How to Air Fry Donuts

Step-by-step

1. Preheat the air fryer to 350°F for 3 minutes. A hot basket gives the dough an immediate blast that triggers the puff and the rise before the butter has time to melt out, which is what keeps the rings light.
2. Cut a hole in the center of each refrigerated dough round using a small biscuit cutter or bottle cap. The hole lets the dough puff into a ring shape and helps it cook through evenly — a solid disc stays dense in the middle.
3. Arrange the rings in a single layer with at least 1 inch between them. They expand to nearly double as they puff, and crowding fuses the edges into a doughy mass that cannot brown on the joined sides.
4. Air fry at 350°F for 6–8 minutes, flipping once at the halfway mark. The flip crisps the underside, which otherwise stays pale against the basket.
5. Melt butter and prepare your cinnamon sugar or glaze while the donuts cook. Coatings adhere best to hot, just-cooked dough, so have them ready the moment the donuts come out rather than letting the rings cool.
6. Brush or dip the hot donuts in melted butter, then roll in cinnamon sugar or dunk in glaze immediately. Warm dough absorbs the coating and holds it; waiting even a few minutes leaves the sugar or glaze sliding off.

Air fryer donuts are the brilliant shortcut that turns a tube of refrigerated biscuit dough into warm, puffy, golden rings in about 7 minutes — crisp on the outside, steamy and soft inside, then dunked in melted butter and rolled in cinnamon sugar or glazed while hot. The forced convection puffs the dough into light, pillowy rings and browns them evenly without the mess and danger of deep frying, which is the whole appeal. Canned biscuit dough is par-baked and lean, so it rises and colors fast, which the air fryer handles perfectly. Cut a hole in the center of each round, air fry, then coat while warm — the glaze or sugar adheres best to hot, just-cooked dough.

Why 350°F and 6–8 Minutes?

350°F (175°C) is the temperature that lets the dough puff into light rings and brown evenly without drying out. Canned biscuit dough is fully leavened, so it expands the instant it hits heat; a moderate temperature gives the rings time to rise and cook through before the outside hardens. At 375°F or higher the rings crust and brown too fast, leaving the centers dense and doughy; below 340°F they go pale and dry. The 6–8 minute window is short — check at 6, because this dough crosses from golden to burnt in about a minute, and you will coat them after.

Pro tips

• Cut a center hole in each round so the dough puffs into a ring and cooks evenly — save the holes as mini donuts
• Keep to 350°F; higher heat scorches the rings before the centers finish cooking
• Have your butter and sugar or glaze ready before the donuts come out, so you can coat them while still hot
• Space rings at least an inch apart; they puff to double their size and merge if crowded
• Flip halfway so both sides puff and brown evenly

How to Tell When It's Done

Donuts are done when the tops and sides are deep golden brown, the rings have puffed to roughly double their height with a visible hole in the center, and the surface feels firm and slightly crisp when tapped. Press a donut gently — it should spring back and feel cooked through, not squishy or raw. They finish softening as they cool. If the tops are brown but the centers feel doughy, the heat was too high; lower it slightly and give them another minute to cook through before coating.

Common mistakes

• Skipping the center hole. A solid disc stays dense and doughy in the middle; cutting a hole lets the dough puff into a ring and cook through evenly.
• Setting the heat above 350°F. The rings scorch on the outside before the centers cook, leaving golden crusts over raw dough.
• Letting donuts cool before coating. Sugar and glaze cling best to hot dough — wait and they slide right off.
• Crowding the basket. Rings puff to double their size and fuse into one uneven mass if they touch.

Serving Suggestions

Toss the hot donuts in cinnamon sugar, or dip them in a simple powdered sugar and milk glaze while still warm — coatings cling best to just-cooked dough. For a richer finish, brush with melted butter before rolling in sugar. Serve immediately, warm and sticky, with coffee or cold milk.

Pairs well with: Croissants

Times and temperatures verified against USDA FSIS safe minimum internal temperatures and manufacturer cooking charts (Ninja, Cosori, Instant Pot Vortex). Every air fryer runs slightly hot or cool — treat these as starting points and adjust ±2 minutes to taste.