Air Fryer Jelly Donuts – Warm, Fluffy, and Easy
If you love jelly donuts but hate the mess and oil of deep frying, this air fryer version will be your new favorite. These donuts are soft, pillowy, and rolled in sugar with a sweet burst of jam inside. They’re quick enough for a weekend treat and simple enough for beginners.
You’ll use basic pantry ingredients and a few helpful tricks to get that classic donut shop feel. No special equipment beyond an air fryer and a piping bag (or zip-top bag) required.
Air Fryer Jelly Donuts - Warm, Fluffy, and Easy
Ingredients
- 2 3/4 cups (330 g) all-purpose flour, plus more for dusting
- 1/3 cup (65 g) granulated sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1/2 teaspoon fine salt
- 3/4 cup (180 ml) warm milk (about 105–110°F / 40–43°C)
- 1 large egg, room temperature
- 4 tablespoons (57 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup seedless jelly or jam (strawberry, raspberry, or your favorite)
- 3 tablespoons unsalted butter, melted (for coating)
- 1/2 cup granulated sugar (for rolling; add a pinch of cinnamon if you like)
- Neutral oil spray (for the air fryer basket)
Instructions
- Make the dough: In a large bowl, whisk flour, sugar, instant yeast, and salt. In a separate bowl, mix warm milk, egg, softened butter, and vanilla. Pour wet into dry and stir until a shaggy dough forms.
- Knead until smooth: Turn the dough onto a lightly floured surface and knead 6–8 minutes, until smooth, elastic, and slightly tacky. You can also use a stand mixer with a dough hook for 5–6 minutes on medium-low.
- First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
- Shape the donuts: Gently deflate the dough and roll to about 1/2 inch thick. Use a 2 1/2–3 inch round cutter to cut circles. Gather scraps, rest them for 5 minutes, then reroll and cut again. You should get about 10–12 rounds.
- Second rise: Place rounds on parchment-lined sheets, cover lightly, and let rise until puffy, 30–40 minutes. They should look noticeably lighter and spring back slowly when touched.
- Preheat the air fryer: Heat to 350°F (175°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.
- Air fry in batches: Arrange 3–4 donuts in the basket with space between them. Lightly mist the tops with oil. Cook 5–7 minutes, flipping halfway. Donuts should be golden and sound slightly hollow when tapped.
- Coat with sugar: Brush warm donuts with melted butter, then roll in granulated sugar until well coated. Work while they’re still warm so the sugar adheres.
- Fill with jelly: Fit a piping bag with a small round or Bismarck tip and fill with jelly. Use a paring knife to make a small opening on the side of each donut, then pipe in 1–2 tablespoons of jelly. If you don’t have a piping bag, use a zip-top bag with a small corner snipped.
- Let set and serve: Rest the filled donuts for 5–10 minutes to settle the filling. Serve warm for the best texture and flavor.
Why This Recipe Works
- Air fryer heat creates a tender interior while giving the outside a lightly crisp surface—perfect for that classic donut bite.
- Enriched dough with milk, butter, and egg gives rich flavor and a soft, fluffy crumb that holds the jelly well.
- Two short rises keep the dough light without making the recipe take all day.
- Post-cook butter and sugar coating gives that bakery-style finish without deep frying.
- Filled after cooking so the jelly stays bright, smooth, and doesn’t leak out.
Ingredients
- 2 3/4 cups (330 g) all-purpose flour, plus more for dusting
- 1/3 cup (65 g) granulated sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1/2 teaspoon fine salt
- 3/4 cup (180 ml) warm milk (about 105–110°F / 40–43°C)
- 1 large egg, room temperature
- 4 tablespoons (57 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup seedless jelly or jam (strawberry, raspberry, or your favorite)
- 3 tablespoons unsalted butter, melted (for coating)
- 1/2 cup granulated sugar (for rolling; add a pinch of cinnamon if you like)
- Neutral oil spray (for the air fryer basket)
Step-by-Step Instructions
- Make the dough: In a large bowl, whisk flour, sugar, instant yeast, and salt. In a separate bowl, mix warm milk, egg, softened butter, and vanilla.
Pour wet into dry and stir until a shaggy dough forms.
- Knead until smooth: Turn the dough onto a lightly floured surface and knead 6–8 minutes, until smooth, elastic, and slightly tacky. You can also use a stand mixer with a dough hook for 5–6 minutes on medium-low.
- First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
- Shape the donuts: Gently deflate the dough and roll to about 1/2 inch thick. Use a 2 1/2–3 inch round cutter to cut circles.
Gather scraps, rest them for 5 minutes, then reroll and cut again. You should get about 10–12 rounds.
- Second rise: Place rounds on parchment-lined sheets, cover lightly, and let rise until puffy, 30–40 minutes. They should look noticeably lighter and spring back slowly when touched.
- Preheat the air fryer: Heat to 350°F (175°C) for 3–5 minutes.
