Air Fryer Donut Recipes - Easy must-try donut recipes (2024)

FAQs

Why are my fried donuts not fluffy? ›

Not enough water; under-mixing: hot frying temperature; too much frying: cutter (damaged or wom, too high over surface, too low-louching shortening).

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

Air Fryer Glazed Donuts Recipe

These air fryer donuts are yeast-raised and every bit as delicious and soft as their deep-fried relatives. This really is a no compromise donut recipe - it's a great way to use your air fryer. So with these donuts, you get all the flavor and none of the oil or mess of deep frying.

How to Make Super Soft and Fluffy Sugar Glazed Doughnuts | Fried or Baked. There's only one way to make doughnuts even softer and fluffier and that is by scalding some of the flour. Scalding is a technique used to not only make bread softer, but also to make it stay soft for longer.

All-purpose flour works well for doughnuts since it has a moderate amount of gluten–the binding protein commonly used in baking. This gluten content helps create a dough that is strong enough to trap air, which helps create the fluffy doughnut texture we all love.

Once the dough has finished rising, pour 2-3 inches of oil in the bottom of your pan. Heat the oil until 350°. The best way to know your oil is hot enough (and not too hot) to fry is by using a thermometer. Fry the donuts at 350° for about 1 minute on each side or until golden brown on each side.

What kind of oil is best for cooking donuts? The best oil is the one with the least flavour. Vegetable oil and canola oil are both very good in this respect. The most important thing is to use the same oil for the same kinds of foods, since oil readily absorbs flavours and aromas.

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).

They're baked, not fried, for a delicious treat. Portioned, portable, and perfect for the snacker with places to go. Entenmann's. Goes great with people.

One of the most common culprits for oily donuts is oil temperature. When the oil or shortening that you are frying donuts in is too cool, the oil is more likely to get absorbed into the dough. … Then, instead of draining as it should, excess oil sticks to the donuts and makes them taste oily and heavy.

What is the best temp to fry Doughnuts? ›

Fry at about 375° to 380° F (190.6° to 193.3° C). Donuts brown too rapidly and may have raw or doughy centers if fried in fat that is too hot. Donuts fried in colder shortening brown too slowly and absorb excessive frying shortening. When should glaze be applied to yeast-raised donuts?

Hot air frying of doughnut reduced crust roughness and created a smoother surface compared to the deep fat fried samples. Decreasing the frying temperature for both methods increased the crust roughness.

Flour — All-purpose flour or bread flour is perfect for fried chicken as it gives the chicken a golden-brown coating after being air-fried. It is also neutral in flavor, so it doesn't compete with the salt, pepper, garlic powder, and paprika added to it.

Yeast: You can use active dry yeast or instant yeast. If using an instant yeast, your rise time will be a little shorter. Sugar: Sugar sweetens the doughnuts, but it also feeds the yeast, increases its activity, and tenderizes the dough. Eggs: Eggs provide structure and flavor.

By definition, donuts are small, fried, sweetened dough cakes, typically shaped into a ring or ball. You can classify the many cultural and regional donut varieties within one of 10 distinct types.

First, the basics: a yeast doughnut, obviously, is made with yeasted dough, usually something similar to brioche. It's puffy and light, maybe a little chewy, and has little or no sweetness without some sort of glaze or sugar coating.