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buttermilk doughnuts recipe without yeast

Buttermilk Doughnuts

This Buttermilk Doughnuts Recipe has no yeast and simple to make. Instead it has baking powder, and it's a fluffy old-fashion style doughnut.
Course Dessert
Cuisine American
Keyword Baking, Dessert, Doughnuts
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 10 doughnuts
Calories 199kcal
Author Janine Waite


  • candy thermometer
  • doughnut cutter



  • cup flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp cinnamon
  • 1 tbsp butter room temperature
  • ½ cup sugar
  • 1 egg beaten
  • cup buttermilk add 1 tbsp of buttermilk at a time if the dough is dry
  • ½ tsp lemon extract
  • 1 tsp lemon zest
  • 24 ounces Crisco

Sugar Coating

  • ¾ cup granulated sugar
  • 1 tsp cinnamon


Sugar Topping

  • In a small bowl, combine ¾ cup sugar and 1 teaspoon of cinnamon.

Prep the Frying Oil

  • Place half the container (about 24 ounces) of Crisco in a 4-7 quart saucepot. You want to choose a deep saucepot that is deep. That way, the Crisco doesn't splatter.
    Also, the oil should be deep enough so the doughnuts do not touch the bottom of the pan.
  • Place a frying thermometer in the oil, making sure it doesn't touch the bottom of the pan.
  • Turn on the burner to medium to low heat.
  • Melt oil and get the temperature to 370°

Doughnut Dough

  • While the oil is heating, mix butter, sugar, egg in a bowl.
  • In another bowl, mix flour, salt, baking powder, and cinnamon.
  • Add flour mixture to the butter mixture. Mix thoroughly.
  • Add buttermilk slowly to avoid getting the dough too wet. But, if the dough is dry, add more buttermilk, 1 tablespoon at a time.
  • Add lemon extract and zest to the dough and mix.

Rollout Dough

  • Take half the dough and turn it out on a well-floured counter. Keep adding flour if the dough sticks to the surface. The dough should be about 1/4 inch in thickness. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
  • After cutting out your doughnuts, press the dough together and roll it out. Cut more doughnuts until all the dough is used.
  • Once the doughnuts are cut out, I coat them lightly with flour while they are waiting to be fried. The light dusting of flour keeps them from sticking to the countertop.

Frying Doughnuts

  • Check the temperature of the oil frequently. Working in small batches of three to four doughnuts, cook them in the hot oil (370°). Flip them once the underside is golden in color. This step can take about three to five minutes. The oil temperature will vary, but it will be fine if you are in the 350-370 degree range.
  • Next, remove the doughnut from the oil with a slotted spoon and drain as much oil as you can.
  • Then place the warm doughnut in your sugar and cinnamon mixture and coat both sides of the doughnut. Store doughnuts in an air-tight container for a couple of days.


Serving: 1doughnut | Calories: 199kcal | Carbohydrates: 43g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 142mg | Potassium: 123mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg