📝 About This Recipe
Experience the magic of a classic bakery-style donut without the mess or heavy oils of deep-frying. These air-fried delights feature a rich, buttery brioche dough that achieves a perfect golden exterior and an incredibly fluffy, cloud-like center. Finished with a professional-grade vanilla bean glaze that sets into a beautiful crackly shell, these treats offer all the indulgence of a traditional pastry shop with a modern, lighter twist.
🥗 Ingredients
The Brioche Dough
- 3 1/4 cups All-purpose flour (plus extra for dusting)
- 3/4 cup Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/3 cup Granulated sugar
- 2 pieces Large eggs (at room temperature)
- 6 tablespoons Unsalted butter (softened to room temperature)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 1/2 teaspoon Kosher salt
The Vanilla Bean Glaze
- 2 cups Powdered sugar (sifted)
- 1/4 cup Whole milk (add more for thinner consistency)
- 1 teaspoon Vanilla bean paste (or vanilla extract)
- 1 pinch Salt (to balance sweetness)
For Air Frying
- 2 tablespoons Unsalted butter (melted, for brushing)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk (110°F), 1 tablespoon of the sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the remaining sugar, eggs, vanilla extract, and 2 cups of the flour to the yeast mixture. Using the paddle attachment, mix on low speed until combined.
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3
Switch to the dough hook. Add the salt and the remaining flour gradually. Knead on medium-low speed for about 3 minutes until a soft dough forms.
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4
With the mixer running, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. Knead for another 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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5
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Gently punch down the dough and turn it out onto a lightly floured surface. Roll it out to a 1/2-inch thickness.
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7
Using a 3-inch donut cutter (or a large glass and a small bottle cap), cut out as many donuts as possible. Re-roll the scraps once to cut more, but avoid overworking the dough.
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8
Place the cut donuts and holes on a parchment-lined baking sheet. Cover loosely with a clean kitchen towel and let rise again for 30-45 minutes until puffed up.
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9
Preheat your air fryer to 350°F (175°C). Lightly grease the air fryer basket with oil or use a perforated parchment liner.
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10
Gently place 3-4 donuts in the basket, ensuring they don't touch. Brush the tops lightly with melted butter. Air fry for 3-4 minutes, then flip them over and fry for another 2-3 minutes until golden brown.
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11
While the donuts are cooking, whisk together the powdered sugar, milk, vanilla bean paste, and a pinch of salt in a shallow bowl until smooth.
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12
Remove the hot donuts from the air fryer and immediately dip them into the glaze, coating both sides. Place on a wire rack set over a baking sheet to catch any drips.
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13
Repeat the process with the remaining donuts and donut holes (holes only need 3 minutes total). Let the glaze set for 5-10 minutes before serving.
💡 Chef's Tips
Always use a thermometer to check your milk temperature; too hot will kill the yeast, too cold won't activate it. Don't overcrowd the air fryer basket; the donuts need circulating air to rise and crisp properly. For the best texture, sift your powdered sugar to ensure the glaze is perfectly smooth and professional. If the dough is too sticky to handle after the first rise, refrigerate it for 30 minutes to firm up the butter before rolling. Leftover donuts can be refreshed in the air fryer for 1 minute at 300°F to regain their soft texture.
🍽️ Serving Suggestions
Serve warm with a steaming cup of dark roast coffee or a creamy latte. Pair with a side of fresh seasonal berries to cut through the sweetness of the glaze. For a decadent twist, serve alongside a small bowl of warm chocolate ganache for dipping. Accompany with a glass of cold whole milk for the ultimate nostalgic snack. Dust with a pinch of cinnamon sugar while the glaze is still wet for an extra layer of flavor.