Air Fryer Doughnuts!!

Gluten-Free, Refined Sugar-Free, & Dairy-Free (optional)

Air Fryer Doughnuts

Doughnut Ingredients:

• 1 cup unsweetened almond milk, warm as if you were giving a baby a bath

• 2 1/2 teaspoon yeast

• 1/4 cup raw honey, it’s okay if it spills over

• 1 egg

• 1/2 teaspoon salt (I use Himalayan)

• 1/4 cup butter, melted (or vegan butter for a dairy-free option)

• 3 cups gluten-free all purpose flour (I love Cup4Cup, but for a dairy-free option I recommend Open Nature)

*Scroll at the bottom of the recipe to pick from the different topping and glaze ideas!

Doughnut Directions:

1. In a Bosch or a bowl of a stand-up mixer fitted with a dough attachment, add the warm milk. Sprinkle the yeast on top of the milk and let it sit for 5 minutes to make sure the yeast rises and expands. If nothing happens, your water is too hot and killed the yeast or the water is too cold.

2. Add the honey, egg, butter, salt, and mix on low until combined.

3. Add the flour and mix on low for 2 minutes. Since it's gluten-free, we don't need to knead the flour that much! Make sure you measure out the flour correctly! Do not pack the flour or the doughnuts will go too heavy and dry. To properly measure out the flour, pour the flour over the measuring cup then scrape and level off the excess flour with a butter knife!

4. Roll out the dough about 1/2 inch thick on a lightly floured surface. Cut out circles with a 3 inch round biscuit cutter, and a 1/2-1 inch round cutter to make a hole in the center. (I just use the bottom of a frosting tip to cut the center hole).

5. Lay doughnuts on a pan lined with parchment paper that is lightly floured. Cover with greased plastic paper. Let rise on the counter for 2 hours.

6. Line the bottom of the air fryer basket with parchment paper.

7. On the air fryer setting, set it at 350°F. Let the air fryer preheat at 350°F for about 5 minutes before you start baking the doughnuts. If you don’t, they won’t bake as fast.

8. Bake doughnuts for 4 minutes or until lightly golden, flipping the doughnuts halfway at the 2 minute mark! I can fit about 4 doughnuts at a time in my basket 1/2-1 inch apart.

Topping ideas below! If you use all three topping recipes, just cut the recipes in half!

Chocolate Glaze

• 1/2 cup chocolate chips (I use Hu)

• 2 T. butter (or coconut oil, ghee, or vegan butter, but I prefer butter)

• 1/4 teaspoon vanilla extract

In a microwave safe bowl, melt the ingredients together in the microwave, stirring every 30 seconds until melted. Dip cooled doughnuts into the glaze!

Maple Glaze:

• 1 1/4 cup maple SUGAR (I use the Nova Brand)

• 1 T. almond milk

• 1/2 t. vanilla extract

• 1 T. butter, melted (or coconut oil, ghee, or vegan butter, but I prefer butter)

Add all ingredient to a small blender. Blend until smooth! The more you blend, the more powdery and less “crystally” the maple sugar will be! Dip cooled doughnuts into the glaze!

Cinnamon and Sugar Coat:

• Butter, melted (or ghee or vegan butter. I wouldn't use coconut oil here)

• Maple sugar

• Cinnamon

When the doughnuts are still warm, dip them into melted butter, completely immersing them. Roll them in cinnamon and maple sugar! The results are better if you roll them in cinnamon and sugar after they’re done baking!