Air Fryer Doughnut Recipes: Because Life’s Too Short for Deep-Frying Drama

So you want doughnuts, but the thought of dealing with a pot of boiling oil makes you want to crawl back into bed? Yeah, I feel you. Good news: your air fryer is about to become your new best friend. We’re making fluffy, golden, melt-in-your-mouth doughnuts without the mess, the oil splatter burns, or that lingering fried smell that haunts your kitchen for three days. Welcome to the future, my friend.

Why This Recipe is Awesome

Let’s be real—air fryer doughnuts are a game-changer. First off, they’re stupidly easy to make. Like, if you can press a button and wait, you’re basically a pastry chef now. Congrats.

Second, they’re way healthier than traditional doughnuts. Sure, they’re still a treat (let’s not kid ourselves), but you’re using a fraction of the oil. Your arteries will thank you, even if they’re still slightly judging your life choices.

Third, and this is huge: no mess. No oil splatters on your stovetop. No grease stains on your favorite shirt. No wondering if you’re about to burn the house down. Just pop ’em in the air fryer, set the timer, and boom—doughnuts. It’s basically magic, but with more carbs.

Plus, you can customize these bad boys however you want. Chocolate glaze? Check. Cinnamon sugar? Absolutely. Sprinkles? Are you even making doughnuts if there aren’t sprinkles involved?

Ingredients You’ll Need

Here’s what you need to grab. Don’t worry, it’s all pretty standard stuff—nothing fancy or impossible to pronounce.

For the Doughnuts:

• 2 cups all-purpose flour (the foundation of all good things)
• 1/2 cup granulated sugar (because sweet is the point)
• 2 teaspoons baking powder (the magical fluff agent)
• 1/2 teaspoon salt (to balance out all that sweetness)
• 3/4 cup milk (whole milk works best, but do you)
• 2 large eggs (room temp if you’re feeling fancy)
• 2 tablespoons melted butter (or coconut oil if you’re that person)
• 1 teaspoon vanilla extract (mandatory deliciousness)
• Cooking spray (for the doughnut pan—don’t skip this)

For the Glaze/Topping:

• 1 cup powdered sugar (for that classic glaze)
• 2-3 tablespoons milk (to thin it out)
• 1/2 teaspoon vanilla extract (again with the vanilla—it’s important, people)
• Or 1/2 cup cinnamon sugar (if you’re going the simple route)

Step-by-Step Instructions

Alright, let’s do this. Focus up.

1. Mix your dry ingredients. Grab a large bowl and whisk together the flour, sugar, baking powder, and salt. Nothing groundbreaking here—just combine ’em and move on.

2. Combine the wet stuff separately. In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Make sure it’s all smooth and combined. This is not the time for lumps.

3. Merge the two worlds. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix—nobody likes a tough doughnut. The batter should be thick but pourable.

4. Prep your doughnut pan. Spray a silicone doughnut pan generously with cooking spray. Like, really get in there. You do not want these sticking. Transfer the batter into the pan, filling each mold about 3/4 full. A piping bag or zip-top bag with the corner snipped off works great here.

5. Air fry those babies. Preheat your air fryer to 350°F (175°C). Place the doughnut pan inside and cook for 8-10 minutes, or until the doughnuts are golden and a toothpick comes out clean. Don’t open the air fryer every 30 seconds to check—patience, grasshopper.

6. Cool and decorate. Let the doughnuts cool in the pan for a few minutes, then transfer them to a wire rack. While they’re still slightly warm, dip them in your glaze or toss them in cinnamon sugar. Go wild. This is your moment.

Common Mistakes to Avoid

Look, I’m not saying you’ll mess this up, but just in case…

• Overmixing the batter. Seriously, stop stirring. The batter doesn’t need to be perfectly smooth—a few lumps are fine. Overmixing = dense, sad doughnuts.
• Skipping the cooking spray. Unless you enjoy scraping doughnut remnants out of a pan with a knife, spray that sucker generously.
• Overcrowding the air fryer. If your doughnut pan doesn’t fit comfortably, cook in batches. Don’t force it. Air needs to circulate for that perfect golden finish.
• Not preheating the air fryer. Yeah, I know, it’s another step, but it makes a difference. Just do it.
• Adding glaze while the doughnuts are too hot. It’ll just slide right off. Let them cool for a few minutes first. Patience = better doughnuts.

Alternatives & Substitutions

Not everyone has the same pantry situation, and that’s cool. Here’s how to work around it:

• No doughnut pan? Use a muffin tin. They won’t be ring-shaped, but they’ll still taste amazing. Call them “doughnut muffins” and move on with your life.
• Dairy-free? Swap the milk for almond or oat milk, and use coconut oil instead of butter. Easy.
• No eggs? Try using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). It works surprisingly well.
• Want them chocolate? Add 3 tablespoons of cocoa powder to the dry ingredients and reduce the flour slightly. Boom—chocolate doughnuts.
• Healthier version? Use whole wheat flour or a 50/50 mix with all-purpose flour. You’ll sacrifice a tiny bit of fluffiness, but they’re still delicious. IMO, it’s worth it.

FAQ (Frequently Asked Questions)

Can I make these without an air fryer? Technically, yes—you can bake them in a regular oven at 350°F for about 12-15 minutes. But honestly, the air fryer gives them that perfect texture. If you’ve got one, use it.

How long do these stay fresh? Store them in an airtight container at room temperature for 2-3 days. After that, they start getting a bit dry. But let’s be honest—they won’t last that long.

Can I freeze them? Yep! Freeze them unglazed in a freezer bag for up to 2 months. Thaw at room temperature and glaze when you’re ready to eat. Easy meal prep vibes.

What if my doughnuts are too dense? You probably overmixed the batter or used too much flour. Measure carefully and mix gently next time. Baking is science, but like, casual science.

Can I use margarine instead of butter? Sure, but why do that to yourself? Butter tastes better. Life is short. Use the butter.

Do I have to use vanilla extract? You don’t have to, but vanilla adds a lot of flavor. If you skip it, your doughnuts will taste a bit flat. Just saying.

Can I make savory doughnuts? Absolutely! Skip the sugar, add some cheese and herbs to the batter, and you’ve got yourself some savory snacks. Get creative.

Final Thoughts

There you have it—air fryer doughnuts that are fluffy, delicious, and shockingly simple. No deep-frying drama, no oil splatter PTSD, just you and your air fryer making magic happen.

Now go forth and impress literally anyone with your newfound doughnut skills. Whether it’s breakfast, dessert, or a 2 AM snack (no judgment), these doughnuts have your back. You’ve earned this. Enjoy every bite, and maybe make an extra batch—they disappear fast. Happy air frying!