Nigerian Doughnuts (Fried Donut Recipe Without Eggs)
This recipe delivers classic Nigerian Doughnuts that are remarkably soft, fluffy, and completely vegan. Using soy milk and vegan butter, this version is dairy-free and egg-free, featuring a hint of freshly grated nutmeg and a simple sugar coating, often served with jam as a treat.
Equipment
- Small bowls
- Whisk or fork
- Donut cutter (or two different sized circular cutters/glasses)
- Deep pot or Dutch oven
- Slotted spoon or spider skimmer
- Wire rack
Instructions
- Prepare Flax Egg: In a small bowl, combine 1 tbsp ground flaxseeds with 3 tbsp of the 1 cup soy milk (lukewarm). Stir and let it sit for 5 minutes until it thickens slightly; this is your vegan binder.1 tbsp Ground flaxseeds, 1 cup Soy milk
- Activate Yeast & Warm Milk: Gently warm the remaining soy milk (it should be lukewarm, not hot). In a large bowl, whisk together the warm milk and 2¼ tbsp fast acting dry yeast. Let it sit for 5 minutes until it becomes foamy.2¼ tbsp Fast acting dry yeast
- Mix Wet Ingredients: Add the thickened flax mixture, 1/2 cup granulated sugar (for the dough), 5 tbsp melted vegan butter, and ½ tsp freshly grated nutmeg to the yeast mixture. Whisk to combine.½ cup Sugar, 5 tbsp Vegan butter , ½ tsp Freshly grated nutmeg
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour and ½ tsp salt.3 cup All purpose (plain) flour , ½ tsp Salt
- Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing with a wooden spoon or a spatula until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth, elastic, and no longer sticky. Notes: Kneading is crucial for developing the gluten for fluffy doughnuts.
- First Proof: Lightly oil the mixing bowl. Place the dough in the bowl, turn to coat, cover it tightly with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Doughnuts: Gently punch down the dough to release the air. Transfer it to a lightly floured surface and roll it out to a thickness of about 1/2 inch.
- Cut the Doughnuts: Use a donut cutter or two circular cutters to cut out the doughnut shapes and their center holes. Place the cut doughnuts on a lightly floured baking sheet.
- Second Proof: Cover the doughnuts loosely and let them rise again for 20-30 minutes, or until they look slightly puffed.
- Heat the Oil: While the doughnuts are rising, heat enough oil for deep frying in a deep pot to about 350-375°F (175-190°C).Oil for deep frying
- Fry the Doughnuts: Carefully place 2-3 doughnuts into the hot oil. Fry for about 2 minutes per side, turning until they are golden brown on both sides.
- Coat and Serve: Remove the fried doughnuts with a slotted spoon and immediately place them on a wire rack lined with paper towels to drain excess oil. While still hot, roll the doughnuts in the 1 cup granulated sugar coating. Serve warm with 1/2 cup jam.1 cup Sugar, 1/2 cup Jam
Notes
- Temperature is Key: Ensure the soy milk is lukewarm (around 105°F to 115°F or 40°C to 46°C) for the yeast. The frying oil temperature should be maintained around 375°F ($190^circtext{C}$); oil that is too cool will result in greasy donuts, while oil that is too hot will burn the outside before the inside is cooked.
- Flax Seed Binder: The ground flaxseeds mixed with liquid creates a "flax egg," which provides essential binding structure without using eggs.
- Serving: While rolling the doughnuts in sugar is popular, you can also dust them with powdered sugar or coat them in a simple glaze made from powdered sugar and a splash of soy milk.
Nutrition
Calories: 560kcal
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