Air fryer donuts
Preppy Kitchen · ♥ 32K likes · 1.2M views · 9 min video
Read about doughnuts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup whole milk
- 1 tsp sugar
- 1 packet active dry yeast
Warm one cup of whole milk to 105 to 110, stir in the sugar and the yeast, set aside about five minutes until foamy. If it does not foam, start over with fresh yeast.
Foaming the yeast in warm milk
- 50 g granulated sugar
- 85 g melted butter
- 1 whole egg
In the stand mixer bowl combine the granulated sugar, melted butter and egg, and whisk to combine.
Combining wet ingredients and flour
- 360 g all-purpose flour
- ½ tsp salt
Stir the foamed yeast milk into the wet mixture, then add the flour and the salt.
Mix on low with the dough hook until a shaggy dough forms, then raise to medium-low and mix about five minutes until smoother and more elastic.
If the dough still tears on a stretch, mix two to three minutes more. The dough stays tacky; do not add flour.
Why the dough is stickier
- 1 tbsp oil
Oil a bowl, turn the dough once to coat, cover and rise in a warm place about 90 minutes until doubled.
Punch down, turn out onto a well-floured surface and roll to half an inch thick.
Dip a three inch cutter in flour and cut rounds, lift onto a lined baking sheet, then cut the centres with a one inch cutter. Scoot flour underneath the sheet of dough between cuts.
- powdered sugar
- 2 tbsp melted butter
- ½ cup whole milk
- ½ tsp vanilla
Whisk the powdered sugar with the melted butter, most of the milk and the vanilla until smooth, adding the reserved milk to loosen if needed.
- coconut oil
Spray the air fryer basket and the donuts with oil. Air fry the donuts eight minutes and the donut holes six minutes, in batches of four to five.