4 Ingredient Donut Holes No Yeast

Love homemade donut recipes? Try my healthy donuts, blueberry donuts, mochi donuts, and protein donuts next. Whether you call them donut holes, Munchkins (Dunkin’ Donuts), or Timbits (Tim Hortons), my soft and fluffy donut holes recipe features everything you love about regular-sized donuts, but bite sized. And without needing yeast or deep fryer oil, they’re done and ready to enjoy for a sneaky breakfast or wholesome dessert.

Why I love this recipe

No yeast or frying. Unlike classic donut holes, my version is easy to make with yeast-free dough and is baked rather than deep fried. Only four ingredients! All you need is flour, yogurt, powdered sugar, and milk. The dough itself is essentially my greek yogurt dough except using vanilla yogurt instead of plain. Easy, flexible, and fun. My base recipe makes a handful of old-fashioned glazed donut holes. Enjoy them as-is, or have fun with the flavors! There are plenty of customization ideas to play with in the Variations section below.

Ingredients needed

Self rising flour. Make a batch of my homemade self rising flour before starting the donut holes. It’s a simple mix of flour, baking powder, and salt, that you can keep in your cupboard at all times. Vanilla yogurt. For moisture and flavor and to help the dough bind together. Powdered sugar (confectioners’ sugar). This is used to make and sweeten the glaze. Milk. To thin out the glaze. Feel free to use plant milk instead of whole milk to make this recipe dairy-free. Vanilla. Optional, but add a dash of vanilla extract if you like a vanilla glaze.

How to make donut holes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

If your dough is too wet, stir in 1 tablespoon of flour at a time until it’s easier to work with. If the dough is dry or crumbly, add 1 tablespoon of yogurt at a time until it comes together. Try not to overmix or over-knead the dough, as this can make the donut bites dense. Watch the donut holes carefully at the 10-minute mark. You’ll know they’re ready when they’re golden brown on the sides and bounce back when you touch them. For more golden and tender donuts, brush the shaped dough balls with an egg wash or some melted butter before baking.

Storage instructions

To store: Keep the baked and glazed doughnut holes in an airtight container at room temperature. Make sure to eat them within two days. To keep them for up to 5 days, store them in the refrigerator. You can make the donut holes of your dreams by experimenting with the flavors in the dough and the decorations. Here are some ideas to get you started:

Chocolate. Fold ¼ cup of cocoa powder into the dough. Jelly-filled. Fill a piping bag with your favorite flavor of jelly or jam, then stick the tip in each donut hole and squeeze until it’s filled or feels slightly heavier in your hand. Blueberry. Fold ½ cup of fresh blueberries and 1 teaspoon of lemon zest into the dough. Protein donut holes. Fold ¼ cup of your favorite protein powder into the dough. Cinnamon sugar. Roll the donut holes in a mix of 3/4 cup of white sugar (or the granulated sweetener of your choice) and 2 tablespoons of cinnamon as soon as they come out of the oven.

To freeze: You can freeze the donuts without the glaze in a sealed container or bag for up to 6 months.