Fluffy Air Fryer Donuts
Fluffy and golden donuts, quickly cooked in the air fryer, perfect for a dessert or sweet snack.
Steps
- 1
In a large bowl, mix flour, sugar, baking powder, and salt.
- 2
In another bowl, beat eggs, then add softened butter, milk, and vanilla extract. Mix until smooth.
- 3
Gradually pour the wet ingredients over the dry ones, stirring until a soft, slightly sticky dough forms. Do not overmix.
- 4
Cover the dough and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes the donuts fluffier.
- 5
Preheat the air fryer to 180°C (350°F) for 3 minutes.
- 6
Divide the dough into 12 equal portions (about 40 g each). Shape them into balls or rings – traditional donuts can be round or ring-shaped.
- 7
Optionally, lightly spray the donuts with oil spray for even browning.
- 8
Place the donuts in the air fryer basket in a single layer, leaving space between them. Cook at 180°C (350°F) for 8-10 minutes, until golden and puffed.
- 9
As soon as you remove them, dust generously with sugar while still warm. Serve immediately for the best texture.
Shopping list
All-purpose flour, sugar, eggs, soft butter, milk, baking powder, vanilla extract, salt, oil spray (optional)
Recipe story
Fluffy donuts have origins in Ottoman cuisine, where they were fried in oil and served with syrup. The recipe spread across the Balkans and Central Europe, becoming a popular dessert in many cultures. In the modern version, the air fryer offers a lighter alternative while maintaining the fluffy texture and sweet taste.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Vanilla
Vanilla, native to Mexico, was discovered by Spanish conquistadors who brought it to Europe in the 16th century. In Aztec culture, vanilla was used to flavor a royal cocoa drink. For centuries, hand-pollination was a closely guarded secret, and it wasn't until 1841 that a 12-year-old slave on Réunion discovered the method that allowed widespread cultivation.
