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4.75 from 86 votes

Eggless doughnut

Eggless doughnut recipe or donut with step by step pictures. You too can make soft, light and fluffy with spongy inside donuts at home.
Prep Time30 mins
Cook Time20 mins
Resting time1 hr
Course: Dessert
Cuisine: Indian
Servings: 12 Doughnuts


  • 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


  • 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.


  • 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.