Irresistible Air Fryer Jelly Donuts in Just 20 Minutes

Is there anything better than biting into a warm jelly donut, powdered sugar dusting your nose, and that sweet jam oozing out? I used to think making homemade donuts required messy deep frying – until I discovered these magical air fryer jelly donuts. Now I can whip up a batch in under 20 minutes with barely any cleanup! My kids actually cheer when they hear the air fryer beep for these – way better than store-bought. The secret? That perfect golden crunch on the outside with a cloud-soft center, all without a vat of hot oil. Trust me, once you try these, you’ll never go back to waiting in line at the donut shop again!

Why You’ll Love These Air Fryer Jelly Donuts

Oh my gosh, where do I even start? These donuts are an absolute game-changer! Here’s why you’ll be obsessed:

• No hot oil splatters! The air fryer gives that crispy finish without the scary deep-frying mess. (Goodbye, grease-stained shirts!)
• Ready in under 20 minutes – way faster than waiting for yeast dough to rise. I’ve made these half-asleep for surprise breakfast treats.
• Endless filling options! Raspberry jam today, lemon curd tomorrow… my kids love “donut lab” experiments.
• Perfect texture every time – golden outside, fluffy inside, like they’re straight from a bakery.

Seriously, once you try them, you’ll wonder how you ever lived without ‘em!

Ingredients for Air Fryer Jelly Donuts

Gather these simple ingredients – I bet you have most in your pantry already! The magic happens with just:

• 1 cup all-purpose flour (pack it gently into the measuring cup – no need to sift!)
• 1/4 cup granulated sugar (this gives just the right sweetness without overpowering the jelly)
• 1 tsp baking powder (fresh is best – test yours by seeing if it bubbles in water)
• 1/4 tsp salt (trust me, this tiny bit makes all the flavors pop)
• 1/2 cup milk (whole milk makes them extra rich, but any kind works)
• 1 large egg (room temp blends smoother – I just set mine out while measuring everything else)
• 1 tbsp melted butter, cooled slightly (so it doesn’t cook the egg when mixing)
• 1/2 tsp vanilla extract (the good stuff – it makes a difference!)
• 1/4 cup jelly or jam (raspberry is my favorite, but see below for ideas!)
• 1/4 cup powdered sugar for dusting (the snowy finish makes them bakery-worthy)

Ingredient Substitutions

Out of something? No worries! Try these swaps:

• Milk: Almond or oat milk work great for dairy-free – just avoid super watery ones
• Flour: Gluten-free 1:1 blend works, but the texture will be slightly denser
• Egg: For vegan, mix 1 tbsp flaxseed + 3 tbsp water, let sit 5 mins
• Jelly: Any thick jam works – just avoid chunks that clog your piping tip

The beauty? These donuts are super forgiving – I’ve made all these versions and they still disappear fast!

How to Make Air Fryer Jelly Donuts

Okay, let’s get to the fun part – making these little pockets of joy! Here’s my foolproof method:

1. Preheat that air fryer! This is KEY – set it to 350°F for 5 minutes while you mix the batter. A hot air fryer gives that instant lift for fluffier donuts.
2. Whisk dry ingredients in a big bowl – flour, sugar, baking powder, and salt. Make a well in the center.
3. Mix wet ingredients separately – milk, egg, melted butter, and vanilla. Pour into the dry mix and stir until JUST combined. The batter should be thick like cake batter – if it’s runny, add 1 extra tbsp flour.
4. Drop spoonfuls (I use a cookie scoop) into the air fryer basket, leaving space – they puff up! Cook 3 donuts at a time max.
5. Air fry for 5-7 minutes until golden brown. Peek at 5 minutes – tops should spring back when lightly pressed.
6. Transfer to a rack immediately so bottoms don’t steam and get soggy. Repeat with remaining batter.

Hot tip: If your air fryer tends to stick, spritz the basket lightly with oil first. And don’t stress if your first batch isn’t perfectly round – mine never are, and they taste just as amazing!

Filling the Donuts

Now for the best part – the jelly surprise inside! Let donuts cool just enough to handle (5 minutes). Use a piping bag with a narrow tip (or a plastic bag with the corner snipped) to inject about 2 tsp jelly into the side of each donut. Warning – jam gets HOT, so squeeze gently! Dust with powdered sugar right before serving for that magical snowy finish.

Pro Tips for Perfect Air Fryer Donuts

After burning (whoops!), undercooking, and exploding way too many test batches, here’s what I’ve learned:

• Give them breathing room! Overcrowding = flat, sad donuts. I do max 3 at a time in my basket – they need space to puff up like little clouds.
• The toothpick test is your friend. Insert it near the end of cooking – you want moist crumbs, not wet batter. If it comes out clean, they’re already overdone!
• A quick oil spritz makes them extra crispy. I use avocado oil in a mister – just 1 light spray before cooking makes all the difference.
• Let them rest 2 minutes after cooking before moving. They firm up slightly and won’t fall apart when filling.

P.S. If your first batch sticks? No sweat – just call them “rustic” and eat the evidence!

Serving and Storing Air Fryer Jelly Donuts

Oh, you gotta eat these babies warm – that’s when the jelly inside turns all gooey and magical! I serve them right on the cooling rack so everyone can grab one while the powdered sugar is still fresh. If you must store leftovers (good luck with that!), pop them in an airtight container for up to 2 days. To revive them, 30 seconds in the air fryer at 300°F brings back that just-made crispness. But honestly? They never last that long in my house – my kids sniff them out like donut detectives!

Air Fryer Jelly Donuts Variations

Who says you gotta stop at jelly? The fun really starts when you get creative with fillings! My family goes wild for these twists:

• Custard or pudding – Spoon in vanilla pastry cream for Boston cream vibes
• Chocolate hazelnut spread – Warm Nutella oozes out like a dream
• Cinnamon sugar coating – Roll warm donuts in the mix for churro-style crunch
• Citrus curd – Lemon or orange adds bright tang against the sweet dough

Pro tip: Thicker fillings work best – if using runny ones, let donuts cool completely first so they don’t get soggy!

Nutritional Information

Now, I’m no nutritionist – these numbers are just estimates based on my ingredients. Your actual counts might vary depending on the exact jelly or milk you use! But for reference, each fluffy donut comes out to about 180 calories with that perfect balance of crispy and soft textures we all love.

Frequently Asked Questions

Since I started making these air fryer jelly donuts, friends and family keep asking me the same questions – here’s everything you need to know!

Can I freeze these donuts? Absolutely! Freeze them unfilled after cooking and cooling. When ready to eat, reheat in the air fryer at 300°F for 3-4 minutes, then fill with jelly. The texture stays surprisingly good!

What’s the best jelly for filling? I recommend thick, seedless jams like raspberry or strawberry – they pipe beautifully without leaking. Stay away from super-runny preserves unless you want a sticky mess (learned that the hard way!).

How do I prevent sticking? Two tricks: 1) Lightly spray your air fryer basket with oil before adding batter, and 2) Make sure your batter isn’t too wet – it should hold its shape when dropped from a spoon.

My batter seems too thick – what now? Don’t panic! These aren’t supposed to be super liquidy. If it’s like cement though, add milk 1 tbsp at a time until it reaches cake batter consistency.

Can I double this recipe? You bet! Just work in batches – never overcrowd your air fryer basket. The second batch might cook slightly faster since the air fryer’s already hot.

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