Step by step

Method

5 steps

1. 1

   Cream ⅓ cup (75 g) softened unsalted butter with ½ cup sugar until fluffy, then beat in 1 large egg. Whisk 1¼ cups flour, 1½ teaspoons baking powder, ¼ teaspoon kosher salt, and ½ teaspoon ground nutmeg. Mix the dry ingredients into the butter mixture alternately with ⅓ cup milk until you get a thick batter — don't overbeat.

2. 2

   Preheat the air fryer to 350°F. Lightly grease a silicone mini donut mold (or small muffin cups that fit your basket) and fill about two-thirds full so they have room to rise.

3. 3

   Air fry 6–8 minutes until risen, golden on top, and a toothpick comes out clean. Cool in the mold 2 minutes, then release. Work in batches.

4. 4

   Mix ⅓ cup sugar with 1 teaspoon cinnamon. Brush or dip the warm donuts in 4 tablespoons melted butter, then roll in the cinnamon sugar so it sticks.

5. 5

   Serve warm — they're best the day you make them. You want light nutmeg cake donuts with a cinnamon-sugar coat — not dense underbaked centers or dry overcooked rings.