My easy recipe for 2 Ingredient Donuts makes a quick treat or snack. Yeast-free and no kneading required, turn the classic donuts into a simple and delicious dessert or breakfast.
Donuts are pure comfort, but traditional recipes can take up to an hour. With this quick, yeast-free version, you’ll have soft, fluffy donuts ready in under 30 minutes, no mixer or yeast needed.
Ingredient notes and substitutions
Listed below are notes for the main ingredients. You’ll find all other details and exact amounts in the recipe card at the end of this post.
Self-rising flour (called self-raising flour in some countries): This gives the donuts their lift, no yeast needed.
If you don’t have self-rising flour:
For this recipe, you’ll need 3 cups (375 g) total. To make your own, whisk together:
- 3 cups (375 g) all-purpose flour
- 4½ teaspoons baking powder
- ¾ teaspoon salt
Whisk well so the baking powder and salt are evenly mixed into the flour
Plain yogurt or buttermilk: Either Greek yogurt, plain yogurt, or buttermilk will work perfectly.
If you don’t have yogurt:
Mix 1 Tablespoon (15 ml) lemon juice or vinegar with 1½ cups (375 ml) milk.
Set aside for 5 minutes before using in the recipe
Step by step photos: 2 ingredient Donuts
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
- Combine the ingredients: Add the yogurt to the self-rising flour in a mixing bowl.
- Mix to a soft dough: Stir together until a smooth, soft dough forms — it should be easy to handle, not sticky.
- Shape and cut: Turn the dough onto a floured surface, press to about ½ inch (12 mm) thick, and cut out donut shapes.
- Fry until golden: Fry in medium-hot oil for about 1 minute per side, until puffed and golden brown. Lift out and drain on paper towels before coating.
- Coat and serve: Let the donuts cool slightly before dipping in melted chocolate, or roll them straight out of the oil in cinnamon sugar while still warm.
Flavor and topping ideas
- Add a teaspoon of vanilla extract or instant coffee to the dough.
- Drizzle with melted chocolate or press a few mini chips or sprinkles on top while the glaze is still soft
- Roll warm donuts in cinnamon sugar or dip in melted chocolate.
How to store 2 ingredient donuts
These donuts taste best on the same day they’re made, soft inside and crisp outside.
If you do have a few left, store them in an airtight container at room temperature for up to 1 day.
They can be warmed for a few seconds in the microwave or in a low oven to soften again before serving.
Watch how to make 2 ingredient Donuts
Recipe
2 Ingredient donuts
- 3 cups (375g) self-rising flour (self raising flour) (See note 1)
- 1 ½ cups (375ml) plain unflavored yogurt or buttermilk (See note 2)
- In a mixing bowl, combine the flour and yogurt. Mix and knead lightly until a soft dough forms.
- Turn out the dough onto a floured surface. Press it out to about ½ inch (12 mm) thick and cut into donuts using a donut or cookie cutter.
- Heat oil in a deep pan or pot over medium heat. To test if the oil is ready, drop in a small piece of dough — it should sizzle, turn golden, and float to the top.
- Carefully add the donuts, a few at a time. Fry for about 1 minute per side or until puffed and golden brown.
- Lift out the donuts with a slotted spoon and drain on paper towels.
Topping ideas
- If coating in cinnamon sugar, roll while still warm.
- If using melted chocolate or glaze, let the donuts cool slightly before dipping.
- Self rising flour substitute: If you don’t have self-rising flour, make your own by whisking together (for this recipe): 4½ teaspoons baking powder + ¾ teaspoon salt into 3 cups (375 g) all-purpose flour (plain flour)
Whisk well so the baking powder and salt are evenly mixed through the flour. - Yogurt substitute: If you don’t have yogurt, make an easy substitute by adding 1 tablespoon (15 ml) lemon juice or vinegar to 1½ cups (375 ml) milk. Stir and let stand for 5 minutes before using.
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Laura says
Oh my goodness, Ashika! No excuses for not making these lovely donuts! I love a 2-ingredient recipe! Also dripping with chocolate - I’m all over that! Thanks!
Maria | kitchenathoskins says
How brilliant of you to come up with this idea!!! Only two ingredients to donut heaven:) Now, there is no excuse not to make these doughnuts for my kids, right?
Jennifer says
Quickest doughnut recipe ever! Excellent!
Emma @ Bake Then Eat says
Wow, these look amazing for only being made with 2 ingredients! Brilliant.
Helen Kirk says
Really great donuts! Quick and tasty. I used heavy whipping cream with a bit of lemon juice and dry buttermilk mix to my self rising flour and added a bit of sugar and maple flavoring to the dough. Rolled them out and cut with a donut cutter, then cooked them in coconut oil. Made up some glaze with heavy whipping cream, powdered sugar and maple flavoring. Easy, easy, easy and didn't take much time!. Thank you for this recipe!
