2 Ingredient Air Fryer or Baked Donuts
Super easy donuts using a 2 ingredient dough. These donuts are not fried and can be cooked in an air fryer or baked.
Ingredients
- 1 7/8 cups (234 g) self-rising flour, plus additional for flouring surface
- 1 1/2 cups (358 g) vanilla Greek yogurt
Instructions
- In a large mixing bowl, add flour and yogurt. Mix with a spatula until yogurt and flour are fully mixed. Your dough should be sticky.
- Lightly sprinkle the surface you will be using for rolling out the dough with self-rising flour. I started with 1 tbsp. Roll your dough on the floured surface until it is coated in just enough flour that the dough is no longer too sticky to work with. If you need more flour, you can sprinkle the surface with another 1 tbsp (or more as needed).
- Divide the dough evenly into 8 pieces. Roll out one piece of dough into a rope about 3/4 inch thick and 7 inches long. Form a circle with the rope and pinch the two end pieces together. Repeat with remaining dough.
- Air Fryer Donuts: Preheat air fryer to 350°F (177°C). Lightly spray the air fryer basket with cooking oil spray. Place 4 donuts in the basket, spaced 1.5 inches apart. Lightly coat the donut surfaces with cooking oil spray (see notes if you don't want to use a spray). Cook donuts for about 5 minutes in preheated air fryer. Donuts will have some browning on top but it won't be even and some parts will remain pale. This is normal. Repeat with remaining donuts.
- Baked Donuts: Preheat oven to 400°F (204°C). Line a large baking pan with parchment paper. Place donuts on prepared baking sheet, spaced 1.5 inches apart. Lightly coat the donut surfaces with cooking oil spray (see notes if you don't want to use a spray). Cook donuts for about 12 minutes in preheated oven. Donuts will remain pale and only lightly tanned on top.
- Once donuts are cool, top with your favorite glaze.
Notes
- These donuts will not taste the same as fried donuts because they are baked or air fried and not actually deep fried. However, they are very fluffy and when topped with glaze they do taste like a healthier baked donut.
- The donuts are best consumed soon after cooking. That is when they are the fluffiest. If eating leftover donuts, I recommend reheating them briefly in the microwave or air fryer.
- I prefer the air fryer version. It's faster and the donuts come out slightly fluffier, but the baked version is similar.
- When measuring out the flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly scoop your measuring cup into the flour because this results in too much flour. This is the technique you should use if you are using already pre-mixed self-rising flour or you are measuring out the all purpose flour to make your own self-rising flour.
- To make your own self-rising flour, whisk together 2 cups all purpose flour, 1 tbsp baking powder and 1/2 tsp salt. Measure out the amount needed for the dough and save the rest for flouring your surface.
- The donuts are coated in cooking oil before cooking. This is an optional step. The donuts will taste the same even without the cooking oil. What the cooking oil does is add some color (it helps the donuts brown better) and it also helps stabilize the surface so that the donuts don't puff up too much. If you don't use any spray on top, the donuts will puff up a lot more (almost like bagels or bread). If you don't want to use cooking oil spray you can also brush with oil. You can also brush with water if you don't want to use any oil. Brushing with water will also keep the donuts from expanding too much but it will have a more floury/dry appearance when finished cooking compared to the oil (though you don't notice once it's covered in glaze).
- Please make sure to use vanilla Greek yogurt. See post for more details.
- Vanilla glaze: 2 cups powdered sugar, 1/2 tsp vanilla, 6 tbsp milk (any kind) or more as needed. Add all ingredients to a bowl. Whisk until sugar is fully dissolved and the mixture is smooth. If you desire a thinner glaze, add more milk. If you desire a thicker glaze, add more powdered sugar. If you want a thicker, less transparent glaze, use heavy cream instead of milk (you will likely need more than 6 tbsp). You can make a chocolate version of this icing by adding in 2 tbsp of unsweetened cocoa powder.
- Chocolate ganache glaze: 1/2 cup (118 ml/4 oz) heavy cream, 1 cup chocolate chips. Heat heavy cream until it is simmering, then add to a bowl with the chocolate chips. Whisk until a smooth ganache forms.
- If you want something easier than a glaze, you can dip the donuts in melted butter and then roll in sugar.
- Instead of donut rings you can make donut holes. However they will not be perfectly round because the donut puffs unevenly when it cooks.
- Inspired by recipe from Fabulessly Frugal.
- Nutrition estimate is for the donut without any glaze.
Serving: 1donut, Calories: 134kcal, Carbohydrates: 26g, Protein: 6g, Sodium: 367mg, Sugar: 4g, NET CARBS: 26
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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