Air Fryer Turmeric Honey Donut Holes

Name: Air Fryer Turmeric Honey Donut Holes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 1½ cups (185 g) all-purpose flour; 1½ tsp (3 g) turmeric powder; ½ tsp (1 g) ground green cardamom, freshly ground preferred; 2 tsp (10 g) baking powder; ¼ tsp (1 g) fine sea salt; ¾ cup (180 ml) plain full-fat Greek yogurt, at room temperature; 3 tbsp (45 ml) raw honey; 1 tsp (5 ml) vanilla extract; 2 tbsp (30 ml) neutral oil (coconut or vegetable); 3 tbsp (45 ml) raw honey, for glaze; ¼ tsp (½ g) turmeric powder, for glaze; ½ tbsp (8 ml) fresh lemon juice; 3 tbsp (30 g) roasted unsalted pistachios, finely crushed; ¼ tsp (0.2 g) saffron strands, optional garnish (optional)

From the MyKitchenBank Kitchen

Tender, golden donut holes infused with warm turmeric and cardamom, kissed with honey and a touch of yogurt. These Indian-American fusion bites are cooked in the air fryer until light and fluffy, then finished with a honey-turmeric glaze and a sprinkle of crushed pistachios. No deep frying needed—just crispy-on-the-outside, pillowy-soft centers.

Prep: 20 min
Cook: 12 min
Wait: 15 min
Total: 47 min
Makes: 24–28 donut holes

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your air fryer to 350°F (175°C) for at least 3 minutes before cooking.
Have all ingredients at room temperature for even mixing.
Line a baking sheet with parchment paper for rolling and shaping the dough.

