Why You’ll Love This Recipe

I love this recipe because it’s so simple and quick. There’s no need for yeast, proofing, or complicated steps—just mix, roll, and fry. The combination of self-raising flour and creamy yoghurt gives these doughnuts a tender texture and lovely flavor. I also love how they’re versatile; I can coat them in cinnamon sugar, glaze them, or fill them with jam for a fun twist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300g (2 cups) self-raising flour, plus extra, to dust
250g vanilla bean Greek-style yoghurt
Rice bran oil, to deep-fry
Cinnamon sugar, to coat

Directions

1. I start by placing the self-raising flour and yoghurt in a medium bowl. Using my clean hands, I mix everything together until the dough forms and comes away from the sides of the bowl.

2. Once the dough is ready, I roll tablespoonfuls into smooth balls and lightly dust them with a bit of extra flour if the dough feels sticky.

3. I pour enough rice bran oil into a medium saucepan to reach a depth of about 5cm, then heat it over medium heat to 170°C. To test if the oil is ready, I drop in a small cube of bread—it should turn golden in about 15 seconds.

4. Working in batches, I carefully lower the dough balls into the hot oil and deep-fry them for 3–4 minutes, turning occasionally, until they’re golden brown all over.

5. I use a slotted spoon to transfer the doughnuts to paper towel to drain briefly, then toss them straight into a bowl of cinnamon sugar while still warm. I serve them fresh and enjoy them right away.

Servings and Timing

This recipe makes about 24 small doughnuts. It takes 10 minutes to prepare and 15 minutes to cook, so they’re ready in just 25 minutes.

Variations

I sometimes stir a little lemon zest or vanilla extract into the dough for extra flavor. When I’m in the mood for something indulgent, I drizzle the doughnuts with melted chocolate or dip them in glaze instead of cinnamon sugar. For a fruity version, I like to fill them with jam or lemon curd once they’ve cooled slightly.

Storage/Reheating

I store leftover doughnuts in an airtight container at room temperature for up to 2 days. To bring back their crispiness, I reheat them in the air fryer or oven at 160°C for about 5 minutes. I don’t refrigerate them, as that can make the dough dense.

FAQs

Can I use plain yoghurt instead of vanilla bean yoghurt?

Yes, I often use plain Greek yoghurt and add a teaspoon of vanilla extract for flavor.

What oil is best for frying doughnuts?

I prefer rice bran oil because it has a high smoke point and neutral flavor, but vegetable or canola oil also work well.

How do I know when the oil is hot enough?

I test it with a cube of bread—it should turn golden in about 15 seconds at the right temperature.

Can I bake these instead of frying?

Yes, I bake them in a doughnut pan at 180°C for 10–12 minutes, though they’ll be more cake-like than fried.

How can I make them gluten-free?

I substitute the self-raising flour with a gluten-free self-raising blend for a similar texture.

Can I make the dough ahead of time?

I prefer to fry the doughnuts immediately after mixing, but the dough can rest for up to 30 minutes if needed.

What’s the best way to shape them evenly?

I use a small cookie scoop or lightly floured hands to roll uniform dough balls.

Can I coat them with something other than cinnamon sugar?

Yes, I sometimes roll them in icing sugar, cocoa powder, or dip them in glaze.

Why are my doughnuts greasy?

If the oil isn’t hot enough, the doughnuts absorb more oil—keeping the temperature around 170°C helps prevent that.

Can I freeze the doughnuts?

Yes, I freeze them after frying and cooling completely, then reheat them in the oven to restore their crispness.

Conclusion

I love how these 3-ingredient doughnuts prove that delicious treats don’t have to be complicated. They’re golden, fluffy, and coated in sweet cinnamon goodness—ready in minutes and perfect for sharing. Whether I make them for guests or just for myself, they always disappear fast!