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4.6 from 1052 votes
My donut recipe is incredible simple, quick, yeast-free and delicious.
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No Yeast Donut Recipe
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

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. 

Course: Breakfast, Dessert
Cuisine: American
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
Instructions
To Make the Donut Dough

  1. In a medium bowl combine the flour, sugar, baking powder, baking soda, salt and spices, set aside.

  2. In a large bowl combine the eggs, buttermilk, melted butter and vanilla extract.

  3. Using a whisk, mix the dry ingredients into the wet until a sticky dough is formed.

  4. Transfer the dough to a lightly floured work surface and roll it out to an ½-inch thick.

  5. 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

  1. Line a baking tray with paper towels and set a wire rack on top and place beside the stove top.

  2. 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*.

  3. 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.

  4. 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

  1. 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).

  2. If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.

  3. Enjoy immediately. These donuts are best eaten within 24 hours of cooking.

Watch the Recipe Video!

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.