1
Mix dry ingredients
- In a medium mixing bowl, whisk together 1½ cups (185 g) all-purpose flour, 1½ tsp (3 g) turmeric powder, ½ tsp (1 g) ground green cardamom, 2 tsp (10 g) baking powder, and ¼ tsp (1 g) fine sea salt.
- Whisk for 30 seconds until the turmeric is evenly distributed throughout the flour.
+ Show details− Hide details
Ready when: Mixture is evenly colored and no streaks of turmeric remain
Tip: Whisk the spices into the flour thoroughly so the turmeric distributes evenly—this prevents pockets of bitter spice flavor.
2
Combine wet ingredients
- In a separate bowl or large measuring cup, combine ¾ cup (180 ml) room-temperature plain Greek yogurt, 3 tbsp (45 ml) raw honey, 1 tsp (5 ml) vanilla extract, and 2 tbsp (30 ml) neutral oil.
- Whisk until smooth and well combined.
+ Show details− Hide details
Ready when: No streaks of yogurt remain; mixture is creamy and uniform
Tip: Warm yogurt mixes more smoothly than cold yogurt, creating a cohesive batter without lumps.
3
Make the dough
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula or large spoon until just combined.
- Do not overmix.
- The dough should be thick, sticky, and slightly lumpy—like thick pancake batter.
- Stop folding as soon as no dry flour is visible.
+ Show details− Hide details
Ready when: No dry flour pockets are visible; texture is thick and slightly bumpy
Tip: Overmixing develops gluten and makes the donut holes tough. Stop mixing while the batter is still a bit rough.
4
Rest the dough
- Let the dough rest at room temperature for 10 minutes.
- This allows the baking powder to begin activating and makes the dough easier to handle.
+ Show details− Hide details
Tip: A 10-minute rest makes shaping much easier and helps the donut holes bake more evenly.
5
Shape the donut holes
- Using a small spoon or 1-tablespoon scoop, portion the dough into 24–28 rough balls about the size of a walnut.
- Place each on parchment paper, spacing them 1 inch (2.5 cm) apart.
- If the dough is sticky, lightly dampen your fingertips with water to smooth each ball and prevent sticking.
+ Show details− Hide details
Ready when: All dough is portioned into balls; surface of each is relatively smooth
Tip: Wetting your fingertips prevents the sticky dough from clinging to your hands. If dough is still very sticky, chill it for 5 minutes first.
6
Air fry in batchesOven 350°F / 175°C
- Working in batches, transfer 12–14 donut holes to the air fryer basket in a single layer, leaving ½ inch (1.25 cm) space between each.
- Do not crowd the basket.
- Air fry at 350°F (175°C) for 6 minutes.
- Shake the basket gently halfway through cooking (at the 3-minute mark) to ensure even cooking.
+ Show details− Hide details
Ready when: Donut holes are golden brown on all sides and spring back slightly when poked with a fork
Tip: Do not skip the halfway shake—it prevents flat spots and ensures even browning. If using a smaller air fryer, cook fewer at once.
7
First batch coolsOven 350°F / 175°C
- Transfer the first batch to a plate lined with paper towels to cool for 2 minutes.
- While they cool, repeat the air frying process with the remaining donut holes.
- Maintain the air fryer at 350°F (175°C) and follow the same cooking and shaking routine.
+ Show details− Hide details
Ready when: Second batch is golden brown and springs back when poked
Tip: Cooling on paper towels absorbs any excess surface moisture and keeps them light.
8
Make the honey-turmeric glaze
- In a shallow bowl, whisk together 3 tbsp (45 ml) raw honey, ¼ tsp (0.5 g) turmeric powder, and ½ tbsp (8 ml) fresh lemon juice.
- Stir until the turmeric is fully dissolved and the glaze is smooth.
- The mixture should be pourable but coat the back of a spoon.
+ Show details− Hide details
Ready when: Glaze is smooth, free of lumps, and coats a spoon
Tip: Whisk the turmeric into the honey immediately—it dissolves more easily in liquid than it does after the donut holes have cooled.
9
Glaze and garnish
- Once all donut holes have cooled to warm (about 1 minute), dip each into the honey-turmeric glaze, turning gently to coat all sides.
- Return each to the paper towel-lined plate.
- Immediately sprinkle the crushed roasted pistachios over each glazed donut hole.
- For a fancier touch, add a tiny pinch of saffron strands on top if desired.
- Let them sit for 2 minutes to allow the glaze to set slightly.
+ Show details− Hide details
Ready when: All donut holes are glazed and garnished; glaze is slightly tacky but no longer runny
Tip: Dip the donut holes while still warm so the glaze clings better. If glaze becomes too thick, warm it slightly over low heat for 15 seconds.

Good to know

Tips

The key to tender donut holes is not overmixing the dough. Stop as soon as the dry flour disappears—lumps are okay and will smooth out during cooking.
Greek yogurt is essential here: it adds structure and moisture without making the crumb dense. Regular yogurt has less protein and will produce softer, less stable donut holes.
Turmeric can taste metallic if not balanced properly. The honey, lemon juice, and cardamom cut through any harshness, so don't skip them.
Air frying at 350°F is the sweet spot—much hotter and the outside browns before the inside cooks; much cooler and they won't crisp. If your air fryer runs hot, drop to 325°F (163°C) for the first test batch.

Storage & reheating

Store donut holes in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a single layer on a parchment-lined tray for 2 hours, then transfer to a freezer bag for up to 1 month. Reheat thawed or frozen donut holes in a 300°F (150°C) air fryer for 3–4 minutes until warm and crispy again.

Substitutions

plain full-fat Greek yogurt → Sour cream (use ¾ cup / 180 ml). Sour cream creates a slightly more tangy, tender crumb with similar moisture content.
raw honey → Maple syrup or agave nectar (use 3 tbsp / 45 ml). Either sweetener works; maple will add a subtle earthiness, agave a lighter sweetness.
ground green cardamom → Ground ginger (use ¼ tsp) or a pinch of cinnamon (use ½ tsp). Ginger adds warmth and spice; cinnamon is milder and more familiar. Reduce the amount of ginger as it is more pungent.
roasted unsalted pistachios → Crushed almonds, cashews, or toasted coconut flakes. Any of these will add crunch and elegance; toasted coconut offers a tropical twist.