Air Fryer Frosted Donut Holes

I'm so excited because now I can have my donut and eat it too! These aren't exactly like the buttery, crisco fried donuts you get from the fryer but they're a nice substitute when cheating isn't an option. This recipe can be made overnight so that within an hour of waking, donuts for all can be had. It can also be made the same day, whichever is preferred. If making overnight, the dough is significantly softer once proofed. I've included tips on everything you need to do. Step by step instructions can be found on my story highlight on Instagram. If you don't have a donut cutter you can cut them into 3/4 inch squares and either shape them into balls or leave as is. The best part is you can eat 5 for 91 calories in comparison to 350 calories for 5 traditional glazed donuts. I've given you the nutritional info for the entire recipe, for 1 donut and for 5, in case you make more or less holes than me.

I made donut holes and donuts from this recipe and recommend you make donut holes but forget making them as donuts. As donuts they were too doughy and tasted more like a sweet roll and less like a donut. However, as a donut hole they were sweet, slightly crisp and even had a little bit of oil clinging to them.

TIPS:

• Check out my Instagram highlight for step by step instructions.
• Preheat your air fryer, if it doesn't instantly preheat.
• Liberally spray the donut holes with cooking spray.
• If your home isn't warm or has drafts, preheat your oven to 200 degrees fahrenheit and then shut it off. It's the perfect environment for proofing. Or put the dough in a microwave that is shut off. 
• The water is warm enough for yeast when it is body temperature or a little warmer. If you can wash your hands under the running water it should feel warm but not hot. That is the perfect temperature.
• You do not need a stand mixture. This dough is soft and a bowl and spoon is fine!
• If having them do the first rise overnight in the refrigerator, I recommend on the second rise putting the shaped dough on a floured surface and letting them rise in a warm place uncovered. The dough gets soft and sticky when it's been in the fridge and it's beneficial to allow them to harden on the top for easier handling. A little reshaping may be required when putting them in the air fryer but they still turn out great!
• I don't recommend rolling out the scraps. Dough is too tough but you will get less donut holes.

Makes 50-54 donut holes using a 3/4 inch donut hole cutter.
For 5 donuts: 91 calories / 17.7g carbs / .8g total fat / .2g saturated fat / 4.4g sugar / .1g fiber
For the whole recipe: 914 calories / 8.1g fat / 1.6g saturated fat / 176.6g carb / 24.9g protein / 44.1 g sugar / 6.1g fiber

DOUGH [recipe adapted to donut holes from skinny taste cookbook. I added more sugar and made a frosting for this recipe]
1 1/8 teaspoons of active dry yeast
1/4 cup warm water
1 tablespoon granulated white sugar
2 teaspoons unsweetened vanilla almond milk
1 large egg, room temperature
1/4 teaspoon kosher salt
1 1/2 cups + 1 tablespoon all-purpose flour
Cooking spray
1/2 cup confectioners sugar
1 tablespoon fat free half and half
Rainbow sprinkles, optional

In a liquid heat safe measuring cup, bloom the yeast in the warm water for 5 minutes. It's ready when it's foamy. In a stand mixer using the whisk attachment, add sugar, almond milk, egg, salt, 1 cup of flour and yeast mixture. Mix at low speed until smooth. Once smooth add additional 1/2 cup plus 1 tablespoon flour. Hand mix the remaining flour in. Remove whisk attachment and attach dough hook to stand mixer. Knead at speed 2 for 3 to 3 1/2 minutes until dough is elastic and springs back when touched. If making by hand, knead for 8-10 minutes. Remove any bits from the bowl, spray bowl with cooking spray, spray dough top with cooking spray, cover the top of the bowl with plastic wrap and either proceed below or refrigerate overnight. Refrigerating overnight is the first rise. Resume where the * is.

If not proofing in the refrigerator overnight, allow dough to rise, covered in a warm draft free place until doubled in size, about 1 hour. Dough is ready when two fingers stuck into the dough remain their shape. *Punch down dough. Roll dough to 1/4 inch thick. Cut out donut holes. Make sure the shaped dough is on a floured surface to avoid sticking. Loosely cover donut holes with cling wrap or leave uncovered and let rise until ripe, about 1/2 hour. Dough is ready to fry when touching the side of the donut hole and your finger mark remains. The dough is also very airy, soft and squishy when ready.

Preheat the air fryer to 360 degrees Fahrenheit. Lightly spray the basket. Add holes in single layer and spray liberally with spray. Cook 4 minutes. Cook in batches. Cook in one layer. While frying, mix sugar and half and half to make a pourable glaze. Don't add all the milk at once to make the glaze, add slowly until right consistency is achieved. Remove donut holes from fryer and let cool slightly on wire wrack. Dip hole into glaze, top with sprinkles.

1 donut: 18 calories / .2g total fat / .0g saturated fat / 3.5g carb / 0.9g sugar / 0.5g protein

Compare to glazed donut at popular chain
1 donut: 70 calories / total fat 4g / 2g saturated fat/ 7g carb / 3g sugar / 1g protein