda (if using buttermilk or yogurt): Dual-acting leaveners critical for lift. Air fryers heat rapidly but lack the sustained ambient oven heat of conventional baking—so fresh, double-activated baking powder (containing both fast- and slow-reacting acids) is essential for optimal rise before surface sets.
• Unsalted Butter (melted and cooled) or Neutral Oil (e.g., avocado, grapeseed): Contributes richness, tenderness, and mouthfeel. Melted butter integrates more evenly into batter than softened—key for avoiding uneven pockets that steam and burst mid-air-fry. Oil offers superior stability at high heat and extends shelf life.
• Eggs (large, room temperature): Act as emulsifiers, binders, and leavening agents (via steam and protein coagulation). Room temperature eggs incorporate more air when whisked, enhancing volume—especially important since air fryers offer no “oven spring” like conventional ovens.
• Milk or Buttermilk: Hydrates dry ingredients and activates leaveners. Buttermilk adds acidity for tenderizing and extra lift when paired with baking soda; its lactic acid also improves crust color and subtle tang. For dairy-free versions, oat or soy milk (unsweetened, unflavored) works best due to neutral pH and fat content.
• Salt: Enhances all other flavors and regulates yeast activity (in yeasted versions); crucial for balancing sweetness without tasting “flat.” Fine sea salt disperses most uniformly.
• Vanilla Extract (pure, not imitation): Adds aromatic complexity. Alcohol-based extracts volatilize quickly in air fryers—so adding them *after* cooling the melted fat prevents premature evaporation of top notes.
• Optional Flavor Infusions: Freshly grated citrus zest (lemon, orange, lime), ground spices (cinnamon, nutmeg, cardamom), espresso powder, or freeze-dried fruit powders integrate deeply into the batter without adding excess moisture—a key advantage over liquid extracts prone to steaming.

Step-by-Step Recipe

1. Prep Work (5 minutes): Preheat air fryer to 340°F (170°C) for 3–4 minutes. Meanwhile, generously grease a silicone or nonstick air fryer donut pan with neutral oil spray or melted coconut oil—pay special attention to cavity edges and center holes. Alternatively, prepare parchment-lined mini muffin tins or use donut-shaped foil molds (see Tips).
2. Mix Dry Ingredients (2 minutes): In a medium bowl, whisk together 1½ cups (180g) all-purpose flour, ¾ cup (150g) granulated sugar, 2 tsp double-acting baking powder, ¼ tsp baking soda (if using acidic dairy), ½ tsp fine sea salt, and 1 tsp ground cinnamon (optional). Sift once for uniformity—critical for preventing dense spots.
3. Combine Wet Ingredients (3 minutes): In a separate large bowl, whisk 2 large eggs until frothy (~1 min). Add ⅓ cup (75g) melted and cooled unsalted butter (or neutral oil), ⅔ cup (160ml) buttermilk (or whole milk + 1 tsp vinegar, rested 5 min), 1 tsp pure vanilla extract, and 1 tbsp lemon zest (optional). Whisk until fully emulsified—no streaks of fat or separation.
4. Form Batter (1 minute): Pour wet mixture into dry ingredients. Gently fold with a spatula using 12–15 strokes—just until no dry flour remains. Do not overmix; overdevelopment causes tunneling or toughness. Batter should be thick but pourable (like pancake batter); if too thick, add 1 tsp milk. Let rest 3 minutes—this hydrates flour and relaxes gluten.
5. Fill Pan (2 minutes): Use a piping bag fitted with a wide round tip (or a resealable plastic bag with corner snipped) to fill each donut cavity ~¾ full (≈2 tbsp per donut). Smooth tops gently with damp finger or offset spatula. Tap pan sharply twice on counter to release air bubbles—prevents cratering or hollow centers.
6. Air Fry (8–9 minutes): Place pan in preheated air fryer basket. Cook at 340°F (170°C) for 8 minutes—then carefully rotate pan 180° for even browning. Continue cooking 1–2 minutes more, until a toothpick inserted into the thickest part comes out clean *and* edges pull slightly away from cavities. Total time varies by model (e.g., Ninja Foodi may need 7:30; Instant Vortex 9:00). Avoid opening too early—heat loss disrupts rise.
7. Cool & Glaze (5 minutes): Immediately invert pan onto a wire rack. Let donuts cool 2 minutes in pan, then gently shake or flex silicone to release. Cool upright on rack for 5–7 minutes—until just warm (not hot)—to prevent glaze from melting off or soaking in. Prepare glaze while cooling.
8. Glaze Application (2 minutes): Dip warm (not hot) donut tops into glaze, letting excess drip off for 5 seconds. Place glazed-side up on rack over parchment. Optional: Sprinkle with toppings (crushed nuts, sprinkles, toasted coconut) within 30 seconds before glaze sets.

