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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:

5.0 from 2 reviews
Homemade Donuts
Prep time
Cook time
Total time
Serves: 10-12
  • 3½ cups (1lb 2oz/497g) all-purpose flour
  • ¾ cup (6oz/170g) sugar
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg, optional
  • ¾ cup (6floz/170ml) buttermilk
  • ¼ cup (2oz/57g) butter, melted
  • 2 eggs*
  • Vegetable oil, for frying
  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 comboine 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 ½ 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!
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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Rabiya J.
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Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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  1. Beatches35 on June 21, 2018 at 7:12 pm

    Thank you for this fabulous recipe, I made them for my baby sisters birthday yesterday and my whole family loved them.

  2. kemala hayati on June 21, 2018 at 6:55 am

    can i use yogurt instead of buttermilk please?

    • Gemma Stafford on June 21, 2018 at 12:51 pm

      you can use just regular milk :), or you can make your own buttermilk


    • Michael Nebbia on June 23, 2018 at 3:48 am

      Hi Gemma,
      Love your recipes and your how to videos!
      For the maple glaze donuts, can i substitute the vanilla extract for maple extract to give it more of a maple flavor? Same question for pistachio glaze…pistachio extract with a drop of green food color.

      Thank you!

      • Gemma Stafford on June 24, 2018 at 3:08 am

        Hi Michael,
        Yes! That is a lovely idea, I think this will inspire other bold bakers to go for it too! Make these recipes your own, that is the idea, well done, thank you for oyur input,
        Gemma 🙂

  3. Cynthia Schroeder on June 15, 2018 at 3:08 am

    Hello Gemma I’m new on this site I struggle to make wraps pls help thanx Cynthia

    • Gemma Stafford on June 16, 2018 at 5:48 am

      Hi Cynthia,
      First of all thank you for being here with us, you are welcome to the Bold Baking community. I have one flatbread recipe which may help you ( Let me know how you get on with this one, there is nothing like homemade wraps!
      Gemma 🙂

      • Cynthia Schroeder on June 17, 2018 at 11:37 am

        Hi Gemma thankyou I’m going to try it and let u know how it came thanx Cynthia

  4. Britney on June 3, 2018 at 9:12 pm

    Hello Gemma,
    I just noticed that you did not list how much vanilla to add into the donut mixture. Thank you for your recipes!

    • Gemma Stafford on June 4, 2018 at 2:27 am

      Hi Britney,
      I will go back to the recipe and take a look. A teaspoon of good extract will work well for you, more if it is to your taste. I tend to be heavy handed with vanilla!
      Gemma 🙂

  5. Sue Ames on June 1, 2018 at 8:50 am

    I am from the US and just love your website and emails with recipes. the Ice Cream one I can’t describe!! 🙂 But I was wondering as the person above about the fry cakes baked or air fried. Guess I just might have to use your recipe and try it both ways!! Love my air fryer. No cooking oil so a bit healthier!

    • Gemma Stafford on June 2, 2018 at 4:15 am

      Hi Sue,
      The air fryer is a terrific appliance, and it works very well for almost everything. My mum us a big fan of this handy appliance, so quick to heat up too, great for baked potatoes, which have been started in the microwave and stuffed!
      I think you will get on well with this. Try in a little batch first,
      Gemma 🙂

  6. Adrienne on May 31, 2018 at 12:24 pm

    Hey Gemma hope you’re having a great day I made these doughnuts yesterday they are the best my whole family love them thanks so much for this amazing recipe

    • Gemma Stafford on May 31, 2018 at 12:35 pm

      I’m thrilled to hear that. Thanks for letting me know 🙂


  7. Ryoko Ernst-Hites on May 30, 2018 at 7:15 am

    Hey, just tried out these donuts, I was really skeptical but they turned out delicious and so easy to make! Thank you very much!!

    • Gemma Stafford on May 31, 2018 at 6:18 am

      I’m thrilled to hear that. Thanks for trying out my recipe.


  8. Marissa C. on May 29, 2018 at 6:34 am

    I made these, and they were so delicious! I’d almost say better than Krispy Kreme!

    • Gemma Stafford on May 31, 2018 at 5:48 am

      I’m thrilled to hear that. Thanks for trying it out.


  9. Emma on May 29, 2018 at 4:24 am

    Gemma a crossant recipe please!

    • Gemma Stafford on May 30, 2018 at 5:46 am

      Here you go

      Gemma 🙂

  10. Emma on May 29, 2018 at 4:22 am

    Gemma, I’d love it if you could come up with a vanilla pudding recipe 🙂

    • Gemma Stafford on May 30, 2018 at 5:46 am

      I’ll add it to my list. I love pudding.


  11. Kerry on May 27, 2018 at 7:07 am

    Great recipe! I made these with my 3 teenage kids. They were super easy and we had so much fun trying different glazes and toppings! They are delicious and they looked like real bakery doughnuts. Thank you so much!

    • Gemma Stafford on May 28, 2018 at 8:31 am

      Hi Kerry,
      I am really delighted to hear this.
      Is there any occupation better than baking for kids? it is so mindful, and then there is the reward, and it is a skill for life. Win, win ,win I say!
      Gemma 🙂

  12. Krystal Muntean on May 26, 2018 at 9:27 am

    I was wondering if you could do a donut recipe with almond/coconut flour and sugar substitute? I have the hardest time converting the flours from apple flour. Thanks so much! I cant wait to make these for my kids tomorrow!

