1teaspoonvanilla bean paste (or equal amount of pure vanilla extract)
2cupsall-purpose flour
Vanilla Bean Icing
1cuppowdered sugar
3tablespoonsheavy cream
1teaspoonvanilla bean paste (or equal amount of pure vanilla extract)
Instructions
For the Donuts
Add the milk, yeast, and sugar to the bowl of a stand mixer fitted with the dough hook attachment (or into a large bowl). Mix until well combined.
Add the egg, vegetable oil, and vanilla bean paste and mix until well combined.
Add the flour gradually with the mixer on low speed. Continue kneading on low speed until the dough is smooth and slightly tacky, about 5 minutes.
Place the dough in a well-oiled bowl and set it aside to rise for one hour.
Roll the dough out on a lightly floured surface until it is ½” thick and cut out 3” doughnuts. Set the doughnuts on a parchment-lined sheet pan to rise for an additional hour.
Place a few doughnuts in the air fryer and cook at 365°F for 7-8 minutes, or until they are crisp on the outside and soft and fluffy on the inside. Repeat with the remaining doughnuts.
For the Vanilla Bean Icing
Combine icing ingredients in a small bowl, dip the doughnuts in the icing, and set them on a wire rack to set. Serve warm.
Notes
These donuts will keep in an airtight container at room temperature for up to 2 days and 3 months in the freezer.