Air Fryer Donuts Recipe No Yeast

Okay, let’s be real. You woke up dreaming of something sweet, fluffy, and utterly divine, but the thought of yeast-proofing, messy deep-frying, and an hour-long kitchen saga just made you want to crawl back into bed. Sound familiar? Good, because I’ve got your back. Get ready for an Air Fryer Donuts recipe that’s so easy, you’ll wonder if you accidentally unlocked a cheat code for deliciousness. No yeast? No problem!

Why This Recipe is Awesome

First off, can we get a round of applause for **no yeast**? Seriously, we’re skipping the “is it alive yet?” drama and jumping straight to the good stuff. This recipe is basically the lazy genius’s guide to homemade donuts. It’s fast, relatively mess-free (compared to, you know, a literal vat of hot oil), and uses your air fryer, which, let’s be honest, is probably the most underutilized appliance on your counter. Plus, it’s pretty much **idiot-proof**. Even I, the queen of kitchen catastrophes, managed not to burn the house down. It’s a win-win-win situation!

Ingredients You’ll Need

Gather ’round, my sweet-toothed friends. Here’s what you’ll need for this culinary adventure. Don’t worry, nothing too fancy, just your usual pantry pals.

• 1 ½ cups All-purpose flour: The unsung hero of almost every baked good.
• ½ cup Granulated sugar: For that sweet, sweet soul food.
• 2 teaspoons Baking powder: Our magic leavening agent since yeast is on vacation.
• ¼ teaspoon Salt: Just a pinch to make all those other flavors pop.
• ½ cup Milk: Any kind works! Dairy, almond, oat – live your best life.
• 1 large Egg: The binder that holds our dreams (and donuts) together.
• 2 tablespoons Unsalted butter, melted: Because butter makes everything better, duh.
• 1 teaspoon Vanilla extract: A splash of liquid joy.

For the Topping (choose your fighter!):

• Melted butter (for brushing): About ¼ cup.
• Cinnamon Sugar: ½ cup sugar + 1 tablespoon cinnamon, mixed. Classic for a reason!
• Powdered Sugar Glaze: 1 cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla. Whisk until smooth!

Step-by-Step Instructions

Alright, apron on (or not, no judgment here), let’s make some donut magic happen!

1. Whisk the Dry Stuff: In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Give it a good whisk until everything is friendly with each other.
2. Mix the Wet Stuff: In a separate, smaller bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Combine Forces: Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. **Don’t overmix!** A few lumps are totally fine; overmixing leads to tough donuts, and nobody wants a tough donut.
4. Flour Power: Lightly flour a clean surface. Turn the dough out onto it. It’ll be a bit sticky, but don’t panic. Gently knead it a couple of times, just enough to bring it together.
5. Roll and Cut: Roll the dough out to about ½-inch thickness. Now for the fun part! Use a 2-3 inch round cookie cutter (or even the rim of a glass) to cut out your donuts. For the holes, use a smaller cutter (or a clean bottle cap!). Gather the scraps, gently re-roll, and cut more donuts until you run out.
6. Preheat the Air Fryer: Set your air fryer to 350°F (175°C) and let it preheat for about 3-5 minutes. This is a crucial step for that perfect golden crisp!
7. Air Fry Time! Lightly spray your air fryer basket with non-stick spray. Place the donuts (and donut holes!) in a single layer, making sure they aren’t touching. You’ll likely need to do this in batches. Cook for 4-6 minutes, flipping halfway through, until they’re golden brown and puffy.
8. Top ‘Em Off: Once cooked, immediately transfer the hot donuts to a cooling rack. If you’re going for cinnamon sugar, brush each donut with melted butter, then dredge them in the cinnamon sugar mix. For glaze, let them cool for a few minutes, then dip or drizzle with your powdered sugar glaze.
9. Devour! These are best enjoyed warm. Don’t even try to resist.

Common Mistakes to Avoid

We’ve all been there, making rookie mistakes. Here’s how to steer clear of them and ensure your donuts are perfect:

• Overmixing the Dough: This is probably the number one sin. You want a tender donut, not a hockey puck. Mix until just combined, a few lumps are fine. Seriously, walk away from the dough before you go too far.
• Forgetting to Preheat the Air Fryer: Thinking you can skip this step? **Rookie mistake!** Preheating ensures even cooking and that lovely golden exterior.
• Overcrowding the Basket: I know, you want all the donuts now. But cramming them in will lead to unevenly cooked, soggy donuts. Give them space to breathe and cook properly.
• Not Spraying the Basket: Unless you enjoy chiseling donuts off your air fryer, a light spray of oil is non-negotiable.
• Rolling Dough Too Thin: If your dough is too thin, you’ll end up with crispy discs, not fluffy donuts. Aim for that ½-inch thickness.

Alternatives & Substitutions

Feeling a little rebellious? Or just out of an ingredient? Here are some simple swaps:

• Milk: Any plant-based milk (almond, soy, oat) works perfectly if you’re dairy-free or just prefer it.
• Butter: You can swap melted coconut oil or a dairy-free butter alternative for the butter in the dough. For the brushing, margarine could work, but IMHO, real butter gives the best flavor for that cinnamon-sugar coating.
• Flour: While all-purpose is standard, you *could* experiment with a 1:1 gluten-free baking blend, but results might vary slightly in texture. Not recommended for your first try, though.
• Toppings Galore:
  • Chocolate Glaze: Melt some chocolate chips with a tiny bit of milk or cream.
  • Sprinkles: Add some fun to your glaze or just toss them on warm, buttered donuts.
  • Maple Glaze: Powdered sugar + maple syrup + a splash of milk. Divine!
  • Nutella: Warm it slightly and spread it on. Instant happiness.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I use store-bought biscuit dough for this? You *can*, you rebel! But it’s not quite the same. Think of it as a donut’s distant, less fluffy cousin. It’s quicker, but don’t expect the same homemade texture.
• How do I store leftover donuts? Haha, “leftover donuts.” Good one! But if you somehow manage it, store them in an airtight container at room temperature for a day or two. They’re best fresh, though, FYI.
• Can I make these ahead of time? You can make the dough ahead and chill it for up to 24 hours, but honestly, the magic really happens when they’re air-fried fresh. Donut holes make a great snack while you wait for the main event!
• My donuts aren’t puffy. What gives? Did you overmix the dough? Or did your baking powder expire? **Always check your leavening agents!** Also, make sure your air fryer is properly preheated.
• What if I don’t have a donut cutter? No problem! Use a regular round cookie cutter or a glass for the main shape, and a bottle cap or piping tip for the hole. Improvise, darling!
• Can I deep fry these instead? Technically yes, but then it wouldn’t be “no yeast, no deep fry,” would it? If you do, use oil heated to 350-375°F and fry for 1-2 minutes per side until golden.

Final Thoughts

Phew! You’ve made it through! See? That wasn’t so scary, was it? You just whipped up a batch of delicious, fluffy, no-yeast donuts with minimal fuss. Your kitchen probably still looks relatively clean, and your taste buds are about to throw a party. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!