These light and fluffy homemade donuts are just 2 ingredients and very easy to make. You can have fresh homemade donuts in about ten minutes. They don’t require any yeast, eggs or butter. You can also easily change the flavors.
I love making homemade donuts as a nice little treat. These donuts are made with a dough that is just 2 ingredients. The donuts dough takes less than five minutes to prepare and then it’s ready to be cooked.
Ingredients
- Self-Rising Flour
- Yogurt
Self-Rising Flour: Self-rising flour is all purpose flour that already has baking powder and salt added to it. If you don’t have self-rising flour, you can easily make your own by mixing together all purpose flour, baking powder and salt. Because the donuts don’t use yeast in the dough, they use baking powder to give them rise.
Yogurt: Make sure to use regular yogurt and not Greek yogurt. I found using Greek yogurt made these donuts more dense. Regular yogurt will produce lighter and fluffier donuts. I use whole milk yogurt but low fat and fat free should also work. You can also use different flavors.
I usually make mine with plain yogurt or vanilla yogurt. Plain yogurt will yield donuts that are a little savory, which I like when I’m not craving something sweet. They actually taste great on their own but you can also roll them in sugar to make them sweet. Vanilla yogurt donuts will make the donuts vanilla flavored and a little sweet. If you prefer less sweet donuts you can eat them plain or you can also make them more sweet by rolling them in sugar.
You can use different flavored yogurts as well to add different flavors to your dough.
How to Make 2 Ingredient Donuts
Mix the self-rising flour and yogurt until a wet dough forms. The dough is then ready to be fried.
The dough will be sticky. It’s best to scoop the dough using a cookie scoop because a cookie scoop has a release mechanism that will help release the dough ball easily. The dough is cooked in hot oil for a few minutes on each side until they are golden brown and fully cooked inside.
Donut Cooking Tips
You want your cooking oil temperature to be between 325F-350F (mine is usually between 330F-340F) once the donuts are cooking. When you add in the donut dough it will drop the temperature so it’s best to have a cooking thermometer clipped on so that you can raise the heat to keep the oil temperature from dropping too much.
This dough is very sticky so it’s best to scoop with a cookie scoop. A cookie scoop has a release on it so that the dough can easily be released into the oil while still maintaining its round shape. After you scoop the dough ball, make sure to smooth the surface. This will help keep your dough balls more round.
To have round donut holes, make sure your oil is not too hot, which will cause them to puff up too quickly and lose their shape. If you find your dough balls are not keeping shape, try lowering the temperature of your oil.
More Easy Donut Recipes
- 3 Ingredient Healthier Banana Donuts
- 2 Ingredient Apple Donuts
- 2 Ingredient Mashed Potato Donuts
- Lemon Donut Holes
2 Ingredient Donuts
Ingredients
- 1 cup (125 g) self-rising flour see note before starting
- 1/2 cup (4 oz/113 g) plain whole milk yogurt or vanilla yogurt
- canola, vegetable or olive oil for frying
Instructions
- Add 2 inches of oil to a medium saucepan. Bring to medium heat, around 335°F (168°C) -350°F (177°C).
- In a medium mixing bowl, add flour and yogurt. Mix with a spatula until yogurt and flour are fully mixed. Your dough should be sticky.
- Once oil has reached the correct temperature, scoop dough using a 1 tbsp cookie scoop. Smooth the surface of the scoop, removing any excess dough (this helps to keep the dough ball round). Gently release the dough ball into the heated oil. Repeat this with remaining dough. You can do this in two batches if your saucepan is not big enough. The donuts will float to the surface so only put in as many donuts as can fit on the surface. If a donut sinks and get stuck to the bottom of your pan, make sure to quickly release it from the bottom with your kitchen frying utensil. Cook donuts until both sides are golden brown, flipping halfway through. Remove donuts from oil and place onto a plate lined with paper towel to soak up excess oil.
- When donuts are no longer too hot to touch, you can roll them in sugar or other donut toppings. You can also leave them plain.
Notes
- Self-rising flour amount needed: 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). Brands like King Arthur Flour and White Lily make the low protein flour. Brands like Gold Medal and most store/generic brands contain a regular protein amount. The amount of protein affects how much liquid is absorbed. For this recipe, I tested it with White Lily self-rising flour (lower amount of protein). If you are using a self-rising flour with a regular amount of protein (3 grams per 1/4 cup) you will need less flour for this recipe or more pumpkin. I recommend starting with 3/4 cup and then adding more as needed.
- Homemade self-rising flour: Whisk together 1.75 cups + 2 tbsp all purpose flour + 2 tbsp cornstarch + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt. Make sure your all purpose flour has 3 grams of protein per 1/4 cup. There are some brands of all purpose flour with high protein (4 grams per 1/4 cup), such as King Arthur and Bob's Red Mill, and that will make your donut dough too dry and your donuts dense. You don't want to use a high protein flour for these donuts.
- I used Lily's self-rising flour*
- I use this oxo 1 tbsp cookie scoop.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- For the frying oil, you can use canola, vegetable or olive oil. Other oils that are usually used for frying should also work.
