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Air fryer glazed donuts with a soft fluffy texture and a sweet vanilla glaze coating every bite
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Air Fryer Glazed Donuts – Soft, Sweet, and Surprisingly Easy

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
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.