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My donut recipe is incredible simple, quick, yeast-free and delicious.

No-Yeast Homemade Donuts

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Make irresistible donuts at home in a matter of minutes. My Donut Recipe is shallow fried and glazed for classic decadence.


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:

4.32 from 85 votes
My donut recipe is incredible simple, quick, yeast-free and delicious.
Homemade Donuts
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 
Servings: 10 -12
Author: adapted from Bakingillustrated.com
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
  1. 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.
  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 melted butter, buttermilk and eggs. (Check notes for egg substitute)
  4. Using a whisk, gradually whisk the dry ingredients into the wet 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 12-inch 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 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.
  14. 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).
  15. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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150 Comments

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  1. Laurel Dzekunskas on January 5, 2019 at 12:16 pm

    Hello Gemma, My question is can I use while wheat flour to make these?

    • Gemma Stafford on January 7, 2019 at 11:21 am

      Hi, there, i’ve never tried that but yes, i think i would work. Let me know how you go!

  2. Skye on December 19, 2018 at 6:46 am

    Can I use this recipe for a filled donut, without cutting a donut hole?

    • Gemma Stafford on December 19, 2018 at 9:32 pm

      Yes you can! YUM!

  3. sairah on December 18, 2018 at 6:16 am

    hi gemma ….love ur videos.if u can honestly tell how these doughnuts turned out …id really be grateful…… .cuz im looking for doughnut recipes…….also can we substitute yoghurt for buttermilk. .thanks lots of love……. . hope u reply

    • Gemma Stafford on December 18, 2018 at 5:17 pm

      Thank you, and yes you can, great idea! Enjoy these!

  4. Grazyna on December 16, 2018 at 1:06 am

    Thank you for such a wonderful yeast free recipe . Will be making more this Christmas for the family in South Africa

    • Gemma Stafford on December 16, 2018 at 8:31 am

      Hi there,
      Thank you for your kind words.
      Happy Christmas to you and your family in south Africa, such a beautiful country,
      Gemma 🙂

  5. Lana Davison on December 9, 2018 at 2:54 pm

    Hi Gemma,

    How many days are these good for? If it’s only one or two days, can you suggest a way to increase the longevity of the donut? For example, adding lemon or something like that?

    • Gemma Stafford on December 10, 2018 at 3:23 am

      Hi Lana,
      Home baked goods do not have ingredients added to prolong the shelf life. They are best used when fresh.
      Commercial bakers too bake every day to ensure the quality of the bake. When I was in training as a baker I started work at 4.30am to ensure the freshness of the baked goods. There is no shortcut! So, for this type of bake, store in a cool place for a few days for family use, freeze them if you need to hold them longer. for commercial use, bake fresh, every day!
      Gemma 🙂

  6. Brian Ruhl on December 9, 2018 at 7:41 am

    Great recipe! I have a Celiac daughter and we made a gluten free version and turned out wonderful! (Used Bob’s Red Mill 1-to-1 gluten free baking flour). Thanks for posting this! It was easy to follow and we will be making agin!

    • Gemma Stafford on December 10, 2018 at 2:11 am

      Hi Brian,
      Thank you for this kind review, especially for the gluten free advice, I appreciate getting this type of input here, it is a big help.
      Thank you for being in touch,
      Gemma 🙂

  7. Simone on December 8, 2018 at 8:24 am

    Hi. Can these be used in an air fryer?

    • Gemma Stafford on December 9, 2018 at 2:14 am

      Hi Simone,
      air fryers are a wonderful little cooker. They operate on the principals of a broiler/grill, with the heat distributed by fan. That means that the heating element is at the top of the appliance, and it is hot! I am not sure about your one, but your instruction book should tell you what you can do. I think not! I think that a yeast bread would be worth a try, you would need to keep a good eye on it, and be prepared to turn them through the bake, but I have not tried it.
      If you try it do let us know how you manage it,
      Gemma 🙂

  8. Nathan Strickland on December 1, 2018 at 10:03 am

    I made these doughnuts with my aunt and sister. They were very delicious. Thanks for the recipe.

    • Gemma Stafford on December 2, 2018 at 3:05 am

      Hi Nathan,
      aunties are just great! I am delighted you got to bake these donuts. Well done to you, your sister and aunt.
      Gemma 🙂

  9. Fabian on November 23, 2018 at 8:50 pm

    Hi
    No speak english, my name is Fabian.
    Me gusta lo que haces.
    I love donuts!!! yeesssss…

    • Gemma Stafford on November 24, 2018 at 2:08 am

      Hola Fabian,
      ¡No hablo demasiado español! Estoy feliz de que estés aquí, puedes aprender un poco de inglés viendo los videos. Seleccione el icono de engranaje en la esquina derecha de la pantalla para cambiar el idioma de los subtítulos.
      I do not speak too much Spanish! I am happy that you are here, you can learn a little English by watching the videos. Select the gear icon on the right hand corner of the screen to change the language of the captions.
      Gemma 🙂

  10. Michelle on November 19, 2018 at 12:38 pm

    Thanks for the recipe! I am wondering if it would be possible to make the dough ahead of time, put it in the fridge and then fry it up in the morning. Would that hurt the composition of the dough at all?

    • Gemma Stafford on November 19, 2018 at 2:09 pm

      Hi there! No that’s a great idea. Just allow to proof at room temperature before shaping. Enjoy!

  11. Samantha Sheldon on November 19, 2018 at 8:34 am

    Is it ok to use salted butter?

    • Gemma Stafford on November 19, 2018 at 8:35 am

      Yes!

