Fried doughnuts without eggs are one of those simple desserts that remind you of home, tradition, and snacks prepared with love. Soft, light, and vanilla-scented, these doughnuts are made with sourdough starter and have a fluffy texture that wins you over at the first bite.
I love making them when I crave a genuine dessert, perfect for breakfast or to accompany an afternoon break. The aroma released during frying fills the kitchen and immediately reminds you of the sweets made by grandmothers, those prepared with simple ingredients but with a lot of care.
If you love traditional fried desserts, I recommend trying my soft castagnole and the classic doughnuts, two very popular recipes on the blog, perfect for those who adore soft and delicious sweets.
These fried doughnuts without eggs are easy to make and, thanks to the sourdough starter, are light and digestible, ideal to enjoy freshly made and passed in granulated sugar.
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- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, Carnival
- Energy 565.48 (Kcal)
- Carbohydrates 22.18 (g) of which sugars 3.55 (g)
- Proteins 3.26 (g)
- Fat 52.80 (g) of which saturated 10.08 (g)of which unsaturated 39.98 (g)
- Fibers 0.44 (g)
- Sodium 47.24 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Doughnuts Without Eggs
- 7 oz sourdough starter (refreshed)
- 7 fl oz partially skimmed milk (warm)
- 3 1/4 cups all-purpose flour
- 1/2 cup butter (soft)
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 qt peanut oil (for frying)
- as needed sugar (for coating)
Useful Tools
- Bowl
- Spoon
- 2 Round Cutter 3 1/8 – 3 1/2 inches and 1 – 1 1/4 inches for the central hole.
- Baking Tray
- Parchment Paper
- Pan high edge
How to Prepare Fried Doughnuts Without Eggs
I warm the milk and dissolve the crumbled sourdough starter in it, stirring until it’s completely hydrated.
In a bowl, I pour the flour, sugar, and vanilla extract. I add the milk with the sourdough starter and start mixing gently.
I incorporate the soft butter and continue kneading first in the bowl. Then, I transfer the dough to a lightly floured work surface and work it until I obtain a smooth and homogeneous dough ball.I form a ball, cut a cross on the surface, cover, and let it rise in the turned-off oven for about 2 hours at room temperature. The dough should be swollen and slightly bubbly.
After the resting time, I bring the dough to the lightly floured surface and roll it out with a rolling pin to about 1/2 inch thick.
I cut the doughnuts with two round cutters, one about 3 1/8 – 3 1/2 inches for the outer shape and one 1 – 1 1/4 inches for the central hole, and place them on a baking tray lined with parchment paper, well spaced apart. I let them rise again until they become soft and well puffed.I heat plenty of peanut oil in a pot.
I fry a few doughnuts at a time. When the first side is well browned, I gently turn them over and complete the cooking on the other side.
I drain them with a skimmer, let them drip for a few seconds, and immediately pass them in granulated sugar while they are still hot.
Storage and Useful Tips
The fried doughnuts without eggs are irresistible when freshly made, still warm, soft, and fragrant. If any are left over, you can store them for about a day under a cake dome or in an airtight container.
To make them soft again, simply heat them for a few seconds in a warm oven or microwave.
For light and well-cooked doughnuts, it’s important to fry at the right temperature: the oil should be at 338°-347°F. If it’s too hot, they color quickly outside and remain raw inside. If it’s too low, they become greasy and heavy.
Use active sourdough starter and respect the rising times to have a soft and well-bubbled structure. Work the dough gently to maintain the softness.
If you want a fresher scent, you can add grated lemon or orange zest. For a gluten-free version, use a specific flour mix for leavened products, adjusting the liquids slightly.
