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This is an easy, from-scratch, yeast-free donut recipe! They make a great quick and easy breakfast or snack! They only take a few minutes to make the best fried donuts you’ve ever tasted! Recipe includes video instructions!
How To Make Fried Donuts At Home
These easy donut holes are so quick and filling, you won’t even skip the yeast! They’re easy to make, with no proofing, kneading or rising – just mix, roll and fry. I like to roll them in cinnamon sugar after frying, but they’re also great in confectioners’ sugar or just in sugar.
Plain Old Fashioned Donuts (no Pan Required)
In terms of preparation, they are very similar to my yeast-free cinnamon rolls; although I borrowed a technique from my biscuits and grated the butter. I suppose you could even go my scones route and use a food processor instead, but I digress!
If you’ve never fried anything before – don’t worry! I describe all the steps in detail and also include video instructions. You got it!
SAM’S TIP: Oil temperature is critical for good results! Use a thermometer and constantly monitor the temperature of the oil; don’t let the oil get too hot and don’t add the next batch of donuts until the oil is the right temperature!
SAM’S TIP: If the dough is too wet when you knead it together on the counter, you can add a little more flour. Make sure it’s well mixed and that you roll the donut holes into tight balls so they don’t fall apart when dipped into the oil.
Mini Cake Mix Donuts {baked, Not Fried!}
If your dough is wet and sticky and difficult to work with, don’t be afraid to add more flour! Do this as soon as you transfer the dough to the counter and start working together. Dust a work surface with flour and dough and gently work the flour into the dough until it is no longer wet and easy to manage.
This is most likely due to the dough being too shaggy. While it’s important not to overwork the dough (this will leave you with tight, dry donut holes instead of fluffy, melt-in-your-mouth doughnuts), it should stick to itself and you should be able to roll the dough into tight balls that hold their shape. If dry bits of flour remain, they will cause the balls of dough to fall apart during frying.
There are several factors that can cause this. If you’ve been watching the oil temperature (you should!), you may just need to cook the next batch a little longer. I always use my first batch as a gauge to know exactly how long I’ll need in the oil (the recipe says the time, but the temperature of the oil can fluctuate quite a bit depending on the amount used and the number of donut holes added to the pot of oil,
If yours is slightly longer or shorter than listed, you may need to adjust the time accordingly).
Easy Twisted Korean Donuts (kkwabaegi)
Note that this sometimes happens when the oil temperature is too high. The outside of the donuts quickly turns a deep golden brown, making you think they’re done cooking, but the inside hasn’t had time to cook yet!
I think it might work since this recipe uses more dough than batter. I haven’t tried it myself and can’t say exactly how to do it. If you give it a try, I’d love for you to comment below and let me know how it went!
Yes! Simply store the dough in an airtight container in the refrigerator. It will last for several days.
Yes! You can just shape the dough into a donut shape instead of a ball. I have a few other recipes for yeast-free and yeast-free donuts if you prefer real donuts instead of holes.
How To Make Donuts
Let’s bake together! I’ll walk you through all the steps in my recipe and video below! If you try this recipe, be sure to tag me on Instagram and you can also find me on YouTube and Facebook
My easy homemade donut recipe is made without yeast for a quick and easy breakfast or snack. They only take a few minutes to make the best fried donuts you’ve ever tasted!
*Make sure your donut holes are cooked! For best results, fry just one donut the first time you try it and measure how thoroughly it is done. Time how long it takes for your first donut to turn golden, let it cool for at least a minute, then cut it with a knife to see if it’s undercooked, even, or overcooked, then fry the rest of your donut holes accordingly.
While this should take less than 2 minutes under optimal conditions at a constant oil temperature of 350F, it’s still important to be careful not to end up with a full batch of donuts that are still sticky in the middle (or dry and crumbly! ) !
Homemade Mini Donuts (+ Video Tutorial)
Storage. These donuts are best served warm/hot and cannot be carried over to the next day. However, you can store any leftovers in an airtight container lined with a paper towel for up to a day.
Serving Size: 1 donut | Calorie content: 162 kcal Carbohydrates: 26 g | Protein: 3 g | Fat: 6 g | Saturated fat: 3 g | Cholesterol: 14 mg | Sodium: 244 mg | Potassium: 143 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 173 IU | Calcium: 68 mg | Iron: 1 mg
Nutritional information is based on third party calculations and should be considered as an estimate only. Actual nutrient content will vary depending on the brands used, measurement methods, cooking methods, serving sizes, and more.
This recipe was originally published in April 2016. I’ve updated the post to make it more useful and include notes and a troubleshooting section, updated photos, added a video, and while the recipe remains the same, I’ve edited it to make this simple recipe easier fried donuts originate from Andalusia, where they are popular at Christmas and Easter. This is a classic donut cake recipe, without yeast, which means they are ready in just 15 minutes!. If you like easy, quick and delicious donuts, don’t miss them!
Baked Doughnut Recipe + Wonkywonderful
I love donuts and fried dough of all kinds, so when I kept seeing little sugar-coated donuts in pastry shop windows, I had to try them.
But it hasn’t been many years since I tried to cook them at home. I always thought they were hard to make… but they really couldn’t be easier!
Here you will find a classic Spanish recipe for fried donuts (roscos fritos con azúcar), including lemon zest and anise liqueur. But you can substitute different flavors if you like (see notes).
Don’t be intimidated by the frying either – it’s easy and if you use olive oil (as we do here in Spain) they’ll be healthier than many other donut recipes.
Basic Yeast Donuts (with Many Variations) Recipe On Food52
Main ingredients: flour, egg, milk, sugar, soda, baking powder, olive oil, lemon peel, anise liqueur (you can replace vanilla extract).
These fried donuts couldn’t be easier, especially if you’ve prepared and measured all the ingredients before you start! Remember – these are homemade donuts
Begin by whisking the egg and sugar together in a large bowl. Add oil, baking soda, baking powder, and anise liqueur (or aniseed). Then stir in lemon zest and milk.
Next, you start adding flour a little at a time. You want a sticky dough, but not so sticky that you can’t form donuts. You may need to add a little more or less flour, depending on where you’re making them (humidity, etc.).
Eggless Donuts Recipe
Shape into donuts by taking a ball of dough and poking a hole in the middle. Stretch the donut so that the hole is about an inch (2.5 cm) in diameter.
Meanwhile, heat a couple of inches of oil in a heavy skillet (I use cast iron). Carefully put the donuts and fry until golden on both sides. Take them out and place them on paper towels.
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A simple recipe for fried donuts from Spain. This classic donut cake recipe does not require yeast, which means it will be ready in no time. If you like easy, quick and delicious donuts, don’t miss them!
Homemade Fried Doughnuts Recipe
Calorie content: 98.71 kcal | Carbohydrates: 14.48 g | Protein: 1.56 g | Fat: 3.88 g | Saturated fat: 0.59 g | Trans fats: 0.01 g | Cholesterol: 10.25 mg | Sodium: 125.74 mg | Potassium: 16.82 mg | Fiber: 0.32 g | Sugar: 5.42 g | Vitamin A: 15.15 IU | Calcium: 32.98 mg | Iron: 0.67 mg
What do you think? Will my fried donuts be the next fried donut recipe? I hope so! This website may contain affiliate links and advertisements so that we can offer you recipes. Read my privacy policy.
Homemade donuts are easier to make than you think! And yes, I’m talking about soft and fluffy fried yeast doughnuts topped with your choice of vanilla
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