  12. Terisa Behara on November 10, 2018 at 5:54 pm

    I love watching your videos which are self explanatory and too good. Yum recipes

    • Gemma Stafford on November 12, 2018 at 7:14 pm

      Thanks so much, Terisa. I’m really glad you like my recipes :).

      Best,
      Gemma.

  13. JenniferMarie on November 10, 2018 at 12:37 pm

    Can I use self rising flour?

    • Gemma Stafford on November 12, 2018 at 7:13 pm

      Unfortunately no as it will throw off the raising agent. It best just to use plain flour.

      Best,
      Gemma.

  14. Julaina Davila on November 4, 2018 at 7:05 am

    Wow I am super excited to know you read and responded to my comment. You made my whole weekend!!!
    I am responding to the baking soda & baking powder substitute. You are correct in saying they are not corn derived persay. However manufacturers use corn starch as an anti caking powder in them both.
    Until I became allergic to corn I had no idea how many ingredients are derived from corn. Regular table salt, powdered sugar, brown sugar, even “purified water” all have corn derived ingredients. Asorbic acid is also in most things to. I can only drink spring water, I use pure sea salt or Himalayan pink, can not use canned or frozen fruits or veggies. I use all fresh and organic as I can get my hands on. I so enjoy learning from your recipies and then take them and tweak them for me!!!
    I so appreciate that you took the time to say Hello!!! I hope you have a super relaxing Sunday!!
    Julaina

    • Gemma Stafford on November 5, 2018 at 2:46 am

      Hi Juliana,
      Thank you for this clarification. I did not think of that at all, of course there is a need to use an anti caking ingredient in these highly absorbent things. Powdered sugar is one I am aware of. That is a whole lot of things to avoid, it must be very tricky when you are not eating at home.
      arrowroot would be a good alternative to cornstarch, but I am not clear about the baking soda, if it all has an anti caking ingredient or not.
      Poor you, I am sorry to hear this.
      Gemma 🙂

    • Lynette on November 10, 2018 at 4:00 pm

      I’m also allergic to corn and yeast … Juliana – and I scour around to find tweakable recipes too!

  15. Mudadsir Anwar on November 3, 2018 at 5:33 pm

    Just tried these beauties. They are awesome. Saved me the hassle of raising the yeast donuts, kneading down and raising again before frying. They are straight to the pan after kneading first time. Thanks for sharing this wonderful recipe which saves lots of time and gives the same result as yeast donuts. Hats off!!

    • Gemma Stafford on November 4, 2018 at 5:08 am

      Hi there,
      Thank you for this very kind review of this recipe, I am delighted that you are baking with us.
      Gemma 🙂

  16. Julaina. (Ju-lane-a) Davila on November 3, 2018 at 7:02 am

    Good morning, Sunshine!!!
    I love watching your videos. U have to admit your accent is what started my adventures with you!!!
    Ok onto my question.
    I have severe allergies to corn and anything derived from corn. I wanted to ask if there is any substitutes for baking soda and baking powder as they are both corn derived. My food world has become very small. I no longer get to enjoy meals out with my family. I am struggling to come up with recipes that are doable with the ingredients I can use. Any tips would. Be so greatly appreciated!!!!

    • Gemma Stafford on November 4, 2018 at 6:43 am

      Hi there Julaina,
      I am happy to have you here with us, even if only for the Irish brogue! (accent). I am really sorry that you are battling with allergies, that is too bad.
      I think you are mistaken about the baking powder and bicarbonate of soda! Bicarbonate of soda is a naturally occurring salt, alkaline in nature. Not associated with corn in any way.
      Baking powder is a mix of bicarbonate of soda, and cream of tartar. Cream of tartar is a by product of the wine producing industry, a residue, acid in form, remaining in the barrels, not associated with corn in any way.
      I hope I am not causing further confusion, do a little research, you would be safe to use these products, unless there is something else I do not know about.
      Thank you for being here with us, happy baking,
      Gemma 🙂

  17. Sarah Truesdail on October 30, 2018 at 3:46 pm

    Maybe I did something wrong but they don’t taste like donuts, they taste more like biscuits

    • Gemma Stafford on November 1, 2018 at 8:20 am

      oh Funny, Sarah. I’m not sure why that would be. did you fry them?

      Gemma.

  18. Kim on October 28, 2018 at 8:00 pm

    I want to make these on advance. Could I make it the day before? How long will it stay fresh for?

    • Gemma Stafford on October 29, 2018 at 4:49 am

      Hi Kim,
      Yes, you certainly may. Keep them refrigerate in an airtight container, all will be well.
      Gemma 🙂

  19. Julie12 on October 26, 2018 at 5:23 am

    These look absolutely gorgeous! I so want to make them for breakfast but I don’t have any butter!
    Can I substitute the same amount for vegetable oil? Also, can I bake them not fry them? Like your No Knead donuts? How long will the bake time be?

    Thanks! Love your recipes btw

    • Gemma Stafford on October 27, 2018 at 5:40 pm

      Hi Julie,

      Yes you can use vegetable oil. I haven’t personally tried baking these guys so I’m not sure of the result.

      Best,
      Gemma.

  20. Kyla on October 24, 2018 at 5:31 pm

    I just want to thank you for such an easy, yet very very yummy recipe. This is my 4th recipe I’ve tried. If any of the first 3 were any good I wouldn’t be here. This is by far THE BEST, just like all of your recipes I’ve tried. They are all a hit! THANK YOU! Much love from Selkirk Mb. Canada.

    • Gemma Stafford on October 25, 2018 at 4:07 am

      Hi Kyla,
      Thank you for this very kind review. It is good that you are with us in Canada. I am delighted that you are finding the recipes suit you.
      Thank you for being in touch,
      Gemma 🙂

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