Breakfast

Easy No-Yeast Donut Holes

5 from 2 votes
My Easy No-Yeast Donut Holes recipe uses no yeast for a faster donut that's just as light, sweet, and perfectly fried as the donuts you know and love.
Donut holes next to an iPhone with the Pavilions app.

Hi Bold Bakers!

This post is sponsored by PAVILIONS®.

The only thing easier than making my Easy No-Yeast Donut Holes recipe is getting all the ingredients! These soft, fried donuts are light, sweet, and don’t need any yeast, making them faster and simpler than any other donut you could make. This is perfect for when you just don’t have time to fuss around on a weekend morning and need your donuts ASAP.

When I sat down to work out this recipe, I started with one thing: a huge craving for donuts! Once I knew what I wanted to make, it was time to prep with a list of ingredients I would need! As for getting all the ingredients, well, that was even more effortless than my already straightforward recipe, and that’s because I used the PAVILIONS® Deals and Delivery app and PAVILIONS for U™ Member program. I don’t know if there’s a simpler way to find savings, and save a trip to the store too! It’s a joy to use! PAVILIONS for U™ offers weekly personalized deals, digital coupons to clip, free monthly items, and even a birthday treat! Plus, with all the baking I do, it’s much easier to add the ingredient(s) I need right in the app than to keep a list somewhere I might lose — and then to have everything delivered without having to get my 17-month-old in and out of the car is a huge bonus. Yes, please!

I also want to give a special thanks to PAVILIONS® grocery stores for sponsoring this recipe! They made my job way easier, that’s for sure, and now you get to make yourself donut holes in Birthday Cake, Cinnamon Sugar, and Maple flavors.

Pavilions Deals & Delivery App on an iPhone

What Is A Donut Hole?

A donut hole is exactly what it sounds like, but kind of paradoxically. It’s the bit of a donut left over after punching the hole into the round rings you’re used to seeing — like a classic glazed donut. It’s not really a hole itself, but you get it!

Apparently, the donut hole was invented by a teenager, on a ship, in the 1840s. The rise to popularity is a long and winding journey, but when you’re frying dough and making it sweet, it’s destined to become famous at some point.

My donut holes don’t need to be removed from a donut… and they also don’t need any yeast before you fry them up to perfection.

A bag of flour spilling, next to butter, eggs, and a bowl.

Ingredients For Donut Holes

You need all the usual suspects for this recipe! Flour, sugar, baking powder, O Organics® eggs, buttermilk, and a few more. If you’re out of any of these, use the PAVILIONS® Deals and Delivery app as I did. It will make shopping for your ingredients so easy! It’s just a simpler way to find deals and get your groceries delivered. That way when you want to whip up donut holes for any occasion, it’s completely fuss-free!

What you won’t need to get as an ingredient is yeast, and here’s why:

Yeast Vs. No-Yeast Donuts

Yeasted donuts are absolutely lovely, but here’s the thing — so are these! Instead of using yeast, and having to wait hours on end for rising, I use baking powder and baking soda to do the heavy lifting. The result is a donut I promise you’ll adore, with the same sweetness and chew you’d get from a classic yeasted version.

Sometimes you don’t need a bunch of yeast hanging around anyway, so why go out of your way to get some when you can just skip it altogether?

What You Need To Make No-Yeast Donut Holes

  • No yeast!
  • A heavy-bottomed pan for frying
  • Vegetable Oil
  • Measuring Cups and Spoons

All the listed ingredients were easily ordered through the PAVILIONS® Deals and Delivery app. 

A donut hole being dipped in glaze, and the station built for doing it.

