Here's a simple doughnut recipe without eggs that yields approximately one serving:
Ingredients:
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons milk (any kind of milk, such as dairy milk or plant-based milk)
- 1 tablespoon vegetable oil
- 1/4 teaspoon vanilla extract
- Vegetable oil for frying
- Powdered sugar or cinnamon sugar for dusting (optional)
Instructions:
In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to ensure even distribution of ingredients.
Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until the mixture forms a soft dough. If the dough seems too dry, you can add a little more milk, a teaspoon at a time, until it reaches the desired consistency.
On a lightly floured surface, knead the dough gently for about 1-2 minutes until it becomes smooth. Avoid over-kneading, as it can make the doughnuts tough.
Roll out the dough to a thickness of about 1/2 inch (1.3 cm). Use a doughnut cutter or a round cookie cutter to cut out doughnut shapes. If you don't have a cutter, you can use a glass or jar to cut out the doughnut shape and a smaller object (like a bottle cap) to create the hole in the center.
Heat vegetable oil in a deep pan or pot to a depth of about 2 inches (5 cm). Use a candy thermometer to maintain the oil temperature around 350°F (175°C).
Carefully place the doughnuts into the hot oil, frying only a few at a time to avoid overcrowding the pan. Fry each side for approximately 2-3 minutes, or until they turn golden brown. Use a slotted spoon or tongs to flip the doughnuts during frying.
Once cooked, transfer the doughnuts to a paper towel-lined plate to remove excess oil. Allow them to cool slightly before serving.
If desired, you can dust the doughnuts with powdered sugar or cinnamon sugar while they are still warm.
Enjoy your homemade eggless doughnuts!
Or
Here's a doughnut recipe that is suitable for individuals with allergies to both eggs and flour. It's a gluten-free, egg-free, and flour-free recipe that yields approximately one serving: Ingredients: - 1/2 cup oat flour (gluten-free) - 2 tablespoons almond butter or any nut/seed butter of your choice - 2 tablespoons maple syrup or honey - 2 tablespoons milk (dairy milk or plant-based milk) - 1/2 teaspoon baking powder - 1/4 teaspoon vanilla extract - Pinch of salt - Vegetable oil for frying - Powdered sugar or cinnamon sugar for dusting (optional) Instructions: 1. In a mixing bowl, combine the oat flour, almond butter, maple syrup (or honey), milk, baking powder, vanilla extract, and salt. Stir well until all the ingredients are thoroughly combined and you have a smooth batter. 2. Heat vegetable oil in a deep pan or pot to a depth of about 2 inches (5 cm). Use a candy thermometer to maintain the oil temperature around 350°F (175°C). 3. Carefully spoon or pipe the doughnut shapes directly into the hot oil, making sure not to overcrowd the pan. You can use a small spoon to drop small rounds of batter into the oil, creating doughnut shapes. Alternatively, you can use a piping bag or a sturdy plastic bag with a small corner snipped off to pipe the batter into doughnut shapes. 4. Fry each side for approximately 2-3 minutes, or until they turn golden brown. Use a slotted spoon or tongs to flip the doughnuts during frying. 5. Once cooked, transfer the doughnuts to a paper towel-lined plate to remove excess oil. Allow them to cool slightly before serving. 6. If desired, you can dust the doughnuts with powdered sugar or cinnamon sugar while they are still warm. Note: Since this recipe does not use traditional flour or eggs, the texture and taste of the doughnuts may be slightly different from traditional doughnuts. However, they should still be enjoyable and suitable for individuals with allergies to eggs and flour. Enjoy your homemade egg-free, gluten-free, and flour-free doughnuts!