These Air Fryer Pandan Kaya Doughnuts combine a soft and fluffy pandan coconut dough with a generous kaya filling. Instead of being deep-fried, the doughnuts are lightly brushed with oil and cooked in the air fryer until beautifully golden.

Once cooked, they are brushed with melted butter, rolled in a light coating of fine sugar and piped with kaya. The result is a satisfyingly fluffy doughnut with familiar Southeast Asian flavours – fresh pandan, creamy coconut milk and flavourful coconut kaya.

While air-fried doughnuts will not have exactly the same texture as traditional deep-fried doughnuts, this method produces a lovely golden, lightly crisp exterior, and tender centre without needing a pot of oil.

Why You’ll Love This Recipe

  • Full of familiar local flavours: Fresh pandan, coconut milk and kaya come together in one doughnut!
  • No deep-frying required: The doughnuts cook directly in the air fryer with only a light coating of oil
  • Soft and fluffy: Bread flour and proper gluten development give the doughnuts their light, bread-like interior
  • Easy to portion and shape: The dough is divded into eight individual balls (or six to seven larger ones), so no doughnut cutter is needed
  • Perfect for sharing: Each doughnut is individually filled, making the recipe suitable for gatherings, a treat for breakfast, or afternoon tea!

Tips for Successful Air Fryer Doughnuts

  • Develop the dough before adding the butter. It is completely acceptable, and often preferably, to add the butter after the dough passes the windowpane test. Continue kneading after adding it until the dough becomes cohesive and elastic again.
  • Allow the dough to proof by appearance. One hour is not a compulsory minimum for the first proof. In a warm Singapore kitchen, the dough may be ready in 45 – 60 minutes. In a cooler environment, it may take 90 minutes or longer. The dough should be nearly doubled, while the shaped doughnuts should feel light and puffy before cooking.
  • Do not overcrowd the basket. Air needs to circulate around each doughnut, leaving space between them also prevents the sides from joining as they expand.
  • Watch the colour closely. Air fryers can brown enriched dough very quickly. Begin checking at the 6-minute mark, particularly when preparing the first batch.
  • Fill with Kaya after partial cooling. The doughnuts should be cool enough such that the kaya will not melt, but they also do not need to be completely cold so that it’s easier for the kaya to fill.

Without further ado, the recipe!

Video Coming Soon!

Air Fryer Pandan Kaya Doughnuts Recipe
by Javier Tan October-03-2026

Make soft and fluffy Air Fryer Pandan Kaya Doughnuts with fresh pandan, coconut milk and a kaya filling, without the need for deep-frying!

Ingredients (Pandan Doughnuts)

  • 8 – 10 Pandan leaves + 1/4 Cup or 60ml Water, blended and sieved
  • 2 Cups + 1 Tbsp or 250g of Bread Flour
  • 2 Tsps + 1 Tsp or 30g of Granulated White Sugar
  • 2 Tbsp or 15g Milk Powder, optional
  • 1 and 1/2 Tsps or 5g Instant Yeast
  • 1/2 Tsp or 3g Salt
  • 1 Large Egg, approx 60g when weighed with shell
  • 1/3 Cup or 80g Coconut Milk, room temp
  • 1/2 Tsp or 2.5ml Pandan Extact, optional and recommended
  • 2 Tbsps or 30g Unsalted Butter, softened
  • Oil, for coating

Ingredients (Finishing)

  • 2 Tbsps or 30g of Melted Unsalted Butter, for brushing
  • Fine granulated white sugar, for coating
  • Approx 2/3 Cup or 200g Kaya, for filling

Instructions

  1. Blend the pandan leaves with water and strain. Measure out 40g of pandan jucie and set aside.
  2. Combine the bread flour, sugar, milk powder, yeast and salt.
  3. Then, add the egg, coconut milk, pandan juice and pandan extract. Knead for 5 – 7 minutes until the dough looks smooth and passes the windowpane test.
  4. Add the softened butter and continue kneading for up to 5 more minutes until smooth.
  5. Cover and proof for an hour or until doubled in size.
  6. Next, press gently to release the excess air and divide the dough into 8 portions of 55g each. Pinch the edge towards the centre, turn the seam underneath and round into smooth balls. Place on 8cm square parchment paper.
  7. Cover and proof again for 35 minutes, or until light and puffy.
  8. Brush lightly with oil and air fry using bake mode, 160C, 7 – 9 minutes.
  9. Rest for 2 mins before removing the parchment. Brush lightly with melted butter and coat them in fine sugar.
  10. Then, cool for another 10 minutes. Create a small opening through the side of each doughnut and pipe in approximately 25g of Kaya.
  11. Serve and enjoy!

Details

  • Prep time: 30 mins, excluding proofing
  • Proofing time: Approx 1h 35 mins to 2 hours
  • Cook time: 7 – 9 minutes per batch
  • Total time: 2 hours 15 mins
  • Yield: 7 – 8 Pandan Kaya Doughnuts

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (up to 3 days) or refrigerated up to 5 days. If refrigerated, do microwave or air fry it for a short blast before serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan