Air Fryer Doughnuts recipe
I feel as though I had one of the first ever air fryers; it was a lovely gift from Von Haus over 6 years ago and it’s become a well loved, and well utilised bit of kit. It’s still going strong despite the boys thinking it’s self cleaning, so I decided to finally give Air Fryer Doughnuts a whirl. And I’m bloody glad I did, although my waistline’s not thanking me, even though you will.
The dough for these doughnuts is my very favourite two ingredient special; just self raising flour and yoghurt. It makes great bagels and as it turns out, it makes great air fryer doughnuts too. These aren’t exactly doughnuts, in shape or looks, but once you’ve dipped them in melted butter and sprinkled them in cinnamon sugar, they’re not far short. The texture is soft, with a tangy flavour from the yoghurt, giving them yeasted doughnut vibes. The air fryer makes these a lovely quick bake, and they’re easy enough for small hands to get involved in. The lack of deep frying makes them so much better for you, so don’t worry too much about a drizzle of melted butter.
Air fryers are literally everyones new best friend, so if you’ve got one, get amongst these doughnuts as a matter of urgency.
On the left are the two dough ingredients, on the right are the bits and bobs which make these doughnuts doughnutty. Plenty of melted butter and cinnamon sugar transform this humble dough into something amazing. You could drizzle these in icing too, if you fancy a change.
Make a start by mixing the self raising flour and yoghurt until you have a soft dough.
It’s a soft dough, so turn it out onto a well floured board, and knead gently until it just comes together.
Cut the dough into 8 even-ish pieces then roll into balls. Or if you’re feeling artistic, fashion into ring doughnuts; I wasn’t feeling artistic I was just hungry.
Spray the basket of your air fryer with a bit of oil to stop them sticking then place half of the balls in, well spaced apart.
Give the doughnuts a little spray of oil too, then bake at 180℃ for 7 to 8 minutes. They’ll be well risen, just turning golden, and smelling amazing when they’re done.
While still warm, dip each doughnut in melted butter then dust plentifully with the cinnamon sugar. Leave on a rack to cool.
Try not to eat the first batch, while you finish baking the second. Repeat with the butter and sugar, then you’re ready to devour/share the lot.
These may not look like they’re fresh from the fryer on the end of the pier, but they taste amazing. And you haven’t had to take a trip to the coast and dodge the seagulls to get them.
Lucy x
Air Fryer Doughnuts recipe
Makes 8 small-ish ball doughnuts
You will just need a bowl and an air fryer for these
200g self raising flour, plus more for dusting
250ml yoghurt, mine was full fat Greek
50g butter, melted
3 tablespoons caster sugar
1 teaspoon cinnamon
A little spray oil for the doughnuts and the air fryer
In a good sized bowl mix the self raising flour and the yoghurt until you have a soft dough, which is just coming together. Turn this out onto a well floured board and give the dough a little knead to bring it into a soft ball.
Divide the dough into 8 equal pieces and roll into balls. If you’re feeling adventurous and have a bigger air fryer than me, you could make the balls into ring doughnut shapes. Spray each doughnut with a spritz of oil then spray the basket of your air fryer to ensure they don’t stick. Place 4 at a time into the basket, if you have room, and bake at 180℃ for 7 to 8 minutes.
They won’t be totally golden all over but they’ll be well risen and smelling amazing. Whilst warm, dip into the melted butter then sprinkle with the cinnamon sugar. Place on a rack to cool slightly while you cook the other doughnuts.
These are amazing warm from the air fryer, but also good reheated over the next two days.
I haven’t tried this, but other recipes suggest you can bake your doughnuts in a 160℃ fan assisted oven for around 10 minutes, with similar results.
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