Donut Without Yeast – Okay, let me set the scene. It was one of those mornings—you know the kind. You wake up, the coffee isn’t even brewed yet, and suddenly you’re hit with this insatiable craving for donuts. But not just any donuts. Warm, fluffy, homemade donuts that you can dunk in your coffee or eat straight off the plate. Sounds dreamy, right?
Except…I looked at my yeast jar and thought, Do I really have the energy for proofing dough today? (Spoiler: I didn’t.) So, I got a little creative, whipped out the basics from my pantry, and decided to wing it. No yeast, no wait, just a quick mix-and-fry operation. The result? Honestly, I almost cried tears of joy. These donuts were soft, buttery, and ridiculously good for something that took less time than it takes to watch an episode of Friends. And yep, my family devoured them faster than I could glaze them.
Why You’ll Love This Donut Without Yeast Recipe?
This Donut Without Yeast Recipe isn’t just about satisfying a craving—it’s about making your life easier. Seriously, here’s why you’ll fall in love:
- No Yeast, No Stress: Skip the waiting game. These donuts are ready in minutes, not hours.
- Pantry Ingredients: You already have everything you need. No emergency grocery runs.
- Beginner-Friendly: Never made donuts before? Doesn’t matter. If you can stir, you’ve got this.
- Customize It: Cinnamon sugar, chocolate glaze, sprinkles—go wild. Or keep it simple. Your call.
Ingredient Notes:
Let’s break down the ingredients because, honestly, these simple heroes deserve some love.
- Butter: This gives the donuts their rich, buttery goodness. I prefer unsalted, but hey, if salted is all you’ve got, just skip the pinch of salt later.
- Milk: Whole milk works best here. It’s the glue that holds everything together and gives the dough that soft texture.
- Oil (for frying): Go for a neutral oil like canola or vegetable. And here’s a tip: test the oil’s heat with a small dough ball. If it burns immediately, turn it down. If it just sits there soaking up oil, crank it up. Balance is key!
- Flour: All-purpose is perfect for this recipe, but if you have cake flour, your donuts will be extra soft.
- Baking Powder: This is your rising agent since we’re skipping yeast. It does all the heavy lifting, so don’t leave it out.
- Sugar: The sweetness of the donuts is subtle, letting the glaze or topping shine. But if you’re a rebel, add an extra tablespoon.
How To Make Donut Without Yeast?
Step 1. Melt Your Wet Ingredients
Start by melting your butter—stovetop or microwave, whatever makes your life easier. Stir in the oil and milk. (Side note: the smell of melted butter might make you want to eat it straight. Resist.)
Step 2. Mix the Dry Stuff
Grab a big bowl and sift your flour and baking powder together. Then toss in the sugar and salt. Sifting might feel like an unnecessary extra step, but trust me, it keeps your donuts light and fluffy.
Step 3. Combine Wet and Dry
Make a little well in the center of your dry ingredients (it’s like a donut in dough form—so meta, right?) and pour in the melted butter mixture. Stir gently until everything just comes together. If it’s a little sticky, sprinkle in some extra flour. But don’t overmix! This isn’t a workout.
Step 4. Shape the Dough
Roll the dough out on a floured surface to about ½ inch thick. No donut cutter? No biggie. Grab a glass for the big circles and a shot glass for the centers. DIY vibes all the way!
Step 5. Fry Them Up
Heat your oil. If you’re not sure it’s ready, toss in a little piece of dough. It should sizzle and float to the top. Fry the donuts in batches, about 3 minutes per side, until they’re golden brown and beautiful. Don’t overcrowd the pan—it’s not a donut party yet.
Step 6. Glaze and Devour
While the donuts are still warm, dip them into your glaze or sprinkle them with cinnamon sugar. Pro tip: eat one immediately. Warm donuts are life-changing.
Want To Save This Recipe?
Storage Options:
Let’s be real—these donuts are best eaten fresh. But if you must save some (or if you have a level of self-control I can only dream of):
- Room Temperature: Store them in an airtight container for up to a day. A quick zap in the microwave will bring them back to life.
- Freezer: Freeze unglazed donuts in a single layer, then transfer to a bag. They’ll last about a month. Just thaw and glaze when you’re ready to indulge.
Variations and Substitutions:
Want to put your own spin on these donuts? Go for it!
- Gluten-Free: Use a 1:1 gluten-free flour blend. It works surprisingly well!
- Dairy-Free: Swap the butter for vegan margarine and the milk for almond or oat milk. Easy peasy.
- Toppings: Ditch the glaze and try dusting with powdered sugar or dipping in melted chocolate. Or both. You do you.
What to Serve with Donut Without Yeast?
Because donuts deserve a sidekick:
- Coffee: Obviously. Donuts + coffee = happiness.
- Fresh Fruit: Add a side of berries or orange slices for a fresh balance.
- Whipped Cream: Go extra and add a dollop on top. Dessert goals.
Frequently Asked Questions:
Can I bake these instead of frying?
Totally! Use a donut pan, bake at 375°F for about 10-12 minutes, and skip the frying mess.
How do I keep the oil temperature steady?
Use a thermometer if you’re fancy. If not, just keep testing with dough scraps. Adjust the heat as needed.
Can I make these ahead of time?
Yep! Mix the dough, wrap it up tight, and stash it in the fridge for up to 24 hours. Let it come to room temp before rolling and frying.
So, what do you think? Ready to whip up a batch of donuts that’ll make you question why yeast ever mattered? Try them out and let me know how they turn out. Bonus points if you share your wildest topping combos.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Donut Without Yeast Recipe
Ingredients
Wet Ingredients:
- ¼ cup unsalted butter
- ½ cup milk
- 2 tbs oil plus additional for frying
Dry Ingredients:
- 2 cups all-purpose or cake flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
For the Glaze:
- 1 ½ cups powdered sugar
- 2-3 tbs hot water
Instructions
Prepare the Wet Ingredients
- Melt the butter using either a microwave or stovetop. Once melted, incorporate the milk and oil, whisking until well blended. Set aside to cool slightly.
Combine the Dry Ingredients
- In a large mixing bowl, sift together the flour and baking powder. Stir in the granulated sugar and salt until evenly distributed.
Mix the Dough
- Create a well in the center of the dry ingredients. Gradually pour in the wet mixture, stirring gently with a spoon until a dough forms. If the dough feels too sticky, add a small amount of flour (approximately 1 tbs) to achieve a workable consistency. Do not knead.
Shape the Donuts
- Transfer the dough to a floured surface. Flatten it to approximately ½ inch thickness using your hands or a rolling pin. Cut out shapes using a donut cutter or a round glass for the outer shape and a smaller cutter for the center hole.
Fry the Donuts
- Heat oil in a deep pan or pot until it reaches approximately 350°F (175°C). To test the oil, drop a small piece of dough into it; the dough should float and turn golden brown. Fry the donuts in small batches for 3 minutes on each side or until evenly golden. Remove and place them on a plate lined with paper towels to drain excess oil.
Prepare the Glaze
- In a medium bowl, whisk together the powdered sugar and hot water until smooth and silky. Dip the warm donuts into the glaze, allowing excess to drip off. Place the glazed donuts on a wire rack to set.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
