Raspberry Jam Eggless Donuts

Raspberry Jam Eggless Donuts

How to make donut at home without using eggs in the recipes? 

Challenge is to achieve the right texture – deliciously fluffy and airy inside, tender yet slightly crisp on the outside. The right colour, the right richness, is the goal.  

So I have a recipe of donuts, which is a keeper for all those, who prefer eggless treats. 

Raspberry Jam Eggless Donuts

Please go through these points mentioned below, because it is important to understand, How the dough is prepared, and How it behaves with the rest of the ingredients. 

This is not a difficult recipe but will need patience. It about dough making, proofing and frying at the right temperature. If you are new to donut making in your kitchen, please don’t skip the long read below. The goal is to achieve the characteristic flavour of the classic donut. I know, you will be able to get it right. 

Honestly, nothing is as great as a fresh donut, that is just come out of the frier. It’s killer … yummers.. 

Once you get success, believe me … you will never buy donuts form the market. Because, homemade, fresh ones are much much better. 

Raspberry Jam Eggless Donuts

1. Dough making – 

Donut dough is very much similar to a brioche dough. The first step is to knead the dough. Kneading can be done in a dough kneading machine or by hand. Hand kneading will take a little more time in comparison to a machine. 

Remember, it is very important to knead the dough till the gluten is developed to hold the structure. The dough feels smooth, elastic when kneaded properly. 

Don’t add extra flour, to avoid stickiness. As you knead more, the dough comes together. You will require patience. We will add butter to the dough after about 10 -15 minutes of the kneading time. We will need room temperature butter for this recipe. It is important that you incorporate butter at the end of the kneading process. 

Raspberry Jam Eggless Donuts

2. Yeast 

The main purpose of yeast is fermentation. Yeast feeds on sugar and produces carbon dioxide and slowly rises the dough. It forms thousands of balloon-like bubbles in the dough. And gluten strands (we create by kneading of the dough) holds them inside of the dough. This makes bread/ donuts soft and airy inside. 
Urban Platter Baker’s Active Dry Yeast, 50g
You can choose from instant yeast or dry yeast. These are the two most common yeasts available to us as home bakers. These can be used interchangeably in recipes. Dry yeast needs to be dissolved in lukewarm water with a pinch of sugar to activate it, before using. While instant yeast can be mixed right into the flour. 

3. I prefer an overnight rise of the donut dough in the fridge. Which helps in developing the flavour. But donuts can be done on the same day if required. Just make sure you rest the dough in a warm place to ensure proper proofing. Proofing the kneaded dough is an important step. 

Under proofing will lead to an oily collapsed flat donut. 

Over proofing will lead to a stiffer, cracked donut. 

If you choose to rest the dough overnight, give it a few minutes 15 -20 minutes to rest at room temperature before you start to roll and shape the dough. 

4. It is important to cover the dough with a slightly wet towel or with a plastic cling wrap when resting. 

Raspberry Jam Eggless Donuts

5. Roll the dough and cut into donut shape. You can choose to have a round cookie cutter, just like I did here. 

I was aiming to pipe some homemade raspberry jam in the centre of the donut …. So I picked the cookie cutter without the hole. 

Just be sure to choose a small size cookie cutter, if choosing without the hole in the centre. Or there are chances that you might get some underdone/undercooked dough right in the middle of the donut. Niks n Bins Donut Maker Cutter Fondant Cake Bread Desserts Bakery Mould Stainless Steel Tool (3-inch, Metallic)

6. Once you roll out and cut the donuts into shape after first proofing. You will end up with scraps of the leftover dough. The scraps can be re-rolled and then cut again. 

7. The second proofing – will take about an hour. The shaped donut will increase in size and I suggest, to check on them after 30 minutes. To check – lightly press/prod a donut with a finger. 

If the indentation you make with your finger immediately disappears, the dough is not done yet under proofed.

If the indentation stays, it’s ready for frying. 

However, if the cut dough starts to deflate, then it has been over-proofed and will need to be re-kneaded, and re-chilled in the fridge for at least one hour (to rest).

Tip – once the doughnuts have been perfectly proofed, uncover and let the proofed donut dough “dry” for about 10-15 minutes. This will form a crust on the surface of the doughnuts and will make it easier to handle them and protects the shape of the donuts while they are being fried. 

