No Fail Soft Fluffy Eggless Donuts Recipe at Home

By Apurvi Bansal

Donuts or Doughnuts are one of my favourite dessert though they are generally not baked but Fried but these pillowy soft treat simply melts in your mouth and are Irresistible.

Here, I am sharing with you how to make pillowy soft Donuts at your home with out Eggs. Try this Recipe and you will be surprised how even without Eggs they are so soft and taste amazing.

Important Points: 

1. Kneading: This is an important step while making donuts you have to knead them well by that I mean that your dough should pass  'window pane' test which is when you take a small portion of your dough stretch it along the edges such that the dough should become thin enough in the centre for the light to pass through. This will determine that your doughnuts will be soft and not dense.

2. Yeast: I am using Yeast for proofing my Dough. With yeast you should use correct temperature milk/water for it to activate to hot and it will kill your yeast too cold and your yeast will not activate. The temperature of milk/water should be such that you can dip your finger in and it should feel lukewarm.

Next point to keep in mind is to never let Salt come in direct contact of yeast as it will restraint its activity and your dough will not proof enough.

3. Oil Temperature: Heat oil in a pan to 175-180°C (347-356°F). If you don’t have a thermometer, do the Dough Test—drop a small piece of dough into the oil-  If it sinks, then rises and starts bubbling within seconds, the oil is ready.  If it stays at the bottom, the oil is too cold. If it browns too quickly, the oil is too hot.

Fry the doughnuts in small batches, flipping them once they turn golden brown. Keep the oil temperature steady—too hot, and they’ll burn outside but stay raw inside; too cool, and they’ll absorb oil and become greasy.

Ingredients:

91gm; 1/3 Cup; 3.2 Oz Warm Milk

28gm; 2tbsp Caster Sugar

1/2tsp Instant Yeast

142gm; 1 Cup +2tbsp; 5 Oz All purpose Flour

1/4tsp Salt

42gm; 3tbsp; 1.5 Oz Unsalted Butter

Oil- For Frying

Garnish:

Caster Sugar

200gm Dark Chocolate

1tsp Oil

Method

1.  Activate Yeast: Mix lukewarm milk, caster sugar, and instant yeast. Let it sit for 10 minutes until frothy.
2.  Make Dough: Add all-purpose flour, salt, and cubed butter to the yeast mixture. Knead for 8-10 minutes (electric kneader) or 12-15 minutes (by hand) until smooth.
3.  First Proofing: Shape into a ball, place in a greased bowl, cover, and let it double in size (45 minutes to 1½ hours).
4.  Shape Donuts: Deflate the dough, roll it out, and cut donuts using a round cutter. Cut out the center for a classic shape.
5.  Second Proofing: Place on parchment squares, cover, and proof for 20-30 minutes until puffy.
6.  Fry: Heat oil to 175-180°C. Test with a small dough piece—it should sink, rise, and bubble. Fry until golden brown, flipping once.
7.  Coat: Drain on a wire rack and roll in caster sugar. Add cinnamon powder to sugar for extra flavor.
8.  Chocolate Glaze (Optional): Mix melted dark chocolate with a little oil for shine. Dip donuts for a chocolate finish.
9. Enjoy soft, fluffy eggless donuts!