Eggless doughnut recipe or donut with step by step pictures. You too can make soft, light and fluffy with spongy inside donuts at home.
I had an imagination myself as doughnuts are like our badhusha sweet, ever since I saw it. How silly of me🤪. Later once I tasted doughnut in a breakfast buffet during my holidays. I guess it was custard filled doughnut. It had egg smell and I thought it was under cooked as I have no idea until recently I came to know there is one such thing called custard filled doughnut.
I used to avoid doughnuts just because of that experience. But once my co-sis asked me to taste it saying it will be too good. I tried the plain sugar doughnut and it was good, though was not excited at that time. But whenever I remembered it, I wanted to taste again after that. Had couple of times after that in Chennai during my recent trips.
Inspiration to try
In India we get eggless donuts, but here in Singapore, I have never even entered a donut shop. I keep saying I should try, but never knew what to buy or which one will be good. Still, have not bought donuts from a proper shop like Dunkin Donuts, JCO, Krispy Kreme. I myself say let me save myself by staying away from calories. At least one junk food less in the list I eat😥.
Aj also have the same experience about donuts, he started liking only after tasting someone's at Chennai. This year, once I got donuts from a local bakery and did not like it that much as I thought it was having oily smell. So still I try my best to not to buy doughnuts. I wanted to try at home though.
Made it today and wanted to blog this basic eggless doughnut recipe.
Yeast
I have used instant yeast in this recipe. The method/ procedure is different from the one if you use active dry yeast. That is, if you are using active dry yeast, use 1 tablespoon of yeast for this recipe. Also, you have to completely dissolve the yeast, sugar in lukewarm milk. Let it be aside for 10 mins, after that, it will froth and rise. Mix melt butter to it and immediately use it in the recipe. Salt, baking powder is mixed with flour. The liquid mixture is used to knead dough.
🍩Texture
The texture of the doughnut I posted yesterday in instagram😉
Recipe card
Eggless doughnut
Ingredients
- 1.5 cups all purpose flour maida +more for dusting
- ½ cup milk + 3 tbsp
- 2 tablespoon melted butter
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- ¼ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Take flour, salt, baking powder, yeast, sugar in a mixing bowl. Mix well.
- Make a dent, add melt butter, warm milk.
- Mix and make a sticky dough. The dough should be on sticky side but not watery. So adjust milk or flour as needed.
- Knead for 5 minutes and keep aside in a warm place, covering the bowl with cling wrap/lid.
- Once the dough is double after rising (will take 1 hour), punch and knead again smoothly. Grease hands to avoid stickiness. I use gloves.
- In a clean counter top, sprinkle flour and spread out the dough to thick sheet.
- Using a lid or round cookie cutter, cut out into circles. Use a smaller lid/ cookie cutter to punch hole inside the disc.
- Work on the remaining dough and repeat to finish the dough using same process.
- Heat enough oil in a flat bottomed pan and once the oil is hot, drop the doughnuts carefully into the oil. Few per batch depending on the size of pan.
- The oil should not be fuming hot, just right. So regulate to medium or low heat while frying.
- Cook both sides until golden in colour. Drain over paper towel. Repeat to finish.
- When the next batch is cooking, coat the previous batch with fine grain sugar and arrange in wire rack/ box.
- Fry the cut out center part of the dough too and enjoy as doughnut holes.
Notes
- Milk quantity is approximate. So sprinkle flour while kneading the dough.
- The dough should be sticky, that is with more water content for softest texture.
- If you are using active dry yeast, use 1 tablespoon of yeast for this recipe. You have to completely dissolve the yeast, sugar in lukewarm milk. Let it be aside for 10 mins. It will froth and rise. Mix melt butter to it and immediately use it in the recipe. Salt, baking powder is mixed with flour. The liquid mixture is used to knead dough.
Cook in low heat so that it gets cooked in the inside. - Knead well for smooth uniform texture.
- Do not over cook and keep a close look at the colour while frying. Otherwise the outer layer will not be soft.
- Use enough oil for even browning.
Eggless doughnut method:
- Take flour, salt, baking powder, yeast, sugar in a mixing bowl. Mix well.
- Make a dent, add melt butter, warm milk.
