Quick No-Bake Yogurt Donuts

Fluffy, light, and tangy with a golden crunch – ready in just minutes!

Overview:

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: ~20 minutes

• Yield: About 12–15 small donuts

• Difficulty: Easy

• Method: No baking – pan-frying

Ingredients:

• 1 large egg
  – Acts as a binder and adds richness.

• 350g (about 2 ¾ cups) all-purpose flour
  – Forms the base structure of the dough.

• 250g (1 cup) plain yogurt
  – Adds moisture and tang, helps with softness. Greek yogurt also works.

• 3 tablespoons granulated sugar
  – For subtle sweetness in the dough.

• 3 tablespoons neutral oil (e.g., vegetable or sunflower)
  – Adds tenderness to the dough.

• 12g (about 2 ½ tsp) baking powder
  – Your leavening agent; makes the donuts puff up.

• 1 teaspoon vanilla sugar (or ½ tsp vanilla extract)
  – Adds that warm, sweet aroma.

• A pinch of salt
  – Balances and enhances flavor.

• Oil for frying (enough for shallow frying)
  – Use a high smoke point oil like canola or sunflower.

• Optional toppings:

  • Powdered sugar for dusting

  • Melted chocolate or icing glaze

  • Sprinkles, crushed nuts, or cinnamon sugar

Instructions:

1. Make the Dough Base

In a large mixing bowl, crack the egg. Add the granulated sugar, vanilla sugar, and a pinch of salt.
Whisk until light and slightly frothy – about 1 minute.

2. Add Yogurt & Oil

Pour in the yogurt and oil. Stir well until fully incorporated. The mixture will be creamy and smooth.

3. Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add this to your wet mixture, about ½ cup at a time, mixing with a spatula or your hands until a soft, pliable dough forms.

Tip: The dough should be slightly tacky but not sticky. If too sticky, add 1–2 tablespoons of flour.

4. Shape the Donuts

Lightly flour your work surface. Roll out the dough to about ½ inch (1.25 cm) thick.
Use a glass or round cutter (about 3 inches wide) to cut circles, then use a small bottle cap or piping tip to cut out the center holes.

Re-roll scraps as needed.

5. Heat the Oil

In a wide, heavy-bottomed frying pan or skillet, heat about ½ inch of oil over medium heat.
Test with a small dough piece – if it bubbles and rises quickly, the oil is ready (~350°F/175°C).

6. Fry the Donuts

Carefully place the donuts into the hot oil. Fry in batches, 1–2 minutes per side, until golden brown.
Flip once for even cooking.

Tip: Avoid overcrowding the pan so the oil stays hot.

7. Drain and Cool

Transfer the fried donuts to a paper towel-lined plate or rack to drain excess oil.

Optional Finishes:

• Classic Dusting: Sprinkle with powdered sugar once slightly cooled.

• Chocolate Dip: Melt 100g chocolate (dark or milk) with 1 tsp oil, dip the tops of donuts.

• Cinnamon Sugar: Toss warm donuts in a mix of ½ cup sugar + 1 tsp cinnamon.

• Glaze: Mix 1 cup powdered sugar + 2–3 tbsp milk + splash of vanilla for a quick glaze.

Tips & Variations:

• Add-ins: Try adding lemon zest or orange zest to the dough for a fresh twist.

• Shape swap: Make donut holes or mini donut bites if you’re in a rush – easier and faster to fry.

• Storage: Best eaten fresh, but they can be stored in an airtight container for 1–2 days. Reheat in the microwave or air fryer for 10–15 seconds.

✅ Why You’ll Love This Recipe:

• No yeast, no rising time

• Made with simple pantry staples

• Perfectly crispy on the outside, soft inside

• Totally customizable with glazes and toppings

• Great for quick breakfasts, party treats, or kid-friendly fun

Quick Recap:

1. Mix wet ingredients

2. Add dry and form dough

3. Roll, cut, and shape

4. Fry until golden

5. Top as desired and enjoy!