Ingredients:

• 1 cup milk (room temperature)
• 3 tsp active dry yeast
• 1/4 cup white sugar
• 1/2 tsp salt
• 1 egg (beaten)
• 1/4 cup unsalted butter
• 3 cups self-raising flour
• ½ cup crushed pistachio nuts

To Finish:

• 6 Tbsp unsalted butter
• 2 cups icing sugar
• 3 tsp vanilla extract
• 4 Tbsp hot water

Instructions:

• Use a standard mixer with a dough hook, stirring the milk, 1tsp sugar and yeast.
• Let the mixture rest for 10 minutes, until it forms a foamy consistency.
• Add sugar, salt, egg, melted butter and 2 cups of flour to the mixture.
• Mix on a low speed, adding the remaining cup of flour until the dough is smooth.
• Let the dough rest in a non-stick bowl, covering it with a plastic wrap.
• Place the dough in a warm place, letting it rise until it’s doubled in size.
• Once it’s risen, turn the dough onto a floured kitchen bench, gently flattening out to 2 centimetres in size.
• Use a coffee cup to cut 10 donut shapes, with a hole-punctured centre.
• Transfer the donuts to a non-stick sheet of paper, while your Mistral Air-Fryer is preheating at around 176 Degrees Celsius.
• Carefully transfer donuts to the Mistral Air Fryer, sprayed with a light oil coat.
• While your donuts are turning a golden-brown, you can begin to make the finishing glaze.
• Heat the remaining butter in a small saucepan over medium heat. Stir in icing sugar and vanilla extract until smooth.
• Remove this mixture from heat and stir in hot water one tablespoon at a time until smooth.
• Once complete, dip hot donuts in the glaze using a fork, until it’s completely covered.
• Let the excess glaze drip from the donuts, placing them onto a cooling rack.
• Sprinkle crushed pistachio nuts over the glazed donuts.