Air fryer donuts skip the deep fryer entirely and still come out golden, tender, and satisfying — especially the quick versions made from biscuit or canned dough, which take under 10 minutes from start to glaze. They're not identical to deep-fried donuts, but for a fast homemade treat that doesn't require a pot of hot oil, they're surprisingly good.
| Donut Type | Temperature (°F) | Cooking Time | Notes |
|---|---|---|---|
| Canned biscuit dough donuts | 350°F | 5–7 min | Flip halfway; fastest method |
| Yeast-risen homemade donuts | 350°F | 4–6 min | Flip halfway; puffed and golden |
| Cake donuts (denser dough) | 350°F | 7–9 min | Flip halfway; check center |
| Donut holes (biscuit dough) | 350°F | 4–5 min | Shake halfway; very quick |
| Frozen glazed donuts (reheat) | 325°F | 3–5 min | Heat through only; glaze melts |
| Crescent roll / puff pastry donuts | 350°F | 5–7 min | Flip halfway; puffier result |
| Mini donuts (bite-size) | 350°F | 3–5 min | Shake basket at 2 min; check early |
Air fryer donuts are done when they're evenly golden brown on both sides and feel light and hollow when tapped gently on the bottom. A dense, heavy feel means the interior is still doughy. Dip or glaze immediately after removing from the basket while still warm — the glaze sets better on a warm surface and the donut absorbs it slightly for a more even coating.
Ingredients (makes 8 donuts + 8 donut holes): 1 can refrigerated biscuit dough (8 biscuits), cooking oil spray. For glaze: 120g icing sugar, 2–3 tbsp milk, ½ tsp vanilla extract, optional: food colouring, rainbow sprinkles.
Adapting a deep-fried donut recipe for the air fryer? Use our Air Fryer Calculator to convert temperature and timing for any baked or fried recipe — accurate results every time.
Canned biscuit dough donuts take 5–7 minutes at 350°F with a flip halfway. Yeast-risen homemade donuts take 4–6 minutes. Cake donuts need 7–9 minutes due to their denser dough. Donut holes are done in 4–5 minutes. Frozen glazed donuts only need 3–5 minutes at 325°F to reheat. Check for an even golden color on both sides before removing.
They're different rather than worse. Deep-fried donuts have a characteristic crispy outer crust and rich oily interior that the air fryer can't replicate. Air fryer donuts are lighter, less greasy, and more bread-like — which many people prefer. For a quick, accessible, lower-oil donut that genuinely satisfies a craving, the air fryer method delivers very good results, especially with the biscuit dough shortcut.
Canned biscuit dough is the easiest and most reliable starting point — no yeast, no proofing, consistent results every time. For a more authentic yeast donut texture, a basic yeasted dough proofed for 45–60 minutes produces a lighter, more traditionally textured result. Cake donut dough (baking powder-leavened) is denser and suits a more old-fashioned style donut.
Don't overbake — golden is the target, not dark brown. Glaze or coat immediately while still warm, as the sugar coating seals the surface and retains moisture. Serve within 2–3 hours of cooking for the best texture. If they've dried slightly, a 10-second microwave blast restores softness, though it also softens any crispy exterior.
Yes — and they're one of the best things to come out of the biscuit dough donut method. The holes punched from biscuit dough cook in just 4–5 minutes at 350°F with a shake halfway. Toss them warm in cinnamon sugar (3 tbsp sugar + 1 tsp cinnamon) the moment they come out — the residual heat melts the sugar slightly and the coating sticks perfectly without any butter or glaze needed.
Cooking times vary by air fryer model and dough type. Always flip at the halfway point and glaze while still warm. Serve the same day for the best texture — air fryer donuts dry out quickly by the next morning.