These easy donuts are soft, fluffy and a little chewy. They only need 2 ingredients and don’t require any eggs or butter. The donuts are easy to make and don’t require any frying. They can be topped with your favorite donut toppings.
These easy donuts taste a lot like traditional donuts with their soft and chewy texture. If you eat them soon after they are baked, the outside has a slight crispness to it, similar to a freshly fried donut. You can bake these in a donut pan, donut maker or simply use a mini muffin pan.
Ingredients
- Vanilla whole milk yogurt
- Self-rising flour
Vanilla whole milk yogurt: I recommend using whole milk yogurt because it adds a little bit of fat to the donuts which helps give the donuts a more tender and soft crumb. You also want to use a sweetened yogurt because there is no other added sugar in the donut batter. Avoid using a low sugar vanilla yogurt because then the donut batter will not be very sweet. Make sure to use regular yogurt and not a high protein yogurt like Greek yogurt. A high protein yogurt will make the donut batter too dry.
Self-rising flour: Self-rising flour is all purpose flour already premixed with baking powder and salt. You can also make your own self-rising flour by mixing together all purpose flour, baking powder and salt.
How to Make the Donuts
- The self-rising flour and yogurt are mixed together with a spatula until the flour is fully incorporated. You should have a thick batter.
- Use a 1.5 tbsp cookie scoop to scoop the batter and release it into your prepared donut or mini muffin pan.
- Bake donuts for about 20-25 minutes or until golden on the surface and fully cooked.
- Allow the donuts to cool slightly before adding glaze or rolling them in sugar.
Texture
These donuts taste like they are baked, but still maintain a lot of the characteristics of a traditional fried donut. The donuts are soft, fluffy and chewy. They are also slightly crispy on the outside if you eat them soon after they are baked. The donut dough is only very lightly sweetened since donuts are usually topped with glaze or sugar. If you want to eat the donuts plain, I would recommend adding 1-2 tablespoons of sugar to the donut batter to make the donuts sweeter.
If you want donuts with a traditional fried texture, I do have a fried version of these donuts.
Expert Tips
- Make sure to use the right type of yogurt for these donuts. Don’t use a high protein yogurt which will cause the donut batter to be too dry and dense. You want a yogurt with about 5 to 6 grams of protein per 3/4 cup (170 grams) serving.
- I recommend using whole milk yogurt so the donuts have a softer, more tender crumb. The donuts can be made with low fat yogurt but the texture will be more chewy and less soft.
- The donuts can be cooked in a donut maker or a donut pan for more classic donut shapes. I used a mini muffin pan since it is a more commonly owned pan.
- The donuts are only very lightly sweetened on their own so I do recommend rolling them in sugar or topping them with glaze before serving.
- Much like traditional donuts, these donuts taste best soon after they are cooked.
More Donut Recipes
2 Ingredient Donuts
Ingredients
- 1 cup (246 g) vanilla whole milk yogurt see note before starting
- 1 cup (138 g) self-rising flour see note before starting
Instructions
- Preheat oven to 350°F (177°C). Grease 13 cavities of a mini muffin pan.
- Add yogurt and self-rising flour to a large mixing bowl. Mix with a spatula until no flour lumps remain. Make sure to use a spatula and not a whisk so you don't overmix the batter. The batter should be thick but it should be a batter and not like dough. If your batter seems too thick, you can add a little more yogurt to it.
- Use a 1.5 tbsp cookie scoop to scoop the batter and release it into your prepared mini muffin pan.
- Place muffin pan in the oven and bake donuts for about 20-25 minutes or until done. The surface of the donuts should be golden and when you apply light pressure to the surface, they should bounce back. Let donuts cool slightly before topping with your favorite icing or rolling the donuts in sugar. Donuts taste best soon after they are baked. Store uneaten donuts in the fridge or freezer.
Notes
- Yogurt Note: This recipe needs a regular yogurt and not a high protein yogurt. Avoid Greek, Icelandic or other similar high protein yogurts. You want the protein amount to be around 5-6 grams of protein per 3/4 cup (170 g) serving. I also recommend using a yogurt with a regular amount of sweetness and not a low sugar yogurt because the donuts are not that sweet on their own and the only sweetness comes from the yogurt. For the best texture, use whole milk yogurt. You can use low fat, but the donuts are less tender and more chewy with low fat yogurt.
- Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with Gold Medal self-rising flour* (regular amount of protein). Please use a self-rising flour with a regular amount of protein (3 grams per 1/4 cup), or make your own self-rising flour with the recipe below.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Whisk together 1 cup all purpose flour, 1.5 teaspoons baking powder and 1/4 teaspoon salt. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill, which will not work well for this recipe.
- Sweetness note: These donuts are only very lightly sweetened on their own since donuts are usually covered in glaze or rolled in sugar. If you want to eat the donuts without any glaze or sugar, you may want to add about 2 tablespoons of sugar to the donut batter.
- Estimated nutrition does not include any topping or icing.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
