Can you feel it? Can you smell it?
I believe spring is in the air – finally!!
It’s still a tad chilly but it’s definitely on the horizon!
And do you know what I think about when I think about spring?
Anything with rhubarb, fresh spring eggs and healthy eating. So I thought about all three of those things and tried to come up with a recipe that would make all of us “spring revellers” happy!
I bought an air fryer a while ago and I’ve been enjoying it thoroughly! I was thinking about one of my favourite sweets to eat (donuts!!!) and thought about making it a tad healthier by baking them. Now, I know there are a ton of baked donut recipes online but many of them require a donut pan and most are yeast free. Don’t get me wrong, those are delicious as well, but there is something about a fluffy, squishy, yeasty donut. So, I thought I’d give these a shot in my air fryer (and if you don’t have an air fryer, don’t fret…I’ve given you instructions for using your oven in the recipe notes)!!
This dough is very quick to pull together – you can have hot, bakery-style donuts in no time! The dough get all mixed together right in your stand up mixer!
All you have to do is give it a good punch once it’s risen and roll out to about 1/2 inch thick.
I’ve used a donut cutter but if you don’t have one, just use a biscuit cutter or large, round cookie cutter (or even a glass sprayed with cooking spray) and cut out the middle with a small tube like an apple corer.
When I was thinking about serving these with rhubarb and custard, I thought about my issues with milk. I do love milk but, as I got older, it has wreaked havoc on my tummy. So I have recently turned to almond beverages in most of my meals with dairy. It’s been so easy to swap in too with its 1:1 ratio for any recipe that calls for dairy milk.
For this reason, I’m so excited to collaborate with Almond Breeze to develop a recipe with their almond beverage. I really do love it (it’s so creamy and that hint of almond make it perfect for this spring recipe!!)
There is a bit of this almond beverage in the donut dough as well as in the icing and of course in the custard…it has made this recipe such a treat for me!! Hot out of the air fryer and dipped into the glaze, these donuts are a dream for anyone with a teeny sweet tooth (mine is a bit more than teeny!) but when you serve them on a pool of custard and a dollop of vibrant rhubarb sauce, they become the fanciest dessert ever!
I’d love for you guys to try this recipe! Even those of you without an air fryer (again, I’ve put the baking instructions at the bottom of the recipe in the recipe notes). And for those of you that are terrified to work with yeast, I want to reassure you, give this a shot…as long as your yeast is not expired and your liquids are warm and not hot, you are going to churn out some pretty fantastic donuts!
And, if you happen to be a rhubarb hater (and if you are, we can’t be friends…joking;)), try this with strawberries…it may not give out the same springtime vibe, but it will be equally delicious!!
So, whatcha all waiting for?? Let’s get our aprons on and bake up some donuts. And if you happen to need some taste testers, send me an email…I’ll be at your front door before you can say “pour me a glass of Almond Breeze and pass me a donut”!!!!
Air Fryer Donuts With Almond Breeze
- 3/4 cup Almond Breeze almond beverage, heated to about 100°F
- 1 tbsp sugar
- 2 1/2 tsp active dry yeast
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1 large egg
- 1 egg yolk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 2 1/2 cup all purpose flour
- cooking spray or melted butter
- 2 cups icing/powdered sugar
- 1/4 cup Almond Breeze almond beverage
- 2 tsp vanilla extract
- 1 cup Almond Breeze almond beverage
- 1 tsp vanilla
- 2 large egg yolks
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 cup rhubarb, chopped into 1" pieces fresh or frozen
- 1/2 cup strawberry jam
- In the bowl of an electric mixer (use the dough hook), gently stir together lukewarm milk (remember to make sure it is no warmer than about 100-110°F) , 1 tbsp of sugar, and yeast; let it sit for 10 minutes until foamy (see post for reasons your yeast doesn't activate)
- Add sugar, salt, egg, egg yolk, melted butter, vanilla and mix to combine; add flour to the milk/egg mixture and mix on low speed until all ingredients are incorporated. When the dough no longer sticks to the bowl, increase speed to medium-low and knead for 5 minutes, until the dough is elastic and smooth.
- Place the dough into a greased bowl and cover it with plastic wrap; let rise in a warm place until doubled in size (if you'd like the rising to speed up a bit, keep the bowl in a warm microwave - otherwise it will take 2-3 hours). The dough will be ready if you make a dent with your finger and the indent remains
- When ready, punch the dough down and turn out onto a floured surface; gently roll out to about 1/2 inch thickness and cut out 12-16 donuts (depending on size of donut cutter).
- Transfer donuts and donut holes to lightly floured parchment paper and cover loosely with greased plastic wrap; let donuts rise for about 30 minutes.
- Depending on your air fryer, spray your basket or trays with cooking spray, carefully transfer donuts to basket/trays in a single layer and spray donuts with cooking oil spray (or brush with melted butter) and bake in the air fryer at 375°F until golden brown for about 4 minutes. Repeat with remaining donuts (bake holes separately from donuts as they will brown more quickly).
- While the donuts are baking, place icing/powdered sugar in a small bowl and add almond milk and vanilla extract; stir until smooth and set aside.
- As donuts come out of the air fryer, dip hot donuts (and donut holes) into the glaze using two forks to flip them over and completely cover them in glaze. Place on a wire rack set over a rimmed baking sheet to allow excess glaze to drip off. Let sit until glaze hardens, about 10 minutes (you can double dip them for extra sweetness).
- If serving donuts with custard and rhubarb, prepare the custard by heating the milk in a small saucepan over medium heat and add vanilla; just before it reaches a boiling point, remove from heat. In a separate bowl, whisk together egg yolks, sugar and cornstarch. Stream in (very slowly to avoid curdling the eggs) a bit of the milk to temper the egg yolk mixture and then stream the egg mixture back into the milk in the saucepan, place back onto the heat (on low) and continue to stir until it thickens (and coats the back of a spoon).
- In a separate saucepan, add chopped rhubarb and add the jam; cook over medium heat until the mixture thickens and rhubarb begins to break down.
- Serve donuts with a spoonful of custard and a dollop of rhubarb sauce.
Disclosure: This blog post is sponsored by Almond Breeze Canada but all opinions are my own