Preheat and prep. Preheat your air fryer to 350°F (175°C) for 3–5 minutes. Lightly spray the basket or line it with perforated parchment to prevent sticking.

Mix dry ingredients. In a large bowl, whisk glutinous rice flour, all-purpose flour, baking powder, sugar, and salt until well combined.

Combine wet ingredients. In a separate bowl, whisk lukewarm milk, melted butter, egg, and vanilla. The milk should be warm to the touch, not hot.

Make the dough. Pour the wet mixture into the dry ingredients. Stir with a spatula until a thick, sticky dough forms. If it feels too dry, add 1–2 teaspoons of milk. If too sticky, dust with a tablespoon of glutinous rice flour.

Shape the donuts. Lightly oil your hands. For the classic “pon de ring,” roll small 1-inch balls and arrange 7–8 balls in a circle on a square of parchment, touching each other. For simple rings, roll ropes and connect the ends. Keep shapes small so they cook through without burning.

Air fry the first batch. Transfer 1–2 donuts (on their parchment squares) to the air fryer. Cook at 350°F (175°C) for 6–8 minutes, flipping at the 4-minute mark if your air fryer browns unevenly. They should puff and turn lightly golden.

Check doneness. The donuts should spring back when pressed and look slightly firm on the surface. If pale and soft, air fry 1–2 minutes more. Avoid overbrowning to keep the interior chewy.

Cool briefly. Let donuts cool on a rack for 5–10 minutes. This helps the exterior set while keeping the inside tender.

Make the glaze. Whisk your chosen glaze ingredients until smooth and pourable. Adjust with milk (thinner) or powdered sugar (thicker). A slightly thick glaze clings better to the bouncy surface.

Glaze and set. Dip the tops of warm (not hot) donuts into the glaze, let excess drip, and return to the rack. Add sprinkles, sesame seeds, or toasted coconut if you like. Let the glaze set for 10–15 minutes.