Place sugar, yeast, egg and yolks, milk and butter into the Thermomix bowl and warm 2 min/37ºC/speed 4.
Add salt and flour and mix 6 sec/speed 8. Knead 3 min/Interval.
Tip onto floured Silpat mat (see my store) and knead into a tight ball. Wrap and allow to double before proceeding.
Divide the dough in half and either refrigerate one half for another day or set aside and cover.
Roll out the dough to a large rectangle about 2cm thick in depth.
Cut donuts using a round cutter and a smaller one to remove the 'hole'. Lay them onto a lined baking sheet. Brush with melted coconut oil.
Cover and allow them to rise for around 30 minutes minimum. When you are ready to cook, preheat the Air Fryer to 200°C and remove the insert tray. When fryer is preheated, place as many donuts as you can fit on the tray without touching and place into the fryer.
Cook exactly 3 minutes. Remove and place onto a cooling rack set on top of a lined baking tray. Repeat until all your donuts are cooked.
To make the glaze stir all ingredients together vigorously until smooth and clear. The glaze should be quite pourable. Add more or less liquid to get your desired consistency. Pour or brush over the cooked and still warm donuts. EAT!
As these have not been cooked in fat, they will become dry faster than fried donuts. Therefore, keep half the batch of dough and cook fresh to order. The dough in the fridge will keep for around 3 days.