Start by warming your milk. I add the milk to a glass measuring cup and then microwave it, until the temperature reaches about, 110-120 degrees, then mix in the sugar and yeast. Mix well for about a minute.

Leave the yeast mixture for about 5 minutes. Now, if you don’t get bubbles, you need to throw it out. The donuts will not rise. (Remember it’s a chemical reaction)

This is what you are looking for.

Then add your yeast mixture to a large mixing bowl, then add in the egg, melted butter, vanilla extract, and salt.

Then mix in the flour. Mix until the dough starts to come together.

Spray your bowl with olive oil spray.

Then add your dough to the sprayed bowl. Cover the dough with either a piece of saran wrap or a kitchen towel, and let rise for about an hour.

Then place your dough on a floured surface.

Roll the dough out, about 1/4 inch thick.

Use your biscuit cutter and then cut a larger circle and then a smaller circle in the middle. Continue until you have cut your dough.

Add the donuts to a grease air fryer tray or in the greased air fryer basket (sprayed with olive oil) Then let them rise for another 30 minutes.

Notice how they doubled.

After 30 minutes, add them to your air fryer, set the temperature to 340 degrees F, for 5 minutes. (air fryer setting)

Finished donut

In a large mixing bowl, mix together the powdered sugar, cocoa powder, and milk, mix until well blended.

Dip the donuts into the chocolate frosting.

Plate, serve, and enjoy!