Quick & Easy 2-Ingredient Doughnut Holes
Sometimes, the best recipes are the ones that keep it simple. These quick and easy 2-ingredient doughnut holes are the perfect example. With just flour and Greek yogurt, you can whip up a warm, golden batch of doughnut holes that are crispy on the outside, soft on the inside, and completely irresistible.
This recipe is great for beginners, busy families, or anyone looking for a no-fuss treat. No yeast, no eggs, no fancy equipment. Just a bowl, a spoon, and a few minutes of your time.
Why 2-Ingredient Doughnut Holes Work
It may seem surprising that something as satisfying as a doughnut could be made with only two ingredients. But this combination is magic.
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Self-rising flour contains flour, baking powder, and salt—everything needed to help the dough rise and become light and airy.
Greek yogurt adds moisture, tang, and just enough fat to make the dough tender.
Together, they create a dough that's easy to shape, quick to fry, and perfectly chewy inside once cooked.
What You’ll Need
This recipe is all about simplicity. Here’s what to grab from your kitchen:
1 cup self-rising flour
1 cup plain Greek yogurt
That’s it for the base. You can always add extras, but you don’t need them to make a batch of delicious doughnut holes.
Don’t Have Self-Rising Flour?
No problem. Make your own by mixing:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
It works just as well and gives the same rise and texture.
How to Make 2-Ingredient Doughnut Holes
Making these doughnut holes is straightforward and beginner-friendly. Here’s a step-by-step breakdown:
1. Mix the Dough
In a medium mixing bowl, combine the self-rising flour and Greek yogurt. Stir with a spoon or spatula until a rough dough forms. It will look shaggy and slightly sticky—that's exactly what you want.
If it feels too dry, add a spoonful of yogurt. Too wet? Sprinkle in a bit more flour. The dough should come together easily without sticking too much to your hands.
2. Shape the Doughnut Holes
Dust your hands with a little flour. Scoop out small portions of dough (about the size of a tablespoon) and roll them gently into balls. You should end up with 15 to 20 doughnut holes, depending on size.
Don’t worry about making them perfect—they’ll puff up nicely in the oil.
3. Heat the Oil
In a deep frying pan or pot, heat about 2 inches of neutral oil (like canola or vegetable oil) over medium heat. You’re aiming for a temperature around 350°F (175°C).
To check without a thermometer, drop a small piece of dough into the oil. If it sizzles and rises to the top quickly, the oil is ready.
4. Fry the Doughnut Holes
Fry the dough balls in batches to avoid overcrowding the pan. Cook for 2 to 3 minutes per batch, turning them occasionally so they brown evenly.
Once they’re golden all over and puffed up, use a slotted spoon to remove them. Place them on a plate lined with paper towels to drain any excess oil.
Toppings & Flavor Ideas
Here’s where the real fun begins. The base dough is simple and neutral, so it’s perfect for customizing. After frying, while the doughnut holes are still warm, roll or dip them in your favorite toppings:
Classic Coatings
Cinnamon sugar: Mix ½ cup sugar with 1 teaspoon cinnamon
Powdered sugar: Dust them with a fine sugar coating
Honey drizzle: A light drizzle of honey adds sweetness and shine
Chocolate glaze: Melt chocolate chips with a bit of cream for dipping
Filling Ideas
If you want to go a step further, fill them using a piping bag fitted with a small tip:
Jam or jelly
Nutella
Vanilla or chocolate pudding
Pierce each doughnut hole and squeeze in just enough filling to surprise your tastebuds.
Tips for Best Results
To make sure your doughnut holes come out light, fluffy, and golden, keep these tips in mind:
Use full-fat Greek yogurt for the best flavor and texture. Avoid watery or low-fat versions.
Don’t overwork the dough. Mix just until it comes together. Overmixing can make them dense.
Fry in small batches so the oil temperature stays stable. Overcrowding cools the oil and leads to soggy doughnuts.
Keep an eye on the color. If they’re browning too fast, lower the heat slightly. You want a steady golden brown, not burnt outsides and raw centers.
How to Store and Reheat
These doughnut holes are best eaten fresh and warm, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days.
To reheat, pop them in the oven at 300°F (150°C) for about 5–7 minutes. Avoid the microwave—it softens the outside too much and ruins the texture.
Why You’ll Keep Making These
Once you try these 2-ingredient doughnut holes, they’ll likely become a go-to recipe. They’re:
Fast – ready in under 30 minutes
Flexible – easy to flavor or fill
Family-friendly – kids love them, and they can help roll the dough
Budget-friendly – made from pantry staples
Whether you're feeding surprise guests, looking for a weekend treat, or just craving something sweet and homemade, these doughnut holes deliver—no mixer, no rising, no stress.
Not every great recipe needs a dozen ingredients or complicated steps. With just flour and yogurt, you can make warm, fluffy doughnut holes that taste like you spent hours in the kitchen. They’re endlessly customizable and impossible to resist.
So next time you want something sweet without the hassle, remember this: 2 ingredients, one bowl, and a few minutes is all it takes.
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Source: Emma's Goodies
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