Tips

• Don’t Skip the Preheat: Unlike ovens, air fryers need full thermal saturation for immediate crust formation—skipping this leads to pale, gummy donuts with poor rise.
• Grease Strategically: Spray *before* preheating to avoid aerosol flare-ups. Re-grease pans every 2 batches—residual sugar buildup causes sticking and uneven browning.
• Batch Size Matters: Never overcrowd. For standard 5.8-qt baskets, max 6 donuts per batch. Crowding blocks airflow, causing steaming instead of crisping—and inconsistent cooking.
• Rotate Mid-Cook: Most air fryers have hotter zones near the heating element. Rotating halfway ensures uniform golden color and eliminates “half-done” donuts.
• Check Doneness Correctly: Toothpick test is essential—but insert at the *side*, not center hole, where thickness is greatest. A clean pick + slight spring-back when touched = perfect.
• Cool Before Glazing—But Not Too Long: Glazing at 100–110°F (38–43°C) lets glaze adhere without sliding, yet stays fluid enough to form a glossy shell. Fully cooled donuts absorb glaze; too-hot ones melt it into puddles.
• Use Silicone Pans Over Metal: Silicone insulates slightly, slowing exterior overcooking while interior finishes—preventing burnt edges and raw centers. Metal pans conduct heat aggressively, demanding tighter timing.
• Rescue Undercooked Donuts: If removed too soon, return to air fryer at 320°F for 60–90 seconds—no need to re-preheat. They’ll finish without drying out.
• Storage Hack: Un-glazed donuts freeze beautifully for up to 3 months in airtight bags. Thaw at room temp 20 minutes, then refresh 60 seconds at 320°F before glazing.
• Clean While Warm: Wipe pan with paper towel dipped in warm, soapy water *immediately* after use—sugar residue hardens fast and becomes abrasive when scrubbed cold.

Variations and Customizations

The air fryer’s versatility shines across dietary needs, global flavors, and seasonal creativity—each variation optimized for convection efficiency:

