You’ll mix 1 cup all-purpose flour, 1/3 cup sugar, 1 tsp baking powder, 1/4 tsp salt, 1/3 cup milk, 1 egg, 2 tbsp melted butter and 1 tsp vanilla; pipe into a silicone 6-donut pan and air-fry at 350°F for 6–8 minutes until springy. Brush with 2 tbsp butter and roll in 2 tbsp cinnamon-sugar. Keep going to learn the small timing tweak that keeps them tender.
Ingredients You’ll Need
Before you start, gather the dry and wet ingredients so you don’t interrupt the process: 1 1/2 cups (190 g) all-purpose flour, 1/3 cup (67 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 2/3 cup (160 ml) milk, 1 large egg, 2 tablespoons (28 g) melted unsalted butter, and 1 teaspoon vanilla extract; you’ll also need cooking spray or a light oil for the air fryer basket.
Use granulated sugar but consider alternative sugar types—coconut or brown—for flavor variance; adjust moisture by ±10 g when swapping. Choose neutral cooking oils with high smoke points if skipping butter in batter.
Measure precisely: sift flour, level cups, weigh. Have one bowl for dry, one for wet; combine until just incorporated to retain tender crumb.
Equipment and Prep
With your ingredients measured, arrange the gear you’ll use: a countertop air fryer (4–6 qt capacity), one silicone donut pan or six-cavity metal donut molds, two mixing bowls, a 1-cup and 1/4-cup measuring cup, 1-tablespoon measure, a whisk, rubber spatula, small fine-mesh sieve, pastry brush or nonstick spray, and a cooling rack. Set the air fryer basket on a heatproof surface; check clearance for the donut pan. Use measuring tools for dry and wet components separately so accuracy stays consistent. Sift dry ingredients through the fine-mesh sieve into one bowl, then test folding and creaming mixing methods in the other bowl to avoid overworking batter. Lightly grease molds, rest pans to room temperature, and organize mise en place for efficient, repeatable innovation and scalability.
Step-by-Step Recipe
Gather 1 cup all-purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla; mix until just combined.
Preheat your air fryer to 350°F (175°C), pipe or scoop batter into a greased 6‑donut silicone pan about three‑quarters full, and cook 6–8 minutes until a toothpick comes out clean.
Brush warm donuts with 2 tablespoons melted butter, toss in 1/4 cup sugar mixed with 1 teaspoon cinnamon, and cool on a rack 5 minutes before serving.
Ingredients and Prep
You’ll need 1 cup (125 g) all-purpose flour, 1/3 cup (67 g) granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp fine salt, 1/2 tsp ground cinnamon, 1 large egg, 1/3 cup (80 ml) whole milk, 2 tbsp (30 g) melted unsalted butter (cooled), and 1 tsp vanilla extract; for coating mix 1/4 cup (50 g) granulated sugar and 1 tsp ground cinnamon plus 2 tbsp (30 g) melted butter for brushing. Measure precisely. Whisk dry ingredients; sift if needed. Whisk egg, milk, cooled butter and vanilla; fold wet into dry with few strokes—don’t overmix. For gluten free, use 1:1 GF blend +1/4 tsp xanthan gum. For vegan options, swap egg for 2 tbsp aquafaba and use plant milk and chill.
Cooking and Finishing
Once the batter’s folded, preheat your air fryer to 350°F (175°C) for 3–5 minutes and lightly spray a donut pan or silicone molds (or the basket) with nonstick spray; don’t overfill—pipe or spoon about 2 tablespoons of batter into each cavity (roughly 2/3 full) so the donuts rise without spilling.
Place pan in the fryer, set timer to 6–8 minutes, and check at 6 minutes with a toothpick; it should come out clean. Rotate or switch positions if browning unevenly.
Remove donuts with a silicone spatula, cool 2 minutes in pan, then transfer to a wire rack.
For finishing touches, melt 2 tablespoons butter, toss warm donuts in cinnamon-sugar (1/4 cup sugar + 1 tsp cinnamon). Use cooking techniques like steam to vary texture.
Tips for Light, Fluffy Donuts
Texture matters: use 120 g (1 cup) all‑purpose flour with 1 tsp baking powder (and 1/4 tsp baking soda if your recipe has an acid like buttermilk) to get reliable lift, and weigh ingredients when possible.
