The Best Easy Eggless Yeast Donuts Recipe
Looking to make eggless donuts at home? Try my Easy Eggless Yeast Donuts. These homemade donuts are soft, pillowy, fluffy, and sweet. No one would believe that you made them without eggs! Yeast donuts are my daughter’s absolute favorite. They were also one of the first things that made her feel side-lined when she was younger due to her allergies. When she was around two years old, she wanted to have a donut so badly that I found a vegan donut store in NY, but guess what? After her first bite, she got sick. I don’t know what it was, but after that, I never trusted any store-bought “vegan” baked good anymore. So instead, I found a way to make delicious donuts that my daughter can enjoy, too! Eggless Yeast Donuts are easier to make than you think and taste like donuts from your favorite bakery. This is a small batch recipe, yielding only six donuts. So it is perfect for satisfying your family’s donut craving without having tons of leftovers. Using simple ingredients, Eggless Yeast Donuts are bound to be your new favorite breakfast treat.
Eggless Yeast Donuts Recipe Highlights
They are soft, pillowy, fluffy, and sweet.Taste like donuts from your favorite bakery.Easy to make.Simple ingredients.
Place flour, baking powder, instant yeast, sugar, nutmeg, and salt in a large bowl. Mix to combine.
Ingredients Notes & Substitutions
Flax Egg: To make the flax egg you’ll need golden Flaxseed Meal + water. Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour. Baking Powder: Make sure it’s not expired or too old.Instant Yeast: I like to use instant dry yeast. It allows you to add it in with all of the other ingredients at once, no proofing required. If you want the quick and easy method, I recommend sticking with instant dry yeast. If you only have active dry yeast on hand, no worries, it will still work! Active dry yeast simply requires proofing time. Warm the milk in the microwave and then add your yeast and let it dissolve and get bubbly, for about 10 minutes. . Once it has proofed it is ready to pour in and add to all of the other ingredients. Nutmeg: A pinch of this gives the donuts an authentic bakery flavor. If you don’t have it, simply omit it from the recipe, but I love the flavor it adds!Sugar: Regular white granulated sugar o caster sugar.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Vegetable or Canola Oil to fry
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Prepare the Dough
Mix golden flax meal and water in a small bowl until well combined. Make a well in the center of the dry ingredients, then pour in the warmed milk, butter, and the flax meal mixture. Stir on low until combined. Knead until the dough pulls away from the sides of the bowl.
2 – Let the Dough Rise
Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until puffy and doubled in size.
3 – Roll & Cut into Donuts
Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5-inch doughnut cutter, cut into 6 donuts and as many donuts holes as you can.
4 – Let the Cut Donuts Rise
Loosely cover with a clean kitchen towel and allow to rise for 30 – 45 minutes, or until slightly puffed.
5 – Fry the Donuts
Carefully fry the donuts until they’re deep golden all over.
6 – Glaze
Dip each warm doughnut into the glaze, making sure to coat both sides. Place back onto a cooling rack as excess glaze drip down.
To add some variety to your donuts, try flavoring your glaze! Here are a few ideas: The next morning, remove it from the refrigerator and allow it to rise in a warm environment until doubled. After your dough has risen, continue with the next step of shaping the donuts. I strongly suggest using whole milk for this recipe; it will produce a moist and tender dough. You can also substitute buttermilk. This dough needs to rise twice in a relatively warm environment. If your kitchen is not warm, heat the oven to 200º F (90º C) before you start making the recipe. When it reaches the temperature, turn it off. Voila! Now you have a warm place to put your dough to rise. Another option for allowing your dough to rise in a warm environment is to use an Instant Pot. Allow the dough to rise in the Instant Pot for 1 hour in “yogurt mode.” After shaping the donuts and allowing them to rise, they might be a little bit too delicate to pick up with your fingers. For this reason, I like to place each cut donut on a piece of parchment or waxed paper. This will make the process of grabbing them to fry without misshaping them a whole lot easier. The amount of oil needed to fry the donuts will depend on how wide or tall your pot is. You want the oil to fill at least 1/3 of your pot. When heating the oil, be sure to use a thermometer and monitor how hot your oil gets. You want to maintain a consistent 350 º F (180º C). If the oil is too hot, the outside will cook too fast, and the insides won’t be done. If the oil isn’t hot enough, your donuts won’t crisp up. So be sure to check your oil temperature throughout the frying process!
More Egg-Free Donut Recipes You’ll Love!
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Freeze: Shaped donuts can be frozen for up to 2 months. On the day you serve them, let the doughnuts thaw and rest at room temperature for about 4-5 hours. Then fry as directed. The fried donuts can be frozen, but I honestly wouldn’t recommend it.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in March 2021, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