• Classic Glazed Cake Donuts: Follow base recipe; glaze with 1½ cups powdered sugar + 2–3 tbsp milk + 1 tsp vanilla + pinch salt. Optional: Add 1 tbsp light corn syrup for shine and chew.
• Cinnamon-Sugar Spirals: Roll chilled dough (yeast or cake-based) into ¼” thick rectangle. Brush with melted butter, sprinkle ¼ cup brown sugar + 1 tbsp cinnamon + 2 tbsp chopped pecans. Roll tightly, slice into 1″ rounds, place seam-side down in pan. Air fry 7–8 min.
• Vegan Blueberry Donuts: Replace eggs with flax eggs (2 tbsp ground flax + 5 tbsp water, rested 10 min); use almond milk + 1 tsp apple cider vinegar; fold in ½ cup fresh blueberries tossed in 1 tsp flour. Bake at 335°F for 7:30 min.
• Protein-Packed Chocolate Donuts: Swap ¼ cup flour for unflavored whey or plant-based protein powder; add ¼ cup unsweetened cocoa powder; replace milk with cold brewed coffee (enhances chocolate depth). Glaze with dark chocolate ganache (½ cup heavy cream + 4 oz chopped dark chocolate, heated gently).
• Gluten-Free Maple-Bacon Donuts: Use certified GF 1:1 blend (with xanthan gum); add 2 tbsp pure maple syrup to batter; top with crispy, finely crumbled bacon + maple glaze (powdered sugar + maple syrup + splash cream).
• Matcha-Lemon Donuts: Whisk 1 tbsp ceremonial-grade matcha + 1 tsp lemon zest into dry ingredients; glaze with matcha-lime drizzle (1½ cups powdered sugar + 1 tsp matcha + 2 tbsp lime juice + 1 tsp zest).
• Mini Donut Holes: Pipe batter into greased mini muffin tin (fill ⅔ full). Reduce time to 5–6 min at 340°F. Perfect for parties—glaze en masse in a zip-top bag with glaze, then shake gently.
• Yeasted Raised Donuts (Advanced): Use enriched dough (milk, butter, egg, yeast); proof 1 hour until doubled; cut with 2″ round cutter; proof again 25 min on parchment. Air fry at 320°F for 6 min per side—flip carefully with offset spatula. Yields lighter, chewier texture.
• Overnight Churro Donuts: After air frying, toss warm donuts in cinnamon-sugar (¼ cup sugar + 1 tbsp cinnamon + 1 tsp cayenne for heat). Drizzle with dulce de leche or chocolate sauce.
• Seasonal Favorites: Pumpkin Spice (add ¼ cup pumpkin purée + 1 tsp pumpkin pie spice); Peppermint Mocha (add 1 tsp peppermint extract + 1 tbsp instant espresso); Apple Crumble (fold in sautéed apples + streusel topping added last 2 min).

Health Considerations and Nutritional Value

Air fryer donuts offer tangible nutritional advantages over traditional counterparts—without sacrificing satisfaction:

• Oil Reduction: Deep-fried donuts absorb 15–25% of their weight in oil; air fryer versions use ≤1 tsp total oil per batch (mostly for pan prep), slashing calories by 30–50% and saturated fat by up to 80%.
• Acrylamide Mitigation: High-temp frying of starchy foods forms acrylamide, a potential carcinogen. Air fryers operate at lower surface temps (320–350°F vs. 350–375°F oil) and reduce browning time—cutting acrylamide by ~40% compared to deep frying (per EFSA studies).
• Portion Control Built-In: Standard donut pans yield 6 uniform servings—naturally discouraging oversized portions common with free-form frying.
• Nutrient Retention: Shorter cook times preserve heat-sensitive nutrients (e.g., B vitamins in milk, antioxidants in berries or citrus zest) better than prolonged oil immersion.
• Dietary Adaptability: Easily modified for keto (almond/coconut flour + erythritol), vegan (flax eggs, plant milks), low-sodium (reduce salt to ⅛ tsp), or high-fiber (add 2 tbsp psyllium or oat fiber).
• Typical Nutrition (per standard air fryer donut, unfrosted): ~180–210 kcal | 28–32g carbs | 2–3g protein | 7–9g fat (1–2g sat) | 1–2g fiber | 12–15g sugars. Glazing adds ~50–80 kcal and 10–15g sugar—opt for Greek yogurt-based glazes or monk fruit sweeteners to reduce impact.
• Smart Pairing Suggestions: Serve with high-protein Greek yogurt dip, fresh seasonal fruit, or a small handful of almonds to balance glycemic response and enhance satiety.

Ingredients

• 1½ cups (180g) all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup (150g) granulated sugar
• 2 tsp double-acting baking powder
• ¼ tsp baking soda (omit if not using buttermilk)
• ½ tsp fine sea salt
• 1 tsp ground cinnamon (optional)
• 2 large eggs, room temperature
• ⅓ cup (75g) unsalted butter, melted and cooled (or neutral oil)
• ⅔ cup (160ml) buttermilk (or whole milk + 1 tsp white vinegar, rested 5 min)
• 1 tsp pure vanilla extract
• 1 tbsp lemon or orange zest (optional)
• Neutral oil spray or melted coconut oil, for greasing

For Classic Glaze:

• 1½ cups (180g) powdered sugar, sifted
• 2–3 tbsp milk (dairy or plant-based)
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Directions

