Hi Bold Bakers!
The only thing easier than making my Easy No-Yeast Donut Holes recipe is getting all the ingredients! These soft, fried donuts are light, sweet, and don’t need any yeast, making them faster and simpler than any other donut you could make. This is perfect for when you just don’t have time to fuss around on a weekend morning and need your donuts ASAP.
When I sat down to work out this recipe, I started with one thing: a huge craving for donuts! Once I knew what I wanted to make, it was time to prep with a list of ingredients I would need! As for getting all the ingredients, well, that was even more effortless than my already straightforward recipe, and that’s because I used the PAVILIONS® Deals and Delivery app and PAVILIONS for U™ Member program. I don’t know if there’s a simpler way to find savings, and save a trip to the store too! It’s a joy to use! PAVILIONS for U™ offers weekly personalized deals, digital coupons to clip, free monthly items, and even a birthday treat! Plus, with all the baking I do, it’s much easier to add the ingredient(s) I need right in the app than to keep a list somewhere I might lose — and then to have everything delivered without having to get my 17-month-old in and out of the car is a huge bonus. Yes, please!
I also want to give a special thanks to PAVILIONS® grocery stores for sponsoring this recipe! They made my job way easier, that’s for sure, and now you get to make yourself donut holes in Birthday Cake, Cinnamon Sugar, and Maple flavors.
What Is A Donut Hole?
A donut hole is exactly what it sounds like, but kind of paradoxically. It’s the bit of a donut left over after punching the hole into the round rings you’re used to seeing — like a classic glazed donut. It’s not really a hole itself, but you get it!
Apparently, the donut hole was invented by a teenager, on a ship, in the 1840s. The rise to popularity is a long and winding journey, but when you’re frying dough and making it sweet, it’s destined to become famous at some point.
My donut holes don’t need to be removed from a donut… and they also don’t need any yeast before you fry them up to perfection.
Ingredients For Donut Holes
You need all the usual suspects for this recipe! Flour, sugar, baking powder, O Organics® eggs, buttermilk, and a few more. If you’re out of any of these, use the PAVILIONS® Deals and Delivery app as I did. It will make shopping for your ingredients so easy! It’s just a simpler way to find deals and get your groceries delivered. That way when you want to whip up donut holes for any occasion, it’s completely fuss-free!
What you won’t need to get as an ingredient is yeast, and here’s why:
Yeast Vs. No-Yeast Donuts
Yeasted donuts are absolutely lovely, but here’s the thing — so are these! Instead of using yeast, and having to wait hours on end for rising, I use baking powder and baking soda to do the heavy lifting. The result is a donut I promise you’ll adore, with the same sweetness and chew you’d get from a classic yeasted version.
Sometimes you don’t need a bunch of yeast hanging around anyway, so why go out of your way to get some when you can just skip it altogether?
What You Need To Make No-Yeast Donut Holes
- No yeast!
- A heavy-bottomed pan for frying
- Vegetable Oil
- Measuring Cups and Spoons
All the listed ingredients were easily ordered through the PAVILIONS® Deals and Delivery app.
How To Make Yeast-Free Donut Holes
It’s simple and you don’t have to wait for any dough to rise from yeast! Here’s how you make No-Yeast Donut Holes in a record amount of time (and don’t forget to get the full recipe with measurements, on the page down below):
- Fill a large heavy-bottomed pan with about 3 inch of vegetable oil then line a baking tray with a wire rack and paper towel for the donuts to cool and drain, set aside while making the dough.
- In a medium bowl combine the flour, sugar, baking powder, baking soda, salt, and spices, set aside.
- In another large bowl combine the eggs, buttermilk, and melted butter.
- Using a whisk, gradually whisk the wet ingredients into the dry until a sticky dough is formed.
- Transfer the dough to a lightly floured work surface and bring the dough together. Then use your palms to press the dough into roughly a rectangle about 1/2 inch thick.
- Before cutting out your dough, heat the oil over medium-low heat (this should take 5-7 minutes).
- While the oil is heating, cut out your donuts: Using a 1-inch round cutter, cut out the donut holes. You should be able to cut out about 50 holes. If you have any extra dough leftover, press it together and repeat the process until you have used up all of the dough.
- Transfer your cut-out donut holes to a baking tray and place the tray near your stove so you can easily place the donuts into the oil.
- To make sure your oil is at the right temperature, test it with a donut hole. If it’s hot enough this should puff up and be golden brown after cooking for roughly 2 minutes per side.
- When ready to fry carefully place the donut holes into the oil. Allow the holes to fry for about 2 minutes per side, or until golden brown.
- Carefully remove from the oil using tongs or a spider. Be careful as the oil will be very hot. DO NOT walk away from the pan at any stage of frying.
- Repeat the cooking process with the remaining donut holes until they are all fried off. While they are still warm you will want to glaze them.
- Cinnamon Sugar Donut Holes: Whisk together the ingredients in a small bowl. Toss the warm donut holes in the sugar until well coated. Set aside.
- Birthday Cake Donut Holes: Whisk together all of the ingredients in a small bowl until smooth. Dip the donut holes in the glaze while still warm. Sprinkle over sprinkles and set aside on a wire rack to set.
- Maple Glaze Donut Holes: Whisk together all of the ingredients in a small bowl until smooth. Dip the donut holes in the glaze while still warm. Set aside on a wire rack to set.
- Once set they are ready to serve. These donuts are best eaten within 24 hours of cooking. Enjoy!
Gemma’s Pro Chef Tips For Making Donut Holes
This recipe will be a success for you, no problem, but to make it even smoother for you, here are some extra tips!
- Make your glazes in advance so they are ready for dipping straight after your donuts are cooked
- Use a 1-inch cookie cutter to get the best-sized donut hole
- Glaze donuts while still warm and you will get a thin layer of glaze that will set faster
- If you don’t want to cook your donuts straight away you can hold the cut dough in the fridge for 24 hours
- Donuts are best eaten the day they are made so enjoy within a few hours
Make More Donuts!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Download the new PAVILIONS® Deals and Delivery app and feed your joy or visit PAVILIONS.com/foru for more info. You are automatically enrolled in the PAVILIONS for U™ Member program when you download the app and right now new Members will receive a welcome offer of $5 off your $25 or more purchase!
Thanks to PAVILIONS® for sponsoring this post.