So, your sweet tooth is screaming for a donut, but your inner chef is whispering, “Don’t even *think* about deep frying; you’ll regret the oil splatters for days.” Been there, friend. And guess what? I’ve got your back with a solution so genius, you’ll wonder why you ever lived without it: Air Fryer Chinese Donuts! Yes, you heard me. Your trusty air fryer isn’t just for fries and chicken nuggets anymore. It’s about to become your new favorite donut wizard.
Why This Recipe is Awesome
Seriously, this isn’t just a recipe; it’s a life hack. We’re talking less mess, less guilt (kinda), and a whole lot of deliciousness without turning your kitchen into a grease war zone. Plus, it’s pretty much idiot-proof. If I, a person who once set off the fire alarm microwaving popcorn, can nail these, so can you. **No judgment, only donuts.** You get that classic, slightly chewy, perfectly sweet Chinese donut vibe, but instead of swimming in oil, they’re getting their golden glow from hot air. Mind blown, right?
Ingredients You’ll Need
Gather your squad! Most of these are probably chilling in your pantry already. No fancy-pants stuff here, promise.
- Active Dry Yeast: About 2 ¼ teaspoons, one standard packet. Don’t be shy; this is our fluffy-maker.
- Warm Milk: ½ cup. Not scalding, not cold. Think comfy bathwater for your yeast, unless you want to murder it (rude!).
- Granulated Sugar: ¼ cup for the dough, plus extra for rolling. Because donuts need sparkle!
- All-Purpose Flour: 1 ½ cups, plus a little extra for dusting. The OG, always reliable.
- Salt: ½ teaspoon. Just a pinch to make everything taste better.
- Large Egg: 1, room temperature. Helps with richness and structure.
- Unsalted Butter: 2 tablespoons, melted. Because everything’s better with butter, *amirite*?
- Cooking Spray or a tiny bit of Oil: For the air fryer basket and maybe your hands. Don’t want sticky situations.
Step-by-Step Instructions
Alright, let’s get down to business. Follow these steps, and you’ll be a donut guru in no time.
- Activate Your Yeast: In a medium bowl, combine your warm milk, 1 teaspoon of the sugar, and the yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’re looking for it to get foamy and bubbly—that means it’s alive and ready to party!
- Mix the Dough: In a separate large bowl, whisk together the flour, the remaining sugar, and salt. Make a little well in the center. Pour in your activated yeast mixture, the egg, and melted butter.
- Knead It Out: Mix everything with a spoon until a shaggy dough forms. Then, turn it out onto a lightly floured surface and knead for about 5-7 minutes. You want a smooth, elastic dough that bounces back when you poke it. **Don’t over-knead; nobody likes tough donuts.**
- First Proof: Lightly oil your large bowl, place the dough inside, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size. This is where the magic happens!
- Shape ‘Em Up: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Roll the dough to about ½ inch thickness. Use a donut cutter (or two different-sized round cookie cutters) to cut out your donut shapes. Reroll the scraps and cut more.
- Second Proof: Arrange the cut donuts on a parchment-lined baking sheet, leaving some space between them. Cover loosely and let them rise for another 20-30 minutes. They’ll puff up nicely.
- Air Fry Time! Preheat your air fryer to 350°F (175°C). Lightly spray the air fryer basket with cooking spray. Gently place 2-3 donuts in the basket, making sure not to overcrowd them (they need their personal space!).
- Cook and Coat: Air fry for 4-6 minutes, flipping halfway through, until they’re golden brown and cooked through. Cooking times vary, so keep an eye on them! While still warm, roll them in granulated sugar (or cinnamon sugar for extra flair!).
- Repeat & Enjoy: Continue air frying the remaining donuts in batches. Let them cool just enough so you don’t burn your tongue, then devour!
Common Mistakes to Avoid
Listen, we all make mistakes. But these ones? They’re easily avoidable if you’re paying attention. Don’t say I didn’t warn you.
- Killing the Yeast: Using water that’s too hot will kill your yeast, leaving you with flat, sad donuts. Too cold, and it won’t activate. **Aim for 105-115°F (40-46°C).**
- Skipping the Proofing (or not enough): Honey, you can, but then you’re just making sad, dense little hockey pucks instead of fluffy donuts. Don’t do it to yourself (or the donuts).
- Overcrowding the Air Fryer: Rookie mistake! Your donuts need room to breathe and cook evenly. If you cram them in, they’ll steam instead of crisp up. Patience, young grasshopper.
- Not Oiling the Air Fryer Basket: Hello, sticking disaster! A light spray of cooking oil prevents your precious donuts from gluing themselves to the basket.
- Impatience: Baking is a science, and rushing it rarely pays off. Trust the process, especially the proofing times.
Alternatives & Substitutions
Feeling creative? Or maybe just missing an ingredient? No worries, I got you covered.
- Milk: You can absolutely use non-dairy milk like almond, soy, or oat milk for a dairy-free version. Just make sure it’s warm!
- Butter: Margarine can work in a pinch, but IMO, butter gives a superior flavor and texture. If you’re dairy-free, use a good plant-based butter alternative.
- Flour: While all-purpose is classic, you could experiment with a mix of bread flour (for extra chewiness) or even some whole wheat flour for a slightly nuttier flavor (though it might be denser).
- Toppings Galore: Instead of just sugar, try cinnamon sugar, a simple powdered sugar glaze (powdered sugar + a tiny bit of milk/water), or even a chocolate drizzle. Go wild!
FAQ (Frequently Asked Questions)
Got questions? I probably already thought of them. Let’s get these answered, shall we?
- Can I make the dough ahead of time? Yes! You can let the dough do its first rise in the fridge overnight. Just pull it out about an hour before you want to shape and air fry, to let it come to room temp and continue rising.
- My donuts aren’t fluffy! What happened? Most likely, your yeast wasn’t active, or you didn’t proof the dough long enough. Double-check your milk temperature next time!
- How do I store leftover donuts? Honestly, they’re best eaten fresh, like, immediately. But if you have leftovers, store them in an airtight container at room temp for a day or two. They might lose a bit of their crispiness.
- Can I reheat them in the air fryer? Absolutely! A quick 1-2 minutes at 300°F (150°C) will warm them right up and bring back a little of that fresh crisp.
- What if I don’t have a donut cutter? No problem! Use a large glass or cookie cutter for the outer ring, and a smaller bottle cap or piping nozzle for the center hole. Improvise, my friend!
- Can I add spices to the dough? FYI, you totally can! A pinch of nutmeg or cardamom in the dough would be divine. Just a small amount.
Final Thoughts
See? That wasn’t so bad, was it? You just whipped up some seriously delicious Chinese donuts without the deep-fryer drama. Give yourself a pat on the back, or better yet, another donut. You’ve unlocked a new level of air fryer mastery, and your taste buds (and your clean kitchen) are thanking you. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!
