Basic Eggless Doughnut Recipe

BASIC EGGLESS DOUGHNUT RECIPEPretty, gorgeous and colourful things have always caught my attention. I was planning a basic eggless doughnut recipe post since very long and now that I’m ready to upload, I’m so pleased by the pictures. The doughnuts look absolutely gorgeous, don’t they? I know I boasted a bit but really I can keep on looking at the pictures for as long as possible.

BASIC EGGLESS DOUGHNUT RECIPEFor those are not aware, doughnut is a confectionery item made up of raised dough often glazed with chocolate or icing sugar and may also be filled up with fruit preserves. There are two most common form of doughnuts, the ring doughnut and the filled doughnut. What I’m sharing today is the basic ring doughnut recipe which I glazed with melted dark chocolate and few with dyed icing sugar glaze.

BASIC EGGLESS DOUGHNUT RECIPEDoughnuts are generally made up with eggs but its tastes just as good without eggs as well because I believe the main trick that applies here is proper working of yeast which helps to rise the dough. I’m a fan of yeast, don’t know why I love working with it because it makes the dough so soft and pliable. Punching down the dough after it has raised is the best part. Well, in my recipes I use active dry yeast and I recommend anyone to use the same because it quickens up the process, also it is very easily available in any grocery store.

To glaze the doughnuts, you can use anything of your choice. I have glazed most of them with chocolate and believe they taste the best. Also you can dye icing sugar glaze and produce colourful doughnuts. Well, this is just a basic doughnut recipe and in the future I wish to share recipes of other variations like filled doughnuts, recipes with doughnot holes, boston cream pie, beignets, cronuts, fritters and more such recipes which I have tried out numerous times but not yet shared here. For now lets get started with the basic eggless doughnut recipe.

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Basic Eggless Doughnut Recipe
Prep time
Cook time
Total time
Doughnuts are cakey breads risen with the help of yeast and then deep fried or baked and then topped with various choice of glaze/sugar beads.
Recipe type: Dessert
Cuisine: American
Serves: 15 standard size doughnuts or 30 small sized doughnuts
  • All purpose flour/Maida - 2 cups
  • Melted butter - ¼ cup
  • Milk - ¾ cup
  • Active dry yeast - 1 tsp
  • Sugar - 2 tbsp
  • Vegetable Oil - to deep fry
  • For the glaze topping:
  • Dark Chocolate - 100 gms
  • Icing sugar - 6 tbsp
  • Butter - 1 tbsp
  • Milk - 2 tsp
  • Food colour (as per choice) - optional
  • Edible sugar beads - as required
  • B
  1. In a mixing bowl, throw in flour, sugar, melted butter, milk, yeast and give a mix with your hands.
  2. You may feel the mixture is more towards wet but keep mixing and you will get it right, once you get hold of the entire dough, sprinkle some flour on a clean work surface and keep kneading the dough until you get a soft dough. This may take around 7 minutes.
  3. Once done, keep the dough back into mixing bowl, cover bowl with a cling wrap and let it prove in a warm place from anywhere around 30 minutes to 1 hour.
  4. For better proving, preheat a convection oven or OTG and then turn it off. Keep the dough inside and leave it to prove.
  5. After half an hour, your dough should rise well, now is the time to punch it back and roll it out on a clean surface with little dusting of flour.
  6. Roll it about half inch thick and then using a cookie cutter or a steel glass cut out circles.
  7. For the smaller circle cut out, use a small cap from a cold drink bottle or a narrow mouthed water bottle. Cut out the small circle from centre of the larger circle.
  8. Re roll doughnuts until your dough is over.
  9. You can get your hands on a doughnut cutter as well for your ease which is pretty cheap to buy and I shall leave a link where you can buy it online in the end of this post.
  10. This recipe genarally gives out around 15 standard sized doughnuts but I made smaller doughnuts so I got 30 doughnuts. This is totally a choice.
  11. Once the doughnuts are cut out, they are ready to go for second round of proving.
  12. Cover them with a cling wrap so that it doen't touch the top and there is space left for the doughnuts to rise.
  13. Again, using the same proving technique let them sit for 30 mins to 1 hour and then they are ready to fry.
  14. Heat vegetable oil for deep frying on a medium flame, just to know the oil is ready do a test by dropping a little piece of dough, the dough should sizzle and then rise back to the top, if your dough settles, hang on! our oil is not ready.
  15. Fry the doughnuts over medium low flame on both sides until golden brown.
  16. Now for the chocolate glaze melt dark chocolate over a double boiler and keep aside.
  17. For the icing sugar glaze, in a small bowl, thrown in melted butter, milk, icing sugar and mix well using a spoon. Then divide the glaze in three bowls, keep one white and dye the other two with your choice of colours.
  18. Then dip the doughnut in these prepared glazes and top with sugar beads or make patterns using chocolate.
  19. Once ready, refrigerate the doughnuts to let the glaze set.
  20. Store them in a air tight container if they are left and enjoy your homemade doughnuts.


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8 thoughts on “Basic Eggless Doughnut Recipe”

  1. Can u please tell me the yeast u used for the recipe…..I tried twice with bluebird active dry yeast and failed miserably…just didn’t froth

    1. I used the regular active dry yeast that is easily available in grocery stores. I generally buy it loose instead of whole packet because that would be too much for me. Anyway, in this recipe you don’t need to froth it separately, add it directly in the flour along with sugar and see how it goes.
      And if you have problems working with a particular brand, I suggest to try another. Also keep in mind that yeast needs a warm atmosphere to work.
      Hope this helps.
      Thanks and keep visiting!

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