Air Fryer Donut Recipes Fluffy Glazed and Bakery Style

I love making donuts at home because an air fryer gives you that crisp, golden exterior with far less oil, and the family thinks it’s a treat. I’ll show you quick cake-style mixes and an enriched, yeast-raised method for bakery-like results, plus glazes, fillings, and flavor twists.

Stick around and I’ll share the simple tricks that make them fluffy, glossy, and perfect for Sunday mornings.

Why Air Fryers Make Perfect Donuts

Air fryers make perfect donuts because they circulate hot air to create a crisp exterior and tender interior with far less oil than deep-frying, producing evenly browned rings that are light, fluffy, and quick to cook while still allowing for classic glazes and toppings.

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup whole milk
• 1/3 cup plain yogurt or buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Cooking spray or small amount of oil for brushing
• 1 cup powdered sugar (for glaze)
• 2–3 tablespoons milk (for glaze)
• 1/2 teaspoon vanilla (for glaze)

Whisk flour, sugar, salt, baking powder, and baking soda in a bowl; in another bowl combine milk, yogurt, egg, melted butter, and vanilla, then stir into dry ingredients until a soft, slightly sticky dough forms and turn onto a lightly floured surface to roll to 1/2-inch thickness, cut with a donut cutter, preheat air fryer to 350°F (175°C), lightly spray or brush donuts with oil, arrange in a single layer without touching and air fry 5–6 minutes until golden, flip halfway if your model requires, cool slightly and dip in glaze made by whisking powdered sugar, milk, and vanilla, then let set before serving.

For best results, avoid overcrowding the basket, check for doneness a minute early as models vary, and brush donuts lightly with oil so they brown evenly while keeping the interior moist.

Air fryers can reduce cooking oil by up to 80% compared to traditional frying, making them a healthier option for less-oily cooking.

Basic Cake Donut Mix — Quick and Easy

This quick and easy basic cake donut mix makes tender, cakey donuts in the air fryer with minimal fuss — mix a simple batter, cut or pipe into rings, air-fry until golden, and finish with your favorite glaze or a dusting of sugar for a speedy homemade treat.

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 cup whole milk
• 1/3 cup plain yogurt or buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Cooking spray or oil for brushing

Whisk flour, sugar, baking powder, baking soda, salt, and nutmeg together in a bowl; in another bowl combine milk, yogurt, egg, melted butter, and vanilla, then fold wet into dry until just combined and slightly sticky.

Turn onto a lightly floured surface, roll to 1/2-inch thickness and cut with a donut cutter or pipe into greased parchment rounds, preheat air fryer to 350°F (175°C), lightly brush or spray donuts with oil and place in a single layer without touching.

Air-fry 5–7 minutes until golden, flipping halfway if your model requires, cool slightly before glazing or dusting.

For best results avoid overcrowding the basket, check donuts a minute early as air fryer models vary, and lightly brush with oil for even browning while keeping interiors moist.

Use a light coating of oil or cooking spray to mimic the even browning of traditional frying for a bakery-style finish.

Classic Glazed Donuts With a Shiny Finish

Classic glazed donuts made in the air fryer deliver a tender, slightly cakey interior with a mirror-like sugar glaze that sets up shiny and irresistible; this recipe adapts a simple batter and quick frying method so you can enjoy warm glazed rings in under 30 minutes without deep-frying, producing evenly browned donuts that get a thin, crackly glaze for the classic look and taste.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg (optional)
• 3/4 cup whole milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil (for brushing)
• 1 cup powdered sugar
• 2–3 tablespoons milk or water (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

Whisk flour, sugar, baking powder, salt, and nutmeg in a bowl; in another bowl mix milk, egg, melted butter, and vanilla then fold into dry ingredients until just combined and slightly sticky, turn onto a lightly floured surface, roll to 1/2-inch thickness and cut with a donut cutter or pipe into greased parchment rounds, preheat air fryer to 350°F (175°C), lightly brush donuts with oil and arrange in a single layer without touching, air-fry 5–7 minutes until golden (flip halfway if your model recommends) then cool on a rack.

Whisk powdered sugar with 2–3 tablespoons milk and vanilla to a glossy pourable consistency, dip warm donuts into glaze and set on the rack until glaze firms.

For best results avoid overcrowding the basket, check a minute early as models vary, brush lightly with oil for even browning, use warm donuts so glaze adheres and sets to a shiny finish. Air frying also works well for other snacks like Crispy Air Fryer Chips that benefit from even, circulating heat.

