Air Fried Donuts
- 250ml lukewarm whole milk
- 21g fresh yeast
- 50g caster sugar
- ½ teaspoon salt
- 1 large egg
- 450g strong white flour
- 60g butter, melted
- For glazed donuts
- 90g butter
- 250g icing sugar
- 2 teaspoon vanilla extract
- 4 tablespoons hot water
- For sugar coated donuts
- 1 teaspoon rapeseed oil
- 150g caster sugar
- 1 tablespoon ground cinnamon
- For berliner
- 1 teaspoon rapeseed oil
- Jam or jelly
- Icing sugar
In the bowl of a stand mixer fitted with a dough hook, stir together the milk, sugar and crumble in the yeast. Let it sit until foamy to ensure yeast is good.
Add sugar, salt, egg, melted butter and flour to mixture. Mix until combined on low, then increase to medium and mix until dough is elastic and smooth – about 5 minutes.
Cover bowl with cling film and let dough rise in a warm place until doubled – about 30 minutes. Dough is ready if you make a dent with your finger and the indentation remains.
Turn the dough out onto a floured surface and punch it down gently. Then roll it out to about 2cm thick. Use a donut cutter or 2 biscuit cutters (one large, one small) to punch out donuts. Be sure to leave some round for any Berliners.
Transfer donuts, holes and rounds, to a large sheet of parchment paper and cover lightly with cling film. Let donuts rise until doubled in volume – about 30 minutes.
While the donuts rise, prepare the toppings. For Glaze: melt butter in medium saucepan, then add icing sugar and cook until smooth, then remove from heat and add the vanilla and hot water – mix well and set aside. For the Sugar Coating: Combine sugar and cinnamon in a large bowl and set aside. For the Berliners: Fit a round piping nozzle to a piping bag and fill with desired jam.
Insert basket into unit and close lid. Select AIR FRY and set temperature to 190°C. Press START/STOP to begin preheating.
When the unit beeps to signify it has preheated, carefully transfer 4-5 donuts to the basket in a single layer and cook until golden brown – about 4 minutes. Remove cooked donuts to a wire rack set over a rimmed baking sheet. Proceed to cook all donuts and holes.
For Glaze: When cooking is complete, dip the hot donuts into the glaze mixture using forks to submerge them. Return to the wire rack and allow excess glaze to drip off, and let sit until glaze hardens – about 10 minutes.
For Sugar Coating: When cooking is complete, brush donuts with rapeseed oil, and then toss in the sugar mixture.
For Berliners: When cooking is complete, insert the prepared piping nozzle into the side of the donut and fill with jam. Then brush tops with rapeseed oil and dust with icing sugar.