Air-fryer doughnuts
Prepare doughnuts with minimal oil requirement. Although they possess a slightly distinct texture, they remain light and delectable. Enhance them with glaze or a sprinkle of sugar and cinnamon.
Air-fryer doughnuts
Prepare doughnuts with minimal oil requirement. Although they possess a slightly distinct texture, they remain light and delectable. Enhance them with glaze or a sprinkle of sugar and cinnamon.
Servings: 6-8
Prep time: 30 mins
Cooking time: 25 mins
Level: more effort
Nutrition: Per serving (8)
kcal 290
fat 7g
saturates 4g
carbs 51g
sugars 24g
fibre 1g
protein 6g
salt 0.37g
Nutrition: Per serving (8)
kcal 290
fat 7g
saturates 4g
carbs 51g
sugars 24g
fibre 1g
protein 6g
salt 0.37g
Ingredients
- 125ml milk, lukewarm
- 50g unsalted butter, melted and cooled to lukewarm
- 7g sachet dried fast-action yeast
- 60g caster sugar
- 1 tsp vanilla extract
- 275g plain flour, plus extra for dusting
- ½ tsp ground cinnamon (optional)
- 1 egg, beaten
For the glaze
- 125g icing sugar
- 3 tbsp milk
- ¼ tsp vanilla extract
- flavourless oil, for proving
Directions
- STEP 1
In the bowl of a stand mixer, mix together the milk, melted butter, yeast, 1 tsp of sugar and vanilla extract. Allow the mixture to rest for 8-10 minutes to activate the yeast.
- STEP 2
In another bowl, blend the remaining sugar, flour, ½ tsp salt and optionally cinnamon. Incorporate the beaten egg into the milk mixture, then gently incorporate the dry ingredients. Utilize a dough hook on a medium speed to knead the mixture for 5-8 minutes until the dough becomes smooth and elastic. Alternatively, knead the dough by hand for 10-12 minutes until it achieves a smooth consistency. Keep in mind that the dough is quite sticky, so exercise patience while working with it.
- STEP 3
Transfer the dough to a lightly oiled bowl, cover it with a clean tea towel, and let it rest in a warm place for approximately 1 hour and 30 minutes until the dough doubles in size. Once risen, place the dough onto a floured surface and roll it out to about 1.5cm thickness. Cut out your doughnuts using a doughnut cutter or two cutters (1 x 7.5cm and 1 x 2.5cm for the middle). If desired, include the doughnut centres as well. Arrange the doughnuts, along with the centres, on a baking sheet lined with parchment paper and cover them with a clean tea towel. Let them rise for 40 minutes, or alternatively, refrigerate them overnight (proving the doughnuts in the fridge helps them maintain their shape).
- STEP 4
When you’re ready to cook, arrange 2-3 doughnuts (including their centres, if you’re keeping them) in the basket of your air fryer. Cook them at 180°C for 5-6 minutes until they turn golden. Please note that certain air fryers generate more intense heat, so it’s essential to monitor them closely to prevent the doughnuts from burning. Once cooked, remove the doughnuts from the basket and allow them to cool on a wire rack while you cook the remaining batch. If you’re concerned about the doughnuts sticking or forming indents from the basket, you can place a sheet of baking parchment at the bottom of the basket.
- STEP 5
As the final batch cooks, sift the icing sugar into a bowl and mix in the milk and vanilla extract. Once the doughnuts have cooled down, dip the top of each doughnut into the glaze. Allow them to rest on the wire rack until the glaze sets. These doughnuts are best enjoyed on the same day, but they can be stored in an airtight container for up to 24 hours.