The Gardening Foodie says
Hi Helen, thank you 🙂
Your recipe for the glaze sounds delicious...I would love to give that a try as well 🙂
Anne says
The donuts are fluffy and yummy! Brilliant recipe. This is my go to recipe for donuts now.
The Gardening Foodie says
Hi Anne 🙂 Thank you 🙂
Addie says
These worked very well! I baked mine at 355 degrees Fahrenheit for about 15 minutes. At first, I was put off by the very firm shell they created, but eventually, I realized they were just as soft as a fried doughnut. I also coated mine in butter and cinnamon sugar. Yum!
The Gardening Foodie says
Hi Addie 🙂 Thank you, I am glad that it worked out well and that you enjoyed this recipe too 🙂
yarg says
I used greek yoghurt and it worked really well. A bit savoury though, so I would add 1-2 Tablespoons next times.
Naomi says
I made these and they are the best!! I just made them in timbit shape!!
Nikki says
I am gluten free and thought I would try this recipe with gluten free flour.
Worked perfectly very fluffy, finally I can eat donuts 🙂
For the toppings I used
Cut a few in half and added jam
Cinnamon and sugar which were yum
Milk chocolate which was very yummy
White chocolate these were the best !!!
The Gardening Foodie says
Hi Nikki 🙂 I love that you tried it out using gluten-free flour and that it turned out so well.
Thank you for giving this recipe a try and your feedback using GF flour 🙂
Kerryn says
Just made these with GF self-raising flour and DF plain coconut yogurt. Drizzled with 'chocolate' made from coconut oil, cacao and maple so they were RSF as well. A yummy treat!
The Gardening Foodie says
Hi Kerryn 🙂 I love that you substituted using GF flour and dairy-free coconut yogurt. I also love the toppings you used, it must taste amazing.
Thank you for giving the recipe a try. I am glad that it turned out well for you 🙂
Amanda says
Hi may I know how many calories would these donuts be? Thanks so much
The Gardening Foodie says
Hi Amanda... I made 20 doughnuts from this recipe and according to my calculation, it works out to approximately 67 calories per doughnut.
Keep in mind that this does not include the oil in which has been fried or the toppings you decide to use.
I hope that this helps to answer your question 🙂
Amanda says
Hi! Alright, thanks so so much!!
Reshma says
Hi there, can I know if I can bake these donuts?
The Gardening Foodie says
Hi Reshma, yes these donuts can be baked, but keep in mind that the outer texture will not be the same as when they are fried. However, it will still be soft on the inside. Bake the donuts for about 15 minutes at 350F (170C)
I hope that this helps answer your question 🙂
Louise says
Hello! Do you think it's possible to shallow-fry (say about 2cm oil) instead of deep fry? I worry about wasting a lot of oil, so I don't tend to deep fry anything.
The Gardening Foodie says
Hi Louise, shallow frying is possible as long as you flip the donuts often. Because you are shallow frying, the donuts will not float but will be in contact with the bottom of the pot touching on direct heat. So, therefore, it is best to turn the donuts often as it fries, you don't want it to burn.
I hope that this helps answer your question 🙂
Louise says
Thanks Ashika!That does make sense. I think I might try the oven baking first, and then try shallow frying to compare. Experimenting is good 🙂
Schalk Nel says
So easy and delicious. Was gone in a blink of an eye. My 5 year old just said, 'SO tasty'.
The Gardening Foodie says
Hi Schalk Nel, Yay!!! I am so happy to hear that this recipe turned out great for you.
Your 5 year old has excellent taste 🙂
Yashna says
This recipe is excellent! My donuts came out perfect 😊. I used vanilla flavored yogurt and the taste is amazing! A really simple, quick and easy recipe to try out. This will definitely be my go-to recipe.
The Gardening Foodie says
Hi Yashna 🙂 thank you and I am so happy that these turned out for you. It must have tasted great with the vanilla yogurt as well 🙂
Mainou Lee says
Hi there, do you happen to jave the nutrition fact for this 2 Ingredient donuts recipe? If so, can i please get the nutrition fact info?
Thank you
The Gardening Foodie says
Hi Mainou Lee, I have updated the recipe to include the nutrition table 🙂
Niki says
I tried these out and added the suggested vanilla and sugar.
They were amazing!!
Definitely using this recipe again👍
The Gardening Foodie says
Hi Niki, Thank you for giving my recipe a try. I am so happy to hear that you loved these donuts too 🙂
Jules Maloney Losee says
I make these as snickerdoodle donuts. Use stf and vanilla yogurt. Add cinnamon to the recipe. I make up a cinnamon sugar bowl to roll them in. Ahead of time I mix butter Conf sugar and whipping cream with a splash a vanilla and tsp of cinnamon . After donut holes are fried I roll them in cinnamon sugar and then cut in half. I scoop out a bit of the cinnamon cream mixture and fill them. . I serve quickly. Love them fresh and hot.!!!! Love love love these!!!
