Happy New Month Loves! Indulge in these vibrant Red Glazed Eggless Doughnuts with Coconut Shavings, a soft and fluffy treat perfect for vegans and anyone looking for a delicious egg-free dessert. The bright red glaze adds a beautiful, eye-catching finish while the fresh coconut shavings bring a tropical crunch. Whether for breakfast, afternoon tea, or a party snack, these doughnuts are sure to impress. It's May! My birthday Month too! So excited to share with you today's recipe. Eggless doughnuts with red glaze and generously sprinkled with coconut shavings. How delicious are these doughnuts? Very! I literally ate half the batch, I kid you not! Doughnuts are like an ochestra in your mouth, delicious that they just make you sing like you are at the opera. I always make my doughnuts with eggs but today I chose to make some without. I love the flavor combinations that make these doughnuts totally addictive. Easy to make and more delicious to eat.
INGREDIENTS
2 Cups All Purpose Flour
3 Tablespoons Sugar
1/4 Teaspoon Salt
4 Tablespoon Butter
21/4 Teaspoon Yeast
1/2 Cup Milk
1 Teaspoon Vanilla Essence
Vegetable oil for frying
Desiccated Coconut
Red Glaze
1 Cup Icing Sugar
1/4 Cup Milk
Red Food coloring
INSTRUCTIONS
Whisk flour, salt, instant dry yeast and sugar. Set aside. Warm milk and butter until butter melts. Add the wet ingredients into the dry ingredients. Mix to form a dough
Set the mixture on a lightly floured surface and knead until it forms a soft pliable dough. Oil a large bowl and place the dough into it. Cover with damp kitchen cloth and let rest for 1 hour or until doubled in size
2 Cups All Purpose Flour
3 Tablespoons Sugar
1/4 Teaspoon Salt
4 Tablespoon Butter
21/4 Teaspoon Yeast
1/2 Cup Milk
1 Teaspoon Vanilla Essence
Vegetable oil for frying
Desiccated Coconut
Red Glaze
1 Cup Icing Sugar
1/4 Cup Milk
Red Food coloring
INSTRUCTIONS
Whisk flour, salt, instant dry yeast and sugar. Set aside. Warm milk and butter until butter melts. Add the wet ingredients into the dry ingredients. Mix to form a dough
Set the mixture on a lightly floured surface and knead until it forms a soft pliable dough. Oil a large bowl and place the dough into it. Cover with damp kitchen cloth and let rest for 1 hour or until doubled in size
Once dough has doubled in size. Cut into four equal sizes
Roll out one of the dough into a 1/4 inch thickness. Use a glass orcookie cutter to cut out round shapes. Use a bottle cap or smaller round cookie cutter to cut out the middle part
Repeat until all the dough is cut into donought shapes. Heat a deep bottomed heavy pan until oil is hot. Drop several pieces of the donought into the oil, cook until golden brown on both sides. Set aside on a kitchen paper lined bowl to seep excess oil and keep warm
To make red glaze add 1 cup icing sugar into a bowl. Add a tablespoon of milk and mix until combined. Add more milk if needed but the glaze has to be thick enough
Dip one doughnut into the red glaze, gently press so the glaze is well coated on the donought. Set on a plate. Repeat with all the doughnuts.
Sprinkle with dessicated coconut before serving
Roll out one of the dough into a 1/4 inch thickness. Use a glass orcookie cutter to cut out round shapes. Use a bottle cap or smaller round cookie cutter to cut out the middle part
Repeat until all the dough is cut into donought shapes. Heat a deep bottomed heavy pan until oil is hot. Drop several pieces of the donought into the oil, cook until golden brown on both sides. Set aside on a kitchen paper lined bowl to seep excess oil and keep warm
To make red glaze add 1 cup icing sugar into a bowl. Add a tablespoon of milk and mix until combined. Add more milk if needed but the glaze has to be thick enough
Dip one doughnut into the red glaze, gently press so the glaze is well coated on the donought. Set on a plate. Repeat with all the doughnuts.
