Air Fryer Donuts That Taste Like Sunday Morning

The first time I pulled a batch of air fryer donuts out and they came out golden and puffy in under 10 minutes, I was a little annoyed I'd spent years deep frying. No pot of hot oil to babysit, no greasy kitchen, no waiting for it to cool before I could clean up. Just warm, cinnamon-sugar donuts with a soft middle and a slightly crisp edge, ready before the coffee finished brewing.

This is my lazy-genius shortcut version using canned biscuit dough. It's cheating, sure, but nobody at my kitchen table has ever complained.

Ingredient notes and swaps

Flaky canned biscuits are the move here. The layered kind puff up beautifully. If you want something a little more bakery-style, grands biscuits work too, just give them another minute or two. For the coating, melted butter helps the cinnamon sugar cling. Want a glaze instead? Whisk powdered sugar with a splash of milk and a drop of vanilla until it ribbons off the spoon.

Tips and common mistakes

Don't crowd the basket. These need room to expand, so leave a good inch between each one. Skip the cooking spray directly on the raw dough (it can make them gummy) and instead lightly mist the basket. And watch them close near the end. That gap between golden and too dark is short.

Storage and reheating

Air fryer donuts are best warm, honestly. But leftovers keep in an airtight container for a day. Reheat for 60-90 seconds in the air fryer at 320F to bring back the crisp. Don't microwave unless you like chewy.

FAQ

Can I make these from scratch dough?

Yes, a simple yeast dough works great, just let it rise first and cut rings.

Do I need to preheat?

A quick 2-3 minute preheat gives more even browning.

What about the donut holes?

Air fry the centers too, about 3-4 minutes. They're the best part.