4 Ingredient Donut Recipe | Budget-Friendly & Homemade

I still remember making these simple, pillowy donuts on a tight weekend morning—flour on my fingers, a warm mug of tea, and that first bite of slightly sweet, fried dough that disappeared in seconds. This 4-ingredient donut recipe is all about being budget-friendly, easy to pull together, and reliably comforting. No eggs, no milk, and minimal fuss—perfect for last-minute breakfasts, an afternoon snack, or a crowd-pleasing treat for kids.

Why you’ll love this dish

These donuts are a tiny triumph: minimal ingredients, big reward. You get soft, slightly sweet fried dough that’s forgiving to make and quick to scale up for guests. They’re ideal when you want homemade comfort without a long ingredient list or a complex technique.

“Simple pantry staples turned into warm, pillowy donuts—my kids called them bakery-level and wanted more.” — a quick weekend test

Reasons to try it:

• Super budget-friendly: uses basic pantry items.
• Kid-approved: soft, mildly sweet, and easy to dunk.
• No dairy or eggs required: great for allergy-friendly baking.
• Fast turnaround: about 1.5–2 hours from start to finish (mostly hands-off rising time).

How this recipe comes together

Step-by-step overview

• Mix dry ingredients (flour, sugar, instant yeast; salt optional).
• Add oil and warm water to form a soft, slightly sticky dough.
• Knead briefly, then let the dough rise until doubled (45–60 minutes).
• Roll to about 1 cm thick, cut donuts, rest 15–20 minutes.
• Fry in hot oil until golden and drain.
• Serve warm with your favorite topping.

This sets the expectation: you’ll spend most time waiting for rises and frying in small batches. The hands-on work is short and straightforward.

What you’ll need

Ingredient list

• 3 cups all-purpose flour
• 6 tablespoons granulated sugar
• 1 heaped teaspoon instant yeast
• 2 tablespoons cooking oil (for the dough)
• Cooking oil for deep frying (enough to fill a deep pan a few inches)
• Optional: 1/2 teaspoon salt (adds depth; keep it away from direct yeast contact when mixing)

Notes and substitutions:

• Flour: all-purpose gives a soft crumb. If using a high-protein flour, you may need slightly more water.
• Sugar: granulated is standard; swap for caster or fine sugar for quicker dissolving.
• Yeast: instant yeast is used here because it mixes directly into dry ingredients. If using active dry yeast, proof it in warm water first.
• Oil for frying: neutral oils like vegetable, canola, or sunflower work best for a clean flavor.

Directions — Step-by-step instructions

1. Mix the dry ingredients. In a large bowl, whisk together 3 cups flour, 6 tbsp sugar, and 1 heaped tsp instant yeast. Sprinkle the optional 1/2 tsp salt on the edge of the bowl (not directly on the yeast) if using.
2. Add oil and start the dough. Make a well in the center and pour in 2 tbsp cooking oil.
3. Add warm water gradually. Measure about 1 1/4 cups warm water (110–115°F / 43–46°C). Pour a little at a time and mix with a wooden spoon until a soft, slightly sticky dough forms. You may need a little more or less water—adjust by tablespoonfuls.
4. Knead briefly. Turn dough onto a lightly floured surface. Knead 3–5 minutes until smooth and elastic. Form into a ball and place back in the bowl.
5. Let it rise. Cover with a clean towel. Put the bowl in a warm spot and let rise 45–60 minutes or until doubled. If your kitchen is cool, place the bowl over (not touching) a bowl of warm water to create a gentle warm environment.
6. Roll and cut. Punch down the risen dough. Roll to about 1 cm (3/8 inch) thickness on a lightly floured surface. Cut donuts with a donut cutter, or use a wide glass for the outer ring and a bottle cap for holes.
7. Rest the cut donuts. Place donuts on a dusted tray, cover lightly, and rest 15–20 minutes—this keeps them tender and helps achieve a lighter fry.
8. Heat oil and test. Heat oil in a deep pan to medium-high. Test by dropping a small piece of dough: it should slowly rise and bubble, not burn instantly. Ideal frying temperature is about 350°F (175°C).
9. Fry in batches. Gently slide a few donuts into the oil—don’t crowd. Flip once they float and puff up. Fry each side until golden brown, about 1–2 minutes per side depending on thickness.
10. Drain and cool briefly. Use a slotted spoon to remove donuts and drain on paper towels. Let cool for a minute or two—serve warm.

Best ways to enjoy it

Serving suggestions

• Classic: roll warm donuts in cinnamon sugar right after frying.
• Simple glaze: mix powdered sugar with a little water or lemon juice and drizzle.
• Sandwich style: split and fill with jam, Nutella, or pastry cream.
• Pair with drinks: a strong black coffee, chai, or hot chocolate complements the sweetness.

Plate them stacked on a simple white plate, dust with a light sieve of powdered sugar, and serve immediately for maximum freshness.

