Ingredients:
- 1 can (16.3 oz) Refrigerated Flaky Layers Biscuits
- 3 tbsp Unsalted Butter, melted
- 1.5 cups Powdered Sugar, sifted
- 4 tbsp Whole Milk
- 1 tsp Pure Vanilla Extract
- 1 tbsp Ground Cinnamon
- 0.5 cup Extra Fine Granulated Sugar
Instructions:
- Prep the dough. Pop the can of 16.3 oz biscuits and separate the rounds. Lay them out on a clean cutting board. Note: Keeping them cold helps the cutter make a cleaner hole.
- Punch the centers. Use a 1 inch round cutter to remove the middle of each biscuit. Save those tiny centers; those are your donut holes! Ensure the holes are centered for even cooking.
- Apply the butter. Using a pastry brush, lightly coat both sides of the donuts and the holes with the 3 tbsp of melted butter. Note: This is the secret sauce that makes them golden and crispy.
- Arrange the basket. Place the donuts in a single layer in the air fryer. Leave at least an inch of space between them. Don't let them touch or they will steam instead of fry.
- Start the fry. Set the air fryer to 350°F (175°C) and cook for 4 to 5 minutes. Look for a deep mahogany color and a puffed up appearance.
- Flip if needed. Check them at the 3 minute mark. If your air fryer has a strong top down heating element, flip them carefully with tongs to ensure the bottoms get just as brown.
- Whisk the glaze. While the donuts are sizzling, combine 1.5 cups powdered sugar, 4 tbsp milk, and 1 tsp vanilla in a shallow bowl. Whisk until it looks like liquid silk.
- Dip the donuts. Working while they are still hot, dip each donut into the glaze. Turn it to coat both sides. Note: The heat helps the glaze thin out and coat the crevices.
- Set the finish. Place the glazed donuts on a wire rack. Let the excess glaze drip off for 2 minutes until the coating is firm and shiny.
- Coat the holes. Toss the hot donut holes in a mixture of 0.5 cup sugar and 1 tbsp cinnamon for a variety of textures and flavors in one batch.