The Gardening Foodie says
Hi Jules, thank you for giving my recipe a try. Your way of serving these sounds amazing 🙂 I am glad that it turned out great for you too 🙂
theholytoast says
I made them just as you said but went savory instead of sweet. I tossed a dozen at a time with about a teaspoon of melted butter, a hefty sprinkle of Mrs. Dash Garlic and Herb salt free seasoning and 1/2 teaspoon of parsley flakes and now my dad can enjoy garlic knots like he used to get at the pizzeria, before his heart attack and salt restrictions. Thanks for this, self rising flour is going on the grocery list from now on.
The Gardening Foodie says
Hi, Thank you for giving my recipe a try. I love how you went savory instead of sweet with this recipe. With your addition of herbs, it must taste amazing. I am so glad that your dad can also now enjoy this delicious treat 🙂
Toni C. says
Pretty solid recipe for a dense cake donut. Goes great with coffee! I added maple flavoring and a dash of vanilla. Next time, I'll make a glaze for these. This would be a great recipe to modify for pumpkin spice donuts! I'm totally adding pumpkin and spice to the next batch. Bon Appétit!!
The Gardening Foodie says
Hi, thank you, I'm glad you loved the recipe too 🙂
I love your idea of adding pumpkin and spice, sounds amazing 🙂
Teufel says
Can these be made in an air-fryer? If so, then what temperature and for how long? How will they taste? I figure if these aren't deep fried one can indulge just a little bit more.
The Gardening Foodie says
Hi Teufel, I haven't baked these in an air-fryer, so not too sure of outcome.
I do have a recipe for air-fryer donuts on my blog if you would like to give that a try instead:
https://thegardeningfoodie.com/air-fryer-doughnuts/
I hope this helps 🙂
Nicole says
I came across a recipe on IG last night that called for 150 g of self rising flour and 180 g of Greek yogurt. They were mixed, divided into 6 pieces and rolled into a rope and then twisted, eggwashed, and baked. Then they were brushed with butter and dipped in cinnamon sugar. I made them this morning and enjoyed them but I could detect the tanginess. I wondered if a little sugar could be added to the dough to offset some of that and found your recipe. So now I’m eager to try again with your tips—a little sugar and a donut cutter. I also like the idea one of your commenters left about garlic knots. Thanks for the recipe!
The Gardening Foodie says
Hi Nicole, you are welcome and I am really happy that you would like to give my recipe a try 🙂
If you are not too fond of the tanginess from the yogurt or buttermilk, then the addition of sugar will definitely offset that flavor.
The garlic knots idea is a fantastic idea shared on the comments, one that I also love and is on my to-do list 🙂
Deb says
WOW! These are amazing. I just made them, thinking they couldn't possibly be that good with only two ingredients, but I was wrong! They were delicious.
And it only took 15 minutes, but that's probably because I halved the quantities.
Will definitely be making these again.
Thanks so much for the recipe. 🙂
The Gardening Foodie says
Hi Deb, Thank you and you are welcome 🙂
I am so happy that you did give my recipe a try and loved it too 🙂
Stacey Tadic says
Can these be air fried?
The Gardening Foodie says
Hi Stacey, sorry, I have not tried to air fry these donuts. However I do have a recipe for air fried donuts here if you would like to give it a try :
Air Fryer Doughnuts/Donuts (Yeast Based, Egg Free)
Brenda says
How much sugar can you add to the mix?
The Gardening Foodie says
Hi Brenda, I would suggest adding between 1/4 to 1/2 cup sugar to the mix. Based on this, you should take the sweetness of any topping / frosting you will like to add to your donuts into consideration as well.
I hope this helps answer your question 🙂
Happy baking 🙂
Brenda says
Thank you so much! I’ve tried so many of your recipes and have never been disappointed!!!!
Bruce Jackson says
Thanks so much.
I'm interested.
Beth says
Can you used Almond flour
The Gardening Foodie says
Hi Beth, I apologize, but I haven't tested this recipe with almond flour yet, so I can't guarantee how it will turn out.
Beth says
Thank you
Lavina Singh says
Hi, need no egg , no yeast baked doughnut recipe please.
The Gardening Foodie says
Hi Lavina, I have a delicious Chocolate Cake Doughnut recipe (no egg, no yeast) if you will like to give it a try. If you're interested in trying it out, simply click the link below, and it will lead you straight to the recipe.
Happy baking 😊
sabrina says
hello! could i add protein powder to this recipe?
The Gardening Foodie says
Hi Sabrina, sorry, but I haven't tried using protein powder in this recipe before, so I'm not sure how it'll turn out.
Michael L Brock says
Best donuts 🍩 we have ever in ate !!
The Gardening Foodie says
Thank you so much 😊 I'm so glad you loved them 😋
Dillon DiNovo says
If you don’t plan on eating them all the same day, just add an egg to mixture, it will help it not dry out 🙂
The Gardening Foodie says
Hi Dillon, that is a fantastic idea. I love it, thank you so much for sharing 🙂