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By January 31, 2016 0 Comments Read More →

Yeast Free Doughnuts

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HF contributor Pat Joy makes doughnut balls the American way – without yeast . Divine!

See also:

Mango and Almond Kulfi

Custard Ice Cream

Sticky Cinnamon Swirls

I just love doughnuts, especially when they are still warm and straight out of the pan. The measurements below make approximately 10–12 small doughnuts, but I’m not sure how well they keep because there are never any left!


  • 225g plain flour
    ¼ tsp salt
    1½ tsp baking powder
    40g  sugar
    Zest of ½ a lemon
    40g butter
    1 egg
    A little milk
    500ml vegetable oil for deep-fat frying

1 Sift the flour, salt and baking powder into a bowl and add the sugar and the lemon zest.

2 Rub in the butter, make a well in the centre and add the beaten egg.

3 Add a little milk, a spoonful at a time, just enough to make a soft dough.

4 Meanwhile, get your oil hot (smoking level). Do the bread test – pop a square of bread in and if it browns and fizzles, then you know the oil is ready.

5 Roll out and cut out small rounds or take a spoonful and roll it into small balls – don’t be tempted to make large ‘jammy’ doughnut-sized balls though, as they will not cook in the middle.

6 When ready, put the balls or rounds into the pan of hot oil – as they take only seconds I only do two or three at a time and stand close by with a slotted spoon at the ready to dive in and fish them out because they do cook very, very quickly. Cut one open (just to check if they are cooked all the way through, but of course it would be wasteful not to try it as well).

7 Have a plate with caster sugar on it in which to roll your cooked doughnuts, and serve them up immediately.

Tip: add cinnamon to the caster sugar and sprinkle over at the very end when still warm.

Posted in: Making and Baking

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