Skip the deep fryer and make a batch of classic glazed donuts right in your air fryer. These donuts come out soft, slightly crisp on the outside, and covered in a shiny vanilla glaze. They taste like a weekend treat but are easy enough for a weekday craving.
If you love bakery-style donuts but want something lighter and quicker, this recipe hits the spot. You’ll use simple pantry ingredients and a straightforward method that anyone can handle.
In this article:
What Makes This Recipe So Good
- Lighter than deep-fried: You get the taste and texture you love without a pot of hot oil.
- Quick rise: The dough is enriched but not heavy, so it proofs faster and cooks in minutes.
- Simple glaze: A glossy vanilla glaze comes together in one bowl and sets beautifully.
- Beginner-friendly: Clear steps, basic ingredients, and no complicated shaping.
- Customizable: Add cinnamon sugar, chocolate glaze, or sprinkles to make them your own.
Shopping List
- All-purpose flour – 2 3/4 cups (plus extra for dusting)
- Granulated sugar – 1/4 cup
- Instant or rapid-rise yeast – 2 1/4 teaspoons (1 packet)
- Salt – 1/2 teaspoon
- Whole milk – 3/4 cup, warm (about 110°F/43°C)
- Unsalted butter – 4 tablespoons, melted and slightly cooled
- Egg – 1 large, at room temperature
- Vanilla extract – 2 teaspoons (divided: 1 for dough, 1 for glaze)
- Neutral oil spray – for the air fryer basket
For the glaze:
- Powdered sugar – 1 1/2 cups
- Milk – 3–4 tablespoons (adjust for consistency)
- Vanilla extract – 1 teaspoon
- Pinch of salt – to balance the sweetness
Instructions
- Make the dough: In a large bowl, whisk together 2 1/2 cups flour, sugar, yeast, and salt. In a separate bowl, stir warm milk, melted butter, egg, and 1 teaspoon vanilla.
Pour the wet ingredients into the dry and mix with a spatula until a shaggy dough forms.
- Knead until smooth: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes, adding just enough of the remaining flour to prevent sticking. The dough should be soft, smooth, and slightly tacky but not wet.
- First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about 60–75 minutes.
If your kitchen is cool, preheat the air fryer for 2 minutes, turn it off, and set the covered bowl nearby for gentle warmth.
- Shape the donuts: Punch down the dough and roll it out to about 1/2 inch thick. Use a 3-inch round cutter for the donuts and a 1-inch cutter for the holes. Gently re-roll scraps once if needed.
You should get about 8–10 donuts plus holes.
- Second rise: Place cut donuts on parchment squares. Cover loosely with a towel and let rise 20–30 minutes, until puffy and slightly springy to the touch.
- Preheat the air fryer: Heat the air fryer to 350°F (175°C) for 3 minutes. Lightly spray the basket with oil or use perforated parchment made for air fryers.
- Air fry: Carefully place donuts in the basket, leaving space between them.
Air fry for 4–6 minutes, flipping halfway, until lightly golden. Donut holes will cook faster, about 3–4 minutes. Avoid overcooking or they’ll dry out.
- Make the glaze: While the donuts cook, whisk powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla, and a pinch of salt until smooth.
Add more milk, a teaspoon at a time, to reach a pourable but thick consistency that clings to a spoon.
- Glaze the donuts: Let donuts cool for 3–5 minutes so the glaze sets nicely. Dip the tops into the glaze, let the excess drip off, and set on a rack. For a thicker shell, dip twice, letting the first coat set for a couple of minutes.
- Serve: Enjoy warm for the best texture.
The glaze will firm up as it sits, giving that classic shiny finish.
How to Store
- Room temperature: Keep glazed donuts in an airtight container at room temp for up to 2 days. Add a sheet of parchment between layers to prevent sticking.
- Reheat: Warm in the air fryer at 300°F (150°C) for 1–2 minutes or in the microwave for 8–10 seconds. Reheat gently to avoid drying them out.
- Freeze unglazed: Freeze cooked, unglazed donuts for up to 2 months.
Thaw at room temperature, then glaze before serving.
Benefits of This Recipe
- Less oil, less mess: There’s no vat of hot oil to manage or dispose of, and cleanup is easy.
- Faster than frying: Each batch cooks in minutes, so you can have fresh donuts quickly.
- Kid-friendly project: Simple mixing and cutting make this a fun baking activity with family.
- Reliable results: The air fryer delivers even browning without the guesswork of oil temperature.
- Everyday ingredients: Everything comes from a basic pantry—no specialty items needed.
Common Mistakes to Avoid
- Using milk that’s too hot: Milk above 120°F can kill the yeast. Aim for warm to the touch, not hot.
- Adding too much flour: Heavy-handed flour makes dense donuts. Keep the dough slightly tacky and dust lightly as you knead.
- Overproofing: If the dough rises too long, it can collapse and taste yeasty.
Watch for a puffy, airy look that springs back slowly.
- Overcrowding the basket: Donuts need space for air circulation. Cook in batches for even browning.
- Skipping the brief cool before glazing: If too hot, the glaze slides off; if too cold, it won’t soak in. A short rest is ideal.
Variations You Can Try
- Cinnamon sugar: Brush warm donuts with melted butter and roll in a mix of sugar and cinnamon.
Skip the glaze.
