Air Fryer Glazed Donuts – Soft, Sweet, and Surprisingly Easy

Air fryer glazed donuts bring bakery-style comfort right to your kitchen—with less oil and in less time. They’re light, tender, and finished with a shiny vanilla glaze that sets beautifully. No deep fryer, no splatters, and way less cleanup.

Whether you’re making them on a lazy Sunday or to impress guests, this recipe fits the bill. If you love a warm, melt-in-your-mouth donut, this one delivers.

Print Recipe

Air Fryer Glazed Donuts – Soft, Sweet, and Surprisingly Easy

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 4

Ingredients

For the donuts:

• 2 1/4 teaspoons 1 packet active dry yeast
• 3/4 cup warm milk about 110°F/43°C
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter melted and slightly cooled
• 1 large egg room temperature
• 1/2 teaspoon vanilla extract
• 2 1/4 to 2 1/2 cups all-purpose flour plus extra for dusting
• 1/2 teaspoon fine salt
• Neutral oil spray or a little melted butter for the air fryer basket

For the glaze:

• 1 1/2 cups powdered sugar
• 2 –3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of salt to balance the sweetness

Optional toppings:

• Rainbow sprinkles
• Cinnamon sugar 1/2 cup sugar + 1 tablespoon cinnamon
• Melted chocolate for drizzling

Instructions

• Bloom the yeast. In a mixing bowl, combine warm milk, sugar, and yeast. Stir and let it sit for 5–10 minutes until foamy.
• If it doesn’t foam, the yeast may be inactive; start again with fresh yeast.
• Mix the wet ingredients. Add melted butter, egg, and vanilla to the yeast mixture. Whisk until smooth.
• Bring the dough together. In a large bowl, whisk 2 1/4 cups flour with salt. Add the wet mixture and stir with a wooden spoon until a shaggy dough forms.
• If it’s too sticky, sprinkle in up to 1/4 cup more flour a little at a time.
• Knead until smooth. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until soft, elastic, and slightly tacky but not sticky. You can also use a stand mixer with a dough hook for 4–5 minutes.
• First rise. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.
• Shape the donuts. Punch down the dough and roll it to about 1/2-inch thickness. Cut out rounds with a 3-inch cutter and use a small cutter (or bottle cap) for the centers.
• Reroll scraps as needed. You should get 8–10 donuts plus holes.
• Second rise. Place donuts and holes on parchment-lined trays. Cover lightly and let rise 20–30 minutes, until puffy.
• They should look airy and slightly jiggly.
• Preheat the air fryer. Heat to 350°F (175°C) for at least 3–5 minutes. Lightly spray the basket or brush with melted butter to prevent sticking.
• Air fry in batches. Arrange donuts in a single layer with space between them. Lightly mist the tops with oil spray.
• Air fry for 4–6 minutes, flipping halfway, until golden on both sides. Donut holes take 3–4 minutes total. Avoid overcrowding.
• Make the glaze. While the donuts cook, whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt.
• Add more milk drop by drop until it’s smooth and pourable, like heavy cream.
• Dip and set. Let donuts cool for 2–3 minutes so the glaze sets nicely. Dip the warm donuts into the glaze, letting excess drip off. Place on a rack to set.
• For a thicker finish, dip twice after the first layer firms up.
• Serve. Add sprinkles or a drizzle of chocolate if you like. Enjoy warm for the best texture.

What Makes This Special

These donuts are soft and slightly chewy, with a golden exterior that doesn’t taste heavy or greasy. The air fryer gives you that signature donut texture in minutes, using just a mist of oil.

The glaze is simple but classic: glossy, sweet, and perfectly balanced with vanilla. Best of all, you don’t need to be a baker to pull this off—just follow the steps and let the air fryer do the heavy lifting.

Ingredients

For the donuts:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 3/4 cup warm milk (about 110°F/43°C)
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 2 1/4 to 2 1/2 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon fine salt
• Neutral oil spray (or a little melted butter) for the air fryer basket

For the glaze:

• For the glaze:
• 1 1/2 cups powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Pinch of salt (to balance the sweetness)

Optional toppings:

• Rainbow sprinkles
• Cinnamon sugar (1/2 cup sugar + 1 tablespoon cinnamon)
• Melted chocolate for drizzling

How to Make It

1. Bloom the yeast. In a mixing bowl, combine warm milk, sugar, and yeast. Stir and let it sit for 5–10 minutes until foamy.
   

   If it doesn’t foam, the yeast may be inactive; start again with fresh yeast.

2. Mix the wet ingredients. Add melted butter, egg, and vanilla to the yeast mixture. Whisk until smooth.
3. Bring the dough together. In a large bowl, whisk 2 1/4 cups flour with salt. Add the wet mixture and stir with a wooden spoon until a shaggy dough forms.
   

   If it’s too sticky, sprinkle in up to 1/4 cup more flour a little at a time.

4. Knead until smooth. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until soft, elastic, and slightly tacky but not sticky. You can also use a stand mixer with a dough hook for 4–5 minutes.
5. First rise. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.
6. Shape the donuts. Punch down the dough and roll it to about 1/2-inch thickness. Cut out rounds with a 3-inch cutter and use a small cutter (or bottle cap) for the centers.
   

   Reroll scraps as needed. You should get 8–10 donuts plus holes.

7. Second rise. Place donuts and holes on parchment-lined trays. Cover lightly and let rise 20–30 minutes, until puffy.
   

   They should look airy and slightly jiggly.