Yeast-Raised Bakery-Style Donuts

Yeast-raised bakery-style donuts made in the air fryer deliver pillowy, tender rings with a light, airy crumb and a thin, crisp exterior; this recipe adapts classic yeast dough techniques for quicker proofing and air-fryer baking so you get authentic bakery texture without deep-frying, finishing with a simple glaze or sugar coating for that irresistible shop-bought taste.

• 2 1/4 teaspoons (1 packet) active dry yeast
• 3/4 cup warm whole milk (about 105–110°F / 40–43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 to 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons vegetable oil (for brushing)
• 1 cup powdered sugar (for glaze) or 1/2 cup granulated sugar + 1 teaspoon cinnamon (for coating)
• 2–3 tablespoons milk or water (for glaze)

Activate the yeast by stirring it into warm milk with a pinch of the sugar and let sit 5–10 minutes until foamy, then mix in remaining sugar, melted butter, egg, and vanilla; combine with 2 1/2 cups flour, salt, and nutmeg and knead until smooth, adding up to another 1/2 cup flour as needed.

Place in an oiled bowl, cover and let rise until doubled (about 45–60 minutes), turn onto a floured surface, roll to 1/2-inch thickness and cut with a donut cutter, place on parchment-lined tray, cover and proof 20–30 minutes until puffy.

Preheat air fryer to 325°F (160°C), lightly brush donuts with oil and air-fry in a single layer 4–6 minutes until golden, flipping halfway if your model recommends, cool slightly then dip in glaze or toss in cinnamon sugar.

For best results proof in a warm, draft-free spot, avoid overworking the dough to keep it light, check your air fryer a minute or two early since models vary, and glaze while donuts are warm so the coating sets beautifully. A similar technique can be used to make homemade bagels in the air fryer, offering another easy bakery-style treat you can make at home.

Chocolate-Glazed Decadence

Indulgent air-fryer chocolate-glazed doughnuts turn a classic yeast-raised base into a dessert-worthy treat by topping warm, pillowy rings with a shiny chocolate ganache that sets to a tender shell; this version follows the same soft, airy dough method as the bakery-style recipe but finishes with a rich chocolate glaze made from dark chocolate and cream for maximum decadence.

• 2 1/4 teaspoons (1 packet) active dry yeast
• 3/4 cup warm whole milk (105–110°F / 40–43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 to 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 2 tablespoons vegetable oil (for brushing)
• 4 ounces dark chocolate (60–70% cacao), finely chopped
• 1/4 cup heavy cream
• 1 tablespoon light corn syrup or honey (for shine)
• 1 tablespoon unsalted butter (optional, for added gloss)

Activate the yeast by stirring it into warm milk with a pinch of the sugar and let sit 5–10 minutes until foamy, then mix in remaining sugar, melted butter, egg, and vanilla; combine with 2 1/2 cups flour, salt, and nutmeg and knead until smooth, adding up to another 1/2 cup flour as needed.

Place in an oiled bowl, cover and let rise until doubled (about 45–60 minutes), turn onto a floured surface, roll to 1/2-inch thickness and cut with a donut cutter, place on parchment-lined tray, cover and proof 20–30 minutes until puffy, preheat air fryer to 325°F (160°C), lightly brush donuts with oil and air-fry in a single layer 4–6 minutes until golden, flipping halfway if your model recommends, cool slightly.

Meanwhile heat the cream until just simmering, pour over chopped chocolate and corn syrup, let sit 1 minute then stir until smooth and glossy, stir in butter if using, dip warm donuts into ganache to coat the top and allow to set on a wire rack.

For best results proof in a warm, draft-free spot and glaze while the donuts are still warm so the ganache adheres and sets to a shiny finish; adjust air-fryer time slightly by checking a minute or two early since models vary and avoid overcrowding the basket so donuts bake evenly. Air fryers are a great tool for quick desserts because they circulate hot air for even cooking and crisping Air Fryer Dessert Recipes that can mimic traditional frying with less oil.

Cinnamon-Sugar Old-Fashioned Rings

Cinnamon-Sugar Old-Fashioned Rings are a crisp-edged, tender-centered cake-style doughnut reimagined for the air fryer: they’ve a slightly cracked surface, a tender cakey crumb, and a warm buttery cinnamon-sugar coating that sticks beautifully when tossed while still slightly warm—this recipe yields a batch of ring doughnuts that are quick to mix, rest minimally, and finish with a caramelized cinnamon-sugar crust for nostalgic flavor.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup sour cream (or plain yogurt)
• 1/4 cup milk
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (for brushing)
• 1/2 cup granulated sugar + 1 tablespoon ground cinnamon (for coating)

Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl; in another bowl beat eggs with sour cream, milk, melted butter, and vanilla until smooth, fold wet into dry until just combined (do not overmix).

