donut recipe without yeast
The Best donut recipe without yeast
The best part? These donuts are easy enough that even my husband, who’s not the most hands-on cook, can pull them together without a recipe book. They’re also a great way to use up whatever ingredients you have on hand—like buttermilk, flour, and a little sugar—without feeling like you’re making something fancy. Plus, they’re light on the sugar compared to traditional yeast donuts, so they’re a little more balanced if you’re watching portions. No one ever says they’re not delicious, and they’re always a hit at gatherings, whether it’s a birthday, a holiday, or just a regular Tuesday when the kids are begging for something sweet.
Quick No-Yeast Glazed Donuts
A simple, no-yeast dough recipe that yields soft, fluffy donuts with a sweet tomato-glazed finish. Perfect for breakfast or snacking.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup tomato sauce
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
👨🍳Directions
-
1
Preheat oven to 425°F. Lightly oil a donut pan or line a muffin tin with parchment paper. -
2
In a large bowl, whisk flour, salt, and sugar. Add the egg, oil, and vanilla; mix until a soft dough forms. -
3
Scoop dough into the pan, filling each compartment about two-thirds full. Bake for 12–15 minutes until golden. -
4
While donuts cool slightly, mix tomato sauce, brown sugar, vanilla, and cinnamon for the glaze. Drizzle over cooled donuts.
🔧Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Oil spray
- Donut pan or greased muffin tin
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick No-Yeast Glazed Donuts Works
❓ Frequently Asked Questions About Quick No-Yeast Glazed Donuts
1. What is the best way to keep my homemade no-yeast donuts soft and moist?
Use a simple glaze or dusting of powdered sugar after baking to help retain moisture. You can also brush the donuts with a mixture of melted butter and a little milk or egg wash before glazing. Storing them in an airtight container also helps maintain freshness.
2. Can I make these donuts ahead of time and reheat them later?
Yes, you can prepare the dough up to 24 hours in advance and refrigerate it. Bake the donuts as directed, then store them in an airtight container at room temperature for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 5–7 minutes or use a toaster oven for a quick crisp-up.
3. Why do my no-yeast donuts turn out dense instead of fluffy?
Dense texture often happens when the baking powder isn’t fresh or isn’t mixed well into the batter. Make sure to whisk the baking powder thoroughly into the dry ingredients. Also, avoid overmixing—the batter should still be slightly lumpy. If the dough feels sticky, let it rest for a few minutes before shaping.
4. Are there any substitutions I can make for the powdered sugar in the glaze?
For a lighter glaze, replace powdered sugar with granulated sugar and reduce the amount slightly. For a nutty flavor, mix in 1 tablespoon of ground cinnamon or cocoa powder. If you prefer a less sweet option, try a simple syrup (equal parts sugar and water, heated until dissolved) for a glossy finish.
5. Can I use this recipe for mini donuts instead of standard-sized ones?
Yes, you can scale down the ingredients proportionally for mini donuts. Use roughly 1/4 to 1/3 of the original measurements for each ingredient, adjusting the baking time to about 10–12 minutes (they’ll cook faster). Just ensure the donuts stay small enough to fit in your oven rack comfortably.
