The effect of two edible coatings, methylcellulose (MC) and gum tragacanth (GT) in combination with two kinds of leavening agents, yeast and baking powder were examined on quality properties of donuts. Dough surface were coated with hydrocolloid solutions (1% w/w) then fried at 150C. GT and MC coatings significantly (P < 0.05) reduced oil uptake up to 33.00 and 24.74%, respectively. Fermented donuts had significantly lower oil content than cake donut, which is about 9.96%, while coating and leavening agent had no significant (P > 0.05) effect on moisture content of fried donuts. Crust color increased with frying time and density decreased during first minuets of frying time. Results of sensory evaluation showed there was no significant difference between coated and uncoated donuts. However, yeast-raised samples significantly (P < 0.05) had highest score on the appearance, porosity and uniformity of pores in comparison with cake donuts.