I love hot cinnamon doughnuts, but don't like or have all the oil to make the recipes. This version uses an air fryer. By using less oil, I can use tastier oil, thus my choice is butter. Serve and eat hot. Like traditional doughnuts they are much better hot than cold.
Ingredients
- white sugar: 0.5 cup
- ½ tablespoons butter, at room temperature: 2 piece
- egg yolks: 2 piece
- ¼ cups all-purpose flour: 2 piece
- ½ teaspoons baking powder: 1 piece
- salt: 1 tsp
- sour cream: 0.5 cup
- white sugar: 0.33333 cup
- cinnamon: 1 tsp
- butter: 2 Tbsp (melted, or as needed)
Metric Conversion
Stages of cooking
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Press 1/2 cup white sugar and butter together in a bowl until crumbly. Add egg yolks and stir until well combined.
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Sift flour, baking powder, and salt into a separate bowl. Place 1/3 of the flour mixture and 1/2 the sour cream into the sugar-egg mixture; stir until combined. Mix in the remaining flour and sour cream. Refrigerate dough until ready to use.
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Mix 1/3 cup sugar and cinnamon together in a bowl.
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Roll dough out onto a lightly floured work surface to 1/2-inch thick. Cut 9 large circles in the dough; cut a small circle out of the center of each large circle to create doughnut shapes.
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Preheat an air fryer to 350 degrees F (175 degrees C).
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Brush 1/2 of the melted butter over both sides of the doughnuts.
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Place 1/2 doughnuts into the basket of the air fryer; cook for 8 minutes. Paint cooked donuts with the remaining melted butter and immediately dip into the cinnamon-sugar mixture. Repeat with the remaining doughnuts.
