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 such a great comfort snack but sometimes takes up to an hour to prepare. Now with this yeast-free, no-knead, 2 ingredient recipe, you can have a delicious batch of donuts in under 30 minutes.
INGREDIENTS IN THE DONUTS
There are just 2 basic ingredients used in this recipe
Self-raising flour: There is no yeast used in this 2 ingredient donuts, the self-raising flour is what helps the donuts to rise while frying.
If you do not have self-raising flour, then make your own. For each cup of flour, whisk together with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.
Plain unflavored yogurt or buttermilk: This ingredient contributes to the soft texture of the donuts. Either Greek yoghurt, plain unflavoured yoghurt or buttermilk can be used to make the donuts.
If you do not have yogurt then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to 1 ½ cups/ 375ml milk. Set aside for 5 minutes before using in the recipe.
ADD STUFF TO THE DOUGH
Besides the 2 simple and basic ingredients of this recipe, you can add other ingredients to the mixture to create unique and delicious flavours
- Castor sugar can be added to the mixture before forming into a dough
- Add a teaspoon of vanilla extract to the buttermilk before mixing into the flour.
- Toss a few chocolate chips into the dough
- Make coffee-flavoured donuts 🙂 Mix a teaspoon of instant coffee into the buttermilk. Warm the buttermilk, just a bit making it easier for the instant coffee to dissolve.
HOW LONG CAN I STORE THESE DONUTS
As with most donuts, these are best eaten on the same day on which it has been prepared. I promise that you are not going to have a problem with eating them all on the same day 🙂 These donuts are way too yum to store anyway.
DELICIOUS SWEET TOPPINGS
- Roll the warm donuts in a mixture of cinnamon and sugar
- Dip in warm melted white, dark or milk chocolate
- Add a bit of fun with colour sprinkles over the chocolate
- Drizzle glaze over the donuts
MAKING THE 2 INGREDIENT DONUTS
This is a super easy recipe.
In a mixing bowl, combine the flour and yoghurt. Mix and knead lightly to form a soft dough.
Turn out the dough onto a well-floured board. Press out the dough to about ½ inch / 12mm thickness and cut out using a donut or cookie cutter.
In a deep-frying pan or pot, heat up oil to deep fry the donuts.
To check whether the oil is hot enough, fry a little bit of dough in the oil. You will know when the oil is ready if the dough turns a golden brown and floats to the top. Carefully drop the donuts into the oil. Allow the donuts to fry for about 1 minute per side or until golden brown.
Transfer the cooked donuts onto a plate lined with paper towels. If you are coating the donuts in cinnamon sugar, then this is best done while the donuts are still warm. The sugar holds on better to the warm donuts
Add your favourite toppings.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing doughnut recipes
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2 Ingredient donuts
Ingredients
- 3 cups self-raising flour See note 1
- 1 ½ cups plain unflavored yogurt or buttermilk See note 2
Instructions
- In a mixing bowl, combine the flour and yogurt. Mix and knead lightly to form a soft dough.
- Turn out the dough onto a well-floured board. Press out the dough to about ½ inch / 12mm thickness and cut out using a donut or cookie cutter.
- In a deep-frying pan or pot, heat up oil to deep fry the donuts.
- To check whether the oil is hot enough, fry a little bit of dough in the oil. You will know when the oil is ready if the dough turns a golden brown and floats to the top. Carefully drop the donuts into the oil. Allow the donuts to fry for about 1 minute per side or until golden brown.
- Transfer the cooked donuts onto a plate lined with paper towels. If you are coating the donuts in cinnamon sugar, then this is best done while the donuts are still warm. The sugar holds on better to the warm donuts
- Add your favourite toppings.
Notes
- These are best eaten on the same day on which it has been prepared
If you do not have self-raising flour, then make your own. For each cup of flour, whisk together with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour. - If you do not have yoghurt then make your own by adding 1 Tablespoon/ 15ml lemon juice or vinegar to 1 ½ cups/ 375ml milk. Set aside for 5 minutes before using in the recipe.
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!
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?
Quickest doughnut recipe ever! Excellent!
Wow, these look amazing for only being made with 2 ingredients! Brilliant.
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!
Hi Helen, thank you 🙂
Your recipe for the glaze sounds delicious…I would love to give that a try as well 🙂
The donuts are fluffy and yummy! Brilliant recipe. This is my go to recipe for donuts now.
Hi Anne 🙂 Thank you 🙂
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!
Hi Addie 🙂 Thank you, I am glad that it worked out well and that you enjoyed this recipe too 🙂
I used greek yoghurt and it worked really well. A bit savoury though, so I would add 1-2 Tablespoons next times.
I made these and they are the best!! I just made them in timbit shape!!
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 !!!
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 🙂
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!
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 🙂
Hi may I know how many calories would these donuts be? Thanks so much
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 🙂
Hi! Alright, thanks so so much!!
Hi there, can I know if I can bake these donuts?
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 🙂
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.
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 🙂
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 🙂
So easy and delicious. Was gone in a blink of an eye. My 5 year old just said, ‘SO tasty’.
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 🙂
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.
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 🙂
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
Hi Mainou Lee, I have updated the recipe to include the nutrition table 🙂
I tried these out and added the suggested vanilla and sugar.
They were amazing!!
Definitely using this recipe again👍
Hi Niki, Thank you for giving my recipe a try. I am so happy to hear that you loved these donuts too 🙂
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!!!
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 🙂
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.
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 🙂
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!!
Hi, thank you, I’m glad you loved the recipe too 🙂
I love your idea of adding pumpkin and spice, sounds amazing 🙂
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.
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 🙂
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!
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 🙂