There’s something undeniably satisfying about donuts—their golden, crispy exterior paired with a soft, fluffy center. But let’s be honest, sometimes you just don’t want to commit to an entire donut. Enter donut holes: the perfect bite-sized treat that hits the sweet spot without feeling like too much.
Traditional donut recipes can be a bit intimidating. Between the yeast, proofing times, and complicated steps, the idea of making them from scratch can quickly lose its appeal. That’s why I love this 4-ingredient, no-yeast recipe. Not only are these donut holes ridiculously easy to make, but they also taste just as good as their yeast-risen counterparts—if not better!
This recipe is perfect for when you’re craving a quick homemade treat. Whether it’s for a cozy afternoon snack, a last-minute dessert, or just because, these donut holes come together in no time and require only a handful of pantry staples.
What Makes These Donut Holes So Special?
- Quick and Easy: With no yeast or proofing involved, these donut holes go from mixing bowl to your plate in under 30 minutes.
- Minimal Ingredients: Just four simple ingredients—flour, baking powder, yogurt, and sugar—are all you need to whip up these delightful treats.
- Tastes Like the Real Deal: Despite their simplicity, these donut holes taste just like classic donuts. You’ll get the same airy, slightly chewy texture with a crispy outer layer.
- Perfect Portions: Because they’re bite-sized, donut holes are a great option for satisfying your cravings without the guilt of eating a whole donut. (But let’s be honest, you’ll probably eat more than one!)
What 4 Ingredients Do You Need?
- Flour: All-purpose flour works perfectly to create a soft, tender dough.
- Baking Powder: Acts as the leavening agent, giving the donut holes their light, fluffy texture.
- Milk: Plain, unsweetened yogurt adds moisture and a slight tang that balances the sweetness. It also helps create a tender, pillowy texture.
- Sugar: A touch of sweetness in the dough makes these donut holes irresistible.
How to Elevate Your Donut Holes
One of the best things about this recipe is how easily you can customize it to suit your taste. Here are a few ways to make these donut holes your own:
- Add Flavoring: Mix in a teaspoon of vanilla extract, a pinch of cinnamon, or even some nutmeg for extra depth of flavor.
- Toppings Galore: Once fried, toss the donut holes in cinnamon sugar, powdered sugar, or a glaze made with powdered sugar and water. Feeling indulgent? Drizzle with chocolate or caramel sauce.
- Filled Donut Holes: For an extra surprise, use a piping bag to fill them with jam, Nutella, or cream after frying.
If you’ve ever shied away from making homemade donuts because of the effort involved, this recipe is for you. There’s no need for fancy equipment, and the results are downright addictive.
The yogurt not only eliminates the need for milk but also adds a lovely tanginess that complements the sweetness perfectly. These donut holes are light, flavorful, and sure to be a hit with anyone you share them with.
They’re perfect for any occasion—whether you’re hosting a brunch, preparing a fun snack for the kids, or just treating yourself to something special. They’re also great for sharing (if you don’t eat them all yourself first!).
Tips for Success
- Don’t Overmix: Mix the dough just until it comes together. Overworking it can make the donut holes tough.
- Fry at the Right Temperature: Keep the oil between 350°F and 375°F (175°C-190°C) for even frying. Too hot, and they’ll burn; too cool, and they’ll soak up excess oil.
- Drain Properly: Use a paper towel-lined plate to absorb any excess oil after frying.
4-ingredient Donut Holes (No Yeast)
24
donut holes20
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Ingredients
2 cups flour
3/4 cup yogurt (+1/4 cup if needed)
1 tsp baking powder
2 tbsp sugar
oil for deep frying
- For coating (optional)
Cinnamon sugar or powdered sugar or glaze
Directions
- In a large mixing bowl, combine flour, baking powder, and sugar. Whisk until evenly mixed.
- Gradually add the yogurt to the dry ingredients. Start with 3/4 cup and mix with a spoon or spatula until the dough starts to come together.
- Knead the dough gently with clean hands for about 1-2 minutes until it forms a smooth, soft ball. If the dough feels too dry, add a little more yogurt (1 tablespoon at a time). Avoid over-kneading, as it can make the dough tough.
- Allow the dough to rest for 10 minutes before rolling out.
- Dust a clean surface with a little flour. Roll out the dough gently to about 1/2 inch thick.
- Using your hands or a small scoop, pinch off small portions of dough and roll them into balls, about 1 inch in diameter. Place the dough balls on a floured plate or tray.
- Pour oil into a deep frying pan or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F-375°F (175°C-190°C). If you don’t have a thermometer, test the heat by placing the end of a wooden spoon in the oil. If it bubbles, your oil is ready for frying.
- Carefully drop 4-6 donut holes into the hot oil at a time (don’t overcrowd the pan).
- Fry for about 2-3 minutes, turning them occasionally until they are golden brown and cooked through.
- Remove the donut holes from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- Coatings (optional)
- While the donut holes are still warm, toss them in a bowl of cinnamon sugar or dust them with powdered sugar.
- Alternatively, dip them in a simple glaze made of powdered sugar and a splash of milk or water.
Did you make this recipe?
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