Air-Fried Doughnuts with Matcha and Hibiscus Glazes

Directions

To make the doughnuts, in the bowl of an electric mixer, whisk together the milk, yeast and the 1 Tbs. granulated sugar. Let stand until foamy, about 10 minutes.

Fit the mixer with the flat beater and add the 1/3 cup (3 oz./90 g) sugar, salt, melted butter, egg and 2 cups (10 oz./315 g) of the flour. Beat on low speed until just combined, about 2 minutes. Switch to the dough hook. With the mixer running on low speed, add the remaining 1 1/2 cups (7 1/2 oz./235 g) flour, stopping the mixer to scrape down the sides of the bowl as needed. Increase the speed to medium and beat until the dough is smooth and elastic and pulls away from the sides of the bowl, about 5 minutes. The dough will be sticky.

Transfer the dough to a lightly oiled large bowl and turn to coat with the oil. Cover the bowl with a kitchen towel and let stand in a warm spot until doubled in size, about 2 hours.

Line a baking sheet with parchment paper. Gently punch down the dough to deflate slightly, then transfer it to a lightly floured work surface. Lightly dust the dough with flour and roll out 1/2 inch (12 mm) thick. Using a 3-inch (7.5-cm) round cutter, cut out 8 to 10 doughnuts. Then, using a 1-inch (2.5-cm) round cutter, cut a hole in the center of each doughnut. Using an offset spatula, transfer the doughnuts and doughnut holes to the prepared baking sheet. Cover with an oiled piece of plastic wrap and let stand in a warm spot until doubled in size, about 30 minutes.  

Preheat a Philips air fryer to 350°F (180°C). Spray the fry basket with oil spray.

Working in batches, carefully place the doughnuts and doughnut holes in a single layer in the fry basket and lightly spray them with oil spray. Insert the basket into the air fryer and cook until the doughnuts and doughnut holes are golden brown, about 4 minutes. Transfer to a wire rack and let cool completely.

Make the glaze of your choice: For the matcha glaze, in a medium bowl, whisk together the confectioners’ sugar, matcha powder and salt. Add the milk and whisk until a thick glaze forms. If it is too thick, whisk in 1 to 2 tsp. more milk. Use right away. If the glaze hardens while you are glazing the doughnuts, whisk in more milk, a couple of drops at a time, until the desired consistency is reached.

For the hibiscus glaze, in a saucepan over medium-high heat, combine the water and hibiscus flowers and bring to a boil. Remove from the heat and let cool. Strain the mixture through a fine-mesh sieve, discarding the flowers. Put the confectioners’ sugar in a medium bowl, then stir in 8 to 9 tsp. of the hibiscus liquid until smooth. If it is too thick, stir in 1 to 2 tsp. more hibiscus liquid. Use right away. If the glaze hardens while you are glazing the doughnuts, whisk in more liquid, a couple of drops at a time, until the desired consistency is reached.

Set a wire rack on a baking sheet. Dip each doughnut and doughnut hole, top side down, into the glaze of your choice, allowing the excess to drip back into the bowl. Place the doughnuts, glazed side up, on the wire rack and let the glaze set for about 15 minutes. If desired, while the glaze is still slightly wet, sprinkle the doughnuts with the matcha powder or rose petals if desired. Makes 8 to 10 doughnuts and doughnut holes.

Williams Sonoma Test Kitchen