    • Gemma Stafford on May 26, 2018 at 12:26 pm

      Hi there,
      It sounds like a good all purpose gluten free flour would suit your need. This will work well for most recipes. The exception is any recipe requiring yeast, which relies on gluten. very few recipes will work well with just one alternative flour, and most of the gluten free flours are a good blend, do check these out,
      Gemma 🙂

      • Krystal Muntean on May 26, 2018 at 1:43 pm

        Thank you! I’ll look into that!

  13. Samira on May 25, 2018 at 2:07 pm

    Hi gemma, this is such a smart recipe. Can you please make no bake nutella cheesecake.

    • Gemma Stafford on May 26, 2018 at 11:25 am

      hi there,
      Thank you for this suggestion, I will add it to my list,
      Gemma 🙂

  14. Emma on May 22, 2018 at 3:03 am

    Gemma, do you have more recipes for frozen yogurt pops? I loved your previous ones

    • Gemma Stafford on May 22, 2018 at 5:01 am

      Aw I love them too Emma. I thought that they were a really fun recipe.

      I’ll see what I can do.


  15. Rabiya J. on May 22, 2018 at 2:24 am

    Hey Gemma, I tried ur incredible recipe! Turned out no less than Krispy Kreme’s. Thanx a ton for making baking so easy and fun! All my friends and family are amazed that its made yeast free hehe😊😉✌
    I have a request if u can come up with yeast free croissants? or any other 🍞.

    • Gemma Stafford on May 22, 2018 at 10:44 am

      I’m thrilled to hear that. Really glad you like this recipe.

      Your request is a really good one. I’ll add it to my list.


  16. Nel Rondeau on May 21, 2018 at 9:18 am

    I’m going to make this. Also for something different to add cocoa powder. Old memory of a chocolate type donut like this (not the cakey one).

    • Gemma Stafford on May 22, 2018 at 1:30 am

      Hope you like it nel.

      If you are going to add cocoa then you should take out the same amount of flour. If you just add cocoa in you won’t get the same results as I did.


  17. Emma on May 20, 2018 at 10:43 am

    Gemma can you please do a marzipan recipe

    • Gemma Stafford on May 21, 2018 at 2:59 am

      Yes I have one that I’ll post.

      Watch this space,

  18. LisaMichele on May 20, 2018 at 10:28 am

    I really didn’t need to know this recipe as donuts are my downfall! LOL You know I’m going to have to make these soon! And may I say, your videos are so enchanting, I could listen to you talk all day! However, there’s one spot in this video that still has me giggling and that’s when you called the donut-hole cutter the “insidey part” ! Priceless! Keep up the great work, Gemma!

    • Gemma Stafford on May 21, 2018 at 3:01 am

      lol I didn’t realize I did that. Really glad you like my videos Lisa. Thanks for your lovely comment.


  19. Sheena malaysia on May 20, 2018 at 12:09 am

    I am making this today for breaking fast. Will also try to bake it in d airfryer as well as fry some. Will let u know how it tur
    ns out

    • Gemma Stafford on May 20, 2018 at 8:01 am

      please do!!

    • Eden Lane on May 20, 2018 at 8:56 am

      Looking forward to hearing your results Sheena.

  20. Hau on May 18, 2018 at 3:51 pm

    Hi Gemma, thank you for posting another simple yet delicate baked goods! For this recipe, could I baked it instead of frying? 🙂

    • Gemma Stafford on May 18, 2018 at 11:39 pm


      Really glad you like this recipe. I haven’t tried baking them but I’m sure it would work. I also have other donuts that are baked instead of fried.


  21. TCL on May 18, 2018 at 6:41 am

    Can I leave out the leavening and use self-rising flour? I only ask because I have a good amount of it on hand that I’d like to use up and this would be a tasty way to do that.

    • Gemma Stafford on May 18, 2018 at 11:26 pm

      Unfortunately no, it needs the rating agent. Otherwise they won’t rise.

      Happy Baking,

  22. Anna on May 17, 2018 at 12:39 pm

    Hello Gemma, thank you for a wonderful recipe! Is it possible to bake these instead of frying them? Thank you and God bless you.

    • Gemma Stafford on May 18, 2018 at 11:22 pm

      I’m thrilled to hear that!!! Thanks so much for trying it out.Yes I guess it is possible to bake them. I personally didn’t try it so I’m not 100% sure how they would turn out.


  23. Eden Lane on May 17, 2018 at 10:02 am

    What adjustments would you suggest if trying this in an air fryer?

    • Gemma Stafford on May 18, 2018 at 11:53 pm

      Hummm, I not 100% sure because I have never used an air fryer. Maybe someone else can chime in with a suggestion.


    • Eden Lane on June 18, 2018 at 6:35 am

      Hello again.

      Over the weekend I had a chance to try a batch half air fryer and half dried as per this recipe. The air fryer results were not optional. They were still good, but didn’t compare to simple frying. The air fryer donuts didn’t seem much more dense.

      Glad I tried though. Thanks for the recipe.

      • Gemma Stafford on June 19, 2018 at 3:32 am

        Hi Eden,
        Thank you for this great review, of both the method, and the dough. Well done you. Air fryers are just great, but maybe not for everything. Well done you, you tried, and then you told us about it,
        Gemma 🙂

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