Raspberry Jam Eggless Donuts

8. A wok works well because it’s wide and gives the frying donuts room to expand, yet its belly is shallow enough for doughnuts to slip in and be easily retrieved.

Donuts are fried at a low temperature. Make sure you maintain the temperature during the frying process. 

Use a candy thermometer (if you have one) to maintain the temperature when frying.Okayji Stainless Steel Digital Kitchen Temperature Test Pen, Black

Remember the temperature of the oil will fluctuate as you fry. So you will need to lower or increase the flame accordingly. 

You will require to keep it around 330*F /160*C. 


If you don’t have a candy thermometer – Take a wooden chopstick and insert it into the oil and if you see a merry stream of bubbles forming around the wood, the oil is ready for donuts. 

You will get a hang of it, after 2-3 donuts (so don’t worry) 

Raspberry Jam Eggless Donuts

9 . Today is raspberry flavour donuts, so after the first proofing before rolling out, I added few drops of Ossoro raspberry flavour Ossoro Raspberry OSX,Oil Soluble Flavour Concentrate to the dough. It elevated the whole flavour scenario in these donuts. 

Raspberry Jam Eggless Donuts

10. The best and my favourite part in these donuts – is the homemade raspberry jam. Here is a quick recipe. Or you can use store-bought jam. 

I usually make jams in the winter and keep them …  By all means, I prefer homemade jams and marmalades. It’s easy to make any jam at home. Here is a post for you, if you are interested in knowing, how to- 

All About Marmalade /Jam

All About Marmalade /Jam


2 1/4  to 2 1/2 cups of maida 

1 1/2 teaspoons instant dry yeast 
Urban Platter Baker’s Active Dry Yeast, 50g

50 grams of butter room temperature

3 tablespoons sugar 

1/4 teaspoon salt

2/3rd cup (150 ml)  of milk, lukewarm

Few drops of Ossoro Raspberry flavour
Ossoro Raspberry OSX,Oil Soluble Flavour Concentrate

Oil for deep frying 

Jam to fill in the centre of the donuts 
LA VIEJA FABRICA Raspberry Marmalade (Jam), 350g

Caster sugar to lightly coat the donuts 
Urban Platter Castor Sugar, 1Kg


In a large bowl whisk together 2 1/4 cup of flour add instant yeast, sugar and salt.

Make a well in the centre of the flour mixture and add the lukewarm milk and stir until you have a ball of dough. 

Then transfer the dough to a lightly floured surface and knead until the dough is no longer sticky (about 10 minutes). Start adding room temperature butter (little by little) and keep kneading, until you incorporate all the butter in the dough. You will have a smooth elastic dough in the next few minutes of kneading. 

Shape the dough into a ball and place in a large lightly greased bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled (approximately 1 hour) for the first rise. You can choose to proof the dough overnight, as mentioned above.

Then place the dough on a lightly floured surface, and gently punch the dough to release the air. Add few drops of Ossoro raspberry flavour and slightly knead to mix. Make a dough ball and with a lightly floured rolling pin, roll the dough to a thickness of about 1/2 inch (1 cm). 

Cut the dough into about 4-5 cm circles, using a lightly floured doughnut cutter or cookie cutter

Place the doughnuts on a lightly floured baking sheet, lined with parchment. let rise in a warm place until almost doubled (about 30-60 minutes).

Heat the oil at medium-high heat. Carefully place the donuts into the hot oil, about 2 at a time (do not overcrowd). Maintain the temperature of the oil throughout the frying time, as mentioned above in the post. 

Fry each side until golden brown, about 45-60 seconds per side. 

Carefully remove the donuts from the hot oil and place on a baking sheet lined with clean paper towels. After a minute, roll the doughnuts in the castor sugar. 

These doughnuts are best freshly made.

Once your donuts are cool to the touch, take a wooden skewer and gently poke it length-wise through the centre of your donut. Swirl it around a little to create a nice opening for your filling to squeeze into.

Fit a piping bag with a long filling tip and fill the bag with your raspberry jam. {You might want to give your jam a bit of a stir to loosen it up if its a bit too stiff, or Microwave it for 5 -10 seconds}.

Grab a donut and place the piping tip right into the hole that you made in your donut and insert it as far as you can. Gently squeeze out the filling into the donut, letting about 1 tbsp of the jam fill each donut .Set the donut down and repeat this process until all the donuts are filled. 


Raspberry Jam Eggless Donuts



Pro Nature 100% Organic Quinoa, 500g


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