Breads & Doughs

No-Yeast Homemade Donuts

4.32 from 169 votes
My Donut Recipe is shallow fried and glazed for classic decadence. Make irresistible donuts at home in a matter of minutes.
My donut recipe is incredible simple, quick, yeast-free and delicious.

Hi Bold Bakers!

I don’t know anyone that can resist a donut! What’s not to love about light and fluffy, crispy-fried dough coated in sweet glaze or cinnamon sugar? My homemade recipe for No-Yeast Donuts makes this irresistible treat something anyone can make at home, by hand, and without any special ingredients or professional tools. These donuts will taste as good as the ones you’d find at a bakery. Get ready to be a donut pro!

How Do You Make Homemade Donuts?

My donut recipe is super simplified as it requires no yeast, is made entirely by hand,  and shallow fried as opposed to deep fried. I know it may sound too good to be true but this recipe is absolutely foolproof. These donuts are incredibly flavorful thanks to tangy buttermilk, sweet cinnamon, and aromatic nutmeg. If you don’t have buttermilk, don’t worry. You can simply make your own buttermilk substitute at home.

The dough itself is made by combining the wet ingredients into the dry in one bowl. From there I flatten the dough with my hands and cut my donuts out using both a large and small cookie cutter. What you’re left with are professional-looking donuts that came together in no time.

Homemade Donut Recipe

Making Donuts Without Yeast

These donuts are quintessentially old-fashioned. Similar to a cake donut, my donuts are leavened with raising agents. You don’t need to wait for your dough to proof or worry about if your yeast activates since this recipe is yeast-free. While a different method than a traditional donut, you’ll still yield the same amazing results.

Just be sure not to forget your baking powder or baking soda! If you do not have one or the other, you can learn how to substitute baking powder and soda with my recipe.

No Yeast Homemade Donuts

Do You Need to Deep Fry Donuts?

Now, the frying process is enough to put most off to making homemade donuts, but I’m here to show you this can be done easily and safely at home through shallow-frying. This means heating up a pan with just about an inch of oil. Shallow frying cuts down on splatter and oil burns and makes frying in small batches really manageable. All you do is fry your lovely little donuts and donut holes for about 3 minutes per side, just until golden brown and puffed up. If you’re still interested in baking your donuts, check out my baked donut recipes below – from my churro donuts to my chocolate donuts, you can’t go wrong.

After removing from the oil, I drain the donuts on a wire rack and then get started on glazing!

Homemade Donut Glaze Recipes

How to Make Glazed Donuts

My classic donut glaze recipe is made of just three things: powdered sugar, milk, and vanilla. All three of these ingredients come together to make a super shiny and sweet glaze. With just one simple base, the possible flavor variations are endless. From chocolate to maple syrup, zest or extracts, I encourage all of you to add your favorite flavorings to my classic vanilla glaze.

Learn how to make chocolate-glazed donuts, maple-glazed donuts, Funfetti-glazed donuts and other donut glazes.

No Yeast Homemade Glazed Donut

Be sure to check out my other donut recipes:

Watch The Recipe Video!

No Yeast Homemade Donuts

4.32 from 169 votes
My Donut Recipe is shallow fried and glazed for classic decadence. Make irresistible donuts at home in a matter of minutes.
Author: adapted from Bakingillustrated.com
Servings: 10 -12
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
My Donut Recipe is shallow fried and glazed for classic decadence. Make irresistible donuts at home in a matter of minutes.
Author: adapted from Bakingillustrated.com
Servings: 10 -12

Ingredients

  • 3 1/2 cups (1lb 2oz/497g) all-purpose flour
  • 3/4 cup (6oz/170g) sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg , optional
  • 3/4 cup (6floz/170ml) buttermilk
  • 1/4 cup (2oz/57g) butter, melted
  • 2 eggs*
  • Vegetable oil , for frying

