No-Yeast Donut Recipe: Tips for Making No-Yeast Donuts
Written by MasterClass
Last updated: Jul 18, 2024 • 4 min read
Are you looking for a no-yeast donut recipe? Here’s how to achieve a light lift and tender crumb from chemical leavening agents alone.
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Can I Make Donuts Without Yeast?
Yes, you can make homemade donuts (also spelled “doughnuts”) without yeast. Though they may not be as fluffy as the brioche-style donuts you get from your local donut shop, they will have a tender, cakey crumb that satisfies the same craving.
Some of the most popular donut varieties are traditionally yeastless.
3 Varieties of No-Yeast Donuts
A yeast-free donut relies on chemical leavening agents like baking powder or baking soda in place of active dry yeast granules or sourdough starter (wild yeast). Also known as cake donuts, the yeast-free category includes classics like:
- 1. Apple cider donuts: Popular during fall and winter, apple cider donuts contain unfiltered apple juice in their yeastless dough and have an outer coating of cinnamon sugar. Find them at your local farmers’ market or orchard during apple season.
- 2. Devil’s food donuts: Also known as chocolate cake donuts, bakers usually drape these cakey baked goods in a chocolate glaze, sometimes topping them with sprinkles or chopped nuts.
- 3. Old-fashioned donuts: So-called old-fashioned donuts have tapered edges and a slightly sour flavor due to the buttermilk in their yeast-free dough.
4 Tips for Making No-Yeast Donuts
Here’s how to make perfect yeast-free cake donuts at home.
- 1. Knead the dough minimally. Donuts without yeast may not require a rising period to achieve their fluffy texture, but they need a lighter touch. To prevent too much gluten from forming (and resulting in a tough donut), knead as little as possible.
- 2. Shape into rings, or roll into donut holes. To create a classic donut shape, you’ll need two cookie cutters, one larger than the other. If you don’t have cookie cutters, simply pinch off tablespoon-sized portions of dough and roll them into neat balls to make donut holes.
- 3. Find alternatives to deep-frying. To use less oil in preparing your donuts, consider an air fryer or use the oven to make baked donuts. Your baked or air-fried donuts won’t have the same crispy exterior as deep-fried donuts, but you won’t notice the difference as much with cake donuts as you would with yeasted donuts.
- 4. Use your favorite toppings. Decorate no-yeast donuts with the toppings of your choice, such as rainbow sprinkles, cinnamon sugar, or a flavored glaze. For a thick, icing-like glaze, wait until the donuts have cooled to apply a coating. For a thinner coat like traditional glazed donuts, apply while warm.
Simple No-Yeast Donut Recipe
makes
12 donuts and 12 donut holesprep time
10 mintotal time
40 mincook time
30 minIngredients
For the donuts:
For the cinnamon sugar coating:
For the lemon poppy seed glaze:
- 1
In a large pot or Dutch oven over medium-high heat, heat 2–3 inches of oil until it shimmers.
- 2
Make the cinnamon-sugar coating. In a medium bowl, combine the granulated sugar and cinnamon and mix to incorporate evenly.
- 3
Make the lemon poppy seed glaze. In a separate medium bowl, whisk together the powdered sugar, lemon juice, lemon zest, and poppy seeds until the mixture has a pourable consistency but coats the back of a spoon. Adjust with more sugar or lemon juice as required. Set it aside.
- 4
Make the donut dough. In a large bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
- 5
In a separate large bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk well to incorporate.
- 6
Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined. If the mixture seems too wet, add flour 1 teaspoon at a time until it resembles a soft dough.
- 7
Lightly flour a work surface and a tray, then line a baking sheet with paper towels. Set them aside.
- 8
Turn the dough out onto the lightly floured surface, and gently knead once or twice to bring the dough together.
- 9
Pat the dough into a rectangle about ½–¾-inch thick.
- 10
Use two cookie cutters to punch out 12 rings.
- 11
Place the centerpieces, or donut holes, on the separate lightly floured tray.
- 12
Pinch off a small piece of donut hole and test in the oil: If the hole floats, you’re ready to fry.
- 13
Working in batches, slip the donuts into the oil and fry until they’re crispy and golden brown, about 3–4 minutes per side.
- 14
Use a spider strainer to flip and then remove the donuts from the oil.
- 15
Place on the baking sheet lined with paper towels to blot excess oil and then transfer it to a cooling rack.
- 16
Repeat the frying process with the donut holes.
- 17
Blot the fried donut holes on paper towels, then transfer to the bowl of cinnamon sugar.
- 18
Roll the donut holes in cinnamon sugar to coat, then transfer to a serving dish.
- 19
Once the large donuts have cooled to room temperature, coat them with the lemon poppy seed glaze, using a small offset spatula to help distribute the glaze across the surface of the donuts as needed.
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