- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 large egg
- 3 ½ cups all-purpose flour
- 1/3 cup plus 1 tablespoon granulated sugar
- 1 package (2 ¼ teaspoons or ¼ ounce) instant active yeast (fast-rising)
- ¾ teaspoon salt
- Canola oil for brushing donuts
- In a small saucepan, heat milk and butter over low heat to 110 degrees Fahrenheit.
- In the bowl of an electric mixer, using the paddle attachment, combine egg and milk mixture and blend on low speed.
- In a mixing bowl, whisk together flour, sugar, yeast, and salt until well blended.
- On low speed, add the flour mixture until a moist dough forms and sticks to the paddle. Change to the dough hook and raise the speed to medium, mixing the dough for 1-2 more minutes until all the dry ingredients have been incorporated.
- Remove the dough from the hook, placing it on an un-floured work surface. Knead for another minute.
- Place dough into a large bowl sprayed with nonstick cooking spray. Flip the dough over so the greased side is up. Cover with plastic wrap, and place in a warm location until almost doubled in size, about 2 hours.
- Line a large sheet pan with parchment paper and set aside.
- Roll dough out on an un-floured work surface to about a ½ inch thickness. Using a 3 to 3 ½ inch diameter cookie cutter, cut out shapes and place 1 inch apart onto reserved sheet pan. Form scraps into rough donuts and also place on sheet pan.
- Using a pastry brush, coat each donut with oil on both sides. Cover lightly with plastic wrap and allow to rise in a warm place for approximately 20-30 minutes. Donuts will not rise too much.
- Preheat air fryer to 350 degrees Fahrenheit. Spray basket of air fryer with nonstick cooking spray.
- Place donuts, spaced about 1 inch apart, into basket in a single layer. Fry donuts for approximately 5 minutes, or until nice and brown. Do not over fry.
- Place donuts on a clean sheet pan covered with waxed paper. Allow to cool completely before filling and decorating as desired.
Makes approximately 8-10