- Chocolate glaze: Whisk 1 cup powdered sugar with 2 tablespoons cocoa powder, 3–4 tablespoons milk, and 1/2 teaspoon vanilla.
- Maple glaze: Use maple syrup in place of some milk and add a drop of maple extract for a stronger flavor.
- Filled donuts: Skip the hole, air fry the rounds, then pipe in jam or custard after cooking. Dust with powdered sugar or glaze lightly.
- Citrus twist: Add lemon or orange zest to the dough and a teaspoon of juice to the glaze.
FAQ
Can I use active dry yeast instead of instant?
Yes. Bloom 2 1/4 teaspoons active dry yeast in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed with the recipe.
Rise times may be slightly longer.
Can I make the dough ahead of time?
You can. After the first rise, cover the dough and refrigerate up to 12 hours. Bring to room temperature for 30–45 minutes, then roll, cut, proof, and air fry.
Do I need to spray the donuts with oil?
A light spritz helps with color and prevents sticking, but don’t overdo it.
Too much oil can make the surface patchy. A quick spray or brush is enough.
Why are my donuts dense?
Common causes are too much flour, underproofing, or overcooking. Keep the dough slightly tacky, let it rise until puffy, and pull them once lightly golden.
What temperature and time work best for donut holes?
Air fry at 350°F (175°C) for 3–4 minutes, shaking the basket once halfway.
Watch closely—they brown quickly.
Can I bake these in the oven instead?
Yes. Bake at 375°F (190°C) on a lined sheet for 8–10 minutes until lightly golden. The texture will be a bit breadier but still tasty.
How do I make the glaze set shiny and smooth?
Use the right thickness—like heavy cream.
Dip warm-but-not-hot donuts, let excess drip, and set on a rack. A second dip after 2 minutes creates a classic shell.
What flour works best?
All-purpose flour gives a tender bite. Bread flour makes them chewier.
If you use bread flour, add a splash more milk as needed and don’t over-knead.
Can I double the recipe?
Absolutely. Work in batches so the air fryer isn’t crowded, and keep cooked donuts tented with foil while you finish the rest, then glaze together.
How do I keep the bottoms from getting too dark?
Use perforated parchment or reduce the temperature by 10–15 degrees. Flipping halfway also helps even out browning.
Wrapping Up
Air Fryer Glazed Donuts bring bakery flavor home with less oil, less mess, and a quick cook time.
The dough is simple, the glaze is classic, and the result is soft, sweet, and satisfying. Whether you make them for a slow Sunday or a last-minute treat, they’re easy to love and easy to customize. Keep this recipe handy—you’ll reach for it whenever a donut craving strikes.
Air Fryer Glazed Donuts - Light, Fast, and Sweet
Ingredients
- All-purpose flour – 2 3/4 cups (plus extra for dusting)
- Granulated sugar – 1/4 cup
- Instant or rapid-rise yeast – 2 1/4 teaspoons (1 packet)
- Salt – 1/2 teaspoon
- Whole milk – 3/4 cup, warm (about 110°F/43°C)
- Unsalted butter – 4 tablespoons, melted and slightly cooled
- Egg – 1 large, at room temperature
- Vanilla extract – 2 teaspoons (divided: 1 for dough, 1 for glaze)
- Neutral oil spray – for the air fryer basket
- Powdered sugar – 1 1/2 cups
- Milk – 3–4 tablespoons (adjust for consistency)
- Vanilla extract – 1 teaspoon
- Pinch of salt – to balance the sweetness
Instructions
- Make the dough: In a large bowl, whisk together 2 1/2 cups flour, sugar, yeast, and salt. In a separate bowl, stir warm milk, melted butter, egg, and 1 teaspoon vanilla.Pour the wet ingredients into the dry and mix with a spatula until a shaggy dough forms.
- Knead until smooth: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes, adding just enough of the remaining flour to prevent sticking. The dough should be soft, smooth, and slightly tacky but not wet.
- First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about 60–75 minutes.If your kitchen is cool, preheat the air fryer for 2 minutes, turn it off, and set the covered bowl nearby for gentle warmth.
- Shape the donuts: Punch down the dough and roll it out to about 1/2 inch thick. Use a 3-inch round cutter for the donuts and a 1-inch cutter for the holes. Gently re-roll scraps once if needed.You should get about 8–10 donuts plus holes.
- Second rise: Place cut donuts on parchment squares. Cover loosely with a towel and let rise 20–30 minutes, until puffy and slightly springy to the touch.
- Preheat the air fryer: Heat the air fryer to 350°F (175°C) for 3 minutes. Lightly spray the basket with oil or use perforated parchment made for air fryers.
- Air fry: Carefully place donuts in the basket, leaving space between them.Air fry for 4–6 minutes, flipping halfway, until lightly golden. Donut holes will cook faster, about 3–4 minutes. Avoid overcooking or they’ll dry out.
- Make the glaze: While the donuts cook, whisk powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla, and a pinch of salt until smooth.Add more milk, a teaspoon at a time, to reach a pourable but thick consistency that clings to a spoon.
- Glaze the donuts: Let donuts cool for 3–5 minutes so the glaze sets nicely. Dip the tops into the glaze, let the excess drip off, and set on a rack. For a thicker shell, dip twice, letting the first coat set for a couple of minutes.
- Serve: Enjoy warm for the best texture.The glaze will firm up as it sits, giving that classic shiny finish.
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