These delicious homemade soft and fluffy doughnuts are eggless and best served with chocolate glaze on top. They are yummy and tasty, and if you have been missing out on the doughnuts, you can prepare them today. In a bowl, take ¼ cup of warm milk. It should not be hot, so add sugar and stir well. Add the dry yeast and give it a slight mix. Ensure the milk is warm. If it is hot, the yeast will not activate. Set it aside for 10 to 15 minutes to activate the yeast.

Add all-purpose flour and salt to a bowl and mix it well. Add activated yeast to this flour and mix, then add water a little at a time or at a time and start to knead using your hand. Stretch and pull the dough to activate the gluten. Knead it properly on a clean counter for 10 to 15 minutes. After some time, the dough will stop being sticky. After 10 to 15 minutes, add butter to the dough and knead it entirely until it is incorporated.

Next, proof your dough by placing it in a lightly oiled bowl, then covering it with a lid and letting it rest for about 1 to 2 hours until you see a double rise in the dough. Please do not overdo it; otherwise, the yeast will lose a lot of water, and the dough will not be suitable. After one and a half hours, knead the dough again for 2 minutes. Roll the dough again using a rolling pin or a thickness of almost ½ inches; using a doughnut cutter, a big lid, a small lid in combination, or two different cookie cutters in combination, cut out your doughnuts.

Use parchment paper, making it easy to put the doughnut in the oil because you do not want to deflate it while frying. Brush it with the oil and make the rest of the doughnuts until you use the entire dough. When they are ready, cover and keep for 15 minutes. Drop the doughnuts into the oil (do not drop the doughnut with your hand so as not to deflate it and splash it) over medium heat.

Fry the doughnuts until they are golden. If there is rapid browning, lower the flame because if you fry on a high flame, they will cook on the outside and remain raw on the inside. Melt some dark chocolate or any chocolate of your choice. To decorate the doughnuts, melt the chocolate over a double boiler, then dip the doughnut in chocolate (dip one side of the doughnut).

You can also coat the doughnut with powdered sugar. Then add sprinkles on top, serve, and enjoy.


  • 2 cups (240 grams/ 8.5Oz) all-purpose flour
  • 1/4 cup (60ml) warm milk
  • 3 teaspoon sugar
  • 2 teaspoon of yeast
  • 1/8 teaspoon salt
  • 1/2 cup (118ml) water
  • 1 1/2 teaspoon butter (Using Salted Butter)
  • Cooking oil for frying
  • Dark Chocolate or Chocolate of your choice
  • Caster Sugar
  • Sugar sprinkles