Ninja Foodi Vanilla Glazed Doughnuts
Tip: Make a batch and freeze for up to two weeks.
- For the Doughnuts
- 120ml milk, warm (40°C)
- 100g caster sugar, divided
- 1 packet (2 1/4 tsp) active dry yeast
- 1 large egg
- 2 tbsp water
- 1 tsp vanilla extract
- 450g flour, plus more for dusting
- 1 tsp salt
- 60g unsalted butter, melted
- Oil to grease bowl
- For the Vanilla Glaze
- 1 tsp golden syrup
- 120g icing sugar
- 1 tbsp water
- 1/4 tsp vanilla extract
- Sprinkles (optional)
- 1-2 drops food colouring (optional)
Combine the milk, 2 teaspoons sugar and yeast in a small bowl let sit until foamy, generally around 5 minutes.
Whisk the egg, water and vanilla in a bowl. Combine the flour, remaining sugar and salt in the bowl of a stand mixer using dough attachment. On low speed, slowly add yeast mixture, egg mixture and butter. Mix until dough forms a ball, around 5-7 minutes. The dough will be a bit sticky. Place the dough in a large greased bowl tightly covered with plastic. Set aside in a warm place until dough has doubled in size, around 1- 2 hours.
On a lightly floured surface, roll dough to around 1.3cm thick. Cut dough with a 7.6cm round cutter, then cut out the centers with a 2.5cm cutter. Line a baking sheet with parchment and cooking spray. Place doughnuts on the baking sheet and leave to rest for 1 hour.
Place the Cook & Crisp Basket in pot. Close the Air Crisp lid, preheat on AIR CRISP at 150°C for 5 minutes
Place 4 doughnuts in the basket, careful to make sure the doughnuts don’t touch. Close the Air Crips lid. Select AIR CRISP and select temperature to 150°C, then select time to 16 minutes. Press START/PAUSE to begin.
Check after 14 minutes, if they’re looking golden in colour then remove. If not, continue for more 2 minutes. When cooking is complete, remove the doughnuts and repeat with remaining batch. Allow to cool a bit.
Mix the glaze ingredients together. Dip the tops of the doughnuts in glaze before serving. Add sprinkles if using.