This collection of little fried delights—Air Fryer Christmas Donut Holes—started as an experiment one December evening when I wanted something festive but quick to feed unexpected guests. I discovered the balance of a tender, cakey interior with a slightly crisp exterior when cooked in the air fryer, and the family response was immediate: warm hands reaching for multiple bites, sticky-sweet smiles, and a full tray disappearing in minutes. These donut holes are special because they taste like the childhood fairs we used to visit but are lighter, faster, and made in minutes without a vat of oil.

I first tested this version during a holiday cookie swap. Using pantry staples and a simple dough that comes together in one bowl, I found that shaping bite-sized balls and air frying them yields a consistent texture: golden edges with a soft center that remains moist. The coating is classic cinnamon sugar, brushed with butter so the granulated sugar adheres beautifully, and finished with tiny red, green, and white sprinkles for a festive touch. They’re ideal when you want something homemade but don’t want to wrestle with yeast, proofing, or frying oil.

Ingredients

• All-purpose flour (2 cups): The backbone of the dough; use an unbleached brand for a slightly richer flavor and consistent texture. Spoon into measuring cups and level off for accuracy.
• Granulated sugar (1/4 cup): Adds sweetness in the dough and helps with browning. For the coating you’ll use additional granulated sugar for that classic crunch.
• Baking powder (2 teaspoons): The leavening agent that gives these a soft, cake-like rise—make sure it’s fresh for the best lift.
• Ground cinnamon (1/2 teaspoon dough + 1 teaspoon coating): Cinnamon warms the flavor; split between the batter and coating so the spice is present inside and out.
• Salt (1/4 teaspoon): Balances sweetness and enhances all the other flavors.
• Whole milk (2/3 cup): Keeps the interior tender and adds richness; you can substitute 2% if that’s what you have.
• Unsalted butter, melted (2 tablespoons in dough + 1/4 cup for coating): Butter in the dough adds flavor; melted butter for coating ensures the sugar sticks and gives a glossy finish.
• Large egg (1): Binds the dough and contributes to structure and color.
• Vanilla extract (1 teaspoon): A small amount elevates sweetness and rounds the flavors.
• Holiday-themed sprinkles (2 tablespoons): Tiny red, green, and white sprinkles for a festive finish—add them while the butter is still tacky so they adhere.

Instructions

Preheat the appliance: Set your air fryer to 350°F and allow it to preheat fully for 3 to 5 minutes. A fully preheated basket ensures even browning and helps the exterior set quickly without drying the interior. Combine dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisking aerates the mixture and distributes the baking powder so the rise is even. Mix wet ingredients: In a separate bowl, whisk 2/3 cup whole milk, 2 tablespoons melted unsalted butter (cooled slightly), 1 large egg, and 1 teaspoon vanilla extract until smooth. Temper the wet mixture if the butter is very hot to avoid cooking the egg. Form a soft dough: Pour the wet ingredients into the dry and stir gently until just combined and a soft, slightly sticky dough forms. Avoid overmixing—stir until no dry streaks remain to prevent a tough crumb. Shape the pieces: Lightly flour your hands and portion the dough into 1-inch balls—about 1 tablespoon each. You should get roughly 32 pieces from this batch. Roll them gently to create smooth surfaces which brown evenly in the basket. Arrange in the basket and cook: Place the pieces in a single layer in the air fryer basket with space between each for airflow. Cook at 350°F for 7 to 8 minutes, shaking or turning the basket halfway through to encourage even browning; look for a golden exterior and a springy center. Coat and finish: While still warm, brush or dip each donut hole into 1/4 cup melted unsalted butter, then roll in a mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Immediately press 2 tablespoons holiday-themed sprinkles into the coating so they stick to the melted butter, and serve warm.

Storage Tips

Store cooled donut holes in an airtight container at room temperature for up to 24 hours to preserve the coating crunch. For longer storage, freeze uncoated holes on a baking sheet until solid, then transfer to a resealable freezer bag for up to 3 months. To reheat from frozen, air fry at 325°F for 3 to 5 minutes until warmed through; then brush with melted butter and toss in cinnamon sugar to restore the crisp, sugared exterior. Avoid refrigerating coated holes as condensation can soften the sugar coating.

Ingredient Substitutions

Short on whole milk? Use 2% or a blend of milk and a tablespoon of melted butter to maintain richness. For a dairy-free version, substitute the milk with unsweetened almond milk and use dairy-free margarine for the melted butter—note the flavor will be slightly different and the coating may not brown as deeply. If you prefer a gluten-free approach, swap the all-purpose flour for a 1-to-1 gluten-free baking blend that contains xanthan gum; the texture will be a touch crumblier but still delicious. Use a sugar alternative like coconut sugar sparingly in the dough; the coating benefits most from classic granulated sugar for that crisp texture.

Serving Suggestions

Serve warm on a platter with little paper cups for grab-and-go ease at holiday parties. Pair with hot cocoa, spiced cider, or a coffee bar for a cozy station. For an adult twist, offer a small bowl of warm chocolate ganache or spiced caramel for dipping. Garnish with a light dusting of powdered sugar or extra cinnamon for a rustic look. Because they’re bite-sized, they work beautifully as part of a dessert board alongside cookies, nuts, and seasonal fruit.

Cultural Background

Small fried or baked rounds have a long place in winter holiday traditions across many cultures, from German pfeffernüsse to American donut shops’ seasonal offerings. These air fryer versions nod to classic fairs and carnivals where donut holes were a nostalgic treat. By using baking powder instead of yeast, this adaptation mirrors fast, home-style preparations common in American kitchens where time is short but the desire for festive treats is strong.

Seasonal Adaptations

For winter, swap the cinnamon in the batter for a teaspoon of pumpkin pie spice and finish with a brown butter glaze. In spring, add lemon zest to the dough and coat with a lemon-sugar mix, finishing with pastel sprinkles. For a chocolate holiday spin, add two tablespoons cocoa powder to the dry mix and roll hot holes in a powdered sugar-chocolate mix. Adjust spice levels and coatings to fit the season—these small changes transform the flavor profile while keeping the core technique intact.

Meal Prep Tips

Prepare the dough and roll the portions ahead of time; place them on a tray lined with parchment and refrigerate for up to 48 hours, baking when needed. For bulk entertaining, bake several trays and keep them warm on low in the oven (200°F) for up to 30 minutes, refreshing briefly in the air fryer before serving. Use resealable freezer bags to store frozen, pre-baked holes and bring them to room temperature before a quick reheat to avoid overcooking the exterior.

These bite-sized, festive treats are an easy way to bring holiday cheer without an elaborate production. Try them once and you’ll find yourself returning each season—whether for a bake sale, a neighborly gift, or a cozy night with cocoa.