How To Make Yeast-Free Donut Holes

It’s simple and you don’t have to wait for any dough to rise from yeast! Here’s how you make No-Yeast Donut Holes in a record amount of time (and don’t forget to get the full recipe with measurements, on the page down below):

    1. Fill a large heavy-bottomed pan with about 3 inch of vegetable oil then line a baking tray with a wire rack and paper towel for the donuts to cool and drain, set aside while making the dough.
    2. In a medium bowl combine the flour, sugar, baking powder, baking soda, salt, and spices, set aside.
    3. In another large bowl combine the eggs, buttermilk, and melted butter.
    4. Using a whisk, gradually whisk the wet ingredients into the dry until a sticky dough is formed.
    5. Transfer the dough to a lightly floured work surface and bring the dough together. Then use your palms to press the dough into roughly a rectangle about 1/2 inch thick.
    6. Before cutting out your dough, heat the oil over medium-low heat (this should take 5-7 minutes).
    7. While the oil is heating, cut out your donuts: Using a 1-inch round cutter, cut out the donut holes. You should be able to cut out about 50 holes. If you have any extra dough leftover, press it together and repeat the process until you have used up all of the dough.
    8. Transfer your cut-out donut holes to a baking tray and place the tray near your stove so you can easily place the donuts into the oil.
    9. To make sure your oil is at the right temperature, test it with a donut hole. If it’s hot enough this should puff up and be golden brown after cooking for roughly 2 minutes per side.
    10. When ready to fry carefully place the donut holes into the oil. Allow the holes to fry for about 2 minutes per side, or until golden brown.
    11. Carefully remove from the oil using tongs or a spider. Be careful as the oil will be very hot. DO NOT walk away from the pan at any stage of frying.
    12. Repeat the cooking process with the remaining donut holes until they are all fried off. While they are still warm you will want to glaze them.
    13. Cinnamon Sugar Donut Holes: Whisk together the ingredients in a small bowl. Toss the warm donut holes in the sugar until well coated. Set aside.
    14. Birthday Cake Donut Holes: Whisk together all of the ingredients in a small bowl until smooth. Dip the donut holes in the glaze while still warm. Sprinkle over sprinkles and set aside on a wire rack to set.
    15. Maple Glaze Donut Holes:  Whisk together all of the ingredients in a small bowl until smooth. Dip the donut holes in the glaze while still warm. Set aside on a wire rack to set.
    16. Once set they are ready to serve. These donuts are best eaten within 24 hours of cooking. Enjoy!

 

Donut holes piled high.

Gemma’s Pro Chef Tips For Making Donut Holes

This recipe will be a success for you, no problem, but to make it even smoother for you, here are some extra tips!

  • Make your glazes in advance so they are ready for dipping straight after your donuts are cooked
  • Use a 1-inch cookie cutter to get the best-sized donut hole
  • Glaze donuts while still warm and you will get a thin layer of glaze that will set faster
  • If you don’t want to cook your donuts straight away you can hold the cut dough in the fridge for 24 hours
  • Donuts are best eaten the day they are made so enjoy within a few hours

Make More Donuts!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Download the new PAVILIONS® Deals and Delivery app and feed your joy or visit PAVILIONS.com/foru for more info. You are automatically enrolled in the PAVILIONS for U™ Member program when you download the app and right now new Members will receive a welcome offer of $5 off your $25 or more purchase!

Thanks to PAVILIONS® for sponsoring this post.

Easy No-Yeast Donut Holes

5 from 2 votes
My Easy No-Yeast Donut Holes recipe uses no yeast for a faster donut that's just as light, sweet, and perfectly fried as the donuts you know and love.
Author: Gemma Stafford
Servings: 50 donut holes
Prep Time 25 mins
Cook Time 20 mins
Total Time 40 mins
My Easy No-Yeast Donut Holes recipe uses no yeast for a faster donut that's just as light, sweet, and perfectly fried as the donuts you know and love.
Author: Gemma Stafford
Servings: 50 donut holes

Ingredients

Donut Dough

  • 3 ½ cups (1lb 2oz/497g) all-purpose flour (I used O Organics®)
  • ¾ cup (6oz/170g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 2 large eggs (I used O Organics®)
  • ¾ cup (6floz/170ml) buttermilk
  • ¼ cup (2oz/57g) butter, melted
  • Vegetable oil (for frying)

Birthday Cake Glaze

  • ¾ cup (3oz/85g) powdered sugar
  • 1-2 tablespoons milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Confetti Sprinkles

