Quick doughnuts without kneading

I usually make these donuts when I don't feel like kneading or when I want something quick with ingredients from the fridge. They are especially good in the morning with coffee, or as a sweet snack without much hassle. You don't have to wait for the dough to rise; you mix it, fry it, and that's about it.

Quick info

Total time: 25-30 minutes
Preparation time: 10 minutes
Cooking time: 15-20 minutes (depending on how large you fry the donuts)
Servings: about 18-20 small donuts
Difficulty: easy
Recipe type: quick dessert

Ingredients

350 ml buttermilk or yogurt (I sometimes use fruit yogurt, like peach, it turns out well)
2 eggs
4-5 tablespoons sugar
1 packet vanilla sugar
1 packet baking powder
1 teaspoon rum essence (or to taste)
350 g flour
oil for frying
powdered sugar for decoration

Preparation method

1. In a large bowl, crack the eggs and whisk them with a whisk.
2. Add the sugar, vanilla sugar, and rum essence over the eggs. Mix a little more with the whisk.
3. Pour the yogurt or buttermilk over the mixture and whisk until the sugar dissolves. It doesn't take long.
4. In another small bowl, mix the flour with the baking powder. Then gradually incorporate the flour into the liquid mixture. Continuously whisk to avoid lumps.
5. The dough should be thicker than pancake batter but still scoopable and pourable, not too stiff.
6. Heat oil well in a deeper frying pan. When hot, take a spoonful of dough and place it in the oil. Fry on both sides until the donuts are nicely browned.
7. Remove them onto a plate lined with paper towels to absorb excess oil.
8. When they cool slightly, dust them with powdered sugar.

Why I make this recipe often

For me, these donuts are among the simplest quick desserts. They don't make much mess in the kitchen, and I don't waste time with rising or kneading. They turn out fluffy every time, especially if I use fruit yogurt, which gives a pleasant and different taste compared to the classic ones.

Tips and variations

Tips

If you see that the dough is too runny and doesn't hold its shape while frying, you can add 1-2 tablespoons of flour.
Flour should be added gradually, and it's good to use a whisk to avoid lumps.
The oil should be hot, but not too hot, so the donuts don't burn on the outside while remaining raw inside.
Fry 4-5 at a time, so the oil temperature doesn't drop too much.

Substitutions

Buttermilk can be replaced with any type of plain or fruit yogurt, even kefir.
Rum essence can be replaced with vanilla essence if you prefer a different flavor or don't have it on hand.

Variations

You can add grated lemon or orange zest to the dough for extra flavor if you like.
For those who want fruitier donuts, peach or other fruit yogurt really changes the flavor a bit.
If you want, you can add raisins or small pieces of chocolate to the dough, but keep in mind they may sink to the bottom.

Serving ideas

You can dust them with powdered sugar while they are still slightly warm.
They are good plain, but also go well with jam or preserves.
Some eat them with sweet cream or yogurt if they don't necessarily want something very sweet.

Frequently asked questions

1. Why don't the donuts rise while frying?
Most often, it's because the oil isn't hot enough or the baking powder wasn't mixed well into the dough. Flour should be added gradually and mixed thoroughly.

2. Can I use whole wheat flour?
Yes, but the texture will be denser, not as fluffy. I recommend mixing whole wheat flour with a little white flour.

3. Why do they turn out oily?
If the oil isn't hot enough or you put too many donuts at once, they will absorb more oil. Fry them in batches and remove them immediately onto paper towels.

4. Can I fry the donuts in an air fryer?
For this classic recipe, I don't recommend it. The dough is quite soft and won't hold its shape well in the air fryer.

5. Can I make them without eggs?
I haven't tried, but they probably won't turn out as fluffy. You can try with an egg substitute, but the texture will be different.

Nutritional values

Approximately, for a medium-sized donut:
Calories: 90-100 kcal
Protein: 2 g
Carbohydrates: 15 g
Fat: 3 g
Values vary depending on the type of yogurt used and how much oil they absorb while frying. They are only indicative.

Storage and reheating

It's best to eat them fresh, on the day you make them. If there are leftovers, you can store them at room temperature, covered, until the next day. They won't be as soft after sitting. I don't recommend freezing them. If you want to reheat them, put them in the microwave for a few seconds, but the texture won't be the same as at first.

 Ingredients: 350 ml buttermilk or yogurt (I used peach yogurt) 2 eggs 4-5 tablespoons of sugar vanilla sugar baking powder rum essence 350 g flour

 Tags:  quick donuts