Air Fryer Jam and Custard Doughnuts
By M&S Food
Published on 04 August 2025
These no-yeast, air-fried doughnuts as seen on M&S’s Cooking with the Stars, are made with simple store-cupboard staples, and no deep frying required. Decorated with pink and white feathered icing they’re sure to take you back in time. Served with vanilla custard and raspberry jam, they’re the ultimate nostalgic treat.Time and servings
1 hrTotal time
3Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 250g plain flour, plus extra for dusting
- 30g caster sugar
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 pinch salt
- 1 large free-range egg
- 100ml buttermilk
- 1 tsp vanilla extract
- 1 tbsp vegetable oil
- 200g icing sugar, sifted
- 2-3 tbsp whole milk
- 3 drops pink food colouring
- 3 tbsp M&S Seedless raspberry jam
- 6 tbsp M&S Madagascan vanilla custard
Method
Step 1
Cut out 3 squares of greaseproof paper, each about 10cm wide then set aside.Step 2
Tip the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt into a bowl and stir to combine.Step 3
In a large mixing bowl, whisk the egg, buttermilk, melted butter and vanilla extract together until combined and smooth.Step 4
Using a fork, stir the dry ingredients into the wet ingredients, bringing it together to form a sticky dough.Step 5
On a lightly floured surface, roll the dough to 1cm thick. Using an 8cm round cutter, cut out 3 circles. Then, using a 4cm cutter, cut holes in the centre of each. Brush each doughnut with a bit of vegetable oil.Step 6
Set the air fryer to 180°C and preheat for 3 mins. Once hot, add the doughnuts and cook for 5-6 mins, until lightly golden.Step 7
Transfer the cooked doughnuts to the greaseproof paper and allow to cool.Step 8
Meanwhile, make the icing. Put the icing sugar into a mixing bowl then add the milk 1 tbsp at a time, whisking until smooth between each addition, until you have a thick, dip-able icing.Step 9
Spoon 2 tbsp icing into a small piping bag and set aside.Step 10
Mix 2-3 drops of pink food colouring into the remaining icing and stir to make the desired colour. Transfer the icing to a shallow bowl.Step 11
Dip the smoothest side of the doughnut into the pink icing and lift out to create a smooth, even coating on one side, allowing any excess to drip into the bowl.Step 12
Snip a small hole in the end of the piping bag and pipe straight lines of the white icing across the doughnut, about ½ cm apart. Using a cocktail stick, gently trace the icing lines in opposite directions to create a feather effect. Repeat with the remaining doughnuts.Step 13
Serve with the raspberry jam and custard as dipping sauces.