These Air Fryer Jelly Donuts deliver the classic bakery experience — tender pillowy crumb, sweet jam center, and sugar-coated exterior — without a pot of hot oil. Instead of deep frying, controlled convection heat creates a lightly crisp outer layer while keeping the interior airy and soft.

This method is cleaner, safer, and far less greasy than traditional frying, yet still produces authentic results when the dough is handled correctly.

Below you’ll get:

Precise dough hydration ratios
Proofing indicators (not guesswork)
Filling techniques that prevent leaking

Storage & reheating guidance
Common troubleshooting fixes

Why Air Fryer Donuts Work

Traditional donuts cook by rapid oil heat transfer (~190°C / 375°F).
Air fryers replicate this using high-velocity convective heat.

Deep Frying	Air Frying
Oil immersion	Rapid circulating heat
Instant crust	Gradual crust formation
Greasy exterior	Dry finish
Harder cleanup	Minimal cleanup

The key is enriching the dough so moisture stays trapped during cooking.

Ingredients (Makes 10–12 Donuts)

Dough

2 ¼ tsp instant yeast (7 g)
180 ml warm milk (about 38–40°C / 100–104°F)

45 g sugar (3 tbsp)
1 egg, room temperature
45 g melted butter (3 tbsp)

360 g all-purpose flour (about 3 cups)
½ tsp salt
½ tsp vanilla extract (optional but recommended)

Filling & Coating

½–¾ cup thick jam (strawberry, raspberry, or apricot)
40 g melted butter (for brushing)
½ cup sugar (for coating)

Step 1 — Activate Yeast

In a mixing bowl combine:

Warm milk
1 tsp sugar

Yeast

Let sit 5–10 minutes until foamy.

No foam = inactive yeast → restart

Step 2 — Make the Dough

Add:

Remaining sugar
Egg

Butter
Salt
Vanilla

Gradually mix in flour until a soft dough forms.

Knead 8–10 minutes (stand mixer 6 minutes).

Correct Dough Texture

Slightly tacky

Smooth surface
Springs back slowly when pressed

If sticky → add 1 tbsp flour
If stiff → add 1 tsp milk

Step 3 — First Rise

Place in greased bowl, cover.

Rise 60–90 minutes until doubled.

Properly Proofed Test

Press finger lightly:

Dent stays → ready
Springs back fast → needs more time

Step 4 — Shape the Donuts

Roll dough to 1.5 cm (½ inch) thickness

Cut circles (7–8 cm / 3 inch cutter)
Place on parchment squares

Cover and rest 20–30 minutes (second rise)

They should look puffy — not flat.

Step 5 — Air Fry

Preheat air fryer: 175°C / 350°F

Lightly spray donuts with oil.

Cook:

4–5 minutes first side
Flip

2–3 minutes second side

Color: light golden (not dark brown)

Step 6 — Fill & Coat

While warm:

Brush with melted butter
Toss in sugar

To fill:

Use piping bag with narrow tip
Insert side of donut
Inject ~1–2 tsp jam

Stop when donut slightly expands — not bursts.

Best Jam Choices

Jam Type	Result
Raspberry	Classic bakery flavor
Strawberry	Sweet kid-friendly
Apricot	European style
Blueberry	Rich & aromatic

Use thick jam — thin jelly leaks.

Make-Ahead Options

Refrigerate Dough Overnight

After first knead:

Cover tightly
Chill up to 12 hours
Bring to room temp 30 minutes before shaping

Improves flavor significantly.

Freeze Uncooked Donuts

After shaping:

Freeze solid

Store 1 month

Thaw + proof before air frying.

Storage & Reheating

Storage	Time
Room temp	1 day
Fridge	3 days
Freezer	2 months (unfilled best)

Reheat

Air fry 160°C / 320°F for 2 minutes

Microwave makes them rubbery.

Troubleshooting Guide

Problem	Cause	Fix
Dense donuts	Under-proofed	Longer rise
Wrinkled surface	Over-proofed	Shorten second rise
Pale color	No sugar/butter coat	Brush properly
Jam leaks	Overfilled	Less filling
Dry texture	Overcooked	Reduce 1 minute

Flavor Variations

Cinnamon Sugar

Add 1 tsp cinnamon to coating sugar.

Cream-Filled

Fill with pastry cream instead of jam.

Chocolate

Fill with Nutella or ganache.

Healthier Version

Replace half flour with whole wheat (slightly denser but good).

Approximate Nutrition (Per Donut)

Calories: ~190

Carbs: 28g
Protein: 4g
Fat: 6g

(Varies by jam type)

Frequently Asked Questions

Are air fryer donuts healthier?

They contain about 60–70% less oil than deep fried versions.

Why didn’t my donuts brown?

Air fryers brown from fat contact — always spray lightly with oil.

Can I use canned biscuit dough?

Yes — cook 4 minutes, fill after cooking.

Why is my jam disappearing inside?

The dough absorbed it — jam too thin.

Final Notes

Air Fryer Jelly Donuts succeed when you respect three principles:

Proper proofing creates fluffiness
Light oil coating creates color
Thick filling prevents leaks

Once mastered, they’re faster, cleaner, and easier than traditional fried donuts — yet still satisfy the same bakery craving.

Air Fryer Jelly Donuts (Soft, Fluffy, No-Deep-Fry)

Author: WAFA LI

Print Recipe

Ingredients

Scale

1 (16.3 oz) can refrigerated biscuit dough (e.g., Pillsbury Grands! Flaky Layers)

¼ cup fruit jam or jelly (raspberry, strawberry, or apricot work well)
Powdered sugar, for dusting
Optional: 1 tbsp melted butter (for richer finish)

For filling (if using a piping tip):

Small piping bag or plastic bag with corner snipped

Instructions

Prep donuts: Separate biscuit dough. Flatten each biscuit slightly with your palm. Place ½ tsp jam in the center of each. Fold edges over to enclose, pinching seams tightly to seal. Roll gently into a ball.
Preheat air fryer to 350°F (175°C) for 3–5 minutes.

Cook: Lightly spray air fryer basket with oil. Place donuts in a single layer (don’t overcrowd). Spray tops lightly with oil or brush with melted butter.
Air fry 5–7 minutes, flipping halfway, until golden brown and puffed.
Cool 2–3 minutes, then roll in powdered sugar while still warm.

Serve immediately—best fresh!

💡 Pro Tips:
– Seal well to prevent jam leakage.
– For extra flavor, add a pinch of cinnamon or vanilla to the dough before shaping.
– No jam? Fill with chocolate hazelnut spread or lemon curd!

Prep Time & Nutrition (per donut, makes 8):