No-Yeast Doughnut Recipe: Tastes Amazing and Saves you Time

Maggie

1 week ago

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Who doesn’t love a fresh, warm doughnut? Traditional yeast doughnuts are soft, airy, and delicious, but they also require proofing time, making them a longer process. If you’re craving homemade doughnuts but don’t want to wait for yeast to rise, this no-yeast doughnut recipe is your perfect solution! These doughnuts are quick to make, yielding a slightly denser but equally delightful treat. They have a crisp golden exterior with a soft, cake-like interior, making them a fantastic alternative when you want doughnuts in a hurry.

Why No-Yeast Doughnuts?

Quick and Easy: No proofing time required, so you can enjoy fresh doughnuts in under an hour.
Cake-Like Texture: Unlike yeast doughnuts that are airy and chewy, these have a slightly soft bite and cake-like taste.
Perfect for Spontaneous Cravings: Crave them now, and eat them in thirty minutes or less. No need to worry about having yeast on hand.
Perfect for Packed Food: Pack these no-yeast doughnuts for breakfast at work, breakfast on the go, a daytime snack, you name it. They are perfect for all these scenarios. These doughnuts can be eaten cold although warming them up a little elevates everything.

Pictured below, no-yeast doughnuts (left) and yeast doughnuts (right).

Ingredients for the no-yeast doughnut recipe

All-purpose flour – 6 cups: Make sure to sift the flour before measuring to loosen it up. It helps prevent the use of excess flour in the recipe, which could lead to dense doughnuts. Also, ensure cups are not heaped but rather, each scoop of flour should be flat on top (I guess this is common knowledge. I just can’t help it).
Sugar – 1/2 cup: Just like yeast doughnuts, these are sweet too. Use regular granulated sugar, preferably white sugar so it does not change the color of the dough. Sugar also helps with browning, giving the doughnuts that signature inviting look.
Salt – 1/2 tsp: Enhances flavor and balances the sweetness. A little goes a long way, so please don’t add too much.
Baking powder – (1 1/2 tbsp): Acts as the leavening agent, helping the doughnuts rise and become fluffy. This is a must-have ingredient for this recipe. No discussion, no substitution.

Unsalted butter – 1/2 cup: Use softened butter and divide it into 2 quarter-cup measurements to be used at two different stages.
Eggs – 2: Eggs contribute to the structure, moisture, and richness of doughnuts. That said, you could leave them out if you are not an egg-eater. Should you choose to omit eggs, follow the rest of the recipe and just note that you may need to use a little more milk to make up for the omitted moisture from the eggs.
Vanilla extract – 1/2 tbsp: This ingredient is optional. It adds a warm, sweet aroma and flavor to the doughnuts while also curbing any smell of eggs that may bother those with overly sensitive noses.
Whole milk – 1 3/4 cups: I always use cold milk right from the fridge, but warm milk would do you no harm either. If you don’t use whole milk, no worries! Use the milk that you prefer, as long as it is dairy milk. I have not tried this recipe with non-dairy milk options so I cannot advise on how things would turn out. Should you make that move before I do, please do share your experience in the comments!

Steps for the no-yeast doughnut recipe

Prepare the dough

In a large mixing bowl, whisk together the sifted all-purpose flour, sugar, salt, and baking powder. Then, add 1/4 cup of butter and rub it into the flour until it is well incorporated and the flour appears crumbly. This step is important in ensuring that the doughnuts have a light texture, so don’t skip it. Make a well in the middle in preparation to add the wet ingredients.

In a separate bowl, beat the two eggs and pour them into the flour. Add vanilla extract and one cup of cold whole milk. Start kneading the dough with clean hands, and gradually add the rest of the milk until you achieve the right consistency (please see the recipe video for a better picture). The dough should be firm but pliable, just like with yeast doughnuts. Add the other quarter cup of butter (or about 3 tablespoons) to the dough and knead until well combined and no longer sticky, then stop – do not overwork the dough as that could lead to tough or dry doughnuts.

Roll and cut the dough

Lightly flour a wide and clean surface and roll out the dough to about 1/3-inch thickness. At most, half-inch thickness. Avoid having your dough too thick, as it could lead to extremely packed, dense, and potentially undercooked doughnuts. A thinner dough will have enough room to rise and be soft and fluffy on the inside. Really, you’ll be shocked at how much rising happens with this dough once you put it in the hot oil. So, keep it thin.
Here’s where you may need to get creative. Use a doughnut cutter if you have one, but if you don’t, don’t fret. Grab any round cutters you can get your hands on in your kitchen. I used a plastic tumbler to cut the larger circles, and the backside of a turkey baster to make the inner holes (I know. Long story as to why I did not have the doughnut cutter). Just like that, you’ll have shaped your doughnuts!

Gather any leftover dough, re-roll, and cut more doughnuts until all the dough is used.

Fry to golden perfection

Remove with a slotted spoon and drain on paper towels. Repeat with the rest of the doughnuts.

Coat (if needed) and enjoy!

I never coat my no-yeast doughnuts but you can do so if you wish. While warm, toss the doughnuts in cinnamon sugar, or powdered sugar, or glaze them with a simple icing.
Serve while warm and enjoy these soft, fluffy no-yeast doughnuts with Kenyan tea, coffee, warm milk, hot chocolate, or a cold drink!

My Amazon Affiliate Links

Please purchase any items you may need to make this recipe through these links to support this channel. I will earn commissions at no additional cost to you. Thank you so much!

Doughnut cutter: https://amzn.to/40EmwTx
D&W Non-Stick Wok: https://amzn.to/3BNiTlV
D&W Non-Stick Frying Pan: https://amzn.to/3BDFdhC
Euchoiz Silicon pastry mat: https://amzn.to/4fEIJHK
KitchenAid Measuring cups: https://amzn.to/3MmlepD
Mixing bowls (glass): https://amzn.to/3WFSFb9
Stainless steel whisk: https://amzn.to/3M1sdUz
Stainless steel skimmer ladle: https://amzn.to/4jCSt78

Print the No-Yeast Doughnut Recipe

Where is This Recipe Popular?

No-yeast doughnuts, often referred to as cake doughnuts, are popular in many parts of the world. In Kenya and other parts of East Africa, this no-yeast doughnut recipe is typically called maandazi, the only difference being in the shape of the dough. Maandazi is cut in triangles and squares rather than ring-like shapes.

No-yeast doughnuts in other parts of the world

In the United States, no-yeast doughnuts are a staple in coffee shops and bakeries, often served alongside coffee or milk. In Europe, variations of these doughnuts can be found in countries like France and Germany, where they are sometimes flavored with citrus zest or spices. In India, similar fried treats like balushahi are made without yeast but use yogurt for fermentation. Across Africa and the Caribbean, fried dough variations exist in different forms, making this a globally loved treat. So, whether you’re short on time or just want a foolproof doughnut recipe, these no-yeast doughnuts are a must-try. Please let me know in the comments section if you try this recipe.

My Amazon Affiliate Links

Please purchase any items you may need to make this recipe through these links to support this channel. I will earn commissions at no additional cost to you. Thank you so much!