Prepare delicious donuts without the need for frying, they are light and airy without the additional oil, low in calories, and with an exceptional flavor.
Skip the pot of hot oil and make these healthier fryer donuts. If you've ever had a baked donut, brace yourself. These are much better. The taste of the frosting combined with the fluffy batter is like touching the sky. Rather than taste like a cake, shaped like a donut, each of these tastes like freshly fried classic glazed donuts thanks to the fact that the dough is still a leavened dough. You are going to want to eat them every day.
FOR THE DONUTS
- Cooking spray
- 1/2 c. milk
- 1/4 c. plus 1 tsp. granulated sugar, divided
- 1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast
- 2 c. all-purpose flour
- 1/2 tsp. kosher salt
- 4 tbsp. butter, melted
- 1 large egg
- 1 tsp. pure vanilla extract
FOR THE VANILLA GLAZE
- 1 c. powdered sugar
- 2 oz. milk
- 1/2 tsp. pure vanilla extract
FOR THE CHOCOLATE GLAZE
- 3/4 c. powdered sugar
- 1/4 c. unsweetened cocoa powder
- 3 tbsp. milk
MAKE THE VANILLA GLAZE:
In a medium bowl whisk together powdered sugar, milk, and vanilla until smooth.
MAKE THE CHOCOLATE GLAZE:
In a medium bowl whisk together powdered sugar, cocoa powder, and milk.
MAKE THE DOUGHNUTS
- Grease a large bowl with cooking spray.
- In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave for 40 seconds until lukewarm.
- Add a teaspoon of sugar and stir to dissolve, then sprinkle over the yeast and let sit until frothy, about 8 minutes.
- In a medium bowl, whisk together flour and salt.
- In a large bowl, whisk together the remaining ¼ cup sugar, butter, egg, and vanilla. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
- Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.
- Form into a ball then place dough in an oiled bowl and cover with a clean dishtowel. Let dough rise in a warm spot until doubled in size, about 1 hour.
- Line a large baking sheet with parchment paper and lightly grease with cooking spray. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½" thick rectangle.
- Using a doughnut cutter, punch out your doughnuts. Knead any scraps together and punch out more doughnuts or holes. Place doughnuts and holes onto baking sheets, cover with a dishtowel, and let rise again, 40 minutes to 1 hour more.
- Grease basket of the air fryer with cooking spray and add 2 doughnuts and 2 doughnut holes at a time, making sure doughnuts don’t touch.
- Cook at 375°F for 6 minutes, until deeply golden. Place on cooling rack and repeat with remaining dough.
- Dip doughnuts in glaze.
- Return to a cooling rack and let set for 5 minutes before serving.