Instructions

  • Fill a pan with about 1 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 melted butter, buttermilk and eggs. (Check notes for egg substitute)
  • Using a whisk, gradually whisk the dry ingredients into the wet 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 12-inch 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 3 inch round cookie cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes. You should be able to cut out about 12 donuts. If you have any extra dough left after cutting out, stick it all together, press it out and repeat the process until you have used up all of the dough.
  • Transfer your cut out donuts and 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 drop the donuts into the oil. Allow the donuts to fry for about 3 minutes per side (donut holes for 2), or until golden brown.
  • Once puffed up and golden brown on both sides carefully remove from the oil using a fish turner, tongs or spider. Be careful as the oil will be very hot. DO NOT walk away from the pan at any stage of frying. If you need assistance with this step ask for help.
  • After transferring the cooked donuts to your wire rack, repeat the process with the remaining donuts and donut holes until they are all fried off.
  • If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.
  • If glazing the donuts do this while still warm so the glaze soaks in. Follow my directions for 5 donut glazes. Allow to cool for about 5-7 minutes then dunk both sides in the glaze. Return to wire rack to set (you may want to do this 2 times for an extra thick layer of glaze).
  • Enjoy immediately. These donuts are best eaten within 24 hours of cooking. Enjoy!

Recipe Notes

Eggs - Substitute the eggs with applesauce or mashed banana. Check out my Egg Substitute Chart for more information.
* For best results fry them but they can be baked at 350oF (180oC) for around 10-12 minutes.

 

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Comments & Reviews

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Erin
Guest
Erin
2 months ago

What is the nutritional value on these?

carrie hoffman
Guest
carrie hoffman
2 months ago

Can they be fried in peanut oil? & is it ok in a deep fryer? Or should I just pan dry?

TLHLVPKA
Member
TLHLVPKA
2 months ago

Gemma… this recipe is AMAZING!!! I made it today with my 5-year-old daughter. I honestly did not expect much from a no-yeast recipe, but this really surprised me. The texture is insanely soft and fluffy, but with a nice crunch on the outside. I never thought a no-yeast recipe could be this perfect! I made lots of yeasted donuts many times before, but never a no-yeast one. This is just brilliant for when we want quick donuts. And how did you come up with the idea to add the nutmeg in the batter? That was so awesome. Just really amazing.… Read more »

Jeff Crowe
Guest
Jeff Crowe
3 months ago

Just made. Love it! A question or two. I first watched the video. You put vanilla in with the liquid, but the print out doesn’t have any. I liked the flavor as printed out, but if I were to add vanilla, how much? The print out says to add dry to wet. In your video you pour wet into dry. The end result looks the same, maybe doesn’t matter? I love the texture , with crispy exterior and soft interior. I just topped with the cinnamon / sugar mixer and also did some with dredging in power sugar instead of… Read more »

Ellen Torres
Guest
Ellen Torres
4 months ago

Hi Gemma!!

I would like to make this doughnut for my 5 year old daughter, however she doesn’t like the taste and smell of cinannamon do you tyink i could leave it out??

Sending love from Phillippines.

Daisy
Guest
Daisy
4 months ago

Hi gemma, an avid follower here from the Philippines I would like to know if i can bake this instead of frying? I’ve been looking for a recipe for cake donut to replicate butternut donut (not chocolate) of Dunkin Donuts =)

Member
Maryum Khalid
4 months ago

Hi Gemma, I tried your recipe and it turned out great. Such a quick way to make donuts. Also shared the photo

Yolanda Segals
Guest
4 months ago

I tried it and low and behold – beginner’s luck hehehe ❤️

Keiko Tan
Member
Keiko Tan
4 months ago

I don’t have buttermikk, can I use whole milk instead?

SandyStephens
Member
SandyStephens
4 months ago

Gemma, can these be made in the air fryer instead? I have been making donuts from biscuits in my air fryer and they are good but would LOVEto make home made ones in the air fryer too! These look so good!

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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