Name: Soft and Fluffy Eggless Donuts
Prep time: 30 min
Cook time: PT-488517H14M4S
Total time: PT-488517H14M4S
Cuisine: Fusion / Home‑Style / Bakery
Ingredients: 1 ½ cups all‑purpose flour (maida); ½ cup milk + ~3 tbsp extra for adjusting dough; 2 tbsp melted butter; 1 tbsp sugar; 1 tsp instant yeast; ¼ tsp baking powder; ½ tsp salt; Oil for frying (if frying method used); Optional toppings: glaze, sugar, cinnamon‑sugar, chocolate, etc.

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Soft, fluffy, and completely eggless — these donuts are a delightful treat that can be either baked or fried depending on how indulgent I want to get. I love that they’re so versatile, with topping options ranging from classic cinnamon sugar to rich chocolate glaze. Whether I’m making them for breakfast, a snack, or dessert, these donuts always turn out pillowy and satisfying. Soft and Fluffy Eggless Donuts

Why You’ll Love This Recipe

I like this recipe because it gives me full control over how I want my donuts—lightly baked for a healthier twist or golden-fried for that classic donut shop texture. The dough is beautifully soft and workable, and the fact that it’s eggless makes it perfect for those avoiding eggs. Plus, I can have fun with toppings—whether it’s a sugary glaze, melted chocolate, or just a dusting of cinnamon sugar, these donuts are the ultimate customizable treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all‑purpose flour (maida)
½ cup milk + ~3 tbsp extra for adjusting dough
2 tbsp melted butter
1 tbsp sugar
1 tsp instant yeast
¼ tsp baking powder
½ tsp salt
Oil for frying (if frying method used)
Optional toppings: glaze, sugar, cinnamon‑sugar, chocolate, etc.

directions

I start by sifting together the flour, salt, baking powder, sugar, and yeast in a mixing bowl and give everything a good mix.
Then I make a well in the center and pour in warm milk along with melted butter. I mix it until a sticky dough forms, adjusting the milk or flour slightly if needed to get the right consistency—not watery, just tacky.
I knead the dough for 5–10 minutes until it’s smooth and elastic.
Next, I cover the dough and let it rise in a warm place until it doubles in size. This usually takes about an hour depending on the room temperature.
Once risen, I punch down the dough and roll it out on a floured surface to about 1–2 cm thickness. Then I cut out donut shapes using a ring cutter or a pair of round cutters for the donut and the hole.
I let the shaped donuts rest again until they look slightly puffy.
If I’m frying, I heat oil to about 185–190°C and fry the donuts until golden brown on both sides, then drain them on paper towels. If I’m baking, I place them in a greased donut pan or baking sheet and bake them until they’re lightly golden and set.
Finally, I add my chosen topping while the donuts are still warm—or after they’ve cooled, depending on what I’m using.

Servings and timing

Yield: About 10–12 donuts (depending on size)
Prep Time: 30 minutes
Cook Time: 20 minutes (fried) / 12–15 minutes (baked)
Total Time: About 1 hour 30 minutes (fried) / 1 hour (baked)

Variations

I sometimes use whole wheat flour for a heartier version, but I make sure to increase the milk slightly.
For a more indulgent bite, I fill the donuts with jam or Nutella before frying.
I love using a vanilla glaze, but chocolate ganache, maple icing, or simple powdered sugar also work beautifully.
If I want a more festive feel, I toss the warm donuts in cinnamon sugar—this gives them a churro-like twist.

storage/reheating

I usually store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days or freeze for up to a month. To reheat, I warm them in the microwave for 10–15 seconds or pop them in the oven at 160°C (320°F) for about 5 minutes until warmed through.

FAQs

How do I know when the dough is kneaded enough?

I check if the dough is smooth and slightly elastic—it should spring back when I press it gently. That usually takes about 5 to 10 minutes of kneading.

Can I make the dough ahead of time?

Yes, I often let the dough rise in the fridge overnight after kneading. I just bring it back to room temperature before shaping and proofing again.

Can I air-fry these donuts?

Yes, I’ve tried air-frying them at 180°C (350°F) for about 6–8 minutes until golden. They’re a little drier than fried ones but still tasty, especially with a glaze.

What toppings work best with these donuts?

I like to keep it classic with cinnamon sugar or a vanilla glaze. But chocolate, sprinkles, or even filled versions with cream or jam are great options too.

Why did my donuts turn out oily?

That usually happens if the oil is too cold. I always make sure the oil stays between 185–190°C when frying. If it’s not hot enough, the donuts soak up the oil.

Conclusion

These eggless donuts have become one of my go-to comfort bakes. Whether I’m baking or frying, they always come out soft, fluffy, and full of flavor. I love how easy they are to customize with different toppings or fillings, and they’re always a hit whenever I make them. Perfect for breakfast, dessert, or anytime I crave a sweet, satisfying treat.