- See tips in post for helping to keep the donuts round.
- I don't recommend cooking the donuts in the air fryer. They will be very dense and more like bread. The same will happen if you try to bake them.
- This recipe works best with regular yogurt and not Greek yogurt. I used whole milk yogurt but it should work with low fat or fat free yogurt. You can use different flavors to make different flavored donuts. I usually make them with plain yogurt or vanilla. See post for more details.
- Because yogurt brands can vary in consistency (some are thicker and some are runnier), you may need to add a little more flour. Your dough should be sticky but if it's so sticky that you can't release a round ball of dough with a cookie scoop, then add a little more self rising flour to your dough.
- To roll donuts in sugar, add donuts to a large bag and add 2 tbsp of granular sugar. Seal bag and shake until the donuts are fully coated. You can also glaze the donuts with your favorite glaze, roll them in powdered sugar or just leave them plain.
- The nutrition is calculated for the donuts using plain whole milk yogurt and does not include oil absorbed during frying or any optional toppings. It is only for the donut dough before it is cooked as it is difficult to determine the exact amount of oil that is absorbed by the donuts.
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.
Hello! I have a similar recipe for a version of this we call “puff puff” in Nigeria. I don’t know anything about baking though and was recipe testing a red velvet version of this, however I’m not sure how to add more red food coloring without manipulating the original recipe or how much cocoa powder to add. Would appreciate your advice or thoughts on this ?
Hello! We have not tested this recipe with adding food coloring or cocoa powder so we are unsure how it would turn out!
Absolutely divine. Flop proof. I added a few TBLS of sugar. I used vanilla double cream.
So glad you loved them!
Made these at 1 in the morning up with the baby and too much caffeine. Turned out amazing. I used greek yogurt cause thats all I had, and added a little sugar and vanilla extract to the batter.
We’re so glad you loved the donuts!
Am anxious to try some of these yummy recipes
We hope you try them soon!
Can these be made using something other than yogurt?
We’ve only tested it with yogurt.
Can you make these ahead for the next day to take to work?
Yes, but store them in an airtight container. We think they’re best after they’re made, but they should be fine a day after.
I love the recipe I will try it grand children loves donuts
We hope they love them!
This is very yummy and economical
So glad you loved the recipe!
Woooww I do appreciate so much dear keep that Spirit , am so grateful
Regards
NM
These are so good and so easy! After making them a few times, I tried with gluten free 1:1 baking flour and siggis non dairy yogurt, came out perfect still! Just had to get the same consistency of dough. Then I made some putting a chocolate chip inside the middle. They are super super yummy! And the perfect amount for 2ppl. ? Thank you so much for sharing the recipe, I look forward to trying more flavors.
Thanks for the tip about gluten-free flour! We’re so glad you enjoyed the recipe.
The recipe is easy to prepare I’ll try is .Thanks a lot.I l love both 3 ingredients and 2 ingredients.
We hope you love it!
I did not find the recipe card at the end. Can I please have the measurements?
All of our recipes are at the end of the blog posts before the comments section – you scrolled past it to leave your comment but here’s a link so you see it: https://kirbiecravings.com/2-ingredient-donuts/#recipe
I made the 2 ingredient Donuts. It came out purrrfect! Thank you! ????
So happy to hear they turned out well for you!
Sweet, great ? love it
Thank you!
I haven’t tried these yet, but they look delicious !!! I know my kids will love them. I’m going to make them soon.
We hope everyone loves them!
Just wondering if I could sub out the flour for almond or coconut flour? Just trying to lower the carbs! Thanks
Unfortunately, the recipe will not work with almond or coconut flour sub
Sounds good but you left out the most important part of the recipe. You don’t tell us what the portion control of the flour or yogurt is. How much yogurt and flour do you use for each batch?
There is a recipe card at the end of the post with all of the ingredient amounts and instructions.
Looks good for breakfast
They’re great for breakfast!
I must make these !!
We hope you try them soon!
I love your recipes. Being diabetic, your recipes are very beneficial to me. Thank you for sharing.
We’re glad you’re enjoying them!
Thank you for a very easy recipe. I got it.
It’s very nice. Saves me a lot of trouble (lol).
We’re glad you love it!
Hi! I have Celiec Disease! This seems like a delicious and simple recipe. How can you prepare this Gluten free? Thanks!!
Sorry, but we haven’t tried a gluten-free version.
Is there a 2 ingredient donut made in the Air Fryer? I can’t eat anything fried.
Sorry I’m working on it!
Would vegan yogurt work
Sorry, but we haven’t tried that. Maybe other readers have and will chime in –
You forgot to list oil (for frying) on your ingredient list. On all your other donuts, you always list the oil. When I didn’t see oil listed, I was hopeful that you found a way to make light & fluffy baked donuts. No such luck.
The oil is listed in the ingredients in the recipe card, similar to my other donut recipes. I am working on a no-fry version but it’s not quite ready yet.
Absolutely great . So simple and versatile. Kids can help .
We’re glad you like the recipe!