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Eggless Doughnut Holes

Although, the Canadians are still at war about what to call them, I'm just calling them doughnut holes. And these little pieces of heaven are better than actual doughnuts and you can't change my mind! These are so simple to make (and you don't need a doughnut cutter XD).

Few things before you get started:


Its really easy to make at home. All you need is milk and vinegar. The measurements are simple - for every cup of buttermilk, you need 1 cup of milk and 1 tbsp of synthetic white vinegar. You can use these measurements to scale or cut down the quantity. It acts as a replacement for eggs and helps in getting a soft fluffy doughnut. Please don't use the packaged buttermilk that you get in Indian grocery stores. Its not the same stuff.

Whole Wheat Gluten

While you can make breads without additional gluten, it really helps the dough to come to the desired consistency. The light airy pockets that make a good bread are a result of high gluten content in your dough. If you don't want to add extra gluten, then just spend some additional time kneading your dough to release natural gluten in the flour. I really believe whole wheat gluten makes life much easier when it comes to breads.

Double Proofing

Resting your dough twice, once before shaping and once after, is absolutely necessary. You can't skip this step or you won't get the perfect texture in your final product. Please be patient and you'll end up with the fluffiest doughnut holes.


Salt is crucial in any recipe, be it a dessert. It is a taste enhancer and emulsifies all flavours together. Trust the process and don't skip salt in your recipe.



  • 6 Tbsp (90 ml) water

  • 200 ml (1 cup + 2 tbsp) buttermilk (at room temperature) (Read about it above)

  • 60 grams butter, melted

  • 450 grams all-purpose flour (please use a scale)

  • 60 grams castor sugar

  • 1 tsp salt

  • 2 tsp active dry yeast

  • 1.5 tsp whole wheat gluten

  • Oil for frying (any neutral oil will do, I use peanut oil)

  • Sugar and Cinnamon for coating the doughnut holes


  1. Start by proofing your yeast. Add a tbsp from your measured castor sugar to your lukewarm water and then add yeast. Let it sit until fully activated. If yeast is a new concept for you, read all about it here

  2. In a separate bowl, combine all your dry ingredients - flour, salt, sugar, whole wheat gluten and give it a good whisk. You can totally do this by hand, but, if you're using a standing mixer just combine everything in your machine with the dough hook attachment.

  3. Make a well in the center of the dry ingredients and add the wet ingredients - activated yeast mixture, melted butter, buttermilk.

  4. Combine everything and knead the dough (for stand mixer - start at low and then gradually increase speed to medium)

  5. You need to knead the dough till you form enough gluten. So on a clean kitchen counter stretch and knead the dough for 10-15 minutes. Think of it as a work out! You know your dough is good to go when you poke it and it slowly springs back

  6. Put your ball of dough in a bowl and brush it with some oil. Cover it loosely with some plastic wrap and set aside to rise for about 2 hours or until double in size

  7. Once your dough has proofed, punch it down and roll it out to about 1/4th inch in thickness.

  8. Take a small cookie cutter, about 1.5 inches in diameter and cut out rounds. Shape them into small balls and set aside on a baking sheet with parchment paper. Repeat till you're left with no dough. Set aside to rest. The doughnut holes will continue to rise for another hour

  9. Bring your frying oil up to temperature (180 C) and carefully fry your doughnut holes until golden brown

  10. In a bowl, mix some breakfast sugar and a little bit of cinnamon. Coat your doughnut holes with cinnamon sugar and enjoy!


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