Air Fryer Donuts (Egg-Free & Nut-Free!) – Soft & Fluffy

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Warm, pillowy air fryer donuts made without eggs or nuts — soft inside, lightly golden outside, and finished with a smooth vanilla glaze you can tint any way you like. If you live with an egg allergy, you know how hard it is to find a donut you can actually eat. Vegan donuts can solve the egg issue but often introduce the nut problem, which means donuts are usually off the table entirely. That’s why this recipe feels a little bit like a unicorn — simple ingredients, no strange substitutes, and truly safe for egg-free and nut-free families.

If there’s one recipe Dara only makes when she can kick everyone out of the kitchen, it’s this one — the Mickschl Monster Donuts. They take a little time and patience, but the result is a batch of soft, warm donuts that feel like a bakery treat straight from your own counter. She delivered them to neighbors and they disappeared instantly.

These donuts are egg-free and nut-free (including peanut-free and tree nut-free) – not dairy-free. They’re everything you want in a homemade donut: fluffy, chewy, and topped with a glossy vanilla glaze that sets beautifully.

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In This Post

• What You’ll Need
• Helpful Tools
• Step-by-Step: How to Make Air Fryer Donuts
• Dough Notes & Troubleshooting
• Air Fryer Tips
• Glaze & Decoration
• Storage
• FAQ

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Ingredients for Air Fryer Donuts (Egg-Free & Nut-Free)

For the dough:

• 1 cup lukewarm milk (100°F)
• 1 teaspoon sugar (for activating the yeast)
• 2½ teaspoons yeast
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 scoop plain Greek yogurt (about ¼–⅓ cup; replace the egg)
• ¼ cup unsalted butter, melted
• 2 cups all-purpose flour, plus up to 1 more cup as needed
• Oil spray (for the air fryer — olive oil spray works great)

For the glaze:

• 4 tablespoons butter
• 1½ cups powdered sugar
• 1½ teaspoons vanilla extract
• 1–4 tablespoons hot water
• Optional: food coloring (make sure this is allergen-safe)
• Optional: sprinkles (make sure these are allergen-safe, some include egg whites)

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Helpful Tools

Nothing fancy, but these help the process go smoother:

• Stand mixer with dough hook
• Rolling pin with thickness rings (helps you roll to ½ inch — link here)
• Donut cutter or:
  • 3-inch round cutter (or a cup)
  • 1-inch cutter for the center (we used a metal frosting tip)
    (link to the donut cutter set here)
• Parchment paper
• Plastic wrap, lightly greased
• Cooling rack

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How to Make Air Fryer Donuts (Egg-Free & Nut-Free)

1. Activate your yeast

In the bowl of your stand mixer, combine:

• 1 cup lukewarm milk (about 100°F)
• 1 teaspoon sugar
• 2½ teaspoons yeast

Gently stir and let rest for 10 minutes, until foamy.

2. Add the remaining wet ingredients

To the foamy yeast mixture, add:

• ¼ cup sugar
• ½ teaspoon salt
• Plain Greek yogurt (¼–⅓ cup)
• ¼ cup melted butter

Stir until just combined.

3. Start adding flour

Add:

• 2 cups flour

Mix on low until just combined.

Then slowly add up to 1 more cup of flour until the dough no longer sticks to the sides of the bowl. Stop when the dough is soft, smooth, and elastic.

4. Knead

Increase speed to medium-low and knead for about 5 minutes, until smooth and elastic. Note: If You don’t have a stand mixer, you’ll need to knead by hand.

5. First rise

Grease a large bowl, place the dough inside, cover, and let rise until doubled, about 1–1½ hours.

You’ll know it’s ready if a gentle press with your finger leaves a dent.

6. Shape the donuts

Punch the dough down.

Turn it onto a floured surface and roll to ½-inch thickness (the rolling pin with spacers helps here).

Cut out donut shapes using:

• A 3-inch round cutter (or drinking glass)
• A 1-inch cutter or metal frosting tip for the center, OR
• A donut cutter set

Re-roll the scraps and continue until all dough is used. Our yield was 16 donuts.

7. Second rise

Transfer donuts to lightly floured parchment.
Cover loosely with greased plastic wrap.
Let rise 30 minutes, until puffy and doubled.

8. Air fry

Preheat your air fryer to 350°F.

Spray the basket with oil spray.
Carefully transfer donuts into the basket, spaced about 2 inches apart.
Spray the tops lightly with oil spray — this helps the exterior texture.

Bake 11–12 minutes, until the tops are just turning golden. Keep an eye on them so they don’t overbrown.

Transfer to a cooling rack and repeat with remaining donuts.

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Make the Vanilla Glaze

In a saucepan over medium heat:

1. Melt 4 tablespoons butter.
2. Stir in 1½ cups powdered sugar and 1½ teaspoons vanilla until smooth.
3. Remove from heat.
4. Add hot water 1 tablespoon at a time until the glaze is thin enough to dip but not watery. (We used 4 tablespoons.)

Optional:

• Tint with food coloring
• Divide glaze into multiple colors
• Dip the donuts into the glaze
• Add sprinkles while the glaze is still wet

Rewarm if needed — it thickens as it cools.

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Tips for Dipping the Donuts

A little setup makes the glazing step a lot easier (and a lot less messy):

• Transfer the glaze to a smaller bowl from the saucepan. The extra depth makes it easier to dip the tops of the donuts cleanly.
• Lay parchment paper on the counter to catch drips and keep cleanup simple.
• Set your cooling rack over the parchment so the excess glaze can drip down.
• Our glaze didn’t run much because it was on the thicker side, but if yours is thinner, this setup really helps.
• When you dip, hold the donut upside down and twist your wrist slightly as you lift it out. That tiny twist keeps the glaze from running down the sides and helps it settle into a smooth, glossy top.

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Dough Notes & Troubleshooting

• Lukewarm means 100°F. Too hot and it kills the yeast; too cool and it won’t foam.
• Dough should be slightly tacky but not sticking to your fingers.
• If it’s dry or crumbly, add a splash of milk.
• If it’s sticking badly to the bowl, add flour 1 tablespoon at a time.

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Air Fryer Tips

• Spray both the basket and the tops of the donuts — crucial for color and texture.
• Every air fryer cooks differently; check early the first time you make them.
• They cook fast — aim for light golden, not dark brown.

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Storage Tips

These are truly best the day you make them.
If you have leftovers:

• Store uncovered for a few hours (prevents sogginess)
• Or lightly covered at room temperature until evening
• Donut holes hold up slightly longer

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FAQ

Are these donuts egg-free and nut-free?
Yes — they use Greek yogurt in place of the egg and are completely nut-free.

Are they dairy-free?
No. This recipe includes milk, butter, and yogurt.

Can I fry them instead of air frying?
Yes, but we haven’t tested that method yet.

How do I know when the dough is kneaded enough?
It should look smooth, stretchy, and pull away cleanly from the bowl.

Can I use food coloring in the glaze?
Absolutely. It takes color well and sets beautifully once dipped.

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Final Thoughts

These air fryer donuts take a little time but deliver big, joyful results — soft, fluffy, golden treats that feel extra special without the fuss of deep frying. And if your family navigates both egg and nut allergies, you already know how rare it is to find a donut that’s actually safe to enjoy. That’s part of what makes this recipe so satisfying: it gives you back a treat that’s usually off-limits. When you want to bake something cozy (and your kitchen is blissfully empty), these are a fun project with a sweet payoff.