American recipes

No yeast and no proofing is required to make a batch of these shallow-fried doughnuts at home. How you choose to top and fill them is up to you!

I remember laying poolside on a family holiday to Greece, waiting expectantly for the waiter to emerge with a tray of doughnuts. It happened every afternoon without fail. The doughnuts were still warm from the oven, covered in sugar and filled with a vibrant strawberry jam.

It was by far the best thing I ate that holiday – and nothing had ever come close to beating it until I stumbled upon Pinkbox Doughnuts in Las Vegas this year. They must have had 70 classic and gourmet doughnuts on the menu and I probably spent a good half an hour trying to convince my friends to buy a different one so I could sample as many flavour combinations as possible.

I’m what you might call a doughnut fanatic and this no-yeast recipe is what I fall back on whenever my cravings get out of control. It requires very little technique or waiting time on your part, so there’s no need to worry about proofing for several hours.

A combination of baking powder and bicarbonate of soda act as the raising agent in the dough, which is rolled, cut and then shallow fried – as opposed to deep fried – in a matter of minutes. Whether you glaze them, fill them or dip them is entirely up to you, but if your chin is not covered in jam, custard or sugar by the end of it you’re doing it wrong!

How To Make Yeast-Free Doughnuts

• Chef Catling’s recipe notes
• Recipe: Yeast-free doughnuts
• Frequently asked questions

Tips & Notes To Know

• Make sure the oil is hot enough: You want to hear the doughnuts sizzle as soon as they hit the pan, so aim for around 180C/350F. If you don’t have a thermometer to check, use a small piece of dough instead. If it sizzles and floats, the oil is good to go.
• Don’t crowd the pan: Fry the doughnuts in batches to keep the oil temperature stable. If it drops too much, the doughnuts will absorb the oil and turn greasy.
• Drain well: Place the cooked doughnuts on a wire rack over paper towels to soak up any excess oil. Again, no one wants a soggy doughnut!
• Coat while warm: If sugaring, roll the doughnuts while they’re still warm so the sugar sticks to the outside. If you’re adding jam, custard or chocolate, allow the doughnuts to cool fully to prevent the fillings or toppings from melting.

Yeast-free doughnuts

Serves: 15 Prep time: 10 mins Cook time: 25 mins 25 mins

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Ingredients

500g plain flour
175g granulated sugar, plus extra to coat
1/2 tsp bicarbonate of soda
2 tsp baking powder
1 tsp salt
1 tsp ground sweet cinnamon
1/2 tsp ground nutmeg
150ml buttermilk
60g butter, melted
2 large free-range eggs
Vegetable oil, for shallow frying  

Instructions

Step 1
In a bowl, mix all the plain flour, sugar, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg together and set aside. In a separate bowl, combine the butter with the eggs and buttermilk.

Step 2
Add the wet ingredients to the dry ingredients and whisk gently until just combined. Using your hands, transfer the dough to a lightly-floured work surface and knead lightly until the dough is soft and elastic. If it feels too sticky, add more flour.

Step 3
Roll the dough out so it is about 1/2 inch thick. Stamp out 12 doughnuts using a lightly oiled, 9cm cookie cutter and remove the holes using a bottle cap (or the smallest cookie cutter you have). Place each one on a tray in preparation for shallow frying and use the scraps to make as many doughnuts as you can (I managed an extra 3).

Step 4
Heat enough oil over a medium heat in a large frying pan so it covers about a third of the height of one doughnut.

Step 5
Once the oil has reached 180C in temperature, carefully lower three or four doughnuts in at a time and shallow fry for 3 minutes per side or until golden brown. Remove with a slotted spoon and place each doughnut on a wire rack, lined with kitchen paper, to drain the excess oil. Roll in sugar to coat and keep warm.

Step 6
Repeat the process with the remaining dough until all the doughnuts are cooked. Leave to cool slightly before adding any extra toppings or fillings.

Frequently Asked Questions

What Is Buttermilk And How Do You Make It?

Buttermilk is a type of fermented milk, made from the liquid left behind from churning butter from cultured or fermented cream. It is most commonly used to provide moisture, tenderness and a slight tangy flavour to a variety of recipes, such as pancakes, dressings and marinades.

To make a quick, homemade version, combine 1 cup of milk (about 250ml) with 1 tablespoon of white vinegar or lemon juice. Leave to sit for 10 minutes or so until the milk has thickened or curdled slightly. This is your buttermilk, ready to go.

What Is The Difference Between Shallow Frying And Deep Frying?

The main difference between shallow frying and deep frying lies in the amount of oil used and the cooking technique. Shallow frying uses less oil, so it’s often considered more economical and healthier.

When shallow frying, food is half submerged in a single layer of hot oil and needs to be flipped halfway through cooking. Whereas in deep frying, food is completely submerged in hot oil, allowing it to cook quickly and evenly on all sides.