Lightly spray the basket with oil to prevent sticking.
- Air fry in batches: Arrange 3–4 donuts in the basket with space between them. Lightly mist the tops with oil. Cook 5–7 minutes, flipping halfway.
Donuts should be golden and sound slightly hollow when tapped.
- Coat with sugar: Brush warm donuts with melted butter, then roll in granulated sugar until well coated. Work while they’re still warm so the sugar adheres.
- Fill with jelly: Fit a piping bag with a small round or Bismarck tip and fill with jelly. Use a paring knife to make a small opening on the side of each donut, then pipe in 1–2 tablespoons of jelly.
If you don’t have a piping bag, use a zip-top bag with a small corner snipped.
- Let set and serve: Rest the filled donuts for 5–10 minutes to settle the filling. Serve warm for the best texture and flavor.
Storage Instructions
- Room temperature: Best eaten the day they’re made. Store leftovers in an airtight container for up to 24 hours.
- Refrigeration: Not ideal for texture, but if needed, refrigerate up to 2 days.
Warm in the air fryer at 300°F (150°C) for 2–3 minutes.
- Freezing: Freeze unfrosted, unfilled donuts after air frying and cooling. Wrap well and freeze up to 2 months. Thaw at room temp, then warm and coat with sugar before filling.
- Reheating: Air fry at 300°F (150°C) for 2–4 minutes to refresh.
Re-roll in sugar if needed.
Benefits of This Recipe
- Less oil, less mess: You get that indulgent donut feel without deep-frying.
- Faster than traditional donuts: Two manageable rises and quick cooking.
- Customizable filling: Use any jelly, lemon curd, or pastry cream.
- Kid-friendly project: Simple steps and fun finishing touches.
- Consistent results: Air fryer heat is steady, which helps avoid greasy or undercooked centers.
What Not to Do
- Don’t overheat the milk: If it’s too hot, it can kill the yeast. Aim for warm, not steaming.
- Don’t skip the second rise: It’s key for a light, airy interior.
- Don’t crowd the basket: Overlapping donuts won’t cook evenly and won’t brown well.
- Don’t overbake: Dry donuts happen fast in an air fryer. Start checking at 5 minutes.
- Don’t fill before cooking: The jelly will weep and may burst out during air frying.
Recipe Variations
- Cinnamon-Sugar Finish: Add 1 teaspoon cinnamon to the rolling sugar for a warm, donut-shop vibe.
- Lemon Curd Filling: Swap jelly for lemon curd and add lemon zest to the dough for a bright twist.
- Vanilla Glaze: Skip the sugar roll and dip warm donuts in a simple glaze (powdered sugar, milk, vanilla).
- Chocolate-Hazelnut: Fill with chocolate-hazelnut spread and dust with powdered sugar.
- Brioche Upgrade: Replace 2 tablespoons of milk with an extra egg yolk for a richer, brioche-like dough.
FAQ
Can I use active dry yeast instead of instant yeast?
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. Keep the rise times the same, watching for the dough to double.
Can I make the dough ahead of time?
You can. After the first rise, punch down, cover tightly, and refrigerate up to 12 hours.
Bring to room temperature for 30–45 minutes, then roll, cut, proof, and air fry.
What jelly works best?
A smooth, seedless jelly or jam pipes easily and stays put. Strawberry, raspberry, and apricot are classics. If using a thicker jam, stir it to loosen or warm slightly so it flows through the piping tip.
My donuts didn’t brown.
What went wrong?
They may be underproofed, overcrowded, or not lightly oiled. Make sure the dough is puffy before cooking, give each donut space in the basket, preheat the air fryer, and mist lightly with oil for even color.
How do I know when the donuts are done?
They should be golden on both sides and feel light when lifted. A quick tap on the bottom should sound slightly hollow.
If unsure, temp the center; it should read around 190–200°F (88–93°C).
Can I bake them in the oven instead?
Yes. Bake at 375°F (190°C) on a parchment-lined sheet for 10–12 minutes until golden. Brush with melted butter and coat in sugar as directed, then fill.
Can I make them dairy-free?
Use your favorite unsweetened non-dairy milk and swap the butter for a neutral oil or dairy-free butter.
Texture remains soft with only minor flavor changes.
Do I need a special tip to fill them?
A Bismarck tip is ideal, but a small round tip works fine. In a pinch, use a zip-top bag with a tiny corner cut and a paring knife to create a channel inside the donut.
In Conclusion
Air Fryer Jelly Donuts bring the joy of a bakery treat to your kitchen with less fuss and oil. The dough is simple, the steps are approachable, and the result is a warm, sugar-dusted donut with a bright, sweet center.
Whether you’re making them for a weekend brunch or a cozy evening dessert, this recipe delivers consistent, crowd-pleasing results. Once you master the basics, switch up the fillings and finishes to make them your own.
