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Air Fryer Doughnuts
Soft dough balls rolled in cinnamon sugar and served with chocolate sauce
Why this recipe works
Most homemade doughnuts require yeast, a long prove, and a pot of hot oil on the stove. This version skips all of it. The dough is built from self-rising flour and Greek yogurt, two ingredients that come together in minutes into a soft, workable dough that needs no rising time and no special equipment. Eight minutes in the Fritaire and you have warm, golden doughnut balls with a tender interior and a cinnamon sugar crust.
The science behind this dough is simple. Self-rising flour already contains baking powder and salt, which means it leavens on its own when it hits the heat of the air fryer. Greek yogurt adds protein, fat, and acidity, which reacts with the leavening agents and produces a soft crumb without any yeast. The result is closer to a doughnut hole than a ring doughnut, but the texture and flavor are genuinely satisfying and the effort required is minimal.
The cinnamon sugar coating is applied before cooking rather than after. Brushing each ball with melted butter gives the cinnamon sugar something to cling to and creates a slightly caramelized, fragrant crust as the doughnuts air fry. A warm chocolate sauce for dipping finishes the dish and turns a quick snack into a proper dessert.
Ingredients
Dough
- 1 2/3 cups self-rising flour
- 1 cup plain Greek yogurt
- 1 1/2 tsp vanilla extract
- Pinch of salt
- Melted butter, for brushing
Cinnamon Sugar Coating
- 1 tbsp granulated sugar
- 1 tbsp ground cinnamon
To Serve
- Chocolate sauce, warmed
Notes on ingredients
Self-rising flour already contains baking powder and salt, so don't substitute plain flour without adjusting -- the dough won't rise without the leavening. Full-fat Greek yogurt produces a richer, softer dough than low-fat. The yogurt should be thick, not runny. If yours is on the thinner side, the dough may need a small amount of extra flour to come together without sticking. The cinnamon-to-sugar ratio here is 1:1, which gives a strongly spiced coating. If you prefer a milder flavor, increase the sugar to 2 tablespoons and keep the cinnamon at 1 tablespoon.
Instructions
Make the dough
In a large bowl, combine the self-rising flour, Greek yogurt, vanilla extract, and salt. Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 1 to 2 minutes until smooth and no longer sticky. If the dough is very wet, add flour a tablespoon at a time until it comes together cleanly.
Preheat and prep
Preheat the Fritaire to 350ยฐF (177ยฐC). Mix the cinnamon and sugar together in a shallow bowl and set aside. Melt a small amount of butter in a separate bowl.
Divide and shape
Divide the dough into 10 equal pieces. Roll each piece between your palms into a smooth ball. Try to keep them uniform in size so they all cook in the same time.
Coat the doughnuts
Brush each dough ball generously with melted butter, then roll it in the cinnamon sugar mixture until evenly coated on all sides.
Air fry on the Air Stand
Place the coated dough balls on the Air Stand, spaced apart so they are not touching. Air fry at 350ยฐF (177ยฐC) for 8 minutes until golden on the outside and cooked through. They will puff slightly as they cook.
Serve
Remove from the Fritaire and serve warm with chocolate sauce on the side for dipping. They are best eaten fresh while the outside is still slightly crisp and the inside is soft and warm.
Pro tips
1. Don't over-knead
This dough comes together quickly and doesn't need much work. Over-kneading develops too much gluten and makes the doughnuts tough rather than tender. One to two minutes is enough to get a smooth dough.
2. Adjust for yogurt thickness
Greek yogurt varies significantly in thickness between brands. If your dough is sticky and won't hold a ball shape, add flour a tablespoon at a time until it does. If it's crumbly and dry, add a teaspoon of yogurt at a time.
3. Brush butter generously
The butter is what makes the cinnamon sugar stick and caramelize. A light brush won't give you the same crust. Be generous and make sure the whole surface of each ball is coated before rolling in the sugar.
4. Serve immediately
These are best fresh from the Fritaire while the outside has a slight crunch and the inside is still warm and soft. They soften quickly as they cool, so serve them straight away.