Tap flour into a bowl, sift once, and combine with 15 g (1 tbsp) sugar and 1/2 tsp fine salt. Whisk dry ingredients to aerate, then add 1 large egg, 120 ml milk, 30 g melted butter; mix until just combined — don’t overwork.
Monitor dough consistency: it should be soft, slightly sticky, and hold shape. Make small technique adjustments like folding instead of vigorous stirring or resting batter 10 minutes to hydrate flour; these tested techniques give lighter crumb and consistent rise in the air fryer, reliably.
Cutting and Shaping Techniques
Precision helps you get uniform donuts: roll dough to 8 mm (≈1/3 in) thickness on a lightly floured surface, using a 7 cm (2¾ in) outer cutter and a 2 cm (¾ in) cutter for the hole.
For efficient dough cutting, press straight down—avoid twisting—to keep edges sealed and bake-ready. Use a biscuit cutter if you don’t have a donut molds set; nest cutters to create consistent doughnut rings.
Reserve scraps, re-roll once to the same 8 mm thickness to prevent toughness. For filled variations, transfer batter into a piping bag fitted with a small round tip and pipe into silicone donut molds or ring wells for precise filling.
These shaping techniques reduce waste, standardize size, and let you innovate confidently with glazes, fillings.
Air Fryer Temperature and Timing
If you’re using an air fryer, preheat it for 3 minutes and cook donuts in a single layer with at least 1 cm (⅜ in) between pieces to guarantee even browning.
Set temperature to 180°C (355°F) for standard batter; for thicker dough reduce to 170°C (338°F). Start with 6–8 minutes total, flip donuts at half time to ensure uniform color.
Check doneness with a skewer — it should come out clean and the interior should register 95–100°C (203–212°F). Adjust by +1 minute increments for denser recipes.
If you use different air fryer brands, note that fan strength alters cooking times; keep a log of adjustments.
Rest donuts 2 minutes in the basket before transferring to a rack to prevent sogginess and enjoy promptly.
Cinnamon Sugar Coating and Variations
Once the donuts have rested the 2 minutes in the basket, coat them immediately to preserve the crisp exterior: melt 2 tbsp (30 g) unsalted butter per dozen, and combine 1/2 cup (100 g) granulated sugar with 1 tbsp (8 g) ground cinnamon in a shallow bowl.
You brush each donut lightly with butter, then toss in the cinnamon-sugar until evenly coated; work in small batches to keep heat consistent.
For cinnamon variations, add 1/2 tsp cardamom or 1/4 tsp ground nutmeg to the sugar mix for floral or warm notes.
For sugar alternatives, substitute 1:1 coconut sugar or 3 tbsp powdered erythritol plus 1 tbsp monk fruit for lower glycemic impact.
Let excess coating settle 30 seconds, then serve immediately for best texture.
Serving Suggestions and Storage Tips
Serve 2–3 donuts per person warm, alongside a 6–8 oz cup of coffee, 4–6 oz of cold milk, or a spoonful of plain Greek yogurt and berry compote for contrast.
For creative serving, arrange 3 donuts on a 7-inch plate, dust extra cinnamon sugar (1 tsp) just before serving, and offer a 2-tsp ramekin of melted butter or maple syrup for dipping.
If you’ll want variation, top one donut with 1 tbsp whipped cream and a 1 tsp sprinkle of citrus zest.
To store, cool completely 30 minutes, then place single layers in airtight storage containers with parchment separators; refrigerate up to 3 days.
For longer storage, freeze in labeled containers for up to 1 month; thaw at room temperature 30–45 minutes before reheating.
Conclusion
You’ll end with light, fluffy donuts in about 8–10 minutes at 350°F (175°C). Brush each warm donut with 1 tbsp melted butter, then roll in 2 tbsp cinnamon-sugar (1/4 cup sugar mixed with 1 tsp cinnamon) for even coating. Cool 2 minutes on a rack before serving. Store cooled donuts in an airtight container for up to 3 days or freeze individually for up to 1 month. Reheat 3 minutes at 325°F (160°C) to refresh.
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