2 Ingredient Donuts
These light and fluffy homemade donuts are just 2 ingredients. They don't need yeast, eggs or butter.
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.
Serving: 1donut, Calories: 37kcal, Carbohydrates: 7g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.2g, Sodium: 112mg, Sugar: 0.4g, NET CARBS: 7
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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