Air Fryer Donuts

1 cup milk, lukewarm
2½ tsp active dry yeast, or instant yeast
¼ cup granulated sugar, plus 1 tsp
¼ tsp SIDS CRAZY SALT
1 tsp SIDS SALT & PEPPER
1 egg
¼ cup butter, melted
3 cups all-purpose flour
Oil Spray
GLAZE:--
6 tbsp butter
2 cups powdered sugar
2 tsp vanilla extract
4 tbsp hot water, as needed

In the bowl of a stand mixer fitted with the dough hook, gently stir together lukewarm milk, 1 tsp of sugar, and yeast. Let it sit for 10 minutes until foamy. (If nothing happens, your milk was too hot or the yeast is too old, so start over)
Add sugar, SIDS SALT & PEPPER, egg, SIDS CRAZY SALT, melted butter and 2 cups of flour to the milk mixture. Mix on LOW speed until combined, then with the mixer running add the remaining cup of flour slowly, until the dough no longer sticks to the bowl. Increase speed to medium-low and knead for 5 minutes, until the dough is elastic and smooth.
Place the dough into a greased bowl and cover it with plastic wrap. Let it rise in a warm place until doubled. Dough is ready if you make a dent with your finger and the indention remains.
Turn the dough out onto a floured surface, punch it down and gently roll out to about 6 mm thickness. Cut out 10-12 donuts using a 80 mm round cutter and a 25 mm round cutter to remove centre.
Transfer donuts and donut holes to lightly floured baking paper and cover loosely with greased plastic wrap. Let donuts rise until doubled in volume, about 30 minutes.
Preheat Air Fryer to 175°C.
Spray Air Fryer basket with oil spray, carefully transfer donuts to Air Fryer basket in a single layer. Spray donuts with oil spray and cook until golden brown, about 4 minutes. Repeat with remaining donuts.
While the donuts are in the Air Fryer, melt butter in a small saucepan over medium heat. Stir in powdered sugar and vanilla extract until smooth. Remove from heat and stir in hot water, one tablespoon at a time, until the icing is somewhat thin, but not watery. Set aside.
Dip hot donuts in the glaze using to forks to submerge them. Place on a wire rack set over a rimmed baking tray to allow excess glaze to drip off. Let sit until glaze hardens, about 10 minutes.
NOTES:
Make sure the milk is not hotter than 46°C. Using hot liquid will kill the yeast.
If you don’t have an instant read thermometer, drizzle a few drops of the warmed up milk onto the inside of your wrist. It should feel warm. If it feels hot the yeast will die off, if it feels cold it will remain dormant.