Eggless Donuts

5 from 6 votes

I love enjoying these healthy eggless donuts without any guilt since they turn out perfectly every time. I like to top them in two different ways, and on occasion I even fry them when I want something extra indulgent. With a few simple swaps, I can easily make them vegan and gluten free. This quick donut recipe satisfies my sweet tooth and gives me soft, cakey, moist donuts that never disappoint.

Prep Time25

Cook Time13

Rising Time3

Total Time3 38

Course: Baking, Breakfast, Brunch, Dessert

Cuisine: American, Vegan

Diet: Vegan, Vegetarian

Servings:

Calories: 188kcal

Author: Anjali Shah

Equipment

Ingredients

For The Donuts

3 cups all purpose flour
2 tsp instant dried yeast
3 tbsp sugar
1 tsp salt
1 cup almond milk
¼ cup butter or vegan butter
1 tsp vanilla extract

For The Cinnamon Sugar Topping

¼ cup sugar
1 tsp ground cinnamon
1 tbsp melted butter or vegan butter

For The Chocolate Glaze

Optional - If Frying

Oil for frying

Instructions

Make The Doughnut Dough

In the bowl of a stand mixer add the flour, dried yeast, sugar and salt.
Attach the dough hook to the stand mixer and mix the dry ingredient for 2-3 minutes to combine.
In a microwave safe container add the almond milk, butter and vanilla extract. Heat for 1 minute or until the butter has just melted and the milk is luke warm. Stir to finish melting the butter if needed.
Pour the wet ingredients into the dry.
Knead the dough for 5 minutes or until the dough is smooth.
Transfer the dough to a lightly greased bowl, cover and allow to rest in a warm place to double in size, approximately 1-2 hours.
Once the dough has risen, transfer to a lightly floured surface and roll out to approximately ½” thick.
Cut rounds using a 3 inch cookie cutter. To cut out the center use a smaller cookie cutter or a piping nozzle. Repeat with remaining dough.
Place the donuts on a baking tray covered with a sheet of baking paper, allowing space for the donuts to rise and spread slightly. If frying, place each donut on a small square of baking paper and then on to a baking tray.
Lightly cover and allow to rise at room temperature for 1 hour.

Make The Cinnamon Sugar Topping

If coating the donuts in cinnamon sugar prepare the coating by mixing the sugar and cinnamon in a bowl until well combined. Set aside.

Make The Chocolate Glaze Topping

If glazing the donuts, prepare the glaze by sifting the powdered sugar and cocoa powder in to a mixing bowl.
Slowly stir in the almond milk, small amounts at a time, until desired consistency has been achieved.
To cook the donuts you can either oven bake or fry. Below are both directions.

Instructions For Baking Donuts

Preheat the oven to 350F/180C.
Bake the donuts for 13 minutes. The donuts are cooked when they are golden in color and sound hollow when tapped on the base.
While hot, lightly brush with melted butter and roll in the sugar and cinnamon mix. Alternatively wait until the donuts are completely cool before dipping in the glaze.

Instructions For Frying Donuts

Heat a large pot with oil over a medium heat.
Carefully lower 2-4 donuts into the oil, removing the square of baking paper as you release the donut into the oil.
Cook on one side for 3-4 minutes, carefully turn the donuts over and continue to cook on the other side for another 3-4 minutes. Donuts will be fluffy and golden in color.
If coating with cinnamon sugar, roll the hot donuts in the cinnamon sugar, coating all sides, remove and serve.
If glazing, drain the cooked donuts on kitchen paper and allow to cool completely before coating in glaze. Dip each donut into the glaze and allow to set on a cooling rack before serving.
Repeat until all donuts have been cooked and topped with either cinnamon sugar or the chocolate glaze!

Video

https://youtu.be/vUics5kgPIE

Notes

My #1 Secret Tip for this recipe is I always make sure my wet ingredients are just lukewarm before mixing them in. If they get too hot, they can kill the yeast and keep the dough from rising.
Be mindful of the glaze consistency. I’ve found that the glaze needs to be just thick enough to coat the donut, but not so thick that it tugs at the surface. When the glaze is too heavy, dipping the donut can actually tear the top or pull off little pieces.
You can knead by hand. I often make this dough without a stand mixer, and it turns out just as well. I just knead it by hand for about 7 to 8 minutes, or until it is smooth and elastic.
Tips For Frying Donuts
- If frying, use high quality oil. When I follow the eggless fried donut recipe, I make sure to use a high quality oil with a high smoke point and a neutral flavor.
- Keep oil at a constant heat. When I am frying, I keep the oil at a constant medium heat. If it gets too hot, the donuts will burn and stay undercooked inside. If the heat is too low, they turn soggy.
- Be very cautious when frying. To fry the donuts, I place each donut while still on its baking paper square onto a cooking spatula and lower it into the oil. I remove the baking paper immediately. I can also place the donut in the oil by hand, but I make sure to do it very carefully and slowly.
- Remove excess oil. I drain the fried donuts by setting them on a few layers of paper towels to remove any excess oil. I can also place the no egg doughnuts on a wire rack lined with a paper towel, and I make sure to keep a plate underneath to catch any potential oil drips.

Nutrition