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Air Fryer Donuts (Biscuit Dough)

CrispyAir Kitchen · Updated October 22, 2026 · Air fryer recipes with exact times & temperatures

Ten minutes from a tube of biscuit dough to a plate of warm donuts — the air fryer's favourite party trick, done properly here. The hole is functional, not decorative: it lets the ring puff evenly instead of staying dense in the middle. And the coating rule is absolute — butter and cinnamon sugar go on the second the donuts land, because warm dough drinks the coating in and cooled dough lets it slide off.

Ingredients

• 1 tube refrigerated biscuit dough (8 biscuits)
• 3 tbsp melted butter
• 1/2 cup sugar mixed with 2 tsp cinnamon
• Or a simple glaze: 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla

Method

1. Cut a 1-inch hole in each biscuit with a small cutter or bottle cap. Keep the holes — they are donut holes, a bonus batch.
2. Air fry rings at 350°F (177°C) in a single layer with space around, 5–7 minutes, flipping at 3 minutes, until puffed and light golden. Work in batches.
3. Air fry the holes for 3–4 minutes, shaking once.
4. Brush each hot donut all over with melted butter and roll in cinnamon sugar (or dunk in glaze) IMMEDIATELY — the coating window is measured in moments.
5. Serve warm. Donuts wait for no one.

Tips that actually matter

• Do not exceed 360°F: the outside browns before the inside cooks through, and a raw-centred donut fools everyone at first glance.
• Second batches cook faster in the hot fryer — check a minute early.
• Yeasted ring donuts (from bakery dough) follow the same method at 350°F for 4–5 minutes.

Why this recipe works

Biscuit dough puffs because its laminated layers separate in heat — the donut is really a fried biscuit wearing sugar. The hole equalises the geometry so the centre cooks at the edges' pace, and the coating sticks because warm dough is still venting steam and exuding fat, which grabs sugar crystals; a cooled surface is dry and closed, and everything slides off. Timing the coating is the recipe.

Variations to try

Small changes, new dishes: eggs become devilled, curried or ramen-style (marinate peeled jammy eggs in soy and mirin); baked apples take a crumble topping, a spoon of peanut butter in the filling, or a savoury turn with cheddar and thyme instead of sugar.

What to serve with it

With coffee or cold milk, still warm — the window is the experience. Glazed ones want sprinkles for kids; cinnamon-sugar ones want a strong coffee for adults. A plate of the holes, glazed, disappears before the rings do.

Storage & reheating

A same-day food — ideally a same-hour food. Stale donuts revive at 325°F (165°C) for 2 minutes, acceptably but not magically.

Frequently asked questions

Why cut a hole — can I fry the whole biscuit?

You can, but the centre stays dense and undercooked while the edges finish. The hole is how the ring shape cooks evenly; it is structure, not decoration.

Why did the cinnamon sugar fall off?

The donuts cooled before coating. Butter first, sugar second, both within the first minute out of the fryer — warm dough absorbs the butter and the sugar rides it in.

Are these 'real' donuts?

Honestly: they are excellent biscuit-dough donuts — flaky-layered, warm and sweet — not a bakery's yeasted ring. For a 10-minute tube-to-table treat, the trade is more than fair.

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