Sprinkle with dessicated coconut before serving
RED GLAZED EGGLESS DOUGHNUTS WITH COCONUT SHAVINGS
Prep time: 20 Minutes + 1 Hour Rising Time
Cook time: 15 Minutes
Total time: 1 Hour 35 Minutes
Yield: 16-18 Doughnuts
Ingredients
- 2 Cups All Purpose Flour
- 3 Tablespoons Sugar
- 1/4 Teaspoon Salt
- 4 Tablespoons Butter
- 21/4 Teaspoon Instant Dry Yeast
- 1/2 Cup Milk
- 1 Teaspoon Vanilla Essence
- Vegetable Oil For Frying
- 1/4 Cup Desiccated Coconut
- 1 Cup Icing Sugar
- 1/4 Cup Milk
- 1-2 Tablespoons Red Food Color
- Whisk flour, salt, instant dry yeast and sugar. Set aside. Warm milk and butter until butter melts. Add the wet ingredients into the dry ingredients. Mix to form a dough
- Set the mixture on a lightly floured surface and knead until it forms a soft pliable dough. Oil a large bowl and place the dough into it. Cover with damp kitchen cloth and let rest for 1 hour or until doubled in size
- Once dough has doubled in size. Cut into four equal sizes
- Roll out one of the dough into a 1/4 inch thickness. Use a glass or cookie cutter to cut out round shapes. Use a bottle cap or smaller round cookie cutter to cut out the middle part
- Repeat until all the dough is cut into doughnut shapes. Heat a deep bottomed heavy pan until oil is hot. Drop several pieces of the doughnut into the oil, cook until golden brown on both sides. Set aside on a kitchen paper lined bowl to seep excess oil and keep warm
- To make red glaze add 1 cup icing sugar into a bowl. Add a tablespoon of milk and mix until combined. Add more milk if needed but the glaze has to be thick enough
- Dip one doughnut into the red glaze, gently press so the glaze is well coated on the doughnut. Set on a plate. Repeat with all the doughnuts
- Sprinkle with desiccated coconut before serving
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Red Glazed Eggless Doughnuts with Coconut Shavings
Frequently Asked Questions (FAQs)
Q1: How do you make doughnuts without eggs?
Eggs are typically replaced with binding agents like yogurt, applesauce, or flaxseed meal to maintain moisture and structure.
Q2: What gives the doughnuts their red glaze color?
The glaze is usually made with powdered sugar mixed with red food coloring or natural beet juice for a vibrant hue.
Q3: Can I use fresh coconut instead of shredded coconut?
Yes! Fresh coconut shavings add more moisture and texture but shredded coconut is easier to sprinkle and toast.
Q4: Are these doughnuts vegan?
They can be vegan if non-dairy milk and vegan butter or oil are used. Check ingredient labels to confirm.
Q5: How do I store these doughnuts?
Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
🧾 Nutrition Card (Per Serving)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 280 kcal | Moderate energy from flour and sugar |
| Total Fat | 12 g | From oil or butter used |
| Saturated Fat | 6 g | Coconut and butter contribute saturated fats |
| Carbohydrates | 38 g | From flour and glaze sugars |
| Sugars | 18 g | Includes glaze and doughnut sugars |
| Protein | 3 g | Mainly from flour and any milk substitute |
| Fiber | 2 g | From flour and coconut |
| Sodium | 180 mg | Varies with baking powder and salt |
Dietary Information
| Category | Suitable? | Notes |
|---|---|---|
| Vegetarian | ✅ Yes | Contains no meat or gelatin |
| Vegan | ⚠️ Optional | Use plant-based milk and oil, confirm all ingredients |
| Gluten-Free | ⚠️ Optional | Use gluten-free flour blend |
| Dairy-Free | ⚠️ Optional | Use non-dairy milk and vegan butter/oil |
| Nut Allergy | ✅ Yes | No nuts in the recipe |
📝 Notes:
- For a natural red glaze, beetroot juice powder is a great alternative to artificial dyes.
- Toast coconut shavings lightly for enhanced flavor and crunch.
- Adjust sweetness of glaze to your preference by adding less or more sugar.
- Make sure doughnut dough is not too wet for better shaping and frying or baking.
- Can be baked or fried depending on your preference for texture and calorie content.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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