These lighter-than-usual doughnuts are baked in an air fryer, which means you get all the springy softness and none of the greasy guilt. Perfect for a winter afternoon treat or a sweet little something for Santa (or yourself). The dough takes five minutes to mix together, and from there, it’s just a quick shape-and-bake.
To elevate the moment, we’re topping them with a white chocolate & Greek yoghurt glaze that feels luxurious, but isn’t too sweet. A little ground cardamom adds just the right whisper of winter spice, and if you’re in the mood for balance, a scattering of lingonberries cuts the richness with a Nordic wink. I like to finish it off with a few rosemary leaves – festive, fragrant, and chic.
Of course, the beauty lies in simplicity. These doughnuts are just as lovely plain, and children tend to love them without the tart toppings. Either way, they never last long.
Doughnuts with White Chocolate Glaze
Ingredients
For the glaze
Instructions
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In a bowl, combine the curd cheese, egg, and sweetener. Mix until smooth and well combined.
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In a separate bowl, stir together the flour, cardamom, vanilla sugar, and baking powder. Add this to the wet mixture and mix into a soft dough. Let the dough rest for 10 minutes.
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Divide the dough into six equal portions and roll into balls. Using your fingers, create a hole in the center of each to shape into classic doughnuts. (Make sure the hole is wide enough—about 2–3 cm—so it doesn’t close up while baking.)
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Place the doughnuts in your air fryer basket and bake at 200°C for 12 minutes, or until golden and puffed.
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For the glaze, melt the white chocolate and whisk it together with the Greek yoghurt and cardamom, until smooth. Once the doughnuts have cooled slightly, cover each with the glaze. Garnish with a few lingonberries and tiny rosemary sprigs if desired. Serve and enjoy!
