These Donuts without Yeast or Doughnuts without Yeast remind me of Blackpool/Fairground Donuts. They are so quick and easy to make and so so delicious and for me, nostalgic too. Especially at this time of year. Blackpool lights and Donuts went hand in hand for us.
Donuts without Yeast
Everyone loves Donuts and these are my favourite kind. They are light, Fluffy, Sweet, Quick, Easy and zero fuss.
Homemade Donuts
The great thing about this recipe is that you can easily be eating a fresh doughnut within 10 minutes. There is no yeast used and therefore no raising time needed. The Yoghurt can be replaced with Buttermilk or Sour Cream. When I haven’t got either of them, I use Double Cream.
How to make them
Detailed instructions at the bottom of the page
Combine the Yoghurt and Egg in a bowl and whisk.
Add Plain Flour, Salt, Sugar, Baking Powder to a bowl and whisk together. Stir in melted butter and bring together with your hands to form a dough.
Roll out on a floured surface. You may need to add more flour and will need to flour the rolling pin too.
Cut out 5cm circles. Optional but recommended – Take each round and very gently form a round ball shape.
Heat oil. Once hot you can either deep fry or shallow fry these donuts. To deep fry, fry on high heat for 3 minutes turning once If you choose to shallow fry, you will need to fry for a minute or 2 longer.
Place fried doughnuts in a plate of Cinnamon Sugar and roll to coat.
Tips & Notes
- You can flavour the sugar with anything you like such as cardamom, nutmeg, ginger, lemon zest.
- If you don’t have Yoghurt, use Buttermilk or Sour Cream.
- The number of Donuts will vary depending on size.
- Make sure your oil doesn’t get too hot. Keep the heat at medium low.
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Donuts without Yeast
These Donuts without Yeast or Doughnuts without Yeast remind me of Blackpool/Fairground Donuts. They are so quick and easy to make and so so delicious and for me, nostalgic too. Especially at this time of year. Blackpool lights and Donuts went hand in hand for us.
Ingredients
Donuts
- 240 g Yoghurt I used Greek Yoghurt. You can also use Sour Cream or Buttermilk
- 1 Egg
- 240 g Plain Flour
- ½ tsp Salt
- 50 g Caster Sugar
- 1 ½ tbsp Baking Powder
- 55 g Butter Melted
Oil to Deep or Shallow Fry
- Vegetable or Sunflower OIl
Cinnamon Sugar
- 150 g Caster Sugar
- 1 tbsp Ground Cinnamon
Instructions
-
Combine the Yoghurt and Egg in a bowl. Whisk together.
-
Whisk Flour, Salt, Sugar and Baking Powder in a bowl and add to the Yoghurt and Egg mixture, mixing well.
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Add the butter and stir together, then bring together with your hands to form a dough.
-
Roll out on a floured surface. You will need to flour the rolling pin. Cut out circles. Optional but recommended - Take each round and very gently form a round ball shape.
-
Heat oil in a deep pan. Once hot (180 c) you can either deep fry or shallow fry these donuts by gently lowering into the oil. To deep fry, fry on high heat for 3 - 4 minutes turning once If you choose to shallow fry, you will need to fry for a minute or 2 longer.
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Combine Caster Sugar and Cinnamon in a plate.
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Place the doughnuts in the plate of cinnamon sugar. Use a spoon to roll the Donuts in the Cinnamon Sugar.
Recipe Notes
Flavoured Sugar - You can flavour the sugar with anything you like such as cardamom, nutmeg, ginger, lemon zest.
Oil - Make sure your oil doesn't get too hot. Keep the heat at medium low.
Quantity - The number of Donuts will vary depending on size.
Shape - Some of the Donuts will puff up and make a round ball but some will just puff up and rise. You can make ring donuts if you prefer.
Yoghurt - If you don't have Yoghurt, use Buttermilk or Sour Cream.
Nutrition - Nutritional Information is approximate.
Optional but recommended
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