Eggless Doughnuts Recipe (Soft, Fluffy & Easy!)
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If you’ve been searching for the perfect eggless doughnut recipe, you’ve landed in the right place. These doughnuts are soft, pillowy, slightly chewy, and finished with a sweet glaze that makes them absolutely irresistible. Whether you have an egg allergy, follow an eggless diet, or simply ran out of eggs, this recipe proves you don’t need eggs to make bakery-quality doughnuts at home.
This recipe uses simple pantry staples and basic kitchen tools, and the results rival anything from your favorite donut shop. Let’s get into it!
Why You’ll Love This Eggless Doughnuts Recipe
No eggs required: perfect for egg-free diets and allergies
Soft, fluffy texture: just like traditional yeast doughnuts
Beginner-friendly: simple ingredients and clear steps
Versatile: glaze them, dust with sugar, or fill with jam
Freezer-friendly: make a batch and freeze for later
Ingredients for Eggless Doughnuts
For the Dough
3 cups (375g) all-purpose flour, plus extra for dusting
2 ¼ teaspoons (1 packet) instant yeast
¼ cup (50g) granulated sugar
¾ cup (180ml) warm milk (dairy or plant-based)
¼ cup (60ml) warm water
3 tablespoons unsalted butter or vegan butter, softened
½ teaspoon salt
1 teaspoon vanilla extract
For Frying
Neutral oil (vegetable, canola, or sunflower), enough for deep frying
For the Glaze
1 cup (120g) powdered sugar
2–3 tablespoons milk (dairy or plant-based)
½ teaspoon vanilla extract
Recommended Kitchen Tools
To make this recipe even easier, here are a few tools that work great for this recipe (affiliate links, at no extra cost to you, purchases made through these links help support this site):
How to Make Eggless Doughnuts (Step-by-Step)
Step 1: Activate the Yeast
In a bowl, combine the warm milk, warm water, and sugar. Sprinkle the instant yeast over the top and let it sit for 5–10 minutes until foamy.
Step 2: Make the Dough
In a large mixing bowl (or the bowl of your stand mixer), combine the flour and salt. Add the yeast mixture, softened butter, and vanilla extract. Mix until a soft dough forms, then knead for about 8–10 minutes until smooth and elastic.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Step 4: Shape the Doughnuts
Punch down the dough and roll it out on a lightly floured surface to about ½-inch thickness. Use a donut cutter (or two round cutters of different sizes) to cut out doughnut shapes. Place them on a parchment-lined tray, cover, and let rise again for 30–45 minutes.
Step 5: Fry the Doughnuts
Heat oil in a deep pot to 350°F (175°C). Fry the doughnuts in batches for about 1–2 minutes per side, until golden brown. Remove with a slotted spoon and place on a wire rack or paper towels to drain.
Step 6: Glaze and Serve
Whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the warm doughnuts into the glaze, let the excess drip off, and place back on the wire rack to set for a few minutes before serving.
Tips for the Best Eggless Doughnuts
Make sure your milk and water are warm (not hot), around 105–110°F (40–43°C) , to properly activate the yeast.
Don’t skip the second rise; it’s key to getting that light, fluffy texture.
Maintain consistent oil temperature for evenly cooked, golden doughnuts.
Glaze doughnuts while still warm so the glaze sets into a shiny coating.
Storage Instructions
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed doughnuts for up to 1 month, then thaw and glaze before serving.
Frequently Asked Questions
Can I bake these instead of frying? Yes! Bake at 375°F (190°C) for 10–12 minutes, though the texture will be slightly less rich than fried doughnuts.
Can I make the dough ahead of time? Absolutely. After the first rise, refrigerate the dough overnight, then shape and proceed with the second rise the next day.
What can I use instead of yeast? For a quicker version, you can try a baking powder-based eggless doughnut batter, though the texture will be denser and more cake-like rather than the classic fluffy yeast doughnut.
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