4 Min Doughnuts

Ingredients

• 140 gplain flour
• 20 gsugar
• Pinchsalt
• Pinchnutmeg
• 1 smallegg
• 60 gmilk
• 20 gmelted butter
• 4 gyeast
• Optionalmelted chocolate chips

Instructions

1. 1

   Mix the dry ingredients

   In a bowl, stir together the flour, nutmeg, sugar and salt.

2. 2

   Mix the wet ingredients

   In a separate container, combine the milk, egg, butter and yeast. Leave the mixture to stand for 2–3 minutes.

3. 3

   Knead the dough

   Add the wet mixture to the dry ingredients and combine. Knead on a floured surface for 10 minutes.

4. 4

   Leave to rise

   Transfer the dough to a greased bowl and leave it to rise for 1–2 hours.

5. 5

   Cut the doughnuts

   Roll out the dough, keeping it fairly thick. Use a doughnut cutter or a bowl for the outer shape and a small lid to cut out the centres.

6. 6

   Preheat the air fryer

   Preheat the air fryer for 5 minutes at 180°C. Arrange the doughnuts in the basket with plenty of space between them.

7. 7

   Air-fry and finish

   Air-fry at 180°C for 4 minutes. Top with melted chocolate and sprinkles, if using.

What are these doughnuts?

They are small, yeasted doughnuts made from a soft flour-based dough, shaped with a hole in the centre and cooked in an air fryer. Doughnuts have many regional forms; this is a home-style air-fried take rather than a traditional deep-fried version.

A brief knead develops the dough, while the long rise gives the yeast time to lighten it. The short air-fry finishes the doughnuts without needing a pan of hot oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 6g protein, 30g carbs, 6g fat.

The flour and sugar provide most of the carbohydrates, while the butter and egg contribute much of the fat; the egg, milk and flour also provide some protein. Pair a doughnut with fruit or yoghurt for a more balanced plate, and remember that chocolate topping adds extra energy and fat.

The ingredient choices

Yeast: the recipe uses 4 g to raise the dough, so allow the full 1–2 hours for rising rather than judging the recipe by its four-minute cooking time.

Milk, egg and butter: these enrich the dough and help give it a tender texture. For a vegan version, the recipe suggests plant-based milk and butter and omitting the egg.

Kneading and rising

Kneading: work the dough on a floured surface for the full 10 minutes, until it feels smoother and more elastic. Add flour sparingly so the dough does not become stiff.

Rising: place it in a greased bowl and leave it for 1–2 hours. A visibly puffed dough is a more useful cue than relying on the clock alone.

Shaping and spacing

Cutting: roll the dough out fairly thick so the doughnuts have some depth. A small lid can make the centre hole if you do not have a doughnut cutter.

Air-fryer basket: leave a good gap between pieces so hot air can circulate around them. Cook in batches if the basket is crowded.

Checking when they are done

Timing: preheat the air fryer for 5 minutes at 180°C, then cook the doughnuts at the same temperature for 4 minutes. Air fryers can vary, so check that they are cooked through before serving.

Finish: add melted chocolate and sprinkles after cooking. The chocolate can be used as a topping rather than mixed into the dough.

How to serve them

Serve the doughnuts soon after cooking, while the outside is still at its freshest. Melted chocolate and sprinkles make a sweet finish; they are also fine served plain.

For a more filling plate, pair one or two with yoghurt or fruit. Keep any toppings separate until serving if you want to store leftovers.

Recipe notes & tips

• Measure the ingredients before starting so the short cooking stage is ready to go.
• Use only enough extra flour to stop the dough sticking while you knead and shape it.
• Grease the bowl lightly so the risen dough is easier to remove.
• Keep the rolled dough fairly thick when cutting out the shapes.
• Leave space between doughnuts in the air fryer and cook in batches if needed.
• Add melted chocolate after air-frying so it stays on the surface.

Variations

• Vegan dough: use plant-based milk and butter and omit the egg, as suggested in the recipe.
• Chocolate finish: drizzle melted chocolate over the cooked doughnuts.
• Sprinkle topping: scatter sprinkles over the chocolate before it sets.
• Plain finish: leave off the chocolate and sprinkles for a simpler doughnut.
• Nutmeg adjustment: use a little less nutmeg for a subtler spice flavour.

Common mistakes to avoid

• Rushing the rise: the dough may be dense; give it 1–2 hours to rise.
• Adding too much flour: the dough can turn stiff; dust the surface lightly and add flour only as needed.
• Rolling too thinly: the doughnuts may lack depth; keep the dough fairly thick when shaping.
• Crowding the basket: the pieces may cook unevenly; leave a good gap or work in batches.
• Skipping the preheat: the cooking conditions may differ; preheat the air fryer for 5 minutes at 180°C.

How to store

Keep cooled doughnuts in an airtight container at room temperature and eat within 1–2 days for the best texture. Reheat briefly in the air fryer until warmed through, and add chocolate topping after reheating.

Frequently asked questions