Eggless Donuts without yeast

Making eggless donuts at home is easier than you think! This easy recipe will give you moist and buttery donuts that are sure to become your family favorite.

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Even though these homemade eggless donuts are made from simple ingredients usually found in your pantry, they are incredibly delicious and indulgent. I promise you, you won’t miss your Krispy Kreme or Tim Horton’s donuts, once you taste these.

They are fried, sugary, old-fashioned, and comforting. And it is fun to make these donuts from scratch without leaving the comforts of your home.

Follow my step-by-step procedure and helpful tips for a foolproof eggless donuts recipe!

Making Donuts without eggs and yeast

Donuts made in most places in the United States contain eggs. Eggs help with leavening and they provide structure to the donuts.

Since I am allergic to eggs, I had to make an eggless version of the traditional donut recipe. To make up for the lack of eggs in this eggless doughnut recipe, I have used milk, vinegar, and yogurt.

Traditionally yeast is also used to prepare fried donuts. Yeast reacts in the batter to create small air bubbles which make the donuts fluffy.

The alternative I have used here instead of yeast is baking soda and baking powder. They create a similar effect to yeast by creating bubbles of carbon dioxide that make our donuts super fluffy.

Type of Oil to Fry these Eggless Donuts

Use a neutral-flavored oil with a high smoke point. I recommend using vegetable oil when making these fried donuts.

Ingredients and Alternatives

Milk and White Vinegar: I added white vinegar to whole milk to make buttermilk for this recipe. Lower fat or non-dairy milk would also work but the donuts aren’t as flavorful or rich. 

If using plant-based milk, use 1 tbsp of white vinegar to make vegan buttermilk. Almond milk would work best in this recipe.

Powdered Sugar / Icing Sugar: This is used to sweeten the donut dough.

Butter: Melted butter enhances the donut’s flavor and makes it tender and moist. You can also use vegan butter in its place. It is best to use unsalted butter.

Flour: All-purpose flour gives the dough structure. 

You may be able to sub half with whole wheat flour, to make a healthy version of donuts. But these will be denser and you may not get fluffy donuts. I haven’t tried this recipe with any other flour so try it at your own risk!

Yogurt : I use plain yogurt to make my donuts moist. Greek yogurt or sour cream should also work.

Baking powder, baking soda : These are leavening agents. Since this eggless donut recipe doesn’t use instant yeast or active dry yeast, we need baking soda and baking powder to give the dough rise.

Others: Salt, Oil

How to Make the best eggless donuts

Make buttermilk

Mix milk and white vinegar in a small mixing bowl and let it stand for 5 to 10 minutes till the milk curdles. This forms buttermilk. Set it aside.

Prepare dough

In a separate large bowl, mix in all the dry ingredients. To this, add the wet ingredients – milk mixture, butter, and yogurt. Combine everything till the dough comes together.

You will have a sticky dough and you’ll be tempted to add more and more flour as you mix the dough, but don’t. Let it rest for 40 minutes.

Roll & cut Out donuts

Place the dough on a floured surface and divide it in half. Using a rolling pin roll to 1/2 inch thickness.

Cut the doughnuts using a 3-3.5 inch cookie cutter/ donut cutter. If you do not have a cookie-cutter, use two different-sized lids for cutting the outer and inner circle of the dough.

Prepare the oil

Use a deep pot to heat the oil. The ideal temperature for frying donuts is 185°C. Be very careful when handling hot oil. 

Working with 2-3 donuts at a time, cook for 1 minute on each side on medium flame, until they get golden brown. 

Carefully remove from the oil after deep frying and place onto a paper towel or kitchen towel (to soak any excess oil). Repeat with remaining donuts

Glaze Donuts 

Dip each donut into the glaze once it cools to room temperature. We did pink chocolate glaze and added sprinkles on top. You could also do a plain vanilla glaze. After about 20 minutes, the glaze will set.

Eggless Donuts Coating / Glaze Options

Sugar Coating

Once the donuts have cooled down, you can roll them in regular sugar or cinnamon sugar (sugar mixed with cinnamon powder). I prefer to do this to donut holes.

Sugar Glaze

Make sugar glaze by adding powdered sugar with milk or water. You can also add a little bit of vanilla extract to this mixture. Stir and add liquid till it reaches a smooth and slightly runny consistency.

You can dip your donuts and let the glaze set on a cooling rack.

Chocolate Glaze

If you love chocolate as much as I do, you will love a chocolate ganache over your donuts.

Melt some dark chocolate chips over a water bath and add some heavy cream till you get the desired consistency of your glaze. Then dip your cooled donuts and let them set before digging in!

For this recipe, we melted white chocolate chips with heavy cream and added pink food color to get that vibrant look!

Storing eggless doughnuts

These donuts are best enjoyed on the same day. Any leftovers can be stored in an airtight container at room temperature or a refrigerator for up to 2 days.

You can also freeze these fried donuts before glazing them. Make sure they are cooled completely and then freeze for up to 3 months.

Thaw in the refrigerator or at room temperature, then reheat in the microwave. Glaze and enjoy!

Make-Ahead Options

Prepare the recipe till you roll out and get the donut shape. Then freeze shaped donuts for up to 3 months.

On the day you serve them, let the doughnuts thaw at room temperature for about 4-5 hours. Then continue the recipe steps and fry as directed.

Serving Eggless Donuts

These delicious donuts can be served as a dessert or even as part of breakfast or brunch.

You can also serve them for high-tea with a side of warm coffee or chai tea latte, scones, and lemon poppy-seed muffins!

Tips for making the best Eggless Donuts

• Have all the ingredients at room temperature. This helps with better mixing.
• Make sure the donuts are completely cool before glazing, or the glaze will melt off.
• The donut dough is on the stickier side. Do not add a lot of extra dough to make it dry while kneading.
• Rest the dough for at least 30-40 min so the leavening agents get activated and we get soft fluffy donuts.
• Make sure the frying oil is at the right cooking temperature which is usually between 185-190C. The oil will be VERY hot, so please be careful while frying donuts.

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