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Air Fryer Jam and Custard Doughnuts

By M&S Food
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

13 steps

  1. Step 1

    Cut out 3 squares of greaseproof paper, each about 10cm wide then set aside.

  2. Step 2

    Tip the flour, sugar, baking powder, bicarbonate of soda and a pinch of salt into a bowl and stir to combine.

  3. Step 3

    In a large mixing bowl, whisk the egg, buttermilk, melted butter and vanilla extract together until combined and smooth.

  4. Step 4

    Using a fork, stir the dry ingredients into the wet ingredients, bringing it together to form a sticky dough.

  5. 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.

  6. 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.

  7. Step 7

    Transfer the cooked doughnuts to the greaseproof paper and allow to cool.

  8. 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.

  9. Step 9

    Spoon 2 tbsp icing into a small piping bag and set aside.

  10. 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.

  11. 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.

  12. 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.

  13. Step 13

    Serve with the raspberry jam and custard as dipping sauces.