Ingredients:

  • 1 cup Whole Milk, lukewarm
  • 2 1/4 teaspoons Active Dry or Instant Yeast
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Granulated Sugar (for yeast)
  • 1 large Egg, room temperature
  • 2 tablespoons Unsalted Butter, melted and cooled
  • 2 1/2 cups All-Purpose Flour
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup Granulated Sugar (for coating)
  • 1 tablespoon Ground Cinnamon (for coating)
  • 1/4 cup Unsalted Butter, melted (for brushing)

Instructions:

  1. In a small bowl, combine lukewarm milk, yeast, and 1 teaspoon of sugar. Let stand for 5–10 minutes until foamy.
  2. Whisk the activated yeast mixture into the remaining 1/4 cup sugar, 2 tablespoons melted butter, and egg in a large bowl.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture. Mix until a shaggy dough forms.
  4. Knead the dough (by hand or machine) for 5–7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 30 minutes).
  5. Gently deflate the risen dough. Turn onto a lightly floured surface and portion the dough into small balls, about 1 inch in diameter (approximately 18–20 pieces).
  6. Place the dough balls on a parchment-lined tray, cover loosely, and let rest for 10 minutes.
  7. Preheat the air fryer to 350°F (175°C). Combine the 1/2 cup coating sugar and cinnamon in a shallow dish. Melt the 1/4 cup brushing butter in a small bowl.
  8. Lightly spray the air fryer basket. Place 4–5 donut holes inside, ensuring they do not touch. Cook for 4–5 minutes.
  9. Flip the donut holes gently and cook for another 3–4 minutes until golden brown and cooked through.
  10. While hot, brush the cooked donut holes generously with the melted butter, then immediately toss them thoroughly in the cinnamon-sugar mixture until fully coated.
  11. Transfer the coated donut holes to a wire rack or serving platter and repeat the cooking and coating process with the remaining batches.