Air Fryer Donuts
Ingredients: warm whole milk, granulated sugar, active dry yeast, granulated sugar, melted unsalted butter · 150 min cook time · 250kcal · $7.26
Ingredients
240mL warm whole milk, 12g granulated sugar, 7g active dry yeast, 50g granulated sugar, 85g melted unsalted butter, 1ea large egg, 360g all-purpose flour, 0.5teaspoon salt, 120g confectioners' sugar, 2tablespoons melted unsalted butter, 120mL whole milk, 0.5teaspoon vanilla extract, 1통 cooking oil spray
Instructions
1. Measure out 1 cup (240mL) of whole milk and warm it to 105-110°F (40-43°C).
2. Mix in 1 teaspoon (12g) of granulated sugar and 1 packet (7g or 2 1/4 teaspoons) of active dry yeast into the warm milk. Stir and set aside for about 5 minutes until foamy. If it's not foamy, start over with fresh yeast.
3. In a stand mixer, combine 1/4 cup (50g) of granulated sugar, 6 tablespoons (85g) of melted unsalted butter, and 1 large room temperature egg. Whisk to combine.
4. Add the foamy yeast mixture to the wet ingredients and stir to combine.
5. Add 3 cups (360g) of all-purpose flour and 1/2 teaspoon of salt to the mixture.
6. Attach the dough hook to the stand mixer and mix on low speed until a shaggy dough forms. Scrape down the bowl to incorporate all flour.
7. Increase the mixer speed to medium-low and mix for about 5-8 minutes until the dough is smoother and more elastic. The dough should be stretchy and not break easily.
8. Lightly oil a bowl with about a tablespoon of oil, spreading it up the sides. Transfer the slack dough into the oiled bowl, turning it once to coat.
9. Cover the bowl and let the dough rise in a warm, cozy place for about 90 minutes, or until it doubles in size.
10. Punch down the risen dough to release air.
11. Flour your work surface generously and pat the dough into a rectangular shape. Roll the dough to about 1/2 inch (1.25 cm) thickness.
12. Dip a 3-inch (7.6 cm) donut cutter in flour and cut out circles from the dough. Place the cut donuts onto a lined baking sheet.
13. Dip a 1-inch (2.5 cm) cutter in flour and cut out the center of each donut to create the donut hole. Place the donut holes on the same baking sheet.
14. Gather the dough scraps, reroll them, and cut out additional donuts and donut holes. These may be slightly less perfect but still delicious.
15. Loosely cover the cut donuts and donut holes and let them rise for about 20 minutes to puff up slightly.
16. Preheat your air fryer to 350°F (175°C).
17. Prepare the glaze: In a bowl, combine 3 cups (120g) of confectioners' sugar, 2 tablespoons of melted unsalted butter, 1/2 cup (120mL) of whole milk (reserving some), and 1/2 teaspoon of vanilla extract. Whisk until smooth, adding more milk if needed to reach desired consistency.
18. Lightly spray the air fryer basket with cooking oil. Spray the bottom of each donut and donut hole with oil, then place them in the basket in a single layer, ensuring they don't touch. Spray the tops of the donuts and donut holes.
19. Air fry donuts for 8 minutes and donut holes for 6 minutes, or until golden brown. Flip halfway through cooking.
20. Once cooked, immediately dip the warm donuts and donut holes into the prepared glaze, ensuring they are fully coated.
21. Enjoy the impossibly light, airy, delicate, and cakey donuts while warm.
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