Skip the wait and indulge in these Fluffy No-Yeast Buttermilk Doughnuts, dusted in a sparkling cinnamon sugar coating. This American classic is ready in under 30 minutes, delivering pillowy-soft interiors and golden, crispy exteriors—no yeast or proofing needed! Perfect for weekend brunches or spontaneous sweet cravings, these doughnuts bring bakery-style comfort straight to your kitchen.
Top Tip
For the fluffiest doughnuts, avoid overmixing the dough—gentle folding keeps them light and airy.
Ingredients
Doughnut Dough
- 2 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 2/3 cup buttermilk (cold)
- 2 large eggs
- 2 tbsp unsalted butter (melted and cooled)
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter (melted, for brushing)
For Frying
- Canola or vegetable oil (for frying, about 2 inches deep)
Steps
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until a shaggy dough forms—do not overmix.
- Turn the dough out onto a lightly floured surface. Pat it into a 3/4-inch thick rectangle. Dust with flour if sticky.
- Using a doughnut cutter (or two round cutters), cut out as many doughnuts as possible. Reroll scraps as needed.
- Pour oil into a heavy-bottomed pot to a depth of about 2 inches. Heat to 350°F (175°C).
- Fry doughnuts in batches, about 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer to a wire rack set over paper towels.
- While still warm, brush each doughnut with melted butter, then toss in cinnamon sugar to coat evenly.
- Serve warm and enjoy!
Nutrition
- Calories: 285
- Protein: 5g
- Net Carbs: 39g
- Fat: 12g
- Fiber: 1.5g
Tips
- If you don’t have buttermilk, make your own by mixing 2/3 cup milk with 2 teaspoons lemon juice or vinegar—let sit for 5 minutes before using.
- For smaller bites, use the doughnut holes and fry for about 1 minute, tossing in cinnamon sugar while warm.
FAQs
Can I bake these doughnuts instead of frying?
Yes! Bake at 375°F (190°C) for 10-12 minutes on a parchment-lined baking sheet, then brush with butter and coat in cinnamon sugar.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
How should I store leftover doughnuts?
Store in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 10 seconds to refresh.
Can I freeze these doughnuts?
Yes, freeze uncoated doughnuts in a single layer. Thaw and warm slightly before brushing with butter and tossing in cinnamon sugar.