American-Style Glazed Donuts Made in the Air Fryer

Ingredients

• 500 g T45 wheat flour
• 240 ml Fresh whole milk
• 2 pieces Fresh eggs
• 60 g Unsalted butter
• 70 g Granulated sugar
• 7 g Instant dry yeast
• 1 tsp Fine salt
• 2 tsp Pure vanilla extract
• 2 tbsp Neutral oil spray or sunflower oil
• 240 g Powdered sugar
• 45 ml Whole milk for the glaze
• 1 pinch Fine salt for the glaze

Method

1. Warm the milk until hot to the touch but never scalding, around 35 to 38 °C. Melt the butter, then let it cool until lukewarm so it does not harm the yeast.
2. In a large bowl or the bowl of a stand mixer, combine the flour, granulated sugar, yeast, and fine salt. Add the lukewarm milk, eggs, melted butter, and part of the vanilla. Knead until you have a soft, slightly sticky dough that pulls away from the sides and stretches without tearing immediately.
3. Shape the dough into a ball, cover, and let rise in a warm place until it has visibly doubled in volume. It should be puffy and supple, and retain a slight indentation when pressed with a finger.
4. Gently deflate the dough with your palm without crushing it. Roll it out on a very lightly floured work surface, keeping an even thickness that is generous enough to produce a tall, soft crumb.
5. Cut out the donuts with a round cutter, then remove the centers with a small cutter. Place the shapes on squares of parchment paper. Gather the scraps once, let them relax for a few minutes, then cut the remaining dough without overworking it.
6. Cover the shaped donuts and let them proof again until they are puffy, light, and slightly wobbly when the paper is moved. The edges should look rounded and the surface satiny, not dry.
7. Preheat the air fryer to 175 °C. Lightly oil the basket and the surface of the donuts. Place them without crowding, as they will continue to puff during cooking.
8. Cook the donuts at 175 °C until they are light golden on top and underneath, with a surface that is dry yet supple to the touch. Turn them halfway through if your air fryer heats mainly from above. They should smell like warm brioche and remain soft, not become crisp.
9. While the donuts cook, prepare the glaze by whisking the powdered sugar with the milk intended for the glaze, the remaining vanilla, and the pinch of salt. The texture should be smooth, shiny, and pourable: it should fall slowly from the whisk in a thick ribbon.
10. Let the donuts cool slightly on a rack for only a few minutes. Dip the top side into the glaze, let the excess drip back into the bowl, then return them to the rack.
11. Let the glaze set at room temperature until it becomes satiny and forms a thin, crisp film under your finger. Serve the same day, while the crumb is still tender and the glaze fresh.

Nutrition

Per serving

Energy

620.7 kcal

Protein

12.66 g

Carbohydrate

107.11 g

Fat

14.7 g

Fibre

2.76 g

Calcium

120.32 mg

Iron

1.1 mg

Magnesium

32.28 mg