Caramel Sesame Air-Fried Doughnuts
Using a Philips Airfryer to make doughnuts turns them from an occasional indulgence into an everyday treat. A sprinkle of sesame seeds at the ends adds a subtle nutty flavor.
Ingredients
For the doughnuts:
- 1 cup (8 fl. oz./250 ml) milk, heated to 112°F (44°C)
- 1 package (2 1/4 tsp.) active dry yeast
- 1 Tbs. plus 1/3 cup (3 oz./90 g) granulated sugar
- 1 tsp. kosher salt
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled
- 1 egg
- 3 1/2 cups (17 1/2 oz./550 g) plus 2 Tbs. all-purpose flour, plus more for dusting
- Vegetable oil for greasing
- Canola or coconut oil spray
For the glaze:
- 3 Tbs. unsalted butter
- 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
- 1/3 cup (3 fl. oz./80 ml) heavy cream, plus more as needed
- 1 1/2 cups (6 oz./185 g) confectioners’ sugar
- 2 tsp. vanilla extract
- Pinch of kosher salt
- Toasted sesame seeds for garnish
- Thinly sliced caramelized ginger for garnish (optional)
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.
To make the glaze, in a saucepan over medium heat, melt the butter. Whisk in the brown sugar and cook, stirring frequently, until the sugar is completely dissolved, about 2 minutes. Stir in the cream and cook, stirring frequently, for 30 seconds. Transfer the mixture to a medium bowl and whisk in the confectioners’ sugar, vanilla and salt until smooth. If it is too thick, whisk in 1 to 2 tsp. more cream. Use right away. If the glaze hardens while you are glazing the doughnuts, whisk in more cream, 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, allowing the excess to drip back into the bowl. Place the doughnuts, glazed side up, on the wire rack and let sit until the glaze is mostly set but still slightly wet, about 15 minutes. Sprinkle the doughnuts with sesame seeds and garnish with the crystallized ginger, if desired.
Makes 8 to 10 doughnuts and doughnut holes.
Williams Sonoma Test Kitchen