Turn onto floured surface, pat to 3/4-inch thick and cut rings with a donut cutter, re-roll scraps gently and cut more rings, place rings on parchment-lined tray and chill 10–15 minutes to firm.

Preheat air fryer to 350°F (175°C), lightly brush rings with melted butter and place in a single layer in the basket (do not overcrowd), air-fry 4–6 minutes flipping once halfway or until golden and set.

Immediately brush again with butter and toss in cinnamon-sugar to coat while warm, cool on a rack briefly and serve fresh.

For best results keep donut dough chilled briefly so rings hold shape in the fryer, work in small batches to avoid crowding, check doneness a minute early because air-fryer strength varies, and coat while warm so the cinnamon-sugar adheres and forms a slight crust.

Air-frying gives these donuts a tender interior and a crisp exterior similar to air fryer French toast, but with a cakier texture.

Filled Donuts: Jam, Custard, and Cream

Filled Donuts bring the joy of bakery-style treats to your air fryer by using a simple enriched dough that’s fried with hot air until golden, then filled with jam, pastry cream, or whipped cream for a soft, pillowy center; this recipe outlines a versatile dough, quick methods for three fillings, and instructions for piping and finishing so you can make a dozen filled donuts with crisp edges, tender crumb, and gooey centers without deep frying.

• 2 1/4 teaspoons active dry yeast (1 packet)
• 3/4 cup warm milk (100–110°F / 38–43°C)
• 2 tablespoons granulated sugar
• 1/4 cup granulated sugar (for dough)
• 1/2 teaspoon salt
• 1 large egg
• 3 tablespoons unsalted butter, softened
• 2 1/2 to 3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (for brushing)
• 1/2 cup fruit jam (raspberry, apricot, or your choice)
• 1 cup pastry cream (or store-bought custard) or 1 cup softly whipped cream
• Powdered sugar for dusting

To make the dough, bloom yeast in warm milk with 2 tbsp sugar 5–10 minutes until foamy, then stir in egg, remaining sugar, salt, vanilla, softened butter and 2 1/2 cups flour to form a soft dough, knead 6–8 minutes adding up to 1/2 cup more flour as needed until smooth, place in a greased bowl, cover and let rise 60–75 minutes until doubled.

Punch down, roll to 1/2-inch thickness and cut 12 rounds with a biscuit cutter, place on parchment and chill 10–15 minutes while preheating air fryer to 350°F (175°C), lightly brush tops with melted butter and air-fry in batches 5–6 minutes turning halfway until puffed and golden, cool slightly then fill by inserting a piping tip into the side of each donut and piping 1–2 tablespoons filling (jam, pastry cream, or whipped cream), dust with powdered sugar and serve warm.

Tip: Keep dough and cut rounds chilled so they hold shape in the air fryer, work in single layers without crowding, avoid overfilling warm donuts (custard and whipped cream are easiest piped after slight cooling), and store filled donuts refrigerated for custard/cream fillings and consume within 24 hours for best texture. A light oil spray can improve browning in some air fryer models, especially when using an air fryer.

Flavor Twists: Matcha, Maple, and Lemon

Give your filled-donut dough recipe a fresh set of flavor twists by folding matcha into the dough for earthy green tea notes, brushing with maple for a shiny sweet finish and a sprinkle of toasted pecans, or adding bright lemon zest and a lemon glaze for a tangy, sunny version; this recipe adapts the same enriched dough and air-fryer method used for classic filled donuts, and describes three finishing variations so you can make a dozen flavored treats with minimal extra steps.

• 2 1/4 teaspoons active dry yeast (1 packet)
• 3/4 cup warm milk (100–110°F / 38–43°C)
• 2 tablespoons granulated sugar (for yeast)
• 1/4 cup granulated sugar (for dough)
• 1/2 teaspoon salt
• 1 large egg
• 3 tablespoons unsalted butter, softened
• 2 1/2 to 3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter (for brushing)
• 1 tablespoon matcha powder (for matcha twist)
• 1/4 cup pure maple syrup + 1/4 cup chopped toasted pecans (for maple twist)
• Zest of 1 lemon + 3/4 cup powdered sugar + 2–3 tbsp lemon juice (for lemon glaze)
• 1/2 cup fruit jam or 1 cup pastry cream or 1 cup softly whipped cream (for filling)
• Powdered sugar for dusting

Bloom yeast in warm milk with 2 tablespoons granulated sugar until foamy, then stir in egg, remaining 1/4 cup sugar, salt, vanilla, softened butter and 2 1/2 cups flour (for matcha version sift in matcha with 2 1/2 cups flour), knead 6–8 minutes adding up to 1/2 cup more flour until smooth, place in greased bowl, cover and rise 60–75 minutes until doubled.

