You really don’t need to calorie count when you have air fried doughnuts – you can enjoy them knowing you are not piling on the calories.
Air fryers have been around for a while but I’ve only just invested in one. Since doing so 2 weeks ago, I must have made around 10-15 new dishes. But this one ranks as my favourite so far. I think you’ll agree once you’ve tried it out for yourself!
Air Fried Doughnuts!
- Air fryer
- 250 ml Warm milk temp around 38 Celcius
- 50 g caster sugar plus 1 tsp to activate the yeast
- 2.5 tsp fast action yeast or active yeast
- 1/2 tsp salt
- 1 egg
- 60 g unsalted butter melted
- 400 g plain flour you may need more!
- oil spray
Ingredients for the Glaze
- 6 tbsp unsalted butter
- 240 g icing sugar
- 2 tsp vanilla extract
- 4 tbsp hot water you may need more or less
- food colouring
- Add the yeast, 1 tsp sugar and the warm milk to a medium bowl and mix together. Let this sit for 10 minutes until it becomes foamy. This will signify that the yeast has been activated. (If nothing happens then either the milk was too hot, the yeast is too old or the milk was too cold, so start again – if it's the latter, foaming may still occur but it may take a lot longer)
- Once the mix is foamy, add the sugar, salt, egg, melted butter and 250g flour to the milk mixture. Using a electric mixer fitted with the dough hook(s), mix on low speed until combined and then continue to mix while gradually adding the rest of the flour.
- You should mix the ingredients until the dough no longer sticks to the side of the bowl. Continue to mix for a further 5 minutes until the dough is smooth and elastic. (if the dough is still sticking to the sides of the bowl, add more flour very slowly until it no longer sticks)
- Transfer the dough to another, greased bowl, and cover with clingfilm. Let rest for an hour or so in a warm place until the dough is doubled in size. You will know if the dough is ready if the indent remains when you poke it with your finger!
- Empty the bowl onto a floured surface and roll it out to about 1.5 cm thickness. Again you may find the dough sticks too much – if this is the case, add more flour (again slowly) until you reach the desired consistency.
- Once the dough has been rolled out, us cookie cutters to cut out 12 doughnuts (a 3 inch and a 1 inch cutter works best for this). You can use the little dough circles to make doughnut balls. Nothing goes to waste!
- Transfer the doughnuts very carefully to lightly oil sprayed air fryer parchment paper (or make your own by taking parchment paper and making holes in it so that the air can circulate in the air fryer). Cover loosely with oil sprayed cling film and let the doughnuts double in volume – this will take a further 30 minutes or so.
- Pre heat the air fryer to 180C. Transfer the doughnuts with their parchment paper to the air fryer basket carefully. Ensure you have enough space around each doughnut – you should be able to fit 3-4 doughnuts in the basket at once.
- Spray the doughnuts with the oil spray ann then cook at 180C for 4-5 minutes. Repeat with the remaining doughnuts and doughnut holes.
- Meanwhile you can make the glaze. Melt the butter for the glaze in a saucepan and stir in the icing sugar and vanilla extract slowly. Once this has dissolved, remove from heat. Tablespoon by tablespoon, stir in the hot water, until the icing is paste like. At this point, you can also add food colouring. Don't over add the water as the icing will become too thin!
- Dip the doughnuts and doughnut holes whilst still warm in the glaze, using tongs or forks (or fingers!) to help you. Place the glazed doughnuts on a wire rack over some parchment paper or a baking tray to let the excess glaze drip off. The glaze should harden after 5 minutes.
- Feast on your awesome, air fried doughnuts!