Air Fryer Donuts (from scratch)

In a large measuring cup, add 1/2 cup warm water, 1/4 cup warm milk (108 degrees Fahrenheit), 2 1/4 teaspoons dry active yeast, and 1 tablespoon of granulated sugar.

Now in a stand mixer, add 1/3 cup granulated sugar, 1/4 cup unsalted melted butter, 1 egg, 1 egg yolk, 1 teaspoon vanilla extract, 2 1/2 cups all-purpose flour (spooned and leveled off), and ½ teaspoon salt. Then pour in the yeast mixture and pace the hook attachment on.

Now place the dough in a large greased bowl and cover with a kitchen towel or plastic wrap. Let the dough rise for about one hour or until it doubles in size.

Using a rolling pin, roll the dough out to about 1/2 inch in thickness. Use a donut cutter or 2 different sized biscuit cutters to cut out as many donuts as you can. Then reshape the scraps and cut out some more donuts. Continue doing this until you have no more scraps left. My larger biscuit cutter was 4 inches in diameter and the smaller one was 1 1/4 inches in diamter.

Now place the cut out donuts on a baking sheet lined with parchment paper then cover them lightly and let them rise again for about 20-30 minutes.

To make the glaze, in a large bowl combine 2 cups powdered sugar, 1/4 cup milk, 1 tablespoon light corn syrup, and 1 1/2 teaspoons vanilla extract.