Measure all the ingredients into the bowl of a stand mixer and mix on medium speed for 6 minutes with a dough hook until a smooth dough is formed.
Cover the bowl with a tea towel and leave to prove in a warm, dry place for about 45 minutes until doubled in size.
Preheat drawers 1 and 2 of the Airfryer on Dehydrate at 35℃ for 30 minutes using the Sync Cook function.
Remove the proofed dough from the bowl and tip onto a lightly floured work surface. Pat down and shape into a 2cm thick disk. Cut the dough into 4cm discs using a ring cutter. Line the basket of the air fryer with rectangular strips of baking paper and load each basket with 4 doughnut pieces. Allow the balls to prove in the machine using the dehydrate function.
For the Fondue
Mix the chocolate chips, marshmallows and whipping cream in a deep baking dish that will fit in the Airfryer.
For the Cinnamon sugar
Mix together the sugar and cinnamon powder and place in a large serving dish.
To Cook the Doughnuts and Fondue
Remove the proved doughnut doughs from the Airfryer and place on a baking sheet.
Preheat the Airfryer drawer 1 to Airfry at 205℃ for 4 minutes and drawer 2 to Reheat at 120℃ for 8 minutes.
Lightly mist the proved dough with cooking spray and then load 4 into the Airfryer drawer 1 once it’s preheated and then cook. Place the filled deep baking dish into drawer 2 and cook.
Once the 1st batch of doughnuts are fried, tip into the cinnamon sugar dish, toss and repeat the cooking process with the 2nd 4 dough balls.
Stir the melted chocolate and marshmallow sauce well to combine, then serve alongside the warm doughnuts.