Cinnamon Sugar

  • ¾ cup (6oz/170g) granulated sugar
  • 2 teaspoon cinnamon

Maple Glaze

  • ¾ cup (3oz/85g) powdered sugar
  • 1-2 tablespoons milk
  • 2 tablespoons maple syrup

Instructions

  • Fill a large heavy bottomed pan with about 3 inch of vegetable oil then line a baking tray with a wire rack and paper towel for the donuts to cool and drain, set aside while making the dough.
  • In a medium bowl combine the flour, sugar, baking powder, baking soda, salt, and spices, set aside.
  • In another large bowl combine the eggs, buttermilk, and melted butter.
  • Using a whisk, gradually whisk the wet ingredients into the dry until a sticky dough is formed.
  • Transfer the dough to a lightly floured work surface and bring the dough together. Then use your palms to press the dough into roughly a rectangle about 1/2 inch thick.
  • Before cutting out your dough, heat the oil over medium-low heat (this should take 5-7 minutes).
  • While the oil is heating, cut out your donuts: Using a 1 inch round cutter, cut out the donut holes. You should be able to cut out about 50 holes. If you have any extra dough left over, press it together and repeat the process until you have used up all of the dough.
  • Transfer your cut out donut holes to a baking tray and place the tray near your stove so you can easily place the donuts into the oil.
  • To make sure your oil is the right temperature, test it with a donut hole. If it's hot enough this should puff up and be golden brown after cooking for roughly 2 minutes per side.
  • When ready to fry carefully place the donut holes into the oil. Allow the holes to fry for about 2 minutes per side, or until golden brown.
  • Carefully remove from the oil using tongs or a spider. Be careful as the oil will be very hot. DO NOT walk away from the pan at any stage of frying.
  • Repeat the cooking process with the remaining donut holes until they are all fried off. While they are still warm you will want to glaze them.

Cinnamon Sugar Donut Holes

  • Whisk together the ingredients in a small bowl. Toss the warm donut holes in the sugar until well coated. Set aside.

Birthday Cake Donut Holes

  • Whisk together all of the ingredients in a small bowl until smooth. Dip the donut holes in the glaze while still warm. Sprinkle over sprinkles and set aside on a wire rack to set.

Maple Glaze Donut Holes

  • Whisk together all of the ingredients in a small bowl until smooth. Dip the donut holes in the glaze while still warm. Set aside on a wire rack to set.
  • Once set they are ready to serve. These donuts are best eaten within 24 hours of cooking. Enjoy!

Recipe Notes

Nutrition Facts
Easy No-Yeast Donut Holes
Amount Per Serving (8 g)
Calories 380 Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Saturated Fat 5g31%
Cholesterol 63mg21%
Sodium 455mg20%
Potassium 240mg7%
Carbohydrates 62.6g21%
Fiber 1.7g7%
Sugar 20.2g22%
Protein 8.1g16%
Calcium 101mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Derek
Derek
29 days ago

Hi could I bake these in a 350f oven or high temp..they might be alittle flat but would be good..what do u think? And at what temp? Thank you Derek

Laura
Laura
24 days ago

Hey Gemma!
Love love love this recipe, definitely gonna use it for movie night
just one thing though, is there a chocolate glaze recipe from you that I can try on this?

Gloria
Gloria
27 days ago

Can these be made in a airfryer

Shiv
Shiv
27 days ago

What can I use as an egg substitute in this recipe?

Marg
Marg
27 days ago

Hi Gemma, could you bake these in a Air fryer and what temperature and for how many minutes? Thanks, Marg

Maria
Maria
27 days ago

Hi. Can I make complete donuts with this recipe or is this restricted to only donut holes?

Susan
Susan
27 days ago

Could these be “fried” in an air fryer?If so,what temperature would you recommend?

The Dixons
27 days ago

Hello Gemma,
I love all your recipes and try a fair few – thank you for all that you do!
We don’t like cinnamon, so ok to simply leave out of this recipe?

Meg Haugf
Meg Haugf
27 days ago

How about some that use up bananas?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!