I made raspberry doughnuts in my air fryer today, so pleased with how they turned out 
*EDIT – Recipe below*
450g bread flour
2tsp salt
75g caster sugar, plus extra for dusting
7g dried active yeast
100ml milk
4 eggs
190g soft unsalted butter, cubed
200g smooth jam
– In a stand mixer with a dough hook fitted, add the flour, salt, sugar and yeast and mix all together
– Heat the milk until just warm, tip into the flour mix and combine well
– whisk the eggs together and gradually add the eggs into the mix with the mixer running for about 10 minutes. The dough needs to go very elastic
– Add the butter a cube or two at a time, making sure it’s combined before adding more
– Scrape down the sides of the bowl and cover with cling film, leave to rise until doubled in size
– Tip the dough onto a lightly floured work surface and split into 50g balls, roll to ensure they’re smooth and put on a lined tray well spaced apart, cover and leave to rise again
– Remove the middle turning contraption from the air fryer and heat a spoon of oil in the air fryer for a couple of minutes
– Add 3-4 balls at a time so they’re well spaced and cook for 5 minutes, turn and cook for another 4-5 minutes
– Be careful, they can go over very quickly!!!
– Remove the doughnuts and leave to cool slightly for a few minutes
– Sprinkle some sugar onto a tray and toss the doughnuts in sugar to cover
– Make a small but deep hole in the side of the doughnut (I used the arm of a cake fork)
– Spoon the jam into a piping bag and squidge to break up and lumps
– Squeeze the jam into the hole in the side of the doughnut, go steady as it can get a bit messy