1. Preheat air fryer to 340°F (170°C) for 4 minutes.
2. Generously grease a 6-cavity silicone air fryer donut pan with oil spray or cooled melted coconut oil.
3. In a medium bowl, whisk flour, sugar, baking powder, baking soda (if using), salt, and cinnamon until uniform.
4. Pour wet ingredients into dry. Fold gently with spatula 12–15 times—stop when no dry streaks remain. Batter should be thick but pourable. Rest 3 minutes.
5. Transfer batter to piping bag. Fill each donut cavity ¾ full (~2 tbsp). Tap pan firmly twice on counter.
6. Place pan in air fryer basket. Cook at 340°F for 8 minutes.
7. Rotate pan 180°. Cook 1–2 minutes more, until toothpick inserted at thickest edge comes out clean and donuts pull slightly from cavities.
8. Immediately invert pan onto wire rack. Let sit 2 minutes, then gently flex silicone to release donuts.
9. Cool upright on rack for 5–7 minutes until just warm (100–110°F).
10. Prepare glaze: Whisk powdered sugar, 2 tbsp milk, vanilla, and salt. Add 1 tsp milk at a time until desired consistency (should coat but not run).
11. Dip warm donut tops into glaze, tap gently to remove excess, place glazed-side up on rack. Add toppings within 30 seconds.
12. Let glaze set 15 minutes before serving. Best enjoyed same day.

FAQ

Can I make yeast-raised donuts in the air fryer?

Yes—but with caveats. Use a rich, well-proofed dough (eggs, butter, milk). Shape into rings, proof 25–30 min on parchment, then air fry at 320°F for 6 min per side. Flip carefully with offset spatula. Texture will be denser than oven-baked but lighter than cake-style.

Why did my donuts stick to the pan?

Insufficient greasing, using cold batter (causes seizing), or removing too soon before cooling 2 minutes in pan. Always grease *before* preheating and let cool briefly before unmolding.

Can I bake donuts without a donut pan?

Absolutely. Use greased mini muffin tins for donut holes, or shape foil into 2″ rings lined with parchment. For ring shapes: press foil flat, cut 2″ circles, then wrap around bottle cap to form ring—place on parchment-lined basket.

My donuts came out dry. What went wrong?

Overmixing (develops gluten), overbaking (check 1 min early), or using too much flour (spoon-and-level, don’t scoop). Also, air fryers vary—older models run hotter; reduce time by 30 sec if browning too fast.

Can I freeze air fryer donuts?

Yes! Freeze unglazed, cooled donuts in single layer on tray, then transfer to airtight bag for up to 3 months. Thaw 20 min at room temp, refresh 60 sec at 320°F, then glaze.

What’s the best oil for greasing?

Melted refined coconut oil (neutral flavor, high smoke point) or avocado oil spray. Avoid olive oil spray—it can impart bitterness under high heat.

Can I make savory donuts?

Yes! Omit sugar, add ½ cup shredded cheddar, 2 tbsp chopped chives, ¼ tsp garlic powder, and 1 tbsp Dijon mustard to batter. Glaze with herb-infused cream cheese icing.

Why do my donuts have tunnels or holes inside?

Overmixing creates excess gluten tunnels, or air bubbles weren’t tapped out before cooking. Always fold minimally and tap pan firmly.

Can I use self-rising flour?

Not recommended—leavener ratios aren’t calibrated for air fryer’s rapid heat, risking collapse or bitter aftertaste. Stick to all-purpose + measured baking powder.

How do I clean stubborn glaze residue?

Soak pan in warm, soapy water 10 minutes. Scrub gently with non-abrasive sponge. For baked-on sugar, make paste of baking soda + water, apply, wait 15 min, then rinse.

Summary

Air fryer donuts redefine convenience, delivering bakery-quality texture and flavor with up to 50% less oil, faster cook times, and effortless cleanup—making indulgent treats accessible for everyday joy. Whether customized for dietary needs, global flavors, or seasonal whims, they prove that mindful baking doesn’t mean compromise—it means smarter, tastier, and more joyful moments, one perfectly golden ring at a time.