This recipe for Air Fryer Christmas Donut Holes became a holiday tradition the first winter I experimented with my compact air fryer. I was aiming for something that smelled like a fairground treat but felt lighter and was fast enough to make for unexpected guests. The first batch filled the kitchen with warm cinnamon and butter aromas; my family circled the counter and declared them a keeper. These little balls are tender on the inside with a light crust and a warm cinnamon-sugar coating that sets the mood for any festive gathering. I discovered the balance between a soft interior and a golden exterior by dialing back the cooking temperature and using a gentle shake partway through the cooking time. The dough is straightforward, made from staples: all-purpose flour, sugar, a leavening lift from baking powder, milk, butter, and an egg for structure. The simplicity means you can easily double the batch, adapt the coating to be gluten-free or dairy-free, or add citrus zest for a different holiday note. They are best served warm, straight from the basket, when the cinnamon sugar glazes the crust and the sprinkles keep their bright color.

Ingredients

• All-purpose flour (2 cups): Choose a well-sifted, high-quality brand for a tender crumb. I often use King Arthur or similar unbleached flour for consistent texture.
• Granulated sugar (1/4 cup + 1/2 cup for coating): Regular granulated sugar gives a clean sweetness. Reserve the extra 1/2 cup for the cinnamon-sugar coating; you can substitute a coarse cane sugar for more crunch.
• Baking powder (2 teaspoons): Freshness matters. If your baking powder is older than six months, replace it—this is the lift that keeps the interior airy.
• Ground cinnamon (1/2 teaspoon + 1 teaspoon for coating): Use Ceylon or Saigon cinnamon for a fragrant, warm note. Cinnamon is subtle in the dough but pronounced in the coating.
• Salt (1/4 teaspoon): Small but essential; it amplifies the other flavors.
• Whole milk (2/3 cup): Adds richness and tenderness. You can swap buttermilk for a tangier flavor or a non-dairy milk for a dairy-free option (see substitutions).
• Unsalted butter (2 tablespoons, melted): Incorporated into the dough for flavor and moisture. Use unsalted so you control salt level.
• Large egg (1): Adds structure and a golden color.
• Vanilla extract (1 teaspoon): Rounds out the flavor profile; pure vanilla is preferable.
• Unsalted butter (1/4 cup, melted for coating): Used to adhere the cinnamon sugar; you can use melted coconut oil to change the flavor profile.
• Holiday-themed sprinkles (2 tablespoons): Red, green, and white sprinkles add festive color. Add sparingly while butter is tacky so they stick.

Instructions

Preheat the air fryer: Set the unit to 350°F. Give it at least three minutes to come fully to temperature so the first batch starts cooking immediately and develops a light crust without overbrowning. Mix 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 until evenly distributed. This ensures even rise and flavor in every bite. Combine wet ingredients: In a separate bowl, whisk 2/3 cup whole milk, 2 tablespoons melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth. Tempering the egg with a splash of milk helps it incorporate smoothly into the dough. Form the dough: Pour the wet mixture into the dry ingredients and stir until a soft, slightly sticky dough forms. Avoid overmixing; stir just until the flour is hydrated to keep the texture tender. Shape into balls: Lightly flour your hands and portion the dough into roughly 1-inch balls, about 1 tablespoon each. Aim for uniform size so they cook evenly; you should get about 24 pieces depending on exact shaping. Arrange in air fryer: Place the balls in a single layer in the basket, leaving small gaps for air circulation. Work in batches if necessary to avoid crowding, which prevents even browning. Cook until golden: Air fry at 350°F for 7 to 8 minutes, shaking or turning gently halfway through. Look for a pale golden color and a springy center when pressed lightly; times may vary slightly by air fryer model. Coat and finish: While still warm, dip each donut hole briefly in 1/4 cup melted butter, then roll in the mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Immediately press 2 tablespoons of holiday sprinkles onto the surface so they adhere. Serve warm: Transfer to a serving dish and enjoy while warm. These are best eaten the day they are made, though they reheat beautifully in the air fryer for a minute or two.

Storage Tips

For short-term storage, keep the bites in a single layer if possible, separated by parchment to prevent crushing, inside an airtight container in the fridge for up to 3 days. To freeze, place uncoated balls on a baking sheet until firm, then transfer to a freezer bag. When ready to eat, air fry frozen pieces at 350°F for 2 to 3 minutes extra, then coat. Avoid refrigerating coated donut holes for long periods; the sugar will weep and the sprinkles may soften.

Ingredient Substitutions

To make a dairy-free version, replace whole milk with an unsweetened plant milk such as oat or almond and swap both the melted butter in the dough and for coating with melted coconut oil. For gluten-free, use a 1-to-1 gluten-free flour blend containing xanthan gum and expect slightly different hydration — add up to 1 tablespoon extra milk if the dough seems dry. If you prefer a less sweet finish, reduce the coating sugar by half and add a light powdered sugar glaze instead.

Serving Suggestions

Serve warm in a festive basket lined with parchment. Pair these with hot chocolate, mulled cider, or a pot of strong coffee for contrast. For a brunch spread, include fresh fruit, whipped cream, and a small platter of assorted jams and curds. Garnish with a dusting of extra cinnamon or a drizzle of melted white chocolate for a more decadent presentation.

Cultural Background

Small fried or baked dough balls appear in many culinary traditions from beignets in New Orleans to oliebollen in the Netherlands. These air-fried bites borrow the comforting concept of a tiny pastry seasoned with sugar and spice, adapted to modern kitchen equipment. They fit naturally into holiday traditions where shareable, small sweets are common and are an approachable way to bring old-world nostalgia into a contemporary kitchen.

Seasonal Adaptations

In winter, add a pinch of nutmeg or orange zest to the dough for a citrus-warmth note. For spring, swap sprinkles for edible flower petals or a lemon glaze. For an autumnal version, fold 1/4 cup grated apple or pumpkin puree into the wet ingredients and increase baking powder by 1/2 teaspoon to compensate for added moisture.

Meal Prep Tips

Portion the dough into balls and freeze them on a sheet before bagging so you can cook single batches as needed. Label bags with the date and reheat at 350°F for a minute or two. If prepping for a party, cook ahead and keep warm in a low oven (200°F) on a rack so they stay crisp while you finish other dishes.

These Air Fryer Christmas Donut Holes are simple, adaptable, and reliably festive. Whether you make them for a holiday gathering or a cozy morning, they bring a small, joyful bite to the table. Try them once and you may find, like I did, that they become a small ritual every winter.