Looking for a donut recipe without yeast? I’ve got you covered with these BAKED DONUTS! You’ll have donuts in less than 30 minutes and with our special trick, they’ll taste like they were freshly fried with a crisp, sweet exterior and soft, fluffy interior!
It appears that I have a problem.
A donut problem.
I’m not sure how it happened. I’ve never been a donut person. I honestly only buy bakery donuts a few times a year.
Yet, when you do a quick search for the word “donut” on my blog you are met with multiple pages of donut recipes.
I’m also unable to pass up a donut shop without stopping in to test out a few of their specialties. Donuts have definitely become one of my favorite things.
No donut pan? Try our air fryer donuts!
Ingredients for Donuts Without Yeast:
Flour – All purpose or white whole wheat are great here.
Sugar – Both granulated and brown sugar.
Spices – We’re using a mix of nutmeg and cinnamon to make these all warm and cozy spiced.
Buttermilk – No buttermilk? Just add a scant tablespoon of white vinegar to regular milk and let sit for 5 minutes to sour.
Melted Butter – Both in the batter and the coating!
What Readers are Saying!
“For a baked, no yeast donut, this recipe is awesome! I was really craving donuts but I didn’t want to leave the house, nor did I want to worry about yeast or a fryer, and this recipe really did the trick. I put the batter in a muffin tin because I don’t have a donut tin. Still turned out great, just with a muffin shape” – Calista
Make the batter: Mix your flour, sugar, baking powder, nutmeg, cinnamon, and salt together in a large bowl. In a smaller bowl, add your buttermilk, eggs, vanilla, and melted butter then beat to combine. Add the wet to the dry ingredients and stir well.
Spoon into pan: We’re using a donut pan to make perfectly shaped donuts. No pan? Use a mini muffin tin and call them donut holes! 😉
Grease the pan well and then spoon the batter in evenly.
I didn’t expect to use a donut pan nearly as often as I do, but the kids love baked donuts and I love how easy and fun they are. This pan is a must!
Bake: The donuts take about 10 minutes in the oven. When they’re fully cooked, the top of the donut will spring back when lightly pressed.
Cool: Let them cool in the pan for a few minutes or you’ll risk them falling apart as you take them out of the pan.
Coat the donuts: Now for my favorite part! Add melted butter to a small bowl. Add brown sugar, granulated sugar, and cinnamon to a second small bowl. Dunk each donut first in the butter and then into the cinnamon sugar.
Coating the Donuts
- Work quickly when dunking in the butter so that the donut doesn’t soak up too much butter. We just want enough to coat the outside to give it that freshly fried flavor and help the cinnamon and sugar stick.
- Toss gently in the cinnamon and sugar mixture, pressing lightly to help it adhere to the donut.
- It may seem wild to dunk a donut in butter, but it is what takes it from just a muffin shaped like a donut to an actual donut, in my opinion. Don’t skip this step!
More Donut Recipes:
For the donuts:
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted
For the topping:
- 1/2 cup butter melted
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- Preheat oven to 325 degrees. Lightly spray a donut pan with cooking spray.
- In a large bowl, mix together the flour, sugar, baking powder, nutmeg, cinnamon, and salt.
- In a small bowl, beat together the buttermilk, eggs, vanilla, and melted butter until well combined.
- Stir the wet ingredients into the dry ingredients and mix until well combined.
- Fill your donut pan 3/4 full and bake for 8 to 10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
- To make the topping, mix together the sugars and cinnamon in a small bowl.
- Dunk each donut quickly into the melted butter to completely coat (but do not soak the donut in the butter) and then swirl around in the cinnamon sugar to coat.