GERD Friendly Air Fryer Donuts
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Learn more →Ingredients
8 servings
For the dough
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- ½ cup whole milk, warmed to about 100°f (38°c)
- 3 tbsp granulated sugar
- 1 large egg, room temperature
- 3 tbsp unsalted butter, melted and slightly cooled
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/4 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 1 tbsp neutral oil (such as canola or vegetable oil), for brushing
For the glaze
- 1 ½ cups powdered sugar, sifted
- 3–4 tbsp whole milk
- ½ tsp vanilla extract
For serving
- sprinkles, for topping (optional)
Instructions
- 1
Combine the warm water and yeast in the bowl of a stand mixer (or a large mixing bowl) and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the warmed milk, sugar, egg, melted butter, and vanilla extract to the yeast mixture and stir to combine. Add the flour and salt, then mix with the dough hook on medium speed (or stir with a wooden spoon, then knead by hand) for 5–6 minutes, until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl.
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