Punch down, roll to 1/2-inch thickness and cut 12 rounds, chill 10–15 minutes while preheating air fryer to 350°F (175°C), brush tops lightly with melted butter (for maple version brush with maple after cooking and sprinkle pecans) and air-fry in batches 5–6 minutes turning halfway until puffed and golden.

Cool slightly then fill by piping 1–2 tablespoons jam, custard, or whipped cream and for lemon version mix powdered sugar with lemon juice and zest to make glaze and dip or drizzle over cooled donuts.

Tip: Keep dough and cut rounds chilled so they hold shape in the air fryer, avoid crowding, apply maple or lemon glazes after slight cooling to preserve texture, and refrigerate custard/cream-filled donuts and consume within 24 hours for best quality.

Air fryers can produce bakery-style results with less oil when you avoid crowding the basket and monitor cooking time for even browning, which highlights the benefits of air fryer cookies.

Troubleshooting Donut Texture and Browning

Troubleshooting donut texture and browning focuses on simple adjustments during mixing, proofing, frying in the air fryer, and finishing to achieve tender, evenly browned donuts with good crumb and minimal dryness or undercooked centers; this recipe-style guide walks you through ingredient checks, handling techniques, and quick fixes for common problems so your air-fried filled donuts come out consistent every batch.

• Active dry yeast (2 1/4 tsp / 1 packet)
• Warm milk (3/4 cup, 100–110°F / 38–43°C)
• Granulated sugar (total 1/4 cup + 2 tbsp for yeast)
• Salt (1/2 tsp)
• Large egg (1)
• Unsalted butter, softened (3 tbsp) + melted (2 tbsp) for brushing
• All-purpose flour (2 1/2–3 cups)
• Vanilla extract (1 tsp)
• Matcha powder (1 tbsp) or lemon zest (zest of 1 lemon) or maple syrup (1/4 cup) and toasted pecans (1/4 cup) for variations
• Powdered sugar (for dusting) and lemon glaze ingredients if using
• Filling: jam (1/2 cup) or pastry cream (1 cup) or softly whipped cream (1 cup)

Bloom the yeast in warm milk with 2 tablespoons sugar until foamy then stir in egg, remaining sugar, salt, vanilla, softened butter and 2 1/2 cups flour (sift matcha with flour for matcha version), knead 6–8 minutes adding up to 1/2 cup more flour until smooth, rise 60–75 minutes until doubled, punch down and roll to 1/2-inch thickness then cut 12 rounds, chill 10–15 minutes while preheating air fryer to 350°F (175°C), brush tops lightly with melted butter and air-fry in batches 5–6 minutes turning halfway until puffed and golden, cool slightly then fill and finish with maple/pecan topping or lemon glaze as desired.

Tip: Keep dough and cut rounds chilled to prevent spreading, monitor air-fryer browning and reduce temperature by 10–15°F or shorten time if edges brown too quickly, and always refrigerate cream/custard-filled donuts and consume within 24 hours for best texture. A simple air fryer technique like gentle turning and temperature control can help prevent uneven cooking and improve browning consistency.

Storage, Reheating, and Serving Tips

Proper storage, thoughtful reheating, and smart serving choices keep your air-fried donuts tasting fresh and looking great—store plain or glazed donuts in an airtight container at room temperature for up to 24 hours (refrigerate cream- or custard-filled donuts and consume within 24 hours), freeze unfilled donuts on a tray then transfer to a freezer bag for up to 1 month, and reheat from room temp or thawed frozen donuts in the air fryer to refresh texture before filling or glazing.

• Air-fried donuts, cooled to room temperature
• Airtight container or resealable freezer bag
• Parchment paper or wax paper (to separate layers)
• Optional: small bowl of water (for steam during reheating)
• Optional: powdered sugar, glaze, or fillings (jam, pastry cream, whipped cream)

To store: cool donuts completely then layer in an airtight container with parchment between layers and keep at room temperature up to 24 hours or refrigerate filled donuts up to 24 hours and freeze unfilled for up to 1 month;

To reheat: preheat air fryer to 300°F (150°C), place donuts in a single layer (brush lightly with melted butter or spritz with water for added moisture), reheat 2–4 minutes from room temp or 4–6 minutes from frozen until warm and slightly crisped, then fill or glaze as desired.

For serving: warm donuts briefly in the air fryer before filling to help set glazes and make creams silkier, and if reviving slightly stale donuts, wrap in foil with a few drops of water and heat 3–5 minutes at 300°F to rehydrate;

Always refrigerate cream-filled donuts and eat within 24 hours. Air fryers can produce bakery-style texture quickly, making them ideal for homemade treats like these Air Fryer Recipes.