Pumpkin spice doughnuts -2 Ingredient dough

What are 2 ingredient dough doughnuts?

Do you love doughnuts but hate the hassle of making them? Do you wish you could whip up a batch of delicious treats with just two ingredients? Well, you’re in luck, because I’m going to show you how to make 2 ingredient dough doughnuts!

That’s right, all you need is self-rising flour and Greek yogurt. No yeast, no eggs, no oil, no sugar. Just these two magical ingredients that create a soft and fluffy dough that you can shape into any kind of doughnut you like.

Autumn/Fall is approaching so I thought why not dust them in pumpkin spice sugar! Keep scrolling down to get the full recipe…

Why should I make these 2 ingredient pumpkin spice doughnuts?

You should make them because the doughnut dough is only 2 ingredients, so less phaff and more eating! Also they are a great recipe to make when you don’t have a lot of time and maybe your hungry friends of family are on their way round to your house!

Tips for making these amazing baked doughnuts?

• The dough is very sticky, you will need to keep adding flour onto your hands and counter as you work with it.
• Do not add all the doughnuts into the oven at the same time. Do a test batch to make sure they are baked all the way through and not doughy.
• Only use full fat Greek yoghurt. I have not tried to make them with non dairy yoghurt, this might not work.

If you love these doughnuts, check out these recipes…

• Easy Beignets- no yeast recipe
• 2 Ingredient doughnut holes (air fryer)

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Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

2 ingredient doughnuts

• 400g self raising flour
• 460ml Greek yoghurt (do not use low fat)
• 1 egg (egg wash)
• 2tbsp butter (to be brushed on after baking)

Pumpkin spice sugar

• 6tbsp caster sugar
• 1tbsp pumpkin spice

 

 

 

Instructions

1. Add the flour and Greek yoghurt into a bowl, mix together using a spoon then your hands
2. Remove from the bowl and kneads together on a flour dusted counter until it came together.
3. It will be very sticky, keep adding flour onto your hands and sprinkle some on the dough.
4. Cut into 8 equal pieces (mine weighed 80g each)
5. Roll into long sausages, then fold in half and twist the two ropes together.
6. Bush the doughnuts with egg wash and bake in the oven for 17 mins at 170c
7. Once the doughnuts are finished baking, brush them in melted butter and dust in pumpkin sugar.
8. To make the pumpkin sugar, add 1tsbp pumpkin spice to 6 tbsp of caster sugar.
9. To serve dunk the doughnuts in melted Biscoff spread.