- Mix and make a sticky dough. The dough should be on sticky side but not watery. So adjust milk or flour as needed. Knead for 5 minutes and keep aside in a warm place, covering the bowl with cling wrap/lid. The dough will rise double in an hour.
- Punch and knead again smoothly. Grease hands to avoid stickiness. I use gloves. In a clean counter top, sprinkle flour and spread out the dough to thick sheet.
- Using a lid or round cookie cutter, cut out into circles. Use a smaller lid/ cookie cutter to punch hole inside the disc.
- Work on the remaining dough and repeat to finish the dough using same process. Arrange neatly, let it rise again until you finish the dough.
- Heat enough oil in a flat bottomed pan and once the oil is hot, drop the doughnuts carefully into the oil. Few per batch depending on the size of pan.
- The oil should not be fuming hot, just right. So regulate to medium or low heat while frying. Cook both sides until golden in colour. Drain over paper towel. Repeat to finish.
- When the next batch is cooking, coat the previous batch with fine grain sugar and arrange in wire rack/ box.
- Fry the cut out center part of the dough too and enjoy as doughnut holes.
These eggless doughnut keeps good for couple of days at room temperature. 1 week in fridge. I prefer to have it warm 🙂
Unknown says
Hello Raji pa....sooper aa irrukku pa..nenga kalakureenga...epadikku Australia vi lirunthu oru HR officer n a house wife...
Raks Anand says
Thanks 🙂 Nice to know you!
Lena Ramos says
Thanku so much these are the BEST minis ever made an can be used for mini ice cream custard bon bon shells dipped in chocolate too. The uses are endless and thanku thanku I love you!
Nya says
It is amazing the best doughnut recipe I have tried
Sammie says
This is my go to doughnut recipe. They come out perfect every time and everyone who has tried them has loved them.
Raks Anand says
Thanks a lot!
Holly says
I’ve actually never left a comment on a recipe before. These turned out AMAZING! So delicious. Worth the time and effort!
Jenny says
Love the donuts! My sister in law is vegan… I was thinking coconut milk and coconut oil, but wasn’t sure how it would turn out. Have you tried any options to substitute the milk and butter?
Raks Anand says
Thank you 🙂 Sorry, I haven't tried so far...
Dee says
Can you tell me what type of flour you used? Is it all purpose, cake flour or maids flour? I read India culture refers to maida flour as all purpose but they are really not the same texture.
Thanks.
Raks Anand says
Hi Dee, I used all purpose flour we get here in Singapore.
Apeksha says
Hey how can I use whole wheat instead of maida?
Raks Anand says
You can use same way. But the texture is vastly affected, will be denser.
Ranjit Solanki says
Could you please upload the baked eggless mini donuts recipe using mini donuts pan.
Raks Anand says
Sure will try to update. Baked donuts are bagels if I am not wrong 🙂
Rajee says
Here in Canada, we have famous Tim Horton’s where the center portions is called Tim bits and it is very famous.
Janani says
This was awesome! Great consistency and texture. Soft and fluffy on the inside and crisp on the outside.
Just two queries:
1. Can I do away with the baking powder since yeast is already there? I felt a slight tingling sensation on the tongue.
2. If I have to scale up, even yeast needs to be proportionately scaled up?
Raks Anand says
Thank you 🙂 regarding your queries
1) Baking powder is very mild than baking soda. 1/4 tsp won't give such tingling sensation definitely in your mouth. It helps in softer and porous texture since we skip egg. So you can try without too, there could be slight denser texture.
2) No need to double Yeast 🙂
pooja sharma says
Hey can u share cream doughnut recipe
Raks Anand says
Sure, soon!
Renuka says
Tried out this recipe. Turned out awesome. Thanks a lot for the lovely recipe.
Raks Anand says
<3
Angel says
I made these today and it's so goooood. I love how it's easy to understand and follow. Thank you so much!
Raks Anand says
Thank you for your feedback
Anthony says
These are really good. One kid gave them 10/10 and another 20/20….high praise
Vandana says
Tried this today with active dry yeast, followed your instructions (except for doubling the sugar added). Turned out Amazing! Can't thank you enough for adding an eggless version. 🙂
Raks Anand says
Great, thank you for your prompt feedback <3
Deepa says
Hi, can I bake them instead of fry?
