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 tbsp 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 & ½ cup all purpose flour maida +more for dusting
- ½ cup milk + 3 tbsp
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp instant yeast
- ¼ tsp baking powder
- ½ tsp 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 tbsp 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 🙂
Hello Raji pa….sooper aa irrukku pa..nenga kalakureenga…epadikku Australia vi lirunthu oru HR officer n a house wife…
Thanks 🙂 Nice to know you!
Here in Canada, we have famous Tim Horton’s where the center portions is called Tim bits and it is very famous.
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?
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 🙂
Hey can u share cream doughnut recipe
Sure, soon!
Tried out this recipe. Turned out awesome. Thanks a lot for the lovely recipe.
<3
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. 🙂
Great, thank you for your prompt feedback <3
Hi, can I bake them instead of fry?
Yes, sure. Slightly denser in texture and it is called bagel instead 🙂
Hi Raji,
Tried it out. It was awesome.. can i use the same recipe for wheat flour?
Thanks!
Thank you, I have not tried, but sure will work. Just it will be denser.
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.
Absolutely delicious. Tried it today for the first time and they were amazing. Can I use coconut milk instead of normal cows milk?
Thank you so much for the feedback. You can try, I am not sure if it will give slight texture difference though… 🙂
Hi thanks you so much for the recipe . I made it and it turned out really awesome…
Thanks a lot for your feedback!
Wat is the substitute that I can use instead of all purpose flour as my kids have allergies.
Oh I am not sure about gluten free options. May be you can search in Pinterest. there will be many recipes.
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.
Thanks so much for the eggless recipe! For lockdown sweet cravings It turned to be just the sweet we wished to have !
Thank you so much 🙂
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.
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.
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?
Yes you can try 180 deg C for 15-20 mins.
Thank you so much!! I’ll try and let you know if this works with baking 🙂
Thank you for the recipe it’s awesome! My kids love the doughnuts, it was all gone within minutes!
Thanks a lot 🙂
can i use ghee instead of melted butter??
Melted butter in this means not ghee. Its just melted to liquid form and not as a clarified butter form!!
I made this twice already during the lockdown and my kids love it. Thank you so much for the eggless version!
So so happy to know 🙂 Thanks for taking time to leave your feedback! Stay safe.
AMAZING it is very yummy
Thank you
Hi Raji,
Doughnut looks yum,Can we do this without yeast.
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.
Tried this today…turned out amazing…..thanks…
Thanks a lot Priyanka for the feedback 🙂
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.
Thanks a lot for the nice words, referrals and taking time to write feedback 🙂 Means a lot!
It did not rise very well for me but it was very tasty.
Thank you for this amazing recipe it was delicious.
Can i bake instead of fry and if so what temp and how long?
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.
Hello Ma’am, May I know how many Doughnuts can be made from the given measurements ?
A dozen approx.
My donuts turned out to be very oily.. what must have gone wrong?? The dough had fluffed up very well.
My donuts turned out to be very oily.. what do you think is the reason? The dough had fluffed up very well too.
Oil temperature might have been less or baking powder more.
Wanna try soon
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!
Yes sure. Leave the dough in counter top to bring to room temperature before starting.
Hi, thanks for the recipe, can you please give the measurement of flour in grams. Thanks
Which type of sugar please?
White fine grain sugar
Thanks for this recipe. Turned out amazing! Very tasty. I’ve finally found an eggless doughnut recipe I love.
Thanks a lot for your feedback! 🙂
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.
I am not aware of this technique and have not used it myself so far. I am sorry I can’t help you.
The recipe says 1 tsp yeast but the method says 1 tbsp. That’s a big difference. Can you please clarify? Many thanks
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.