Description
Soft, fluffy, and perfectly sweet, these eggless doughnuts are fried to golden perfection and coated in sugar or glaze. Ideal for those who prefer a delicious egg-free treat.
Ingredients
Scale
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (or plant-based milk)
- 1/4 cup warm water
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- Oil for frying
- 1 cup powdered sugar or glaze of choice for coating
Instructions
- In a bowl, combine warm milk, warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add melted butter and vanilla extract to the yeast mixture. Stir in flour and salt gradually until a soft dough forms.
- Knead the dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.
- Punch down the dough and roll it out to about 1/2-inch thickness. Use a doughnut cutter or two round cutters to shape doughnuts and holes.
- Place shaped doughnuts on a parchment-lined tray, cover, and let rise for 30–40 minutes until puffy.
- Heat oil in a deep pan to 350°F (175°C). Fry doughnuts in batches for 1–2 minutes per side until golden brown. Drain on paper towels.
- Coat warm doughnuts in powdered sugar or dip in glaze. Serve immediately.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast.
- You can bake the doughnuts at 375°F (190°C) for 10–12 minutes as a lighter option.
- For variety, fill with jam or custard using a piping bag after frying.
Nutrition
- Serving Size: 1 doughnut
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: eggless doughnut, vegan doughnut, fried doughnut, egg-free dessert, homemade doughnuts