10th January 2019

No Yeast Soft Donut Recipe

My delicious homemade No Yeast Soft Donut Recipe is so quick and easy to make. Just mix, shape, fry and glaze. Oh, and don't forget to eat them too 😉

I love working with yeast-based recipes, but sometimes you just want a quick, delicious treat, no kneading, no waiting for dough to rise. That’s where this No-Yeast soft donut recipe comes in.

But if you’re in the mood for classic yeast donuts, I have a fantastic recipe for that too. You can check out it out here

Difference between no yeast and yeast donuts

Since this is a yeast-free recipe, the texture of these donuts will be different compared to the yeast based donuts.

Yeast donuts

Yeast based donuts require proofing (rise time) which could be between one to two hours.
They have a light airy, chewy texture

No yeast donuts

No proofing (rise) time so quicker to make. This recipe uses baking powder which helps it rise or puff up while frying
These donuts resemble cake donuts with a more dense, firm texture.

Visual Instructions

These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.

Wet ingredients: Whisk together melted butter, oil and milk in a large bowl and set aside.

Dry ingredients: In a separate bowl, whisk together the flour, baking powder, sugar and salt.

Wet ingredients: Whisk together melted butter, oil and milk in a large bowl and set aside.
Dry ingredients: In a separate bowl, whisk together the flour, baking powder, sugar and salt.

Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or spoon, mix until combined. You can add a tablespoon of flour to the dough if you feel that it is too sticky.
Gather the mixture to form a soft dough but do not knead the dough. Press out the dough to about ½ inch / 12mm thickness

Cut out using a donut or cookie cutter.
Heat oil in a deep pan. Test readiness by frying a small dough piece. If golden and floating, it's ready. Fry donuts for 3 minutes per side until golden brown. Drain on paper towels. If you prefer a softer outer crust then glaze the donuts while still hot

Tips

Dough consistency

The dough should feel soft, smooth, and slightly firm, not too sticky or too dry.
It should hold its shape when pressed without crumbling or sticking to your hands. This will also prevent it from falling apart while frying.

Frying

Heat the oil to 175-180°C (350-360°F) If the oil is too cold, donuts absorb oil and become soggy, making them more likely to break.
If it's too hot, the outside browns too fast while the inside stays raw, making them fragile.
Fry in small batches, flip gently, and avoid flipping too soon to help them hold their shape.

Test if the oil is ready

With a Thermometer: Check that the oil is 175-180°C (350-360°F).
Without a Thermometer: Drop a small piece of dough into the oil. If it bubbles immediately and floats to the top turning golden in about 60 seconds, the oil is ready.
Wooden Spoon Method: Dip the end of a wooden spoon or chopstick into the oil. If steady bubbles form around it, the oil is at the right temperature. If it bubbles too fast, it's too hot, if there are no bubbles, it's too cold.

Glaze

If you prefer a softer outer crust then glaze the donuts while still hot. As it soaks in it will create a softer crust.
Recipe for glaze included in recipe card below

Topping ideas

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 as I have done with this recipe

Storing

These donuts are best enjoyed the same day they're made. Store them at room temperature in an airtight container for up to one day to keep them fresh.

Enjoy ♥

Recipe