Doughnuts from plain yogurt without yeast – quick, fluffy and baked in the oven

Doughnuts from plain yogurt without yeast – quick, fluffy and baked in the oven recept

Name: Doughnuts from plain yogurt without yeast – quick, fluffy and baked in the oven
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 250 g plain yogurt (ideally thicker, can be Greek); 2 eggs; 100 g powdered sugar; 1 packet of vanilla sugar; 1 packet of baking powder (12 g); a pinch of salt; approx. 500 g plain flour (depending on absorbency, add gradually); jam to taste (thicker, ideally plum butter (povidla) or a jam with a higher fruit content); powdered sugar for sprinkling

Easy to prepare
8 portions
35 minutes

Jan, 17. 12. 2025

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Quick baked doughnuts without yeast made from plain yogurt. No-rise dough, filled with jam, ready in 40 minutes. Exact ingredients, method, times and servings.

We all love classic yeast-raised doughnuts, but there isn’t always time to wait for rising. These yogurt doughnuts without yeast are made with baking powder and baked in the oven – so they’re quickly ready, beautifully fluffy and hold their shape well. You can seal the jam inside, or fill them after baking using a piping bag.

For 8 portions

Ingredients

250 g plain yogurt (ideally thicker, can be Greek)
2 eggs
100 g powdered sugar
1 packet of vanilla sugar
1 packet of baking powder (12 g)
a pinch of salt
approx. 500 g plain flour (depending on absorbency, add gradually)
jam to taste (thicker, ideally plum butter (povidla) or a jam with a higher fruit content)

To finish:

powdered sugar for sprinkling

optional: 1 egg + 1 tablespoon milk for brushing before baking

Preparation procedure

No-rise dough In a bowl whisk together the yogurt, eggs, powdered and vanilla sugar, salt and baking powder. Gradually work in the flour – a soft, non-sticky dough will form. If it sticks, add flour by tablespoons.
Rolling and cutting Divide the dough into two parts. Roll each part on a lightly floured surface to a thickness of about 6–8 mm. Cut out circles with a diameter of 6–7 cm.
Filling – two options Option A (sealed before baking): Put a small teaspoon of jam on half of the circles (leave a 1 cm edge), cover with the second circle and carefully seal the edges (you can brush with egg white). Option B (filling after baking): Bake the circles without filling and, after cooling, fill them with thick jam using a piping bag with a longer tip.
Baking Transfer to a baking sheet lined with parchment paper, lightly brush with egg and milk (for a nice colour). Bake in an oven preheated to 180 °C for 15–20 minutes, until golden.
Finishing Let cool briefly on a rack and sprinkle with powdered sugar. For option B fill only after cooling.

Total preparation time

Dough preparation and shaping: 20–25 minutes
Baking: 15–20 minutes
Total: approx. 35–45 minutes

Servings

16–20 doughnuts (depending on the size of the cutter)

Conclusion

Baked yogurt doughnuts are a great choice when you want a quick and reliable result without rising and frying. Thanks to the yogurt they are moist, hold their shape nicely and even a beginner can manage them. Once you taste them you’ll make this quick dough again and again – feel free to vary the fillings according to your mood.