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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My no yeast donuts recipe is the ultimate homemade treat—quick, easy, and absolutely delicious. Perfect for satisfying your donut cravings without the wait!
- No Rising or Kneading: Get perfectly fried donuts in under an hour.
- Crispy on the Outside, Soft on the Inside: The ideal texture in every bite.
- Customizable Coatings: Choose from a sweet glaze or cinnamon sugar coating for the perfect finish.
- Simple Ingredients: No special tools or complicated steps required.
Cake donuts are quickly becoming America’s favorite, and I’m all for it! I love the real bite and substance these donuts have. Plus, this donut recipe without yeast is way faster than a yeasted version. Just a quick note: make sure to cut them to the thickness suggested in the recipe so you get that thick, indulgent donut texture like mine. Don’t worry about frying at home—it’s easier than you think! With a little care, you can safely fry these with minimal mess. And lastly, glaze them while they’re still warm! The glaze naturally thins out when fresh, and it sets quickly, forming a delicious shell. Super yummy!
Bold Bakers Loved This!
“This was by far the best donut recipe I’ve tried. They were so delicious. I followed the recipe to the T! We actually found the donuts were even better the next day. They were softer after they sat overnight.” — Angelina
“Thoroughly impressed and delighted! The flavor is fantastic! ” — Kelly L
“They came out great! The buttermilk and cinnamon added such great flavor to it that even my sister who is hard to please and hates anything made with baking soda because she can taste it couldn’t stop raving about how yummy they were and ate more than one. So, this recipe is definitely going to be a go to for me from now on.” — Gloria
IMPORTANT NOTE: This recipe was improved and updated on 5/11/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, variations and topping ideas, and Pro Chef Tips.
Table of Contents
- What are No Yeast Donuts?
- Tools You Need
- Key Ingredients and Substitutes
- Making an Easy Doughnut Recipe Without Yeast
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Instructions
- Variations and Topping Ideas
- More Donut Recipes
What are No Yeast Donuts?
No yeast donuts are a quicker, easier alternative to traditional yeasted donuts.
- Instant Leavening: Baking powder and soda lift the dough as it fries—no proofing needed.
- Shallow Fried: Uses less oil than deep frying, making the process safer, less messy, and more approachable at home.
- Time-Saving: From mixing to frying in under an hour.
- Texture: Soft and cakey inside, with a light, crisp exterior.
- Flavor & Tenderness: Buttermilk adds rich flavor and helps tenderize the dough.
- Beginner-Friendly: No kneading, no rising, and no special tools required.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Mixing bowls
- Whisk
- Rolling pin
- Pizza cutter
- 3-inch round cookie cutter and a 1-inch cookie cutter
- Baking tray
- Wire rack
- Saucepan
- Cooking tong
- Slotted spoon
Key Ingredients and Substitutes
All-Purpose Flour
- Gives structure and body to the donuts
- Substitute: Cake flour for a more tender crumb, or a 1:1 gluten-free flour blend or Easy Almond Flour Baking Mix for GF options.
Granulated Sugar
- Sweetens the dough and aids browning during frying.
- Substitute: Coconut sugar or other sugar substitutes from my chart.
Baking Powder
- Provides rise without yeast, and helps create a fluffy, cake-like texture.
Baking Soda
- Reacts with buttermilk to lift and enhance browning and texture.
Salt
- Balances sweetness and enhances overall flavor.
Ground Cinnamon & Nutmeg
- Add warmth and depth of flavor.
- Create the classic donut spice profile.
- Substitute: Pumpkin pie spice, homemade mixed spice, or a mix of cardamom and allspice.
Eggs
- Bind ingredients and add structure and richness.
- Substitute: 4 tablespoons of applesauce or mashed banana per egg. Check out other options from my Egg Substitute Chart.
Buttermilk
- Adds moisture and tangy flavor and helps tenderize the dough for a soft bite.
- Substitute: you can easily make your own at home using my recipe.
Butter (Melted)
- Adds richness and contributes to soft, moist texture
- Substitute: Coconut oil or avocado oil.
Vanilla Extract
- Enhances sweetness and adds aromatic depth.
- Substitute: Vanilla bean paste works well, too.
Vegetable Oil (for Frying)
- Neutral flavor, ideal for frying.
- High smoke point for safe, even cooking.
- Substitute: Avocado oil or peanut oil.
Donut Glaze or Cinnamon Sugar
- Adds sweetness and final flavor and creates a glossy finish or crunchy coating.
- Substitute: Vanilla donut glaze, funfetti donut glaze, chocolate donut glaze, maple glaze, cinnamon sugar, or powdered sugar.
Making an Easy Doughnut Recipe Without Yeast
To Make the Donut Dough
- Mix dry ingredients: In a medium bowl, combine the flour, sugar, baking powder, bakingsoda, salt, and spices. Set aside.
- Mix wet ingredients: In a large separate bowl, combine the eggs, buttermilk, melted butter, and vanilla extract.
