Step 1: Activate the Yeast

In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar.

Whisk together and let sit for 5 to 10 minutes, until bubbly and foamy.

Make the Dough

In the bowl of a stand mixer fitted with a dough hook, whisk together:

Melted butter,

Egg,

Remaining ¼ cup of sugar

Pour in the yeast mixture and stir until combined.

Add the flour and salt to the bowl.

Mix on low speed until a shaggy dough forms.

Increase to medium-low and knead for about 5 minutes, until the dough is smooth, elastic, and slightly tacky.

First Rise

Transfer dough to a lightly oiled large bowl.

Cover and let rise in a warm, draft-free place for about 1 hour 15 minutes, or until doubled in size.

Roll and Cut Donuts

Punch down the risen dough.

On a lightly floured surface, roll dough into a ½-inch thick rectangle.

Use a donut cutter (or a 3-inch round cutter + 1-inch center cutter) to cut out 12 donuts and 12 donut holes, re-rolling scraps as needed.

Second Rise

Place cut donuts and holes on a floured parchment-lined baking sheet.

Cover loosely and let rise in a warm spot for 15–20 minutes, until puffed and nearly doubled.

Air Fry the Donuts

Preheat your air fryer to 350°F for 10 minutes.

Spray the basket with coconut or olive oil spray.

Working in batches, place donuts in the basket about 1-inch apart.

Lightly spray the tops with oil.

Air fry for:

6 minutes for donut holes

8 minutes for full donuts, until golden brown

📝 Tip: Cook the donuts and holes in separate batches as they require different times.

Make the Glaze

While donuts are cooking, whisk together:

3 cups confectioners’ sugar

½ cup whole milk

2 tablespoons melted butter

½ teaspoon vanilla extract

Stir until smooth and pourable.

Glaze the Donuts

Dip warm donuts and holes into the glaze, coating one side or the whole donut as desired.

Set on a wire rack and let the glaze set for 5 minutes before serving.