I’m sure you’re all so very surprised, but guess what, I have another doughnut recipe for you today. 😛 I know I know, I really need to give it a rest… but I was way too excited about these gluten free yoghurt doughnuts not to share!
They’re by far the EASIEST doughnuts you’ll ever try (especially compared to average gluten free recipes) and you only need three core ingredients: flour, butter and yoghurt. That’s literally it. 🙂
It takes 2 minutes to prep and as it’s yeast free, there’s no waiting around for the dough to rise.
Best of all, they taste great and are so fabulously soft with a bouncy, slightly chewy texture.
And yet they’re baked. If you’ve been following me for a while, then you probably know that I’m not usually a baked doughnut kind of girl (they’re often just cakes in the shape of a doughnut, really), but these were a refreshing surprise and not really cake-like.
I’ve seen quite a few ‘normal’ i.e. gluten versions of these pop up on the internet over the years and as some of you guys probably know, I’m well into all these easy yoghurt based recipes. Whether it be scones, pizza, bagels, naan bread, etc. I’ve tried so many and it just works like a magical ingredient. I was a bit concerned they may turn out too dense with gluten free flour, but with a few tweaks the result was beautiful.
I’m not going to lie and say that these are exactly like perfect authentic yeast risen doughnuts, they don’t. Fried is the only way for that. But for something so easy and effortless, it’s well worth a try for a quick treat. 🙂
1. Rest the dough for 15-20 mins, if you can. It’s not necessary but as it goes with most baked goods, it gives the flour time to properly absorb the liquids and produces a better texture. Just let it rest while you preheat the oven and prep your doughnut mould.
2. If you’re using plain flour, add more baking powder. 2 generous teaspoons instead of 1.
3. Eat them RIGHT AWAY. As it goes with most doughnut and bread recipes, these are best eaten freshly cooked. Leftovers lose their softness and go stale pretty quickly.
4. Multiply the recipe as needed; this is a small batch that only yields about 4 large doughnuts.
5. Let them cool down (upside down on a plate or cooling rack) before adding any coating or it’ll just melt off and potentially mess up the texture too (they need time to let some steam out / dry out a bit inside). I mean, duh, everyone knows that. But everyone is always so impatient and does it anyway.
6. If your doughnuts collapse, it’s a sign you need to add more flour next time.
7. If using a different flour, be aware that gluten free flour blends are not created equal. Different blends can behave differently and/or require varying amounts of liquid. So the result may be different.
Can I make these with VEGAN / DAIRY FREE alternatives?
Yes and no. While some people have messaged me saying that they had great results with vegan yoghurt and butter, some had less luck with it. Just be aware that the texture will not be the same.
1. Real yoghurt (as well as buttermilk, sour milk, etc.) contains lactic acid that reacts with baking powder/baking soda. It creates little bubbles that help baked goods rise and produce that lovely soft, airy texture. So you may need to add something else (like a tsp of cider vinegar) to get that same reaction going, but it’s hard to say without having tried it myself first. The dough should be visibly bubbly/airy even before baking.
2. Another potential issue is that vegan yoghurts can vary a lot in terms of composition and consistency. They tend to be quite runny in comparison to Greek yoghurt which is very thick (and not to mention, much higher in protein). Aim for a high protein content and a consistency as thick as possible.
I ended up re-making them with gluten free bread flour and the result was even better. ? So I included a second version for it below for those who may wish to try this one. The only difference is that it need a tiny bit more yoghurt and for the baking powder to be added separately.
P.S.: if you don’t have a doughnut pan
You can always use little ramekins/baking pots or even a MUFFIN TRAY. As I did here below to make marshmallow stuffed doughnuts.
- 65-80g all purpose self-raising flour (I used Freee Foods)
- + 1 tsp baking powder (yes, extra on top of the self-raising flour)
- 40g butter
- 70g plain yoghurt (I used the thick Greek-style kind)
- Optional: 2 Tbsp granulated sugar (or more if you have a sweet tooth 😉 )
- If using plain flour instead of self-raising, add 2 teaspoons of baking powder instead of 1.
- 80g gluten free bread flour (I used Freee Foods again)
- 2 tsp baking powder
- 40g butter
- 110g plain yoghurt
- Optional: 2 Tbsp granulated sugar (or more - to taste)
- 1. Icing sugar (for powdered doughnuts)
- 2. Melted butter and granulated sugar (for sugar doughnuts)
- 3. Icing sugar and a touch of milk or melted butter (for a basic glaze)
BAKING TIME: 20 mins
- Mix your self-raising flour, extra baking powder, sugar, butter (melted in the microwave first) and yoghurt together in a bowl until smooth and lump free. Note: the consistency should be fairly thick (see picture collage above). The quantity of flour needed may vary depending on the flour blend you use and also how thick/runny your yoghurt is. Add a bit more if necessary. ‼️ P.S.: I don’t add much sugar in mine as I prefer to add the sweetness in the form of a glaze or a generous dusting of icing sugar, but feel free to add more if you like things very sweet.
- Pre-heat your oven to 190C (375F) and meanwhile, let your dough rest for 15-20mins.
- Grease your doughnut mould with butter and sprinkle some flour over them. This will help prevent sticking.
- Add the dough all the way to the top and press into the mould with a spatula and then smooth any imperfections with your fingers (wet them slightly first to prevent sticking).
- Bake for 20 minutes. ‼️ Note: Note: I’m using a large/standard doughnut mould. If using a small/mini doughnut pan, you will need to reduce the cooking time to avoid overcooking them.
- Take your doughnuts out of the oven and let them cool down for a few minutes, then pop the doughnuts out and let them cool upside down on a plate or ideally a cooling rack.
- Serve your gluten free yoghurt doughnuts with either a) a good dusting of icing sugar for powdered doughnuts, b) rolled in melted butter and then sugar or c) covered in a glaze of your choice (for a simple glaze, mix icing sugar with a tiny bit of milk of melted butter).
Hope you enjoy them as much as I did and let me know what you think in the comments below (or on insta). 🙂