NZ Two Ingredient Donuts: Air Fry in 8 to 10 Minutes, or Use a Mix
Yes, you can make quick, cake-style donuts with only yogurt and flour. Use a 1:1 ratio and cook in an air-fryer or 175 to 190°C oil for the best results. The crumb comes out soft and cake-like rather than light and yeasted, and these donuts taste best eaten fresh on the day you make them.
TL;DR:
- Use equal parts yogurt and flour; per cup of all-purpose flour, add 1.5 teaspoons baking powder and 1/4 teaspoon salt.
- Greek yogurt gives firmer dough; with regular yogurt, add flour if the dough is runny or a splash of milk if it feels too thick.
- Air fry at 180°C for 8 to 10 minutes, or fry in 175 to 190°C oil for 2 to 3 minutes, flipping once.
- Oven baking at 190 to 200°C takes 10 to 12 minutes, but produces a drier crust with less crispness than frying.
- Knead briefly and fix sticky or crumbly dough gradually, adding flour by the spoonful or loosening it with water or extra yogurt.
Table of Contents
- What to use: yogurt, flour and the right ratio
- How to make the basic batch
- Frying and oven-baking as alternative cooking methods
- Troubleshooting hydration, shaping and storage
- Flavour variations, mini formats and when a mix makes more sense
- Why quick donut recipes matter for family baking
- Cook Islands Donut Baking Mix for busy households
- FAQ
- Sources
What to use: yogurt, flour and the right ratio
The ratio that works is 1:1 by volume or weight: 1 cup (about 250 g) of yogurt to 1 cup (about 250 g) of flour, according to Plainpaper. Self-rising flour is the simplest option because the leavened is already mixed through evenly. No self-rising flour on hand? Swap in all-purpose flour plus 1.5 teaspoons of baking powder and a 1/4 teaspoon of salt per cup.
Greek or strained yogurt gives the most reliable dough. Its lower whey content and higher protein produce a firmer mix that holds its shape and rises more evenly, per the same source. Regular yogurt works too, but you may need to thin a very thick dough with a splash of milk, or firm up a runny one with a spoonful of extra flour.
A few optional extras:
- A pinch of salt if your flour has none built in.
- A teaspoon of vanilla extract for flavour.
- A light dusting of extra flour on your hands for shaping.
How to make the basic batch
Combining yogurt and flour sets off a quick chemical reaction. The lactic acid in Greek yogurt activates the baking powder in self-rising flour, which is why this dough needs no proofing time, Waytocook. Yogurt also acts as a protein-based tenderiser, contributing to that soft, slightly dense crumb, a function confirmed by research on yogurt in bread formulations.
- Combine the yogurt and flour in a bowl, folding and lightly kneading for about 30 to 60 seconds, just until a soft dough forms.
- Turn the dough onto a lightly floured surface and pat it out to around 2 cm thick.
- Cut rings with a donut cutter, or use two different-sized cups: one for the outer ring, one for the centre hole.
- Arrange the pieces in the air-fryer basket with a gap between each one so hot air circulates fully.
- Set the air-fryer to about 180°C and cook for 8 to 10 minutes, checking that the tops are golden and springy to the touch.
This basic batch makes around 6 to 8 small donuts, depending on your cutter size, enough for a family morning tea or an after-school treat.
Pro Tip: Spray or brush the donuts lightly with oil before air-frying. It gives you a golden, slightly crisp exterior closer to a fried finish.
Frying and oven-baking as alternative cooking methods
If you’d rather fry, heat oil to about 180°C, as recommended for home doughnut frying. No thermometer? Drop in a small scrap of dough. It should sizzle immediately and float rather than sink or burn.
- Fry for about 2 to 3 minutes total, flipping once halfway through for even colour.
- Oven-bake at 190 to 200°C for 10 to 12 minutes if you want to skip oil altogether, though the crust will be drier with less exterior crisp than frying gives.
- For a crisper finish from the air-fryer, add 1 to 2 extra minutes; for a softer result, pull them a minute early.
One oil-temperature target covers both testing methods: 175 to 190°C is the window that gives a fast, even cook without burning the outside before the inside sets.
Troubleshooting hydration, shaping and storage
Dough too wet to hold its shape? Add flour a spoonful at a time until it firms up. Too dry and crumbly? A dash of water or extra yogurt loosens it. Small, incremental fixes work better than big swaps, since yogurt brands vary slightly in moisture.
- Knead only briefly. Overworking the dough toughens the crumb instead of keeping it light and cake-style.
- Space pieces apart in the basket or tray so air or oil reaches all sides evenly.
- Rotate trays or baskets halfway through cooking if your appliance browns unevenly.
- Eat these donuts fresh on the day they’re made. Refrigeration speeds up staling.
Pro Tip: Revive a day-old batch with a quick 2 to 3 minute blast in the air-fryer or a few minutes in a low oven rather than the microwave, which turns them rubbery.
Flavour variations, mini formats and when a mix makes more sense
A teaspoon of vanilla or a pinch of cinnamon stirred through the dough adds flavour without changing the two-ingredient core. If you use flavoured or sweetened yogurt, scale back on sugary toppings since the dough is already carrying sweetness.
- Mini donuts and donut holes cook faster: start checking at 5 to 6 minutes in the air-fryer or around 90 seconds in oil.
- A classic cinnamon-sugar finish works well on these cake-style donuts once they’ve cooled slightly.
- Roll warm pieces in melted butter then cinnamon sugar for a bakery-style coating.
Some days, pantry ingredients and time run short, especially before a birthday party or a weekend family gathering. That’s when a ready-made Cook Islands donut mix earns its place in the cupboard instead of the two-ingredient version.
Why quick donut recipes matter for family baking
Quick recipes like this one open the door for anyone to bake with kids on a weeknight, no proofing, no special equipment, just a bowl and a bit of flour on the bench. We built our own island-style mix around that same idea: baking together should feel easy, not like a project that only works on weekends.
— Jasmin
Cook Islands Donut Baking Mix for busy households
When a from-scratch batch isn’t practical, a ready-made donut baking mix that needs only water and oil can make soft, authentic island-style donuts quickly. A versatile baking mix can be used for Māori fried bread, panekeke, coconut rolls, cinnamon rolls and pizza bases, so one mix covers more than one occasion.
We offer it in three sizes to suit different households and events: the 250g bag for a single family batch, the 650g bag for bigger gatherings, and the 1300g bag for events or regular baking weeks. Browse the full donut mix range to pick the size that fits your next bake.
FAQ
What is the mix for donuts?
A basic two-ingredient donut mix combines yogurt and flour in a 1:1 ratio, such as 1 cup of each. Self-rising flour works best since it already contains the leavener needed for lift.
Can you make donuts with Greek yogurt?
Yes, and Greek yogurt is the preferred choice because its lower whey content and higher protein give a firmer, more stable dough. Regular yogurt works too, though you may need to adjust the flour slightly to match the consistency.
How do you fry donuts?
Heat oil to about 180°C and fry for roughly 2 to 3 minutes, flipping once. Without a thermometer, test readiness by dropping in a small piece of dough: it should sizzle straight away and float.
How do I make doughnuts with 2 cups of flour?
Pair 2 cups of self-rising flour with 2 cups of yogurt to keep the 1:1 ratio intact. Mix until just combined, shape into rings or holes, then cook in an air-fryer at around 180°C for 8 to 10 minutes or fry in 175 to 190°C oil for 2 to 3 minutes.