- Form the dough: Using a whisk, mix the dry mixture into the wet until a sticky dough is formed.
- Roll out the dough: Transfer the dough to a lightly floured work surface and roll it out to ½-inch thick.
- Cut out the donuts: Use a floured 3-inch round cookie cutter and a 1-inch cutter for the holes. Re-roll scraps to yield about 12 donuts total. Place on a tray.
To Cook the Donuts
- Prep your frying station: Line a tray with paper towels and set a wire rack on top beside the stove.
- Heat the oil: In a medium saucepan, pour about 2 inches of vegetable oil and heat over medium-low until a thermometer reads 350℉ (180℃), about 5–7 minutes.
- Fry the donuts: Carefully fry 3 donuts at a time for about 3 minutes per side (2 minutes for holes), or until golden brown.
- Drain and repeat: Remove with a fish turner or slotted spoon and transfer to the wire rack. Repeat with the remaining donuts and holes.
To Glaze the Donuts
- Glaze while warm: Dunk both sides in glaze while still warm so it soaks in. Let set on the rack (dip twice for a thicker coating).
- Coat in cinnamon sugar: If using cinnamon sugar, toss once cool enough to handle.
- Serve fresh: Enjoy immediately—these donuts are best eaten within 24 hours.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Use buttermilk for flavor and texture: It adds tang, activates the bakingsoda, and keeps the donuts tender and moist without being heavy.
- Roll dough to ½-inch thick: This thickness ensures a fluffy interior and bakery-style rise—don’t roll too thin or your donuts won’t puff properly.
- Monitor oil temperature: Keep it steady at 350°F (180°C). If the oil is too cool, donuts absorb excess oil and turn soggy; too hot, and they’ll burn outside while staying raw inside.
- Fry in small batches: Overcrowding drops the oil temp fast, leading to greasy, uneven donuts. Stick to 2–3 at a time for best results.
- Drain properly after frying: Set fried donuts on a wire rack over paper towels. Avoid stacking or placing them directly on paper towels, which can trap steam and make them soggy.
- Glaze while still warm: This helps the glaze set into a smooth, shiny shell that seals in freshness and adds flavor without sliding off.
- Handle the dough gently: Don’t overmix or knead—the less you work it, the softer and more tender your donuts will be.
- Re-roll scraps lightly: Overworking leftover dough can toughen the second batch. Gently press together and cut without compressing too much.
Make-Ahead and Storage Instructions
Make-Ahead Tips:
- Prepare the Dough Ahead: You can mix the dough, cut out your donuts, and store them on a tray in the fridge for up to 12 hours before frying. Cover well with plastic wrap to prevent drying out.
- Glaze Right Before Serving: For best texture, glaze the donuts while warm after frying. If making ahead, wait to glaze until just before serving to keep that shiny finish and avoid sogginess.
Storage Tips:
- Best Fresh: These donuts are best enjoyed within 24 hours of frying—this is when the texture is crisp outside and soft inside.
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 1 day. After that, they may lose their signature texture.
- Avoid Refrigeration: Refrigerating can dry them out and dull the flavor and texture.
- Freezing: It’s best not to freeze these donuts once cooked, but you can freeze the uncut dough for up to 2 weeks. Thaw in the fridge overnight, then roll and cut as directed.
Variations and Toppings Ideas:
You can find detailed instructions and ideas in the full recipe post:
- Classic Vanilla Glaze: A simple mix of powdered sugar, milk, and vanilla extract for a sweet, shiny finish.
- Cinnamon Sugar: Toss warm donuts in cinnamon and sugar for a classic, cozy flavor.
- Chocolate Glaze: Add cocoa powder or melted chocolate to the glaze for a rich, indulgent twist.
- Maple Glaze: Stir in maple syrup for a warm, sweet glaze that pairs perfectly with the spiced dough.
- Funfetti Glaze: Mix colorful sprinkles into your glaze for a festive, playful touch.
- Coconut Crunch: Dip glazed donuts into toasted shredded coconut for extra texture and tropical flair.
- Peanut Butter Drizzle: Blend peanut butter with a splash of milk or cream and drizzle for a nutty finish.
More Donuts Recipes
- No-yeast (batter):
- Baked: Chocolate Cake Donuts, Churro Donuts (in donut pan)
- Microwaved: Microwave Jelly Donut
- Yeasted-baked(dough):
- Kneaded: Homemade Donuts: faster (1.5-2hr fermentation+0.5hr final proof)
- No-Knead: No-Knead Donuts(Baked Not Fried): long proof time for extra flavor and bubbly crumb (12hr, up to 3d fermentation+0.5hr final proof)
IMPORTANT NOTE: This recipe was improved and updated on 5/11/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, variations and topping ideas, and Pro Chef Tips.
Get more Donut Recipes!
Watch The Recipe Video!
