Fluffy and delicious Donuts made with mostly good ingredients and baked in the air fryer: the ultimate breakfast treat!
Believe it or not, you can have the tastiest donuts without frying them in fat!
This recipe is also vegan and made with whole grain flour.
What ingredients you need
This recipe calls for common, plant based, mostly unrefined ingredients:
- Whole grain spelt flour
- All-purpose flour: we need it as it will help the donuts to raise
- Coconut milk: full fat
- Olive oil: one of the healthiest fats in the world
- Coconut sugar
- Dry yeast
- Cinnamon
- Salt
You will find the quantities in the recipe card below the post!
How to make the dough
Making the dough is easy.
- First you need to activate the yeast with some sugar and warm coconut milk.
- Then you have to combine all the ingredients and make a dough.
- Let the dough proof until it doubles its size. Then roll it and cut out donuts with two cutters (I used a round pastry ring and a piping tip).
- Let them proof again for about 30 minutes before baking in the air fryer.
How to "fry" them
These donuts are rather baked than fried as you won't use any fat in the air fryer. However they are nice and tasty like the fried ones.
Place 3 donuts in the air fryer basket and bake for about 6 minutes at 350º F/ 180º C.
Serving suggestions
These donuts are delicious just plain, sprinkled with a bit of coconut sugar.
If you prefer having them with a chocolate glaze, that would be great too. Just melt some chocolate (preferably sugar-free) and dip one side of the donuts inside.
I am sure you would love these delicious vegan donuts! They are so satisfying, you would never guess they are eggless and dairy-free!
And the great thing is that they are perfect to eat even on the next day after baking.
Here are few more delicious air fryer desserts that you might like:
📝 Recipe
Vegan Air Fryer Donuts
Equipment
- Air Fryer
Ingredients
- 0.24 oz / 2 ¼ teaspoon / 7 g instant dry yeast
- ½ cup/ 120 ml coconut milk, full fat, warm
- ¼ cup / 50 g coconut sugar, + more for sprinkling
- ¼ cup / 60 ml olive oil, extra virgin
- ½ cup/ 120 g whole grain spelt flour
- ½ cup / 120 g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- In a cup combine the coconut milk (warm but not hot), 2 teaspoon coconut sugar and the yeast. Let sit for 5 minutes until it nearly increases its size.
- In a bowl combine the two types of flour, the rest of the coconut sugar, cinnamon and salt and whisk well. Add the yeast mixture. Start mixing with a wooden spoon. Add the oil little by little. Keep mixing and then start kneading with a hand, just to make a soft dough. Add the remaining oil and knead shortly, until absorbed.
- Cover the bowl with the dough. Leave it in a warm place for about 1,5 hours, until the dough doubles its size.
- Take some of the dough and roll it into a ¼ inch / 5-6 mm rectangle. Use one 3 inch and one 1 inch (8 and 2,5 cm) cookie cutters (or similar sizes) to cut the donuts and the holes. You can use any round objects such as pastry rings or the bottom of piping tips.
- Arrange the donuts on two large baking tins lined with parchment paper. Cover them with cling film and let them stay at a warm place for 30 minutes more.
- Bake the donuts directly in the air fryer basket, 3 at a time, for about 6 minutes at 350º F/ 180º C.
- Sprinkle them with coconut sugar while they are still warm.
Notes
- These donuts are best on the day when baked but they keep well in airtight containers for up to 3 days.
- If the yeast doesn't increase its size after being mixed with warm milk and sugar, discard the mixture and start over: that means it is old and won't work.
- You can glaze the donuts with melted chocolate instead of sprinkling them with coconut sugar. Place the melted chocolate in a bowl and dip one side of each donut inside. Let dry over a sheet of baking paper.
Comments
No Comments