Duo Crisp + Air Fryer - Glazed Buttermilk Doughnuts
By :Alexis Mersel
duo crisp recipes
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Choose your favorite glaze—or try all three—on these addictive doughnuts, which are best eaten fresh from the air fryer. The glaze should be thick since it will melt quickly on the hot doughnuts. Dip them in a bowl of glaze and swirl gently, or pour it on top using a glass measuring cup. Either way, don’t forget the colorful sprinkles.
duo crisp recipes
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Prep Time 1 hour
Cook Time 20 minutes
Servings
10 donuts
Ingredients
FOR THE CHOCOLATE GLAZE
  • 1/3 cup heavy cream 80 ml
  • 4 tbsp unsalted butter cut into cubes, 2 oz/60 g
  • 3 tbsp light corn syrup
  • 1/4 lb semisweet chocolate chopped, 115 g
  • 1 tsp pure vanilla extract
FOR THE VANILLA GLAZE
  • 1/2 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 1 cup confectioners’ sugar 31/2 oz/100 g
FOR THE LEMON GLAZE
  • 1 cup confectioners’ sugar 31/2 oz/100 g
  • 2 tbsp fresh lemon juice plus 2 teaspoons
  • Rainbow sprinkles for decorating (optional)
  • 1/2 teaspoon pure vanilla extract
  • FOR THE LEMON GLAZE
  • 1 cup confectioners’ sugar 31/2 oz/100 g
  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • Rainbow sprinkles for decorating (optional)
Prep Time 1 hour
Cook Time 20 minutes
Servings
10 donuts
Ingredients
FOR THE CHOCOLATE GLAZE
  • 1/3 cup heavy cream 80 ml
  • 4 tbsp unsalted butter cut into cubes, 2 oz/60 g
  • 3 tbsp light corn syrup
  • 1/4 lb semisweet chocolate chopped, 115 g
  • 1 tsp pure vanilla extract
FOR THE VANILLA GLAZE
  • 1/2 tsp pure vanilla extract
  • 2 tbsp whole milk
  • 1 cup confectioners’ sugar 31/2 oz/100 g
FOR THE LEMON GLAZE
  • 1 cup confectioners’ sugar 31/2 oz/100 g
  • 2 tbsp fresh lemon juice plus 2 teaspoons
  • Rainbow sprinkles for decorating (optional)
  • 1/2 teaspoon pure vanilla extract
  • FOR THE LEMON GLAZE
  • 1 cup confectioners’ sugar 31/2 oz/100 g
  • 2 tablespoons plus 2 teaspoons fresh lemon juice
  • Rainbow sprinkles for decorating (optional)
duo crisp recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. To make the doughnuts, in a medium bowl, whisk together both flours, baking powder, baking soda, salt, and nutmeg. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the egg and granulated sugar on medium-low speed until creamy and pale in color, about 2 minutes. Add the buttermilk, melted butter, and vanilla and beat until blended, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and beat on low speed just until a soft dough forms, about 30 seconds. Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 30 minutes or up to 1 hour.
  3. Line a rimmed baking sheet with parchment paper. Turn the dough out onto a generously floured work surface and roll out into a 10-inch (25-cm) round about 1/2 inch (12 mm) thick. Use a 3-inch (7.5-cm) round doughnut cutter to cut out as many doughnuts as possible. Transfer the doughnuts and doughnut holes to the prepared baking sheet. Gather up the scraps, reroll the dough, and cut out more doughnuts. (The dough will be sticky, so sprinkle it with flour as needed.) You should have about 10 doughnuts.
  4. Coat the Instant Pot® air fryer basket with canola oil spray. Working in batches, arrange a single layer of doughnuts in the basket, making sure they don’t touch. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 5 minutes at 375°F (190°C), then press Start. Bake undisturbed.
  5. Meanwhile, prepare the glazes: To make the chocolate glaze, in a saucepan over medium heat, combine the cream, butter, and corn syrup. Cook, stirring occasionally, until the butter melts and the mixture is hot but not boiling, 2–3 minutes. Remove from the heat and add the chocolate but don’t stir. Let stand for about 30 seconds, then stir until the chocolate is melted and the glaze is smooth. Stir in the vanilla. Let the glaze cool until thickened, about 15 minutes. Transfer the glaze to a bowl. To make the vanilla glaze, in a small bowl, stir together the confectioners’ sugar, milk, and vanilla. To make the lemon glaze, in a small bowl, stir together the confectioners’ sugar and lemon juice. Set the glazes aside.
  6. Line another rimmed baking sheet with parchment paper.
  7. When the cooking time is up, use tongs or a non-metal spatula to carefully transfer the doughnuts to the prepared baking sheet. Repeat to bake the remaining batches.
  8. Working with 1 doughnut at a time, dip the top side in the desired glaze and swirl slightly to coat, letting any excess drip back into the bowl. Return the doughnut to the baking sheet and decorate with sprinkles, if desired.
11 replies
  1. Onna Kriener
    Onna Kriener says:

    I am looking at the recipe and the only ingredients listed are for the glazes. Where is the ingredient list for the doughnuts.

  2. Sharon
    Sharon says:

    want to make the buttermilk doughnuts but don’t see the ingredient/recipe for the doughnuts. Just see the glaze recipes

  3. AmyC
    AmyC says:

    Where is the doughnut recipe. Yes there are INSTRUCTIONS at the bottom of the page, but unless we’re in an episode of The Great British Bake-off, then knowing the quantity and specific ingredients mentioned in the instructions would be helpful.

  4. Valerie Smith
    Valerie Smith says:

    Yes, please provide the ingredients and amount for making the doughnuts. It would be helpful!

  5. Wher are the instructions for the doughnuts? There are only glaze instructions.
    Wher are the instructions for the doughnuts? There are only glaze instructions. says:

    Where are ingredients for the doughnut

  6. Leanne
    Leanne says:

    Like many others I see the ingredient list for the three glazes then instructions on how to make these donuts, but no ingredient list and amounts for the actual donuts.

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