Eggless Donuts


choco toppings donut



.25 ounce or 2 tbsp. instant dry yeast

¼ cup warm water 105-115 deg)

1 ½ cup lukewarm milk

½ cup white sugar

1 tsp. salt

1/3 cup vegetable shortening

5 cups all purpose flour

1 quart vegetable oil for frying

2 bananas, smoothie


For glazing:

1 cup confectionary sugar

1 cup concentrated liquid chocolate

Warm water (4 tbsp to mix with confectionary sugar


  1. In a small sauce pan, pour 1 cup of water over medium heat and vegetable shortening. Set aside.
  2. In a large bowl, mix together milk, sugar, salt, banana, yeast and 2 cups of flour
  3. Mix well at low speed or stirring with wooden spoon. Mix flour ½ cup at a time until the dough doesn’t come no longer sticks to the bowl. Knead for about 10 minutes.
  4. Transfer dough in greased bowl and Set the dough in a warm place until it double. Cover the bowl with wax paper.
  5. While waiting for the dough to double, create the glaze by mixing confectionery sugar with warm water.
  6. Knead the dough for 5 minutes and let it stand for 10 minutes
  7. Use donut cutter or cookie cutter
  8. Heat oil in a deep-fryer or large skillet, , slide donuts using a spatula. Fry donuts each until golden brown each side.
  9. To create glazed donuts,, add glazing by dipping donuts in melted sugar or chocolate and sprinkle with slivered almonds.


Treat the dough gently by pressing gently with the palm of your hand to remove gas.

kneading the dough gently


Use donut cutter or cookie cutter to make a shape of donuts

donut cutter


dough rising and relax

After cutting dough and turn into donuts, let it stand for 8-10minutes


Large donuts and donuts holes in chocolate and sugar glaze

glazed donut










You can make different type of glaze like what I use for the eggless donuts;  I combine confectionery sugar with peanut butter, bitter-sweet chocolate and milk with confectionery sugar.


homemade jam

If you want donuts with filling, add fruit jam while donuts are warm by striking a hole using the tip of the spoon or stirrer and fill your donuts with 2 tsp for small donuts or 2 tbsp jam for large donuts. And homemade jam is always better to have than commercial ones.


         How to Make Dough

  1. Pour warm water into a small bowl. Note that if the water is too hot, the yeast will die, if too cold, it will not activate. Add the instant yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand for 5 minutes to prove if the yeast is active. A thin layer of foam will appear at the top, indicating that the mixture is good.
  2. Kneading with a stand mixer is by using dough hook attachment and in the lowest speed to mix dry ingredients. Scrape down with spatula, the batter must form into ball. If the dough is too sticky, add flour. It should come off the sides cleanly and form a ball.
  3. Kneading by hand, mix well all the ingredients ¼ or ½ cup one at a time, stirring with a wooden spoon. Form a ball of dough and press down with the palm of your hand. Fold the dough and press it again. Continue to roll and press the dough for 8 minutes until the dough is smooth. Note that you will feel it changes, it will soften and become elastic. Add only enough flour to prevent sticking.
  4. Cover with plastic wrap, draft-free, warm place for 2 hours until dough rises to almost double.
  5. Chilling dough overnight will of for an hour will make it easier to roll and more texture and flavorful taste. Dough will last for 3 days in the refrigerator.

If you will use food processor in making dough, metal blade will tear the dough, use plastic blade instead.


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