2 Ingredient Donuts
These baked donuts need just 2 ingredients and are easy to make. They don't require any eggs or butter. The donuts are soft, fluffy and a little chewy.
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.
Serving: 1donut, Calories: 54kcal, Carbohydrates: 10g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 118mg, Sugar: 3g, NET CARBS: 10
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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