Brown Butter Cinnamon Donuts
Brown Butter Cinnamon Donuts are made with flour, milk, egg, and vanilla; bake at 350°F for 14 minutes, then brush with brown butter and roll in cinnamon sugar.
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Method
- 1
Whisk flour, sugar, and baking powder. Add milk, egg, and vanilla. Mix until just combined.
- 2
Pipe or spoon into a greased donut mold. Don't overfill.
- 3
Air fry at 350°F for 6-7 minutes until donuts spring back when pressed.
- 4
Brown the butter until amber and nutty. Brush over warm donuts, then roll in cinnamon sugar.
Pro tip. Watch the brown butter closely — it goes from perfect to burnt in seconds. Pull at amber color.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 260 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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