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Raspberry glazed ring doughnuts

Raspberry glazed air fryer ring doughnuts

Air-fried doughnuts are a thing of beauty – light, fluffy, and far easier than in a deep fryer (plus much lower in fat).

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  • Makes8
  • CourseSnack
  • Prepare45 mins
  • Cook15 mins
  • Total time1 hr
  • Plusproving

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  • 250g plain flour, plus extra for kneading
  • ½ tsp salt
  • 1 tsp easy bake yeast
  • 30g caster sugar
  • 125ml whole milk
  • 50g unsalted butter, softened
  • 1 egg
  • Vegetable oil, for greasing

For the glaze

  • 125g icing sugar, plus extra as needed
  • 40g Essential Raspberry Jam
  • ½ lemon, juice, plus extra as needed
  • ½ tsp Cooks’ Ingredients Pink Gel Colouring (optional)
  • ½ x 80g pot Cooks’ Ingredients 100s & 1000


  1. In a medium bowl, mix the flour and salt, then make a well in the centre, adding the yeast and sugar. Heat the milk until just warm (not too hot as you can kill the yeast) and pour into the well. Set aside for 1 minute. Add the butter and egg, beating with a fork to break it up. Continue mixing until you have a cohesive, slightly sticky dough. Cover and let rest for 10 minutes. On a lightly floured work surface, knead the dough vigorously for 30 seconds-1 minute. Cover with the bowl and let rest again for 10 minutes. Repeat the kneading, using a little extra flour as needed. Return to the bowl, cover and set aside in a warm place until doubled in size (about 1 hour).

  2. Transfer the proved dough to a lightly floured surface and knead briefly to knock out excess air bubbles (this will help produce an even crumb in the final doughnuts). Roll out the dough to 1cm thickness. Cut out rounds using a floured 9cm cookie cutter, then remove holes from the centre of each round with a smaller 4cm cutter. Sit both parts, evenly spaced, on a large sheet of baking parchment. Reroll the remaining dough and repeat until you’ve used it all (you should have about 8 ring doughnuts plus their small centres). Loosely cover the doughnuts with a damp tea towel. Set aside to prove until doubled in size (30-45 minutes).

  3. Meanwhile, make the glaze. Sift the icing sugar into a medium bowl. Put the raspberry jam in the sieve, pressing it through with the back of a spoon and scraping the underside so only the smooth jam gets added to the icing sugar. Discard the seeds. Add the lemon juice and food colouring (if using) and whisk until you have a smooth icing. It should be thick enough to coat the back of a spoon yet loose enough to drizzle; add a few drops of water or lemon juice if it’s too thick, or a few extra teaspoons of icing sugar to thicken, as needed.

  4. Once risen, carefully place 2 whole ring doughnuts and their centres into the cooking vessel of the air fryer (onto the raised cooking plate), evenly spaced apart. Insert the vessel into the air fryer then cook on ‘air fry’ at 180ºC for 3 minutes, until you have puffed lightly golden doughnuts (cook for 1 more minute if you’d like a little more colour). Transfer to a wire rack set over a baking tray and repeat until all the dough is cooked.

  5. Carefully dip the top of each doughnut (rings and minis) into the icing to generously coat. Sit upright on the rack and straight away sprinkle over some 100s & 1000s. Repeat with the remaining doughnuts and glaze. Let sit for a few minutes before serving. These are best enjoyed fresh but will keep for 5 days in an airtight container.

Cook’s tip

Customer safety tips 

  • Follow manufacturer’s instructions and advice for specific foods
  • Pre-heat the air fryer to the correct temperature
  • If cooking different foods together, be aware that they may require different times and temperatures
  • Spread food evenly – do not overcrowd pan/chamber 
  • Turn food midway through cooking 
  • Check food is piping/steaming hot and cooked all the way through 
  • Aim for golden colouring – do not overcook
  • Use a food thermometer/probe to check temperature: more details here
  • Check out the FSA webpage for further advice: www.food.gov.uk


Typical values per item when made using specific products in recipe


1,292kJ/ 307kcals



Saturated Fat












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