Donuts In Air Fryer No Yeast Just 4 Ingredients Food

AIR FRYER DONUTS

Steps:

• Remove the biscuits from the can, separate them, and place them on a work space like a cutting board or rolling mat. Use a 1-inch round cookie cutter (or similarly-sized bottle cap) to cut holes out of the center of each biscuit.
• Lightly coat your air fryer basket with cooking oil.
• Place 4 donuts in a single layer without touching in the air fryer.
• Close the air fryer and set to 350 degrees (nope, you do not need to preheat).
• Cook for 5-6 minutes or until donuts are lightly browned and you can see the layers of biscuit start to seperate. Flip halfway through the cooking process.
• Repeat with the remaining biscuits.
• In a small, shallow bowl or pie plate, mix together sugar and ground cinnamon.
• Baste both sides of the warm donuts with melted butter.
• Toss in cinnamon sugar mixture. Serve immediately.
• If you've tried this recipe, come back and let us know how it was!

DONUTS IN AIR-FRYER (NO YEAST) | JUST 4-INGREDIENTS

Steps:

• To make the dough, combine self-raising flour with yogurt, sugar, salt & baking soda in a bowl. Make. soft dough. If the dough is too wet, add more flour and knead well. If the dough is too dry, add some more Yogurt and knead well until combined and gets non-sticky.
• Cut out a small ball from the dough. Roll it on the table and elongate it. Then join the ends to make a ring. (Watch the video for a visual)
• Brush oil on the Donuts. Put the oil side down in the Air Fryer basket. Brush the other side with oil as well. Pop it in the Air Fryer to get cooked for 6-7 minutes at 200C or 400F. After 6 minutes, get it out, and flip the donuts. Brush the top side with oil and pop it back in the air fryer for 4 minutes at 200C or 400F.
• Make Cinnamon Sugar by combing 1/2 cup of Granulated sugar with 1 Tbsp of Ground Cinnamon. Dip the Donuts in melted butter and coat them with Cinnamon Sugar. Serve!

AIR-FRYER DOUGHNUTS

Steps:

• Combine the milk, melted butter, yeast, 1 tsp of the sugar and the vanilla extract in the bowl of a stand mixer. Leave for 8-10 mins for the yeast to activate.
• In a separate bowl, combine the remaining sugar, flour, ½ tsp salt and the cinnamon, if using. Mix the beaten egg into the milk mixture, then fold in the dry ingredients. Knead with a dough hook on a medium speed for 5-8 mins until the dough is smooth and elastic. You can also knead by hand for 10-12 mins, until smooth. It's a very sticky dough, so be patient with it.
• Transfer to a lightly oiled bowl, cover with a clean tea towel and leave in a warm place for 1 hr 30 mins until the dough has doubled in size. Tip the dough out onto a lightly floured surface and roll out to around 1.5cm thick. Cut out your doughnuts using a doughnut cutter or two cutters (1 x 7.5cm and 1 x 2.5cm for the middle). Put the doughnuts on a lined baking sheet, along with the doughnut centres, if you like, and cover with a clean tea towel. Leave to rise for 40 mins or overnight in the fridge (the doughnuts will hold their shape better if proved in the fridge).
• When ready to cook, place 2-3 doughnuts (and their centres, if keeping) in the air-fryer basket and cook at 180C for 5-6 mins, following manufacturer's instructions, until golden. (Bear in mind that some air fryers generate more intense heat, so keep checking to make sure the doughnuts don't burn.) Remove from the basket and leave to cool on a wire rack while you cook the remaining doughnuts. You can place a sheet of baking parchment at the bottom of your basket if you're worried about the doughnuts sticking and to prevent indents from the basket forming on the doughnuts.
• While the final batch is cooking, sift the icing sugar into a bowl and stir in the milk and vanilla extract. When the doughnuts have cooled, dip the top of each one in the glaze. Leave on the wire rack for the glaze to set. Best eaten on the day but will keep for up to 24 hours in an airtight container.