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So you’re craving something warm, sweet, and ridiculously comforting, but the thought of a deep fryer makes your kitchen (and your arteries) scream? Yeah, been there, done that, bought the T-shirt. Good news, my friend: we’re making donuts. In an air fryer. Mind. Blown.
Why This Recipe is Awesome
Okay, let’s be real. Who has time for complicated baking projects these days? Not me, and probably not you either. This recipe? It’s basically magic. No deep frying required, which means less mess, less guilt, and zero risk of setting off your smoke alarm (unless you *really* try). Plus, it’s so ridiculously easy, even my dog could probably follow along – if he had opposable thumbs, that is. You get that irresistible donut texture without the oil slick. It’s a win-win-win, IMO.
Ingredients You’ll Need
- 1 can (16.3 oz) refrigerated biscuit dough: The secret MVP! Choose the flaky kind for extra layers of deliciousness, or regular if you’re feeling less fancy.
- 3 tablespoons melted unsalted butter: Because butter makes everything better. Don’t skimp here unless you *want* sad, dry donuts.
- 1/2 cup granulated sugar: For that classic sweet coating.
- 1 teaspoon ground cinnamon: The butter’s best friend. Elevates plain sugar to ‘OMG, what is this deliciousness?’ status.
- Optional toppings: Sprinkles (duh!), powdered sugar, chocolate glaze (melted chocolate chips + a splash of milk), maple glaze (powdered sugar + maple syrup + a tiny bit of milk). Get creative!
Step-by-Step Instructions
- Prep Time! Pop open that can of biscuit dough. Using a small round cookie cutter (or even a shot glass if you’re resourceful), cut a hole in the center of each biscuit. Don’t toss those holes! They’re going to be donut holes, obviously.
- Air Fryer Ready: Lightly spray your air fryer basket with cooking spray. We don’t want sticking; we want perfectly golden donuts.
- Donut Placement: Carefully place the cut donuts and donut holes in a single layer in the air fryer basket. Don’t overcrowd them! Give them space to get crispy and happy. You’ll probably need to do this in batches.
- Fry Away! Air fry at 350°F (175°C) for 5-7 minutes. Flip them halfway through to ensure even browning. You’re looking for a beautiful golden-brown color.
- Butter Up: While your donuts are still warm from the air fryer, brush them generously with that melted butter. Don’t be shy! This helps the sugar stick.
- Cinnamon Sugar Dance: In a shallow bowl, mix your granulated sugar and cinnamon. Roll each buttered donut (and the holes!) in the cinnamon-sugar mixture until fully coated.
- Serve & Devour: Arrange your glorious creations on a plate. If you’re feeling extra, drizzle with glaze or sprinkles. Eat them immediately because, let’s be honest, warm donuts are superior.
Common Mistakes to Avoid
- Overcrowding the Basket: Rookie mistake! Your donuts will steam instead of crisp up, and nobody wants a sad, soggy donut. Give them room to breathe, folks.
- Forgetting the Cooking Spray: You’ll end up with stuck, torn donuts and a grumpy clean-up session. A quick spritz goes a long way.
- Skipping the Flip: One side will be perfectly golden, the other pale and unloved. Flip ’em! It takes two seconds.
- Not Coating While Warm: The butter won’t absorb properly, and the sugar won’t stick. Warm donuts + melted butter = happy sugar coating. Trust me on this.
- Leaving Out the Donut Holes: Why deny yourself more deliciousness? These little guys cook up even faster and are perfect for “quality control” testing.
Alternatives & Substitutions
- Biscuit Dough Swaps: Don’t have biscuits? You can totally use puff pastry for a flakier, lighter donut, or even canned crescent rolls for a slightly different texture. Just adjust cooking time; puff pastry might need a minute or two less.
- Butter Alternatives: Melted coconut oil works great for a dairy-free option, but honestly, butter is king here. FYI.
- Topping Extravaganza:
- Powdered Sugar: Simple and classic. Just dust ’em.
- Chocolate Glaze: Melt a handful of chocolate chips with a tiny splash of milk or cream. Dip away!
- Maple Glaze: Powdered sugar + a few drops of maple extract (or real maple syrup for a thinner glaze) + a tiny bit of milk. Divine.
- Sprinkles: Because life is too short for boring donuts.
FAQ (Frequently Asked Questions)
- Can I make these ahead of time? You *can*, but honestly, they’re best eaten fresh and warm. They tend to firm up a bit as they cool. But hey, if you *must*, a quick 30-second zap in the microwave will bring some life back.
- My donuts aren’t browning! What’s wrong? Is your air fryer preheated? Is it full? Make sure you’re not overfilling the basket. Also, ensure your air fryer is set to the correct temperature. Maybe crank it up by 25°F for the last minute if they’re being stubborn.
- Can I use regular all-purpose flour instead of biscuit dough? Well, yes, but then you’re making actual from-scratch donuts, which is a whole different (and longer!) recipe. The beauty of this one is the biscuit dough shortcut!
- Do I *have* to make donut holes? Are you asking if you *have* to embrace extra deliciousness? Kidding! No, you don’t *have* to, but it’s an easy way to use up the cut-out dough and get a bonus treat.
- How do I clean my air fryer after making these? Easy peasy! Once cool, remove the basket and drawer. Wash with warm, soapy water. For sticky bits, a non-abrasive sponge usually does the trick. Don’t put the electronic unit in water, obviously!
Final Thoughts
And there you have it, folks! Quick, easy, and dangerously delicious air fryer donuts that taste like you spent hours slaving away (but we both know you didn’t). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go make these. Your taste buds will send you a thank-you note. Maybe even text me a picture? I live for donut pics.
