Preheat and prep. Preheat your air fryer to 350°F (175°C) for 3–5 minutes. Lightly mist the basket with nonstick spray or brush with oil.

Shape the dough. If using croissant (crescent) dough, unroll it and press seams together to form a flat sheet. If using puff pastry, lightly flour your surface and roll it to about 1/4 inch thick.

Layer for flakiness. For extra lift, fold the dough in thirds like a letter, then roll it back out to roughly 1/2 inch thick. This creates more layers and a taller donut.

Cut the donuts. Use a 3-inch round cutter or the rim of a glass to cut circles. Use a 1-inch cutter (or bottle cap) for the centers. Gently re-roll scraps as needed. You should get 6–8 donuts plus holes.

Brush with butter. Lightly brush the tops with melted butter for color and flavor. This is optional but helps them brown beautifully.

Air fry. Arrange donuts in a single layer with space between them. Air fry at 350°F (175°C) for 5–7 minutes, flip, then cook 3–5 minutes more until puffed and deep golden. Donut holes take less time—check at 4–5 minutes total.

Coat or glaze. While still warm, toss in a mix of sugar and cinnamon. Or let cool slightly and dip in vanilla or chocolate glaze. If filling, cool fully, then pipe filling into the sides using a pastry bag and small tip.

Serve. Enjoy warm for the best texture. The layers are crisp outside and tender inside—exactly what you want.