Eggless donuts
This is a fairly simple recipe that will allow you to make delicious donuts without eggs or milk. To ensure success, you need to use warm, room-temperature water, which will speed up the yeast's activation. The key to these donuts is to allow the dough time to rise.
- Proteins: 6.7 g
- Fats: 14.7 g
- Carbohydrates: 45.1 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 4
Since we'll be making donuts without eggs or butter, there's no need to add extra sugar to the dough in an attempt to make them sweeter. Excess sugar makes the dough heavier and won't cook through properly.
It is better to add all sweet additives on top during decoration or to introduce the filling into the finished donuts, cutting them with a knife or using a pastry bag with a thin nozzle.
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Water240 ml
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Sugar50 G
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Dry yeast14 G
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Sunflower oil60 ml
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Flour350 G
Dissolve yeast and sugar in warm water, add sunflower oil and mix again.
Add pre-sifted flour and mix with a fork until the liquid is completely absorbed.
Knead the dough in a bowl with a spatula for about 5 minutes, then knead it on a work surface for another 5 minutes. The dough should become soft, pliable, and elastic. Form it into a ball and place it in an oiled bowl. Cover the top with plastic wrap to prevent the dough from drying out.
Leave the dough to rise in a warm place for 1-2 hours or until it doubles in volume.
Punch down the risen dough, place it on a work surface, and press it lightly with your palms to form a flatbread. Then make a hole in the center and stretch it slightly to form a donut. Cut it into 12 equal pieces using an offset spatula.
Now form each piece into a round ball, rolling it between your palms in a circular motion. The resulting balls weigh approximately 50-55 g.
Flatten each ball into a thick flatbread using your palms or a spatula. Use a shot glass or cookie cutter to cut out a 6-8 cm diameter center. Cover with plastic wrap and let rest for 20 minutes until doubled in size.
Heat sunflower oil in a deep frying pan over medium heat. Fry the donuts for 1-2 minutes on each side and flip them with a mini kebab skewer or a fork.
When ready, place the donuts on a plate lined with paper towels or on a wire rack with paper underneath to absorb any dripping oil.
The eggless donuts are ready. While they're still warm, dip them in sugar or glaze and serve.
Similar video recipe: Eggless and Dairy-Free Donuts
A meditative video in which the author shows you another way to make inexpensive, lean donuts. But the fun begins near the end. The author demonstrates three simple ways to decorate donuts. So you can save yourself the headache and use ready-made solutions.
Remember to heat the sunflower oil gradually over medium heat. This will prevent the donuts from turning black prematurely while frying. Fry the donuts in plenty of oil, enough to half-cover them. Place no more than 3-4 donuts in the pan at a time, ensuring there's space between them and they don't touch each other. They should float in the oil and not touch the bottom, so you don't have to worry about the dough remaining raw inside.
Treat your kids to simple donuts and you'll witness the amazing phenomenon of a whole mountain of baked goods disappearing before your eyes. Try them and see for yourself.
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