Air Fryer Doughnuts

Forget the deep fryer and whip up some irresistible air-fried doughnuts with this easy-to-follow recipe from Morphy Richards. Get creative in the kitchen with delicious results that you can share with friends and family!

Prep time: 30 minutes
Cook time: 25 minutes (plus over night proving)
Makes: 6-8 Doughnuts


  • 125ml milk, lukewarm 
  • 50g unsalted butter melted and cooled to lukewarm 
  • 7g sachet dried fast-action yeast 
  • 60g caster sugar
  • 1 tsp vanilla extract
  • 275g plain flour, plus extra for dusting 
  • ½ tsp ground cinnamon (optional) 
  • 1 egg, beaten 

For the glaze 

  • 125g icing sugar
  • 3 tbsp milk
  • ¼ tsp vanilla extract
  • flavourless oil, for proving 


Step 1: Start by combining milk, melted butter, yeast, sugar, and vanilla extract in a stand mixer. Allow the yeast to activate for 8-10 minutes.

Step 2: In a separate bowl, mix together sugar, flour, salt, and cinnamon (if desired). Add a beaten egg to the milk mixture, then fold in the dry ingredients. Knead the dough for 5-8 minutes with a dough hook or 10-12 minutes by hand until smooth and elastic. It will be sticky, so be patient!

Step 3: Transfer the dough to a lightly oiled bowl, cover with a tea towel, and let it rise in a warm place for 1 hour and 30 minutes, or until it has doubled in size. Roll out the dough to 1.5cm thickness and cut out your doughnuts using a cutter. Let them rise for 40 minutes or overnight in the fridge.

Step 4: When you're ready to cook, place 2-3 doughnuts in the air fryer basket and cook at 180C for 5-6 minutes, until golden. Be careful not to burn them. Let them cool on a wire rack while you cook the remaining doughnuts.

Step 5: As the final batch cooks, prepare the glaze by sifting icing sugar into a bowl and stirring in milk and vanilla extract. Once the doughnuts have cooled, dip the tops in the glaze and let it set on the wire rack.

These homemade doughnuts are best enjoyed on the day but can be kept for up to 24 hours in an airtight container. 

Recipe inspired by BBC Good Food

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