Raks Anand says
Yes, sure. Slightly denser in texture and it is called bagel instead 🙂
Vidhya says
Hi Raji,
Tried it out. It was awesome.. can i use the same recipe for wheat flour?
Thanks!
Raks Anand says
Thank you, I have not tried, but sure will work. Just it will be denser.
Rishika says
For whole wheat donuts, in a bowl, take 1 cup of wheat flour, baking soda and baking powder. Add powdered brown sugar, a pinch of rock salt to it. Now, filter all these ingredients. Add yeast to it. Now, add butter(room temperature) and mix it well. Once, dough arrives at binding texture, start adding warm milk to it, as required. Knead a soft dough. Once dough is ready, keep it in warm place for 40-60 minutes. After an hour, once again knead it. Roll it and cut as in donut shape. Bake them in pre-heated oven, for 10-12 minutes at 200 degree C. Once baked dip them in chocolate sauce(i dipped in home made sauce). They came out really tasty and amazing as i also tried them for my blog post aiming at 100% healthy.
Sadaf says
Absolutely delicious. Tried it today for the first time and they were amazing. Can I use coconut milk instead of normal cows milk?
Raks Anand says
Thank you so much for the feedback. You can try, I am not sure if it will give slight texture difference though... 🙂
Dipti says
Hi thanks you so much for the recipe . I made it and it turned out really awesome...
Raks Anand says
Thanks a lot for your feedback!
Deepthi says
Wat is the substitute that I can use instead of all purpose flour as my kids have allergies.
Raks Anand says
Oh I am not sure about gluten free options. May be you can search in Pinterest. there will be many recipes.
Isa says
I just made this recipe and it was super easy to make and super delicious. My son is asking for more. He said these are the best donuts he ever had. Thank you for sharing.
Jasmine says
Thanks so much for the eggless recipe! For lockdown sweet cravings It turned to be just the sweet we wished to have !
Raks Anand says
Thank you so much 🙂
:) says
Hey, thank you a lot for this! I’m gonna try it out tomorrow. What oil would you recommend frying in? I currently only have olive oil due to lockdown and shortage of supplies.
Raks Anand says
I use sunflower oil for deep frying, if you have olive oil, I believe it is not strong flavoured and extra virgin one for lighter results.
Vaidehi says
Hi Raks,
Thank you for the recipe, I have one question. Can I bake these instead of frying and if yes than at what temperature and for how long?
Raks Anand says
Yes you can try 180 deg C for 15-20 mins.
Vaidehi says
Thank you so much!! I’ll try and let you know if this works with baking 🙂
Eileen says
Thank you for the recipe it's awesome! My kids love the doughnuts, it was all gone within minutes!
Raks Anand says
Thanks a lot 🙂
pinky says
can i use ghee instead of melted butter??
Raks Anand says
Melted butter in this means not ghee. Its just melted to liquid form and not as a clarified butter form!!
Shilpa K says
I made this twice already during the lockdown and my kids love it. Thank you so much for the eggless version!
Raks Anand says
So so happy to know 🙂 Thanks for taking time to leave your feedback! Stay safe.
Anjali says
AMAZING it is very yummy
Raks Anand says
Thank you
Soumya says
Hi Raji,
Doughnut looks yum,Can we do this without yeast.
Raks Anand says
I have not tried without yeast yet. but I guess we wont be getting the same smooth texture if we skip yeast. Since this is eggless version also.
Priyanka says
Tried this today...turned out amazing.....thanks...
Raks Anand says
Thanks a lot Priyanka for the feedback 🙂
Nikita Seepersad says
This is an excellent eggless recipe. The doughnuts were a total success. I shared this recipe to 3 friends who were in search of a good eggless doughnut.
Raks Anand says
Thanks a lot for the nice words, referrals and taking time to write feedback 🙂 Means a lot!
Lemon says
It did not rise very well for me but it was very tasty.
Marie says
Thank you for this amazing recipe it was delicious.
Lily says
Can i bake instead of fry and if so what temp and how long?
Raks Anand says
I have not personally tried, but you can try to bake for 15 mins or until browned on top. Preheat temperature 180 deg (for 15 mins) Same baking temperature.
Jiya P says
How did they turn out after baking?
