This holiday season I fell back in love with the simple joy of a handmade treat: Air Fryer Christmas Donut Holes. I first developed this version on a snowy afternoon when I wanted something quick, festive, and universally loved. The idea was to capture the pillowy interior of classic fried dough without the fuss of a pot of hot oil. The result is a batch of small, golden rounds with a tender crumb, crisped edges, and a dusting of cinnamon sugar that sends warm, familiar scents through the house. My family gathered around the counter as I rolled them warm in butter and sugar; even the youngest insisted on two helpings. These donut holes bridge the comfort of holiday baking with the convenience of modern kitchen gear. What makes this approach special is the texture contrast: the exterior gets pleasantly bronzed in the air fryer while the interior stays soft and cake-like. The dough is forgiving—easy to mix by hand—and the coating step is where the magic happens. A quick dunk in melted butter followed by a roll in cinnamon sugar creates a thin, sticky mantle that holds the festive sprinkles in place. I learned to shape them roughly the size of a tablespoon so they cook evenly and stay delightfully tender. Over the years this little project has become a quick weekend tradition: a few batches for neighbors, an impromptu breakfast for guests, or a last-minute dessert when you want something sweet and comforting.

Ingredients

• All-purpose flour (2 cups): Choose a reliable brand like King Arthur or Bob's Red Mill for consistent texture; sift if your flour is compacted. This provides structure and the tender crumb in each bite.
• Granulated sugar (1/4 cup + 1/2 cup for coating): Split between the dough and the coating—the dough has a touch of sweetness while the coating gives that classic crunchy-sweet finish. Use regular granulated sugar for the coating so it adheres nicely.
• Baking powder (2 teaspoons): The leavening agent that puffs these small rounds into light, cake-like bites. Make sure it's fresh for the best rise.
• Ground cinnamon (1/2 teaspoon + 1 teaspoon for coating): Adds warmth; use a good Ceylon or Saigon cinnamon if you prefer a brighter, more complex flavor.
• Salt (1/4 teaspoon): Small but essential—balances sweetness and enhances the overall flavor.
• Whole milk (2/3 cup): Provides richness and moisture. If you only have reduced-fat milk, the texture will be slightly leaner but still pleasant.
• Unsalted butter, melted (2 tablespoons in dough + 1/4 cup for coating): Unsalted lets you control seasoning. Use European-style butter for extra flavor if you like; the small amount in the dough helps tenderness.
• Large egg (1): Adds structure and a soft crumb; let it come to room temperature if possible for even mixing.
• Vanilla extract (1 teaspoon): A finishing note that rounds the flavors; use pure vanilla extract rather than imitation for the best aroma.
• Holiday sprinkles (2 tablespoons): Red, green, and white nonpareils or jimmies—add them after coating while the butter is still tacky so they stick.

Instructions

Preheat the air fryer: Set the air fryer to 350°F and allow it to preheat for 3–5 minutes. Preheating gives immediate heat contact and helps achieve an even golden exterior. If your model has a convection setting, use the standard air-fry program. Whisk dry ingredients: In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk thoroughly to distribute the leavening and spice evenly—this prevents pockets of baking powder or cinnamon later. Mix wet ingredients: In a separate bowl, whisk together 2/3 cup whole milk, 2 tablespoons melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth. Warm milk (not hot) helps the butter blend without re-solidifying. Form the dough: Pour the wet mixture into the dry ingredients and stir gently until a soft dough forms. Avoid overmixing—stir just until combined so the final texture stays tender. The dough should be slightly sticky but manageable. Shape the donut holes: Lightly flour your hands and pinch off roughly 1 tablespoon portions of dough. Roll into approximately 1-inch balls; aim for uniform size so they cook evenly. For perfect rounds, a small cookie scoop works nicely. Arrange in the air fryer basket: Place the dough balls in a single layer, leaving at least 1/2 inch between each to allow air circulation. Depending on your basket size, work in batches rather than crowding—crowding causes uneven browning. Air fry until golden: Cook at 350°F for 7–8 minutes, shaking or turning the basket halfway through to promote even browning. Look for a warm golden color and a springy center; if unsure, test one by inserting a toothpick—no wet batter should cling. Coat while warm: While the donut holes are still warm, dip each in 1/4 cup melted butter, then roll in a mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Press gently so the coating adheres. Finish immediately with about 2 tablespoons holiday sprinkles and serve warm.

Storage Tips

Store cooled donut holes in a single layer in an airtight container at room temperature for up to 24 hours to preserve the crisp coating. If you need longer storage, freeze them on a baking sheet until firm, then transfer to a labeled freezer bag for up to 3 months. Reheat from frozen in the air fryer at 325°F for 3–4 minutes to refresh the exterior without drying the interior. Avoid refrigerating for long periods; refrigeration accelerates staling.

Ingredient Substitutions

For dairy-free options, swap whole milk for unsweetened almond or oat milk and use dairy-free margarine for the melted butter—note the flavor will be slightly different and the coating may be less glossy. To make them gluten-free, use a 1:1 gluten-free baking flour blend and check that baking powder is gluten-free. For a lighter crumb, replace 2 tablespoons of flour with cornstarch. If you prefer less sugar, reduce the coating sugar by half and add a dusting of powdered sugar instead.

Serving Suggestions

Serve warm on a festive platter sprinkled with extra holiday sprinkles and a dusting of cinnamon. These pair wonderfully with hot chocolate, mulled cider, or a rich coffee. For brunch, offer alongside fresh fruit and yogurt or create a party station with different coatings—cocoa sugar, powdered sugar glaze, or a lemon icing. Garnish with fresh mint leaves for a fresh visual contrast.

Cultural Background

Small fried or baked dough balls appear in many culinary traditions, from beignets in New Orleans to bomboloni in Italy. The modern air-fryer version is an adaptation that captures the essence of these treats with less oil and more convenience. Using seasonal sprinkles and warming spices like cinnamon ties these little rounds to winter holiday rituals across cultures where shared sweets symbolize togetherness and celebration.

Seasonal Adaptations

For winter, add 1/4 teaspoon ground nutmeg and swap sprinkles for crushed peppermint. In autumn, fold in 1/4 cup canned pumpkin and 1/2 teaspoon pumpkin pie spice, reducing the milk slightly to maintain dough consistency. For springtime, use lemon zest in the dough and a light powdered sugar glaze instead of the cinnamon-sugar coating.

Meal Prep Tips

Prepare the dough up to a day ahead, store it wrapped in the refrigerator, and shape and air fry when you're ready to serve. Portion shaped dough balls on a tray, cover, and refrigerate for up to 8 hours before cooking. For parties, keep a double batch warm in a low oven (200°F) on a wire rack so they stay crisp while you finish additional batches in the air fryer.

These donut holes are small comforts that bring big smiles—easy enough for a weeknight treat, festive enough for holiday gatherings. Give them a try, and make the recipe your own with personal spin and shared moments around the plate.