Preheat and prep: Preheat your air fryer to 350°F (175°C) for 3–5 minutes. Lightly spray the basket or rack with oil. If you have silicone donut molds that fit your air fryer, grease those too.

Mix dry ingredients: In a medium bowl, whisk 1 1/4 cups gluten free all-purpose flour, 2 tablespoons cornstarch, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.

Combine wet ingredients: In a large bowl, whisk 1/2 cup sugar with 2 large eggs until slightly frothy. Add 1/4 cup melted butter, 1/2 cup milk, 1/4 cup plain yogurt, and 1 1/2 teaspoons vanilla. Whisk until smooth.

Bring it together: Add the dry mix to the wet in two additions. Stir gently until just combined. The batter should be thick but spoonable—similar to muffin batter. If too thick, add a tablespoon of milk; if too loose, sprinkle another tablespoon of flour.

Shape the donuts: For the neatest shape, spoon the batter into a piping bag or a zip-top bag and snip the corner. Pipe rings into greased donut molds, filling each about 2/3 full. If you don’t have molds, pipe rings directly onto small parchment squares and carefully transfer to the basket.

Air fry: Cook at 350°F (175°C) for 6–8 minutes, until the donuts are puffed, lightly golden, and spring back when gently pressed. Work in batches to avoid overcrowding.

Cool briefly: Let the donuts sit 2–3 minutes before removing from molds or parchment. Transfer to a rack to cool 5–10 minutes before glazing.

Make the glaze: In a bowl, whisk 1 cup powdered sugar, 1–2 tablespoons milk, 1/2 teaspoon vanilla, and a tiny pinch of salt until smooth. Adjust milk for desired thickness—thicker for a white, opaque coat; thinner for a light sheen.

Dip and set: Dip the tops of warm donuts into the glaze. Set on a rack to allow excess to drip. Add sprinkles or a dusting of cinnamon sugar while the glaze is wet.

Serve: Enjoy warm for the best texture. They’re soft, slightly crisp at the edges, and perfectly sweet.