Variations
1. Glaze instead of cinnamon sugar
Skip the cinnamon sugar coating and air fry the plain buttered balls. Mix 1 cup of icing sugar with 2 to 3 tablespoons of milk and a drop of vanilla into a thin glaze. Dip the warm doughnuts and let the glaze set for a couple of minutes before serving.
2. Fill them
Once cooled slightly, use a piping bag with a small nozzle to inject a small amount of jam, Nutella, or custard into the center of each doughnut for a filled version.
3. Add lemon zest to the dough
Grate the zest of one lemon into the dough for a bright, citrusy flavor that pairs well with a lemon glaze or a dusting of icing sugar instead of cinnamon sugar.
4. Try a different dipping sauce
Caramel sauce, a simple vanilla custard, or a berry coulis all work well alongside the cinnamon sugar coating. For something lighter, serve with a small bowl of whipped cream.
5. Make them ring-shaped
Roll each portion into a rope and join the ends to form a ring instead of a ball for a more traditional doughnut shape. The cook time remains the same.
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Storage and reheating
These doughnuts are best eaten fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat in the air fryer at 300ยฐF (149ยฐC) for 2 to 3 minutes to warm them through and bring back some of the exterior texture. They won't be quite as good as fresh but are still enjoyable warm. The uncooked dough balls can be refrigerated for up to 24 hours before coating and cooking.
What to serve with them
These work as a dessert, a snack, or a weekend breakfast treat. Serve them with:
- Warm chocolate sauce for dipping
- Fresh berries on the side
- A scoop of vanilla ice cream
- A strong coffee or hot chocolate
- Whipped cream for dunking
Arrange them on a plate in a pile and put the dipping sauce in a small bowl in the center for a casual sharing dessert that works for any occasion.
FAQ
Can I use plain flour instead of self-rising?
Yes, but you'll need to add leavening. For every cup of plain flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Since this recipe calls for 1 2/3 cups of self-rising flour, you'd need approximately 2 1/2 teaspoons of baking powder in total. The pinch of salt in the recipe is still fine to include.
Why is my dough too sticky to roll?
Yogurt brands vary in thickness. Add flour a tablespoon at a time, kneading it in between additions, until the dough no longer sticks to your hands and holds a smooth ball shape.
Can I make these ahead of time?
The dough can be made up to 24 hours ahead, covered, and refrigerated. Shape and coat just before cooking. Don't coat and then refrigerate -- the cinnamon sugar will dissolve into the butter and the coating won't crisp properly.
How do I know when they're cooked through?
After 8 minutes they should be golden on the outside. Cut one open to check -- the inside should be fully cooked, light, and fluffy with no raw dough in the center. If needed, cook for an additional 1 to 2 minutes.
Can I use flavored yogurt?
Plain Greek yogurt is strongly preferred. Flavored yogurts contain added sugars and sometimes fruit pieces that affect the dough's texture and sweetness balance. Vanilla-flavored yogurt could work but adjust or skip the vanilla extract.
Why this recipe works in the Fritaire
The consistent circulating heat at 350ยฐF (177ยฐC) cooks the dough balls evenly from all sides, setting the outside to a golden crust while keeping the inside soft and fluffy. The glass bowl lets you watch the doughnuts puff and color so you can pull them at exactly the right moment. No hot oil, no splatter, no temperature management -- and because there's no coating breaking down at high temps, you're not wondering what's leaching into your food during the cook. Just dough, cinnamon sugar, and heat doing what they're supposed to.
Final take
These doughnuts are the answer to a craving that you don't have the time, equipment, or inclination to satisfy with a traditional recipe. No yeast, no proving, no hot oil. Just four ingredients mixed into a dough, rolled into balls, coated in cinnamon sugar, and eight minutes in the Fritaire.
They're not trying to be a Krispy Kreme. They're soft, warmly spiced dough balls with a caramelized cinnamon crust and a chocolate sauce to dip them in, and they're ready in under 20 minutes from a completely cold start. For a weeknight dessert or a weekend breakfast that feels like a treat, that's exactly what they need to be.
Make them once and they become your default answer to "I want something sweet."
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