The best way to save extras

Storage and reheating tips

• Short-term: store cooled donuts in an airtight container at room temperature for up to 2 days.
• Refrigeration: not recommended for fresh donuts (they dry out), but if you must, keep them in an airtight container for up to 3 days.
• Freezing: flash-freeze cooled donuts on a tray, then transfer to a freezer bag for up to 1 month. Thaw at room temperature and reheat.
• Reheating: warm in a 300°F (150°C) oven for 5–8 minutes or microwave for 10–15 seconds for a quick revive. Re-crisp by briefly frying in hot oil for 10–20 seconds if desired.

Food safety: discard any donuts left out more than 24 hours if topped with perishable fillings like cream or custard.

Helpful cooking tips

Pro chef tips

• Water temperature: keep it warm, not hot—110–115°F (43–46°C) to activate instant yeast without killing it.
• Don’t over-flour when rolling: a light dusting keeps the dough from toughening.
• Oil temperature control: use a thermometer. Oil that’s too hot browns the outside before the inside cooks; too cool and donuts soak up oil.
• Batch size: fry 3–4 donuts at once depending on pan size to avoid crowding and temperature loss.
• Drain properly: use a cooling rack over paper towels to reduce sogginess from trapped steam.

Creative twists

Recipe variations

• Cinnamon-sugar: toss warm donuts in a mix of 1/3 cup sugar + 1 tsp cinnamon.
• Citrus glaze: blend powdered sugar with lemon or orange juice and a pinch of zest.
• Filled donuts: pipe in jam, chocolate spread, or pastry cream after frying using a piping bag and small tip.
• Vegan/alternate flour: this base is already egg- and dairy-free. For gluten-free versions, use a tested GF flour blend and expect texture differences.

Helpful answers

FAQ

Q: How long does this recipe take start to finish?
A: Allow about 1.5–2 hours total: 10–20 minutes active work, 45–60 minutes rising, plus frying time in small batches.

Q: Can I make the dough ahead of time?
A: Yes. After the first brief knead, cover and refrigerate the dough for up to 24 hours. Bring it to room temperature and let it rise a little before rolling and cutting.

Q: My donuts are greasy—what went wrong?
A: Greasy donuts usually mean oil was too cool. Keep oil at a steady ~350°F (175°C). Let the oil fully reheat between batches and avoid overcrowding.

Q: Can I bake these instead of frying?
A: You can bake them, but texture changes. Brush with oil or melted butter and bake at 375°F (190°C) for 8–12 minutes until golden. They’ll be lighter, less crisp, and more like cake donuts.

Q: Is instant yeast required?
A: Instant yeast is recommended for direct mixing. If using active dry yeast, proof it in warm water with a pinch of sugar first, then proceed.

Conclusion

If you want similar, no-yeast options, try this Baked Donut Holes (4 Ingredients, No Yeast) for bite-sized, oven-made treats. For an air-fryer approach that’s dairy- and egg-free, check out 4 Ingredient Air Fryer Donuts (No Yeast, Dairy or Eggs) for an alternative method that saves oil and time.

Enjoy making these simple, budget-friendly donuts—small effort, big smiles.

Simple Pillowy Donuts

These easy-to-make, budget-friendly, pillowy donuts are perfect for a quick breakfast or snack, using just 4 ingredients and no eggs or milk.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs

Servings: 12 donuts

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 3 cups all-purpose flour Gives a soft crumb. If using high-protein flour, adjust water.
• 6 tablespoons granulated sugar Standard sugar; caster sugar can be used for quicker dissolving.
• 1 heaped teaspoon instant yeast Mixes directly with dry ingredients. Active dry yeast requires proofing.
• 1/2 teaspoon salt Optional; sprinkle away from the yeast when mixing.

Wet Ingredients

• 2 tablespoons cooking oil (for the dough) Can use vegetable, canola, or sunflower oil.
• 1 1/4 cups warm water Temperature should be 110–115°F (43–46°C) for activating yeast.

For Frying

• enough to fill a deep pan a few inches cups cooking oil for deep frying Use neutral oils for better flavor.

Method

 

Preparation

1. In a large bowl, whisk together flour, sugar, and instant yeast. If using salt, sprinkle it on the edge of the bowl, away from the yeast.
2. Make a well in the center and pour in the cooking oil.
3. Gradually add warm water while mixing with a wooden spoon until a soft, slightly sticky dough forms. Adjust water as needed.
4. Turn dough onto a lightly floured surface and knead for 3–5 minutes until smooth and elastic. Form into a ball and place back in the bowl.
5. Cover the bowl with a clean towel and let it rise in a warm spot for 45–60 minutes or until doubled in size.

Frying

1. Once risen, punch down the dough and roll it to about 1 cm thick on a floured surface. Cut out donuts using a donut cutter.
2. Place the cut donuts on a dusted tray, cover lightly, and let rest for 15–20 minutes.
3. In a deep pan, heat the oil to medium-high (about 350°F or 175°C).
4. Gently slide a few donuts into the oil, making sure not to crowd them. Fry until golden brown, about 1–2 minutes per side.
5. Remove donuts with a slotted spoon and drain on paper towels. Let cool for a minute or two before serving warm.

Notes

Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, flash-freeze and transfer to a freezer bag for up to 1 month.