Here is an easy doughnut recipe without yeast that you can make in under an hour, using simple pantry ingredients and baking powder instead of yeast for lift.

H1: Easy Doughnut Recipe Without Yeast

These no‑yeast doughnuts are crisp on the outside and soft inside, with a simple vanilla glaze or cinnamon sugar finish.

Ingredients

Dry ingredients

  • 2 cups all‑purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda (or use 1 teaspoon fruit salt like ENO if you prefer)
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ teaspoon ground nutmeg (optional)

Wet ingredients

  • 2 large eggs (room temperature) or ½ cup thick yogurt for an egg‑free version
  • ½ cup milk or buttermilk
  • 2 tablespoons melted butter or neutral oil
  • 1 teaspoon vanilla extract

For frying and coating

  • Neutral vegetable oil for deep frying
  • For glaze: 1½ cups powdered sugar + 2–3 tablespoons hot water (or milk) + ½ teaspoon vanilla
  • Or for cinnamon sugar: ½ cup sugar + 1 teaspoon cinnamon

Quick Scoop: How To Make Them

1. Make the dough

  1. In a bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  1. In another bowl, whisk eggs (or yogurt), milk, melted butter, and vanilla until smooth.
  1. Add the dry mix to the wet and stir just until a soft, slightly sticky dough forms; if very sticky, sprinkle in 1–2 extra tablespoons flour.

2. Shape the doughnuts

  1. Lightly flour your work surface and roll the dough to about ½‑inch thickness.
  1. Cut out rounds with a cookie cutter or glass, then cut out the centers with a small cutter or bottle cap.
  2. Gently re‑roll scraps to use up all the dough.

3. Fry until golden

  1. Heat oil in a deep pot to about medium heat; a small piece of dough should sizzle and rise to the top in a few seconds.
  1. Fry doughnuts in batches, a few at a time, turning once, until golden brown on both sides (about 1–2 minutes per side, depending on thickness).
  1. Remove to a rack or paper towels to drain and cool slightly.

4. Glaze or Sugar Coat

  • For vanilla glaze, whisk powdered sugar with hot water (or milk) and vanilla until smooth and pourable, then dip the warm doughnuts and let them set on a rack.
  • For cinnamon sugar, toss warm doughnuts in a mix of sugar and cinnamon until well coated.

Tip: These no‑yeast doughnuts are best enjoyed fresh on the same day, while the texture is still light and tender.

Mini Forum-Style Notes & Variations

  • Many home bakers on forums love baking powder doughnuts because there is “no rising, no kneading, just mix, shape, fry, and glaze,” making them ideal for busy evenings.
  • Egg‑free versions using milk + yogurt, plus baking powder and baking soda, are popular in recent years and often described as soft inside and crisp outside, even without yeast.
  • Some trending recipes swap part of the butter for oil to keep the dough extra moist and to simplify mixing for beginners.

TL;DR: Mix a simple baking‑powder dough, roll and cut, then fry in hot oil and finish with a quick glaze or cinnamon sugar for an easy doughnut recipe without yeast you can make anytime.

Information gathered from public forums or data available on the internet and portrayed here.