Ingredients
Scale
For the Donuts:
- 3 cups 1:1 gluten-free flour, divided (King Arthur Measure for Measure or Bob’s Red Mill 1-to-1)
- 1/3 cup granulated sugar
- 2½ teaspoons instant dry yeast
- ¼ teaspoon salt
- 1 cup warm milk, about 110°F
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon unsalted butter, melted for brushing
For the Glaze:
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1–2 tablespoons milk
Instructions
- Prepare the yeast mixture: In a large mixing bowl, combine 1 cup of the gluten-free flour, granulated sugar, instant yeast, and salt. Whisk these dry ingredients together until well combined.
- Add wet ingredients: Pour in the warm milk (make sure it’s around 110°F – too hot will kill the yeast), melted butter, and egg. Mix everything together until you have a smooth batter.
- Form the dough: Gradually add the remaining 2 cups of gluten-free flour, mixing as you go. The dough should be soft and slightly sticky but manageable. If it’s too sticky to handle, add a bit more flour.
- Let the dough rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 30-45 minutes, until it doubles in size.
- Roll and cut the donuts: On a lightly floured surface, roll the dough to about ½-inch thickness. Using a donut cutter or two round cookie cutters (one large, one small for the center), cut out your donuts. Save the donut holes – they make great little treats too!
- Second rise: Place the cut donuts on a parchment-lined tray and let them rise again for 15-20 minutes until they’re puffy.
- Preheat the air fryer: Set your air fryer to 350°F and let it preheat for 3-5 minutes.
- Brush with butter: Lightly brush the tops of the donuts with the melted butter.
- Air fry the donuts: Working in batches, place 2-3 donuts in the air fryer basket, making sure they don’t touch. Air fry for 4-5 minutes, then flip carefully and cook for another 2-3 minutes until golden brown.
- Cool before glazing: Transfer the cooked donuts to a wire rack and let them cool for about 10 minutes before glazing.
How to Make and Use the Donut Glaze
- Melt the butter and let it cool slightly so it won’t melt the powdered sugar too quickly.
- Whisk together the melted butter, vanilla extract, and powdered sugar in a small bowl.
- Add milk gradually – start with 1 tablespoon and add more as needed to reach your desired consistency. The glaze should be thick enough to coat the donuts but thin enough to drip slightly.
- Dip each donut face-down into the glaze, letting excess drip off.
- Place on wire rack and let the glaze set for 5-10 minutes before serving.
Notes
- Use room temperature ingredients except for the warm milk – this helps everything combine more easily
- Don’t over-mix the dough as gluten-free flour can become gummy if overworked
- Check your yeast expiration date – old yeast won’t give you the rise you need
- Keep the milk temperature around 110°F – use a thermometer if you’re unsure
- Don’t skip the rising times – patience here makes all the difference in texture
- Work in batches in the air fryer to avoid overcrowding
- Flip gently using a spatula or tongs to avoid deflating the donuts
- Cool completely before storing to prevent condensation from making them soggy
- Make the glaze while donuts cool so it’s ready when you need it
- Double-check your gluten-free flour blend – make sure it contains xanthan gum for proper structure
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg