¾ teaspoon active dry yeast ½ teaspoon plus 1½ teaspoons granulated sugar, divided 1 tablespoon warm whole milk (105°F to110°F) ¾ cup bread flour, plus more for mixing (up to ¼ cup) 2 pinches kosher salt 2 pinches ground cinnamon Pinch ground nutmeg 1 large egg, lightly beaten 2 tablespoons buttermilk ½ teaspoon pure vanilla extract 1 tablespoons unsalted butter, room temperature and cubed powdered sugar (optional, for dusting)
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- In a small bowl, dissolve the yeast and ½ teaspoon sugar in the warm milk. Let stand 5 to 10 minutes, or until mixture is foamy. 2. Put ¾ cup of the flour, the remaining sugar, salt, cinnamon and nutmeg into a large mixing bowl. Whisk to combine. Once yeast has proofed, add it to the flour/sugar. Using a wooden spoon, stir to combine. 3. Whisk the egg, buttermilk and vanilla extract together and then slowly mix into the flour mixture. Lightly dust a clean work surface with flour and transfer dough to the surface, dusting lightly with flour. Using your hands to knead, add additional flour as necessary, 1 teaspoon at a time, to keep dough from sticking to your hands. Add the butter, 1 piece at a time, until all have been mixed into the dough. Again, continue adding flour, 1 teaspoon at a time, to keep dough from sticking to your hands. The dough should be tender and smooth, and when pulled should not break apart. 4. Form dough into a ball and put in a clean mixing bowl, cover with plastic wrap and allow to rest for 1 hour. After 1 hour, gently turn dough over and press dough down (do not punch). Cover and allow to rest for another hour. 5. Place the Air Fry Basket into the Baking Pan. Line with parchment paper; reserve. Line a separate baking sheet with parchment paper. Divide the dough into 16 pieces. Working with one piece at a time (keeping the others covered loosely with plastic wrap), form into a small ball and roll between hands to ensure that it is smooth. Put round on the lined baking sheet and cover loosely with plastic wrap. Repeat with the remaining pieces of dough. 6. Once 8 doughnuts have been formed, transfer them to the Air Fry Basket and put into the oven in Position 2. Set to Air Fry at 350°F. Bake until doughnuts just get a bit of color at the edges, about 5 minutes. Repeat with remaining doughnuts. Dust with powdered sugar before serving, or glaze with one of the recipes below. Optional Vanilla Glaze: 1 cup confectioners’ sugar, sifted 2 tablespoons whole milk ½ teaspoon pure vanilla extract Pinch salt Put all ingredients into shallow mixing bowl. Whisk well, until there are no lumps. Optional Chocolate Glaze: 6 ounces semisweet chocolate 4 tablespoons unsalted butter 2 tablespoons light corn syrup Pinch salt Put all ingredients into a small saucepan set over low heat. While stirring, heat until almost melted. Remove from stove and continue to stir until smooth.