Introduction
I discovered these no-rest doughnuts on a busy morning when I wanted something warm, sweet, and comforting without waiting hours for dough to rise. As soon as I mixed the batter and dropped the first spoonful into hot oil, my kitchen filled with that unmistakable fried-dough aroma that instantly lifts my mood. I love this recipe because it gives you soft, fluffy doughnuts fast, with a tender inside and golden crust that feels incredibly rewarding for such little effort.
Why You’ll Love This Recipe
You’ll love this recipe because it removes the most intimidating part of doughnut making: waiting and proofing. From my experience, this makes doughnuts accessible even on spontaneous cravings. You still get that classic doughnut taste and texture, but without yeast anxiety. Every time I make these, I’m reminded how satisfying quick recipes can be when they’re done right.
Ingredients
- 2 eggs
- 40 g granulated sugar
- 150 ml whole milk
- 250 g all-purpose flour (adjust according to absorption)
- 1 packet baking powder
- 1 pinch of salt
- 1 tbsp orange blossom water
- 1 packet vanilla sugar
- 1 tbsp oil
- Oil for frying
- Granulated sugar + vanilla sugar, for coating
I’ve tested this recipe with small tweaks, and ingredient balance matters more than it looks. The orange blossom water isn’t optional for me anymore—it adds a subtle bakery-style aroma that elevates everything. Flour absorption varies, so I always add it gradually. The batter should be soft and slightly sticky, never stiff, or the doughnuts lose their signature fluffiness.
Equipment Needed
- Mixing bowl
- Whisk
- Spoon or small scoop
- Deep frying pan or pot
- Slotted spoon
- Paper towels
I keep this recipe simple on purpose, and that includes the tools. A basic bowl and whisk are enough, which is perfect for quick baking days. A deep pan is important for even frying, and a slotted spoon helps remove doughnuts without breaking them. Paper towels are essential to absorb excess oil and keep the texture light.
Step-by-Step Instructions
I start by whisking the eggs and sugar together until the mixture looks pale and slightly thickened. This step helps dissolve the sugar properly and gives the doughnuts a smoother crumb. I’ve rushed this before, and the texture suffered, so I always take a full minute here.
Next, I add the milk, oil, vanilla sugar, orange blossom water, and salt, whisking gently until everything is well combined. At this stage, the batter smells incredible already. I always pause here because this is where the doughnut aroma starts forming.
I sift in the flour and baking powder gradually, mixing just until combined. Overmixing makes the doughnuts dense, something I learned the hard way. The batter should be soft, thick, and slightly sticky, holding its shape briefly before relaxing.(See the next page below to continue…)