Air Fry

1. Preheat the air fryer. Heat to 350°F (175°C) for at least 3–5 minutes. Lightly spray the basket or brush with melted butter to prevent sticking.
2. Air fry in batches. Arrange donuts in a single layer with space between them. Lightly mist the tops with oil spray.
   

   Air fry for 4–6 minutes, flipping halfway, until golden on both sides. Donut holes take 3–4 minutes total. Avoid overcrowding.

3. Make the glaze. While the donuts cook, whisk powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt.
   

   Add more milk drop by drop until it’s smooth and pourable, like heavy cream.

4. Dip and set. Let donuts cool for 2–3 minutes so the glaze sets nicely. Dip the warm donuts into the glaze, letting excess drip off. Place on a rack to set.
   

   For a thicker finish, dip twice after the first layer firms up.

5. Serve. Add sprinkles or a drizzle of chocolate if you like. Enjoy warm for the best texture.

Keeping It Fresh

Glazed donuts taste best the day they’re made, but you can keep them in an airtight container at room temperature for up to 2 days. To refresh, warm in the air fryer at 300°F (150°C) for 2–3 minutes or microwave for about 10 seconds.

If you want to freeze them, skip the glaze, wrap the cooled donuts tightly, and freeze for up to 2 months. Thaw at room temperature, then reheat briefly and glaze before serving.

Health Benefits

• Less oil, lighter feel. Air frying uses minimal oil, which can reduce overall fat compared to deep frying. You still get a golden exterior without the heavy aftertaste.
• Portion awareness. Homemade donuts let you control size and sweetness.
  

  You can make smaller donuts or donut holes for built-in portion control.

• Ingredient control. Use quality butter, reduce sugar slightly, or swap part of the flour with whole wheat pastry flour for a heartier bite.
• Customizable glaze. Try a thinner glaze, or use milk alternatives if needed. A pinch of salt helps balance sweetness, so the glaze tastes satisfying with less sugar.

What Not to Do

• Don’t rush the rises. Underproofed dough makes dense donuts. Wait for that puffy, airy look before air frying.
• Don’t overcrowd the basket. Crowding traps steam and prevents browning.
  

  Cook in batches for even color and texture.

• Don’t overflour the dough. Too much flour leads to tough donuts. Aim for slightly tacky dough and dust the surface lightly when rolling.
• Don’t skip preheating. A hot air fryer helps the donuts rise quickly and brown evenly.
• Don’t glaze piping hot donuts. If they’re too hot, the glaze slides off. Let them cool a couple of minutes first.

Recipe Variations

• Cinnamon-Sugar Donuts: Skip the glaze.
  

  Brush warm donuts lightly with melted butter and toss in cinnamon sugar.

• Maple Glaze: Replace vanilla with 1/2 teaspoon maple extract and add a teaspoon of pure maple syrup to the glaze.
• Chocolate Dip: Whisk 1 tablespoon cocoa powder into the glaze and add a splash more milk if needed. Top with chocolate sprinkles.
• Lemon Glaze: Swap vanilla for 1 teaspoon lemon zest and 1 tablespoon lemon juice. Bright, tangy, and not too sweet.
• Baked-Style Shortcut: Use store-bought refrigerated biscuit dough.
  

  Cut holes, air fry at 330–350°F (165–175°C) for 5–7 minutes, and glaze. Not quite the same as yeasted, but very tasty and fast.

• Filled Donuts: Skip the hole, air fry rounds, cool, then pipe in jam, custard, or chocolate cream. Dust with powdered sugar or use a thin glaze.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes.

Use the same amount and mix it directly into the flour and salt. Warm the milk and proceed as written; no need to bloom. The rise times may be slightly shorter, so keep an eye on the dough.

Why are my donuts pale or dry?

Pale donuts usually mean the air fryer wasn’t hot enough or the basket was crowded.

Dry donuts can come from overcooking or adding too much flour. Aim for 4–6 minutes at 350°F and check early. The dough should be soft, not stiff.

How do I prevent sticking in the air fryer?

Lightly spray or brush the basket with oil, or cut small squares of parchment with holes to allow airflow.

Avoid heavy nonstick sprays that can leave residue—use a neutral oil mist or a pastry brush with oil.

Can I make the dough ahead?

Yes. After the first rise, punch down, cover, and refrigerate overnight. Bring to room temperature, roll, cut, and proceed with the second rise.

The cold rest deepens flavor and can make shaping easier.

What flour works best?

All-purpose flour gives a tender crumb. Bread flour makes them a bit chewier. You can replace up to 25% of the flour with whole wheat pastry flour; add a teaspoon or two more milk if the dough feels dry.

Do I need to flip the donuts?

Flipping helps even browning, especially in smaller air fryers.

If your model circulates air very well, you may get away without flipping, but checking at the halfway point is a safe bet.

Can I double the recipe?

Absolutely. Work in batches and keep cooked donuts loosely covered with a clean towel while you finish the rest. Glaze at the end so the coating sets consistently.

Wrapping Up

Air fryer glazed donuts prove you don’t need a fryer to make something special.

With a simple yeasted dough, a quick cook time, and a classic vanilla glaze, you’ll have warm, glossy donuts that taste like a treat and feel easy to pull off. Once you try the base recipe, play with flavors and toppings to make it your own. Keep it simple, keep it warm, and don’t forget that second dip of glaze for extra shine.