Eggless doughnut recipe or donut with step by step pictures. You too can make soft, light and fluffy with spongy inside donuts at home.
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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
Eggless doughnut recipe or donut with step by step pictures. You too can make soft, light and fluffy with spongy inside donuts at home.
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
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Instructions
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Take flour, salt, baking powder, yeast, sugar in a mixing bowl. Mix well.
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Make a dent, add melt butter, warm milk.
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Mix and make a sticky dough. The dough should be on sticky side but not watery. So adjust milk or flour as needed.
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Knead for 5 minutes and keep aside in a warm place, covering the bowl with cling wrap/lid.
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Once the dough is double after rising (will take 1 hour), punch and knead again smoothly. Grease hands to avoid stickiness. I use gloves.
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In a clean counter top, sprinkle flour and spread out the dough to thick sheet.
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Using a lid or round cookie cutter, cut out into circles. Use a smaller lid/ cookie cutter to punch hole inside the disc.
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Work on the remaining dough and repeat to finish the dough using same process.
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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.
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The oil should not be fuming hot, just right. So regulate to medium or low heat while frying.
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Cook both sides until golden in colour. Drain over paper towel. Repeat to finish.
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When the next batch is cooking, coat the previous batch with fine grain sugar and arrange in wire rack/ box.
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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 🙂
