So so happy to let you guys know that today I have completed 2 years of blogging and coincidentally this is my 100th post. To make it memorable, I am posting this eggless donuts/ eggless no-knead donuts recipe.
What started as a passion and a hobby is slowly and steadily growing, thanks to all your support, wishes, and blessings. I thank each and every reader who has supported me from the bottom of my heart.♥♥
Ever imagined donuts could be eggless, no-knead, baked, yet soft and to die for? Well, this recipe is going to change your perspective completely. My family is totally in love with these eggless no-knead donuts. Come, join us and fall in love 🙂 .
Donut or doughnut is a deep-fried delicacy that is the love of every single child around the world. Even for us adults having a warm donut with a cup of tea or coffee for breakfast is a divine experience.
Edged by the success of my no-knead bread recipe, I wanted to give donuts a try. Donuts are made of rich buttery, eggy dough. So I knew any dough leavened with yeast and enriched with butter, milk, and eggs would work.
Still went ahead and tried this eggless version and it was a super-duper hit. As I wanted to try out both the fried and baked versions, I fried half and baked the remaining.
The fried version puffed up more than the baked ones. They were very good to have warm, but on cooling the texture became slightly chewy. The baked ones remained soft even on cooling.
The best part is that the baked ones tasted good the next day too. You just need to warm them up in a skillet and then dip in sugar or frost them. They tasted fresh and yum and my elder one could not believe it was this soft.
It’s a good idea to bake these beforehand like dinner rolls and frost them just when needed. So our combined vote is for the baked version.
Baked or fried is your choice. You will agree with me once you try making these beauties. I know purists will not accept my viewpoint 😀 .
Over to the recipe…
Eggless no-knead donut
For proofing the yeast
- ⅓ cup warm water
- ½ tsp honey
- ½ tsp active dry yeast
Rest of the ingredients
- 2 cups flour (280 g)
- 3 tbsp butter
- 2½ tbsp sugar
- ½ cup + 2tbsp warm milk
- ¾ tsp salt
- a big pinch nutmeg powder
- ½ tsp vanilla sugar/vanilla extract
For cinnamon sugar
- ½ cup powdered sugar
- ½ tsp cinnamon powder(or as needed)
- ¼ tsp vanilla sugar
For chocolate coating
- melted chocolate(as needed)
- chocolate sprinkles
- a pinch of vanilla sugar
- Proof the yeast in the water and honey as given under "for proofing yeast" for 10 minutes or till it becomes frothy.
- In a bowl, take the rest of the ingredients. Add the proofed yeast also to this, and mix till you do not find any dry flour in the bowl. The mixture will look shaggy.
- Cover this and let sit at room temperature for an hour or till it doubles in size. This time may vary depending on the warmth of the room.
- Transfer it to the refrigerator and let it proof in there for 8 hours or overnight.
- The next morning, tip the dough on to a floured surface and knead it over itself a few times.
- Roll out the dough to about half an inch thickness. Cut it out into donut shape using donut cutter. I used a 3-inch container and a small medicine cup for the center.
- Place these donuts and donut holes on individual pieces of parchment paper on a tray and let rise for an hour or till it doubles in size.
- Meanwhile, prepare the cinnamon sugar and melt the chocolate for dipping the donuts.
- If you are frying, heat up oil in a frying pan on low medium flame. Carefully drop the donuts into the oil and fry on both sides till they are golden in color.
- Drain and keep aside. Coat them with cinnamon sugar or dip them in melted chocolate when they are still warm. I prefer to sprinkle chocolate sprinkles after dipping in chocolate. You can pipe some lines or do any decoration that you want to.
- Serve when still warm
- Once they puff up, milk wash and bake in a preheated oven at 180°C for 10-12 minutes till the top becomes golden brown in color.
- Brush them liberally with melted butter as soon as they are out of the oven.
- Cool on a cooling rack for a few minutes and then coat with cinnamon sugar or dip in chocolate when they are warm.
- After mixing up the dough should look loose and shaggy. Else, add a bit of warm milk as needed.
- The dough after refrigeration will be manageable. Add only as much flour as needed while folding and rolling out.
- Quite a few friends had doubts regarding using instant yeast instead of active dry yeast. The general rule of thumb is for every 1.25 tsp of active dry yeast, 1 tsp of instant yeast is used. In this recipe since only 1/2 tsp of active dry yeast is used, you can use the same quantity of instant yeast. If you are planning to double or triple the recipe calculate accordingly.
- If you opt to fry, keep the flame at the lowest setting once the oil heats up. Else the donuts turn brown very quickly, before the inside cooks.
- You can dip these donuts in colored sugar glazes too. Just ensure that dipping and coating are done when they are hand manageable hot or warm.
- While baking treats the donut exactly like you would a dinner roll. So the milk wash and brushing with butter is a must.
You may also be interested in my other bakes