Eggless doughnut

                                              EGGLESS DOUGHNUT / DONUT



  • Dry active yeast – 1 tsp [ I have used blue bird ]
  • Warm water – ¼ cup *
  • Sugar – ¼ tsp
  • Maida – 2 cup
  • Butter – 3 tbsp
  • Sugar – 1 tbsp
  • Vanilla essence – 1 tsp
  • Salt – a pinch
  • Warm milk – ¼ th cup [ 1 tbsp extra if needed ]
  • Big and small round cutters
  • Oil to deep fry



  1. Take warm water in a bowl .
  2. Sprinkle the yeast and sugar .
  3. Allow it to rest for 10 mins .
  4. After 10 mins it will become frothy .[ bubbled ]
  5. If it is become frothy means it is ready to use ,if not then you have to discard it and repeat the process .This is called yeast proofing .



Take the flour + butter + salt + sugar and mix well till it becomes crumbly.

Now make a well in the centre, add the yeast mixture + vanilla essence and mix well .

Add milk little by little and start kneading it .

If you feel the dough is too thick then add little more milk , at this point the batter will be sticky.

Knead it atleast for 5 – 6 minutes till you get a plain soft dough without stickiness.

Rub oil all over the dough ,place it in a big bowl .

Cover and keep aside for 1 ½ hrs.

The dough must have doubled, punch the dough ,knead  for  a min and again keep aside for ½ or 1 hr.

Dust the rolling board and roll out  the dough  into ½ inch thick sheet.

Use the big round cutter and cut it .

Now take the small cutter and cut it in the centre as shown in the pic .[ bottle cap ]

Also cut few with big cutter without the hole in centre so that you can fill in chocolate sauce and relish it .

Arrange it in a plate , cover and keep aside for 30 mins to rise.

Deep fry the donuts on medium low flame .[ it browns quickly so be careful ,also don’t burn it ]

Flip over and fry till golden brown on both the sides.

Remove it on a absorbent paper and keep aside .

Serve warm.

You can serve it plain by sprinkling icing sugar pwdr or dip it chocolate ganache .

For the plain one without hole , just make a hole and squeeze in some chocolate sauce.



Take equal amount of dark chocolate + heavy cream in a heavy bottom pan and place it on low flame. Keep stirring , when the chocolate melts add in the butter .Mix well into a smooth sauce.

Dip the warm donut in it , on one side and serve

Refer to my ganache recipe  for detailed recipe :- Ganache recipe


For plain sugar vanilla glaze  – Mix 1 cup of icing sugar + 2 ½ tbsp of milk + 1 tsp vanilla essence into a semi thick mixture . Coat the donuts on both the sides by dipping .Place it on a rack to allow the topping to thicken .

For chocolate glaze  – Mix 1 cup sugar + ¼ cup cocoa pwdr + ¼ cup milk .

Other ingredients which can be used for toppings are

  1. Colourful Sprinklers
  2. Dry fruits
  3. Desiccated coconut
  4. Silver balls


  1. Tastes good when hot , So while serving you can microwave for 10 – 15 secs.
  2. Instead of yeast you can use 1 egg + 1 tsp baking pwdr .
  3. Be careful while frying , it browns fast. [ if it browns fast then the inside will not be cooked well ]
  4. Fry in small batches don’t overcrowd while frying .
  5. I kneaded the dough with my food processor.
  6. Gulab jamun is the Indian donut.
  7. For baking in convection mode – preheat the oven at 200 * and bake for 10 mins or till it is golden brown.
  8. The warm water for yeast should be such that you should be able to keep your finger in it for 10 counts.Either less or more will not work.
  9. Check the expiry date of the yeast before you start.
  10. Always store the yeast in the fridge.


  1. Ferrero rocher chocolate
  2. Chocolate making
  3. Chocolate paratha
  4. Cake recipes
  5. Homemade pizza recipe
  6. Pita bread
  7. Falafel recipe
  8. Instant bread gulab jamun recipe
  9. Microwave mug pizza
  10. Hyderabadi dum biryani

For more tips , tricks , videos , recipe , amazing kitchen appliances like our facebook page  –

Add Comment