Eggless Soft Fried Donuts | 15 Min Homemade Donuts

Soft, fluffy Eggless Donuts coated with cinnamon sugar and dipped in white + dark chocolate glaze! No eggs needed. These homemade donuts are perfect for birthdays, kids' parties, or when you want a bakery-style to treat at home.

Only 7 basic ingredients and 30 mins total time. Kids love them, and you’ll save money vs buying from bakeries.

TIP: Don’t skip 1.5 hr proofing. That’s what makes them soft + fluffy inside.

  INGREDIENTS:

- All-purpose flour / Maida: 2 cups

- Milk – ¾ cup lukewarm 

- Unsalted butter: ¼ cup, melted [If using salted butter, skip salt]

- Sugar: 2 tbsp

- Dry active yeast: 1 tsp

- Salt:  ½ tsp

- Oil: for deep frying

- For glaze: White chocolate, dark chocolate, icing sugar + sprinkles

Method:

**STEP 1: Make Dough** 

1. Sieve 2 cups all-purpose flour + ¼ tsp salt in a big bowl. 

2. Add 2 tbsp sugar + 1 tsp dry active yeast. Mix well.

3. Pour ½ cup lukewarm milk + ¼ cup melted butter. 

4. Knead 8-10 mins till dough is soft, smooth & not sticky. Add little flour if sticky.

**STEP 2: First Proofing - 1.5 Hours** 

5. Grease bowl with oil. Place dough, cover with damp cloth. 

6. Keep in warm place 1.5-2 hours till dough doubles in size. This makes donuts soft.

**STEP 3: Shape Donuts**

7. Punch down air. Roll dough ¾ cm thick on floured surface.

8. Cut circles with cookie cutter/glass. Use bottle cap for center hole.

9. Place on parchment paper. Cover 15 mins for second proof.

**STEP 4: Fry Donuts** 

10. Heat oil on medium heat. Test: drop small dough piece - it should rise slowly.

11. Fry 2-3 donuts at a time, 1-2 mins each side till golden brown. 

12. Don’t overcrowd pan or oil temp will drop. Drain on kitchen paper.

**STEP 5: Chocolate Glaze**

13. Melt white chocolate + dark chocolate separately in double boiler. Stir every 30 sec.

14. Dip top of cooled donuts in melted chocolate. Add sprinkles/icing sugar immediately.

**TIP**: 

Donuts are best fresh. 

Store 2 days in airtight box. Reheat 10 sec in microwave.

**NO-FAIL TIPS FOR SOFT EGGLESS DONUTS: **

**1. Why donuts become hard/dense?**

Yeast didn’t activate. Milk must be lukewarm 37-40°C only. Too hot = dead yeast. Too cold = slow rise. Test: Dip finger - milk should feel like warm bath water, not hot.

**2. Oil temp is everything**

If oil is too hot → Donuts brown outside but raw inside. 

If oil is too cold → Donuts absorb oil + become greasy.

Perfect temp: Drop small dough piece. It should rise slowly with small bubbles. If it sizzles fast, oil is too hot. Wait 1 min.

**3. Don’t skip second proofing** 

After cutting donuts, rest them 15 mins covered. This 2nd rise = bakery-style fluffy texture. If you fry directly, donuts will be flat + chewy.

**BONUS TIP**: For baked version, bake at 180°C for 12-15 mins. Brush butter on top while hot. But fried version tastes more authentic.