Quick Eggless Donuts Recipe

If you're craving donuts but want to avoid eggs, this recipe is perfect for you. These eggless donuts are light, fluffy, and delicious. Follow these simple steps to make your own batch at home.

Ingredients:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup sugar

• 3/4 cup milk (or a non-dairy alternative)

• 2 tablespoons melted butter (or oil)

• 1 teaspoon vanilla extract

• Oil for frying

For the Glaze:

• 1 cup powdered sugar

• 2 tablespoons milk (or a non-dairy alternative)

• 1/2 teaspoon vanilla extract

Instructions:

STEP 1- Prepare the Dough:

• In a large bowl, sift together the flour, baking powder, baking soda, and salt.
• Add the sugar and mix well.

STEP 2- Wet Ingredients:

• In a separate bowl, combine the milk, melted butter, and vanilla extract.

STEP 3- Combine Ingredients:

• Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. If the dough is too sticky, add a little more flour.

STEP 4- Shape the Donuts:

• Turn the dough out onto a floured surface and gently knead it a few times.
• Roll the dough out to about 1/2 inch thickness.
• Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. Re-roll the scraps and cut out more donuts.

STEP 5- Heat the Oil:

• In a deep frying pan or pot, heat the oil to 350°F (175°C). If you don’t have a thermometer, test the oil with a small piece of dough; it should sizzle and rise to the surface.

STEP 7- Fry the Donuts:

• Carefully place a few donuts at a time into the hot oil. Fry until golden brown, about 1-2 minutes per side.
• Use a slotted spoon to remove the donuts and place them on a paper towel-lined plate to drain excess oil.

STEP 8- Prepare the Glaze:

• In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

STEP 9- Glaze the Donuts:

Dip the warm donuts into the glaze, covering them completely, and then place them on a rack to let the glaze set.