Baked Donut Recipe Without Yeast
Baked donuts made without
yeast can have a different texture and taste than those made with yeast. Yeast
is often used in the traditional recipe for donuts because it helps the dough
rise and gives the donut a fluffy, airy texture. Donuts made without yeast may
not have the same level of fluffiness, but they can still be delicious in their own way.
Some people prefer baked donuts without yeast because they tend to be denser
and more cake-like in texture. It can make them feel more filling and
satisfying to eat. Additionally, donuts made without yeast may have a slightly
different flavor profile than those made with yeast, as the absence of yeast
can allow other flavors in the dough to shine through.
Ultimately, whether or not you prefer baked donuts with or without yeast comes
down to personal preference. Both donuts can be delicious, so it’s worth
experimenting to see which type you like best.
Here is the simple doughnut
recipe without yeast baked:
Ingredients:
- 2
cups all-purpose flour
- 1/2
cup granulated sugar
- 2
teaspoons baking powder
- 1/4
teaspoon baking soda
- 1/2
teaspoon salt
- 3/4
cup milk
- 2
large eggs
- 2
tablespoons melted butter
- 1
teaspoon vanilla extract
Instructions:
- Prepare
the oven to 350°F.
- Combine
the flour, sugar, baking powder, baking soda, and salt in a large mixing
basin.
- Blend
the milk, eggs, melted butter, and vanilla extract in a separate basin.
- Stir
the wet components into the dry ingredients until they are barely mixed.
- Cooking
spray or butter should be used to grease a doughnut pan.
- Spoon
the batter into a piping bag or a plastic ziplock bag (cutting off one
corner) and pipe the batter into the donut pan, filling each mold about
2/3 of the way whole.
- Bake
for 10-12 minutes or until lightly golden brown on the edges.
- Allow
the donuts to cool in the pan for a few minutes before removing them onto a
wire rack to cool completely.
Once cooled, you can glaze
or decorate the baked donuts without yeast as
desired. Enjoy!
