Air Fryer Reference
Donut Holes
dessert · fresh
- Temperature
- 350 °F
- 177 °C
- Total time
- 6 min
- 1 can of biscuit dough (8 biscuits) makes about 16–32 holes; cook in single-layer batches
- Shake at
- 3 min
- shake once
- Internal temp
- —
- use visual cue
Doneness
Done when the holes are puffed and golden brown all over and cooked through — a toothpick comes out clean and the dough springs back when pressed. Shake the basket at the halfway mark so they brown and rise evenly instead of flattening on one side. They cook fast and small, so check them at 5 minutes — the difference between golden and overbaked is a minute or two.
Oil & seasoning
Yes — a light spray on the dough so the outsides turn golden and bakery-like instead of dry and pale. The cinnamon-sugar or glaze goes on after cooking.
Season with: Cinnamon-sugar (the classic): brush the warm holes with melted butter, then roll in cinnamon-sugar out of the basket., Powdered sugar: dust generously once cool, or shake them in a bag of powdered sugar., Vanilla glaze: dip the tops in a simple powdered-sugar-and-milk glaze and let it set., Pumpkin-spice: cinnamon, nutmeg, ginger and clove in the sugar for fall..
Watch out for
- Don't crowd the basket — holes need space to puff and brown; pack them in and they fuse and stay doughy where they touch.
- Cook the dough through BEFORE sugaring — butter-and-roll (or glaze) out of the basket, never before, or the coating burns and the centre stays raw.
- They're small and cook fast — start checking at 5 minutes so they don't dry out.
- Canned biscuit dough is the easy route: quarter each biscuit and roll into balls (or cut centers from ring donuts). Homemade yeast dough needs to proof first.
- If using a yeast-raised dough, give the shaped balls a short second rise before cooking so they're light, not dense.