Air Fryer Donuts: Fluffy, Golden, and Ready in 10 Minutes

Homemade donuts used to mean a pot of hot oil, a thermometer, splatter burns, and a kitchen that smells like a fast food fryer for two days. The air fryer changes all of that. You get the same fluffy interior and golden-brown exterior in about 10 minutes, with almost no cleanup and zero hot oil to deal with.

This guide covers two methods: the 10-minute shortcut using canned biscuit dough, and a from-scratch version for when you want the full homemade experience. Plus three glaze options so you can customize every batch.

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Method 1: Biscuit Dough Donuts (The 10-Minute Version)

This is the method that converts skeptics. One can of refrigerated biscuit dough, a round cutter (or the cap of a water bottle), and your air fryer. That's genuinely it.

Ingredients

• 1 can (16.3 oz) refrigerated biscuit dough (Grands style works best)
• 2 tablespoons melted butter
• Cooking spray

For classic glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Open the biscuit dough and separate the individual biscuits. Lay them flat on a cutting board.
2. Use a small round cutter (about 1-inch diameter) to cut a hole from the center of each biscuit. Save the holes — those become donut holes.
3. Preheat your air fryer to 350°F for 3 minutes.
4. Spray the air fryer basket with cooking spray. Place donuts in a single layer with space between them. Don't overlap.
5. Air fry at 350°F for 5-6 minutes, flipping once at the 3-minute mark. They should be golden brown on both sides.
6. Remove and brush immediately with melted butter while still hot.
7. Dip in glaze or toss in cinnamon sugar (see below).

Donut holes: Air fry the small circles at 350°F for 4-5 minutes, shaking the basket halfway through.

Batch size tip

Most air fryer baskets fit 4-5 donuts at a time without overlapping. Cook in batches rather than cramming them in — overcrowding means steaming instead of crisping.

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Method 2: From-Scratch Yeast Donuts

If you have 90 minutes (most of that is passive rise time), this version produces lighter, airier donuts with a proper yeasted flavor that the biscuit dough version can't fully replicate.

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 3/4 cup warm milk (110°F — warm but not hot)
• 1/4 cup granulated sugar, divided
• 1/3 cup unsalted butter, softened
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour, plus more for dusting

Instructions

1. In a small bowl, combine warm milk, 1 teaspoon of the sugar, and the yeast. Stir gently and let sit 5-10 minutes until foamy. If it doesn't foam, your yeast is dead — start over with fresh yeast.
2. In a large bowl, beat butter and remaining sugar until combined. Add eggs one at a time, then vanilla and salt.
3. Add the yeast mixture and stir to combine.
4. Add flour one cup at a time, mixing until a soft dough forms. It should be slightly tacky but not sticky.
5. Knead on a floured surface for 5 minutes until smooth, or use a stand mixer with dough hook for 3-4 minutes.
6. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled.
7. Punch down the dough. Roll out to 1/2-inch thickness on a floured surface.
8. Cut circles with a 3-inch cutter and holes with a 1-inch cutter. Place on parchment-lined baking sheets and let rise another 15-20 minutes.
9. Preheat air fryer to 350°F. Spray the basket lightly.
10. Air fry at 350°F for 5-6 minutes, flipping halfway. They should be pale golden — they won't get as dark as deep-fried donuts, but the interior will be perfectly cooked.
11. Glaze immediately while warm.

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Glaze Options

Classic Vanilla Glaze

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Whisk until smooth. Dip warm donuts face-down, let excess drip off, then set on a rack for 5 minutes to set.

Chocolate Glaze

• 1 cup powdered sugar
• 3 tablespoons cocoa powder
• 3-4 tablespoons milk
• 1/4 teaspoon vanilla

Whisk together. Thicker than vanilla glaze — add milk a little at a time until you reach dipping consistency.

Cinnamon Sugar

• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 3 tablespoons melted butter

Brush donuts with melted butter immediately out of the air fryer, then toss in the cinnamon sugar mixture. This is the best option for biscuit dough donuts because it complements that buttery flavor naturally.

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Troubleshooting

Donuts are doughy in the middle: They needed more time or the air fryer wasn't preheated. Add 1-2 minutes and check again. The internal temperature should reach 190°F if you want to be precise.

Donuts are too dark on the outside: Your air fryer runs hot, or you didn't spray the basket (causing sticking and uneven browning). Try 340°F next time and check a minute earlier.

Biscuit donuts have a raw-dough flavor: This is normal if they're underdone. Biscuit dough needs the full 5-6 minutes to cook through. Don't pull them out just because the outside looks golden.

Glaze isn't sticking: You waited too long. Glaze sticks best when the donuts are still slightly warm (not hot — hot donuts melt the glaze into a thin coating). Aim for 2-3 minutes out of the air fryer.

Donuts are dry: The biscuit dough method can produce drier donuts if you skip the butter brush. Don't skip it. For from-scratch donuts, make sure you're not over-flouring the dough.

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Make It a Dessert Spread

Donuts pair beautifully with other air fryer treats. If you're making these for a gathering, try adding Air Fryer Churros for a variety of textures, or set up a s'mores station alongside with Air Fryer S'mores. For a full dessert overview including timing and temperatures for every sweet treat, see our Air Fryer Desserts Complete Guide.

Also useful: Air Fryer Cooking Times Chart if you want to cross-reference timing for other foods you might be making alongside these.

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Get the Full Recipe Collection

These donuts are just one of dozens of air fryer recipes in our cookbook Air Fryer 30-Minute Meals for Beginners. Whether you're cooking breakfast, dinner, or dessert, every recipe is designed to be done in 30 minutes or less.

Get the Cookbook →

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FAQ

Can I use store-brand biscuit dough instead of Grands? Yes, but the donuts will be smaller and thinner. Grands-style biscuits (the large flaky ones) work best because they have more height and a layered texture that mimics real donut dough. Smaller biscuits work but cook faster — check at 4 minutes.

Can I make the dough the night before? For from-scratch yeast donuts: yes. After the first rise, punch down the dough, wrap tightly, and refrigerate overnight. Let it come to room temperature for 30 minutes before rolling and cutting the next day. Skip the second rise if the dough feels puffy already.

Can I freeze air fryer donuts? Unglazed donuts freeze well for up to 1 month. Reheat from frozen at 350°F for 3-4 minutes. Glaze after reheating. Pre-glazed donuts don't freeze well — the glaze becomes sticky and uneven after thawing.

Why don't air fryer donuts get as dark as deep-fried ones? Deep frying submerges the donut in oil at around 375°F, giving instant, even browning on all sides simultaneously. The air fryer circulates hot air, which browns more slowly and more gently. The color is lighter, but the interior is just as fully cooked. If you want deeper color, brush with an egg wash before air frying.