Air Fryer Donuts

Ingredients

• whole milk — divided360 ml
• active dry yeast7 g
• granulated sugar — divided55 g
• unsalted butter — melted and divided113 g
• large egg — at room temperature1 ea
• all-purpose flour — plus extra for dusting360 g
• salt — ½ tsp3 g
• olive oil cooking spray1 ea
• powdered sugar360 g
• vanilla extract — ½ tsp2.5 ml

Method

1. Warm 240 ml of the milk to 105 to 110°F (40 to 43°C). In a small bowl, whisk together the warm milk, yeast and 1 teaspoon of the sugar. Let stand until very bubbly, 5 to 10 minutes.
2. In the bowl of a stand mixer fitted with the dough hook, whisk together 85 g of the melted butter, the egg and the remaining sugar until smooth. Stir in the yeast mixture. Add the flour and salt and mix on low speed until a shaggy dough forms. Increase to medium-low and knead until smooth and elastic, about 5 minutes (the dough will be slightly sticky).
3. Transfer the dough to a large, lightly oiled bowl. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour 15 minutes.
4. Line a large rimmed baking sheet with parchment paper and lightly dust with flour.
5. Punch down the dough. On a lightly floured surface, roll it into a 1/2-inch (1.3 cm) thick rectangle. Using a donut cutter (or 3-inch and 1-inch round cutters), cut out 12 donuts and 12 donut holes, re-rolling scraps as needed. Place on the prepared sheet, loosely cover and let rise in a warm place until doubled, 15 to 20 minutes.
6. Preheat the air fryer to 350°F (175°C) for 10 minutes. Spray the basket with cooking spray.
7. Working in batches, place the donuts in an even layer in the basket about 1 inch (2.5 cm) apart and lightly spray the tops with oil.
8. Cook for 6 minutes for donut holes and 8 minutes for big donuts, or until golden brown (cook the big donuts and holes separately, since their times differ).
9. For the glaze: in a medium bowl, whisk together the powdered sugar, the remaining 120 ml milk, the remaining melted butter and the vanilla until smooth. Dip the warm donuts and holes in the glaze and set on a wire rack for about 5 minutes to set. Store leftovers in an airtight container for up to 3 days.