Kaushal Modi says
Hello Ma'am, May I know how many Doughnuts can be made from the given measurements ?
Raks Anand says
A dozen approx.
Riya says
My donuts turned out to be very oily.. what must have gone wrong?? The dough had fluffed up very well.
Riya says
My donuts turned out to be very oily.. what do you think is the reason? The dough had fluffed up very well too.
Raks Anand says
Oil temperature might have been less or baking powder more.
Marlow says
Wanna try soon
Sunny says
Trying these today! Quick question - do you think you could make the dough ahead and do the cutting and frying in the morning?
Just looking for ways to have warm doughnuts and sleep in as well!! Ha!
Raks Anand says
Yes sure. Leave the dough in counter top to bring to room temperature before starting.
Aarti says
Hi, thanks for the recipe, can you please give the measurement of flour in grams. Thanks
J k says
Which type of sugar please?
Raks Anand says
White fine grain sugar
Jade says
Thanks for this recipe. Turned out amazing! Very tasty. I've finally found an eggless doughnut recipe I love.
Raks Anand says
Thanks a lot for your feedback! 🙂
Annapoorani Murali says
Hi Raks.
Can I use the soft portion of white bread instead of yeast? If yes, in what quantities and proportions can I use?
Thanks.
Raks Anand says
I am not aware of this technique and have not used it myself so far. I am sorry I can't help you.
Alison Willans says
The recipe says 1 tsp yeast but the method says 1 tbsp. That’s a big difference. Can you please clarify? Many thanks
Raks Anand says
Hi, If using Instant yeast, it is 1 tsp, if active dry yeast it is 1 tbsp. Also note down the procedure, it changes as per the yeast type you use.
Marie says
Wow these turned out so good. I was hesitant because I’ve never made eggless donuts before but honestly I couldn’t even tell the difference. They had a lovely soft spongey texture almost reminiscent of a French crueller donut. Delicious!
Cleo says
Hi Raks,I didn't try out the recipe yet,but since I normally use 2kg of flour.If possible,can you please help me..how much proportion of yeast,baking powder and other ingredients listed will I use to mix with 2kg flour? thanks Raks for your time.. I am awaiting your reply..
Raks Anand says
I am really sorry I am not good at conversions especially in larger quantities, cant help you with it.
Cleo says
That's ok..I have already find a way to calculate the correct proportions.. thanks, can't wait to try out the recipe
Cleo says
Hi.. thanks so much for the recipe.. really loved it.. planning to stick with this one.. however the doughnuts has a strong butter taste..how do I cease the butter taste?
Raks Anand says
Thank you! Are you sure it is butter taste? Or yeast's? In case butter, You can also use oil in place of it. Hope this helps
Becky says
I LOVE this recipe! My daughter is allergic to eggs so I was excited to find this egg free recipe. I ended up making just donut holes instead, and this recipe made about 20. I fried them a bit longer because I like when they are crispy on the outside. They were AMAZING! Crispy on the outside, light and fluffy on the inside. I have already saved this in my "egg-free" recipe book, but honestly will probably use this even if my daughter outgrows her allergy. It was so so easy, so quick (as far as yeast raised donut recipes go), and delicious. Thank you 🙂
Raks Anand says
So glad to know and thanks for the feedback 🙂 My kid had cocoa allergy as well, but now he is better when grown up, he could have some!
Kathukya says
Great recipe but when you cut the circles etc. let them rise Abit before frying.
Sam says
I think you should mention the yeast in the direction about adding to the warm milk. You have it mentioned in putting in with the dry ingredients.
Raks Anand says
Hi, there are different types of yeast. This one(Instant yeast) is supposed to add along the flour. The one you are talking about the Active Dry Yeast.
Kelsey says
These donuts were incredible! I have never commented on a recipe before but these donuts made me want to. My daughter is allergic to milk and egg, and we decided to do a breakfast for dinner meal for her birthday dinner with family. She and everyone else went nuts over these!! I am so grateful for the recipe, thank you!
Raks Anand says
Thank you so much! 🙂
Sri says
Hi Raks, I am new to preparing such items, especialy using yeast, baking soda and powder and the like. What quantity or brands can I buy in Singapore for these items for best results.
Raks Anand says
Bake king brand have small bottles. So you can start with those. Hope this helps.