No Yeast Donut Recipe
My no yeast donuts skip rising and kneading—ready in an hour easily with a crisp outside, soft inside, and a sweet glaze or cinnamon sugar.
Servings: 12 donuts
My no yeast donuts skip rising and kneading—ready in an hour easily with a crisp outside, soft inside, and a sweet glaze or cinnamon sugar.
Servings: 12 donuts
Ingredients
- 3 ½ cups (1 lb 2 oz/497 g) all-purpose flour
- ¾ cup (6 oz/170 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ teaspoon ground nutmeg
- 2 large eggs , at room temperature
- ¾ cup (6 fl oz/180 ml) buttermilk
- ¼ cup(2 oz/57 g) butter , melted
- 1 teaspoon vanilla extract
- Vegetable oil , for frying
Glaze and Toppings
- Donut Glaze
- cinnamon sugar
Instructions
To Make the Donut Dough
- In a medium bowl combine the flour, sugar, baking powder, baking soda, salt and spices, set aside.
- In a large bowl combine the eggs, buttermilk, melted butter and vanilla extract.
- Using a whisk, mix the dry ingredients into the wet until a sticky dough is formed.
- Transfer the dough to a lightly floured work surface and roll it out to an ½-inch thick.
- Cut out your donuts using a floured 3-inch round cookie cutter and a 1-inch cookie cutter for the donut holes. Re-roll any scraps to yield about 12 donuts in total. Place on a tray.
To Cook the Donuts
- Line a baking tray with paper towels and set a wire rack on top and place beside the stove top.
- In a medium saucepan pour about 2-inches of vegetable oil and heat on medium low until a heat-proof thermometer reads 350℉ (180℃), this should take 5-7 minutes*.
- When the oil is hot, carefully place the donuts (3 at a time) into the oil. Do not crowd the pan as this will drop the temperature of the oil. Allow the donuts to fry for about 3 minutes per side (donut holes for 2 minutes), or until golden brown.
- Once puffed up and golden brown on both sides, carefully remove from the oil using a fish turner or spider. Transfer the cooked donuts onto your wire rack. Repeat the process with the remaining donuts and donut holes until they are all fried off
To Glaze the Donuts
- If coating in Donut Glaze, do this while they are still warm so the glaze soaks in. Dunk both sides in the glaze and return to wire rack to set (you may want to do this 2 times for an extra thick layer of glaze).
- If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.
- Enjoy immediately. These donuts are best eaten within 24 hours of cooking.
Recipe Notes
- Use buttermilk for flavor and texture: It adds tang, activates the bakingsoda, and keeps the donuts tender and moist without being heavy.
- Roll dough to ½-inch thick: This thickness ensures a fluffy interior and bakery-style rise—don’t roll too thin or your donuts won’t puff properly.
- Monitor oil temperature: Keep it steady at 350°F (180°C). If the oil is too cool, donuts absorb excess oil and turn soggy; too hot, and they’ll burn outside while staying raw inside.
- Fry in small batches: Overcrowding drops the oil temp fast, leading to greasy, uneven donuts. Stick to 2–3 at a time for best results.
- Drain properly after frying: Set fried donuts on a wire rack over paper towels. Avoid stacking or placing them directly on paper towels, which can trap steam and make them soggy.
- Glaze while still warm: This helps the glaze set into a smooth, shiny shell that seals in freshness and adds flavor without sliding off.
- Handle the dough gently: Don’t overmix or knead—the less you work it, the softer and more tender your donuts will be.
- Re-roll scraps lightly: Overworking leftover dough can toughen the second batch. Gently press together and cut without compressing too much.
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 »
Hi!
Just wondering if these would turn out with using whole milk instead of buttermilk. Stores in my area are out of buttermilk right now, but I’m really wanting to try this recipe out.
These turned out delicious. It has been impossible to find yeast during this pandemic so this recipe was perfect. I used a cinnamon and sugar coating and a buttercream glaze the I had left over from cupcakes. My husband couldn’t stop eating them (me too).
Just a note of caution-I had the oil too hot for the first batch or I left them too long so they were on the crisp side; but then I turned down the heat a bit and they were perfect.
Thanks!
Jamie
Hi, can I ask if whats the substitute for baking powder!
These were just okay. I’m an experienced baker so I know I did everything correctly but the flavor just wasn’t what I expected. I fried most of them and baked some to see the difference and I couldn’t eat the baked, they were tossed. Idk why, the flavor just wasn’t right.
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 =)
Made this again but this time put them in my air fryer and they r so delicious not greasy at all love it
Thank you for sharing this recipe! We made donuts yesterday and they came out very tasty. We added raspberries to our glaze, super tasty 🙂 One question, why you need to add baking soda, if baking powder (2tbs in this recipe) contains already baking soda + citric acid ? I am searching for any sort of substitutes for baking powder/ baking soda as it does not work good with my veins.(cardiovascular disease)
Amazing recipe! Donuts came out well
What is the nutritional value on these?