Air fryer Nutella Doughnuts

These air fryer Nutella doughnuts are a game-changer. They’re soft, fluffy, and filled with gooey Nutella. The perfect treat to satisfy your sweet cravings, without the hassle of deep frying. Made in the air fryer, these doughnuts are lighter but just as delicious as the traditional kind. Whether you’re an air fryer pro or a beginner, these doughnuts will impress.

This post for Airfryer Nutella doughnuts was originally written for The Culinary Jumble and published in September 2016. The images have not been altered, but the recipe has been tweaked to include the option to use an Airfryer and spelt flour. 

Doughnuts or donuts?

There’s always a bit of debate when it comes to how to spell doughnuts. Some prefer the classic “doughnuts,” while others go with the simplified “donuts.” In the UK, “doughnuts” is the preferred spelling, sticking with the traditional form, while in the US, “donuts” has become more common, especially thanks to the branding of Dunkin’ Donuts. But whether you opt for the classic “doughnut” or the streamlined “donut,” one thing is certain: no matter how you spell it, these little treats are insanely good.

Actifry doughnuts

When I first shared my recipes for Actifry doughnuts back in January 2016, it felt like I was venturing into completely uncharted territory. At the time, nobody else seemed to be making doughnuts this way and certainly not sharing them online. I’m not claiming to have invented the concept, but to the best of my knowledge, I was one of the first to experiment with it, and definitely the first to blog about it in any real detail.

The idea of making soft, golden doughnuts in the Actifry was such a novelty at the time, that Actifry featured my recipe for jam doughnuts. Since then, they’ve replaced it with this Nutella version. 

These days, of course, the whole world (and their baking auntie) seems to be making them. And honestly, that can only be a good thing. Everyone deserves to know that making doughnuts in an air fryer isn’t just possible, it’s brilliantly easy, and they’re blinkin’ delicious.

Back then, I was using an older model Actifry, the kind with a rotary blade in the centre that continuously stirred and moved the food around as it cooked. It might not have been designed with doughnuts in mind, but it worked surprisingly well (although a touch faffy). 

Can I use any air fryer?

Although I originally developed these doughnuts using the older-style Actifry with the rotary blade, the good news is that you don’t need that specific model to make them. I stopped using my Actifry many years ago, and you can use pretty much any kind of air fryer: basket, drawer, or even dual-zone.

The key is simply to arrange the doughnuts in a single layer with enough space around them for the hot air to circulate. You may need to adjust the cooking time slightly depending on your model, but the method remains the same: light, fluffy doughnuts with golden edges and a delicious filling, all with minimal fuss.

Using fresh yeast

In these Nutella doughnuts, I used fresh yeast, which gives the dough a beautifully rich flavour and a lovely rise. Fresh yeast works particularly well in enriched doughs like this, although it does require a bit more care when handling.

If you’re more comfortable using instant yeast, or simply want a more straightforward method, you might prefer my mini air fryer doughnuts instead. The recipe instant yeast and follows a simpler process (which doesn’t involving warming the milk and butter), while still delivering soft, delicious results.

Better for you doughnuts

There’s never really a bad time for doughnuts, but I first made this recipe when my kids were feeling under the weather with colds. I thought a little homemade treat might lift their spirits. As suspected, these super-soft air fryer Nutella doughnuts did the trick beautifully. Instant smiles all round. Mum of the Year award, here I come. 

While I’m not against the occasional doughnut (or crispy, battered fish) when someone else is doing the frying, deep frying anything at home just isn’t my thing. That’s where my trusty air fryer comes in. It does a surprisingly good job of creating doughnuts that taste wonderfully authentic, but with far less oil and mess. This makes them a lighter, more wholesome option without losing any of the comfort. Of course, there’s Nutella in the middle, but if you’d prefer a lighter option, that can always be omitted.

I used spelt flour to make these. However, don’t worry if you don’t have spelt on hand. Bread flour or plain (all-purpose) flour work just as well. 

Other uses for your air fryer

I think most of us use our air fryer as an alternative to frying or roasting, so it’s no surprise that many people rely on theirs primarily for chips (fries), chicken, or to cook frozen foods. But what many don’t realise is that there’s so much more this little machine can do. Homemade bread, muffins, and brownies are all the rage in air fryer circles, and I was curious, yet skeptical, about how a cake might turn out. My first experiment was a simple, one-layer coffee cake, and I was pleasantly surprised by how well it baked. Encouraged by the success, my lemon cake followed soon after, and I was hooked on the idea of air fryer baking.

One feature my air fryer boasts that I haven’t yet tried, but am definitely intrigued by, is its dehydrating function. From what I’ve heard, it’s fantastic for drying fruits, making your own chips, or preserving herbs. Perfect for those who love a bit of food prep or enjoy DIY snacks. Has anyone else given this a go? I’d love to hear about your experience and how it worked out!

Print Pin

Airfryer Nutella Doughnuts

Servings 8 doughnuts

Ingredients

Dough:

• 125ml (½ cup) water
• 125ml (½ cup) milk
• 60g (¼ cup) butter
• 2 tsp vanilla extract
• 25g (1½ tbsp) fresh yeast (see note 1)
• 400-450g (3⅓ - 4 cups) flour (see note 2)
• 65g (¼ cup + 1 tbsp) sugar
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• Vegetable oil or spray (for cooking)

Miscellaneous:

• Nutella (see note 3)
• Icing / powdered sugar (for sprinkling)

Instructions

• In a pan, heat the water, milk, and butter until the butter just begins to melt.
• Remove from heat and allow to cool until lukewarm.
• Add the vanilla and sprinkle in the yeast. Stir to combine and let sit for around 10 minutes to activate.
• In a large bowl, mix 350g of flour with the sugar, nutmeg, and cinnamon.
• Add the wet ingredients and gradually mix in more flour as needed.
• Knead for about five minutes until smooth and elastic. Place back in the bowl, cover with a towel, and leave in a warm place to rise until doubled in size.
• Leave in a warm place until it has pretty much doubled in size.
• Drop dollops of Nutella (about 1-2 teaspoons each) onto a lined baking tray. Freeze for about an hour to harden.
• Punch the dough down and knead briefly. Divide it into 8 equal-sized balls. Pull the edges of each ball into the center, creating a smooth finish.
• Flatten each ball in your hand, place a Nutella dollop in the center, and seal the dough around the Nutella.
• Place the dough balls on a lined tray, cover, and proof for 45-60 minutes in a warm place.
• Actifry: Remove the rotary part, sprinkle in a little vegetable oil, and let it run for a couple of minutes. Place doughnuts in batches, brush with oil, and manually shuffle them for even cooking.

  Air fryer: Brush doughnuts with a little oil. Space them out in the basket and cook at 175°C for about 4 minutes per batch, or until golden brown.
• When golden brown, remove from the air fryer and let cool on kitchen paper.
• Sprinkle with icing sugar and enjoy while still warm.

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.

1. I no longer use fresh yeast, but I did for this recipe. If you would like to use dry yeast, King Arthur has a useful resource for converting fresh yeast.
2. I now use spelt flour in all my baking, but for the original recipe, I used bread flour. You can use either bread, regular, or spelt flour with minimal difference in results.
3. I didn’t weigh the Nutella I used (see more information in the recipe instructions).

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