Makes 8 | Prep 20 mins | Cook 8 mins
Warm, pillowy doughnuts without the deep fryer — these cook in the air fryer in under 10 minutes, then get brushed with melted butter and rolled in cinnamon sugar while they’re still hot. Soft inside, sweet and crunchy outside, and best eaten straight away.
Ingredients
- 200 g self-raising flour
- 100 g caster sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 120 ml milk
- 1 large egg
- 30 g butter, melted
- 1 tsp vanilla extract
- 50 g caster sugar, for coating
- 1 tsp ground cinnamon, for coating
- 40 g butter, melted, for coating
Instructions
- Whisk the flour, sugar, baking powder and cinnamon in a bowl.
- Beat in the milk, egg, melted butter and vanilla until smooth.
- Spoon the batter into a greased doughnut mould or pipe rings onto baking paper.
- Air fry at 180°C for 7–8 minutes until golden and springy.
- Brush each doughnut with melted butter while still warm.
- Toss in the cinnamon sugar until evenly coated and serve warm.
Tips
- Coat the doughnuts while they’re warm — the butter and sugar won’t stick properly once they’ve cooled.
- Don’t overfill the moulds; the batter rises as it cooks and can close up the doughnut holes.
- A piping bag (or a zip bag with the corner snipped) makes filling the moulds much neater.
Storage
These are best eaten the day they’re made, ideally within a few hours. If you have leftovers, keep them in an airtight container at room temperature for up to 2 days and warm them for a few minutes in the air fryer to refresh the coating.
FAQ
Can I bake these in the oven instead?
Yes — bake in a doughnut pan at 180°C for about 10–12 minutes until golden and springy, then coat the same way.
Why is my batter runny?
It should be a thick, spoonable batter. If it seems thin, let it rest for 5 minutes — the flour will absorb some of the liquid.
Can I change the coating?
Absolutely. Try plain sugar, a vanilla glaze, or a dusting of powdered sugar instead of the cinnamon sugar.