Eggless donut/ doughnut is one such soft, fluffy, yummy and are very easy to make fried dessert food and sometimes consumed as breakfast too. Donuts are usually prepared with eggs, flour and yeast as base ingredients but this time I wanted to make eggless donuts just to make it possible for everyone to make.
I have already posted an eggless donut recipe earlier but that one is baked version so thought to post a fried version on the same as well for long time but never happened for some reason.
Now that shops are closed as it lockdown and we were really craving for donuts and this recipe came to my mind and decided to post the same for the blog as well. These eggless donuts turned out super light and yum. In this recipe I have made basic donuts the sugar and cinnamon coated one but in future I will try to post variety of donuts.
Many of us think donuts/ doughnuts are so hard to make at home but from the picture you can tell how soft and fluffy it turned out. The ingredients for this soft and fluffy doughnut are pantry friendly and all you need is some rest time for the dough to double in size/ proof. And we all have that enough time at home and our family as well to relish these fresh and warm.
We all need a push button to get these things done and I am sure this lockdown is surely a thing which has allowed many to experiment various dishes from the blog/ from internet sources and many thanks for the pictures and appreciation.
So let’s get to the making of eggless doughnut!
You may be interested in other recipes below:
- Donut
- Eggless donuts
- Coconut upma
- Bread upma
- Eggless chocolate cake
- Eggless Bread pudding
- Eggless chocolate waffles
- Eggless oats pancakes
- Chocolate banana bread
- Hot milk cake
- Garlic pull-apart rolls
- Apple crumble pie
- Chocolate chip muffins
- Paneer tikka
Eggless doughnut recipe, Basic eggless donuts
5 from 2 votes
Recipe by Sandhya RiyazCourse: Breakfast, DessertCuisine: Other world cuisine, AmericanDifficulty: Medium
Servings
4
servings
Prep time
25
minutes
Cooking time
10
minutes
Resting time
2.5
hours
Eggless donut/ doughnut is one such soft, fluffy, yummy and are very easy to make fried dessert food consumed as breakfast/ snack.
Ingredients to make eggless donuts
1 cup, 1 All purpose flour
1 tablespoon, 1 Melted butter
1/4 cup, 1/4 Milk
3/4 teaspoon, 3/4 Yeast
1 teaspoon, 1 Sugar
Salt – a pinch
- INGREDIENTS FOR BASIC DONUT
1/4 cup, 1/4 Sugar
1/4 teaspoon, 1/4 Cinnamon powder
Directions to make Eggless donut
- In a bowl/ cup add warm milk, not hot just warm, to it add sugar and yeast. Mix well and keep it aside for 15 minutes until frothy.
- In a bowl add all purpose flour, a pinch if salt and melted butter. Mix well and add milk yeast frothy mixture. Combine everything together and knead it into a soft dough.
- Now cover the dough with towel/ musljn cloth/ cling wrap and keep the bowl in a warm place. Let it rest for 2 hour to double in size. Now you can happily take rest/ do any other work
- After 2 hour the dough should have doubled in size. Now flatten the dough with rolling pin with 1/3 thickness. Cut the dough into round shape with the help of a round cutter/ a bowl used at home. Then place a cap or small cutter. Now place the donuts one by one and place it on a non stick baking tray/ a baking tray with parchment/ wax paper. The remaining I knead into a ball again, rolled it out and cut into roundels that way no dough is water, also used the donuts holes. Now allow it to rest for 20 minutes covered with cloth in a warm place.
- After an hour your donut would have risen. Heat oil in a frying pan and slide donuts one be one and fry them in medium flame in order to achieve even coloring and cooked inside. When the donut puffs flip it gently and when both sides are brown remove the doughnut from oil using slotted spoon.
- Now slide the donut balls too in preheated oil and fry till golden brown. Remove from oil when done. Transfer it to a plate with paper towel.
- In a bowl add sugar and cinnamon powder. Mix well now coat the donut well in sugar and keep it aside. Relish it with a cup of coffee or just like that
Notes
- * 1 cup = 235 ml
HOW TO MAKE EGGLESS DoNUT WITH STEP BY STEP IMAGES
- In a bowl/ cup add warm milk, not hot just warm, to it add sugar and yeast.
- Mix well and keep it aside for 15 minutes until frothy.
- In a bowl add all purpose flour, a pinch of salt and melted butter. Mix well and add milk yeast frothy mixture. Combine everything together and knead it into a soft dough.
- Now cover the dough with towel/ musljn cloth/ cling wrap and keep the bowl in a warm place. Let it rest for 2 hour to double in size. Now you can happily take rest/ do any other workAfter 2 hour the dough should have doubled in size.
- Knead the dough once gently. Now flatten the dough with rolling pin with 1/3 thickness.
- Cut the dough into round shape with the help of a round cutter/ a bowl used at home. Then place a cap or small cutter.
- Now place the donuts one by one and place it on a non stick baking tray/ a baking tray with parchment/ wax paper. The remaining knead into a ball again, rolled it out and cut into roundels that way no dough is water, also used the donuts holes. Now allow it to rest for 20 to 30 minutes covered with cloth in a warm place. Do not skip the rest time. The donuts would have risen a little. Heat oil in a frying pan and slide donuts one by one and fry them in medium flame in order to achieve even coloring and cooked inside. When the donut puffs flip it gently and when both sides are brown remove the doughnut from oil using slotted spoon.
- In a bowl add sugar and cinnamon powder. Mix well now coat the donut well in sugar and keep it aside. Relish it with a cup of coffee or just like that
- Now slide the donut balls too in preheated oil and fry till golden brown. Remove from oil when done. Transfer it to a plate with paper towel.
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Sandhya Riyaz
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Sandhya Riyaz
Hi, Thank you for taking a moment to know about me. I am Sandhya born to telugu parents in Pondicherry and was brought up in Sharjah. My native is Thraksha Rama ( Andhra Pradesh) but I have visited only once during childhood, but I remember my parents telling me the place has beautiful temples. My cooking inspiration is partly from my mom as I have never seen her taking off from cooking any day. She always makes delicious and tasty foods specially new experiments and trust me for my critics which I think inspired me in a way.
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