HOW TO MAKE DONUTS WITHOUT EGG RECIPES

Steps:

• Preheat oven to 350º F (180º C). Spray 2 donut pans with baking spray with flour. Note: this recipe makes 8 donuts, so you will need two donuts baking pans, or bake 1 batch first and then the others.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl whisk together, the milk and vinegar. Let it rest for 5 minutes to thickens. Add melted, cooled butter and vanilla extract; whisk to combine.
• Gradually add the wet ingredients into the dry ingredients until evenly combined with no lumps. The batter will be smooth and pourable.
• Place the batter into a piping bag. Pipe the batter into the prepared donuts baking pans until about 3/4 full. You can also use a spoon to fill the donut holes. 
• Bake for 12 - 15 minutes and cool on a wire rack.
• Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and top with sprinkles, if desired. Allow the glaze to set for about 20-30 minutes before stacking or serving.
• Make the glaze:

Steps:

• Warm 1/2 cup milk in a small bowl (set aside the remaining 1/4 cup milk). The milk should be just hot enough that you can dip a finger in comfortably. Stir in the yeast and 1 tbsp sugar. Cover the bowl with clingfilm and set aside for 5 to 10 minutes until frothy.
• In the meantime, combine the flour, baking powder, salt and remaining 2 tablespoons sugar in a large mixing bowl or the bowl of a stand mixer.
• Now add the melted butter, vanilla and the yeast mixture.
• Use the dough hook to bring the mixture together on low speed, then pour in the remaining 1/4 cup milk. Knead on medium to high speed for 3 to 4 minutes until you have a soft, slightly sticky dough. If doing this by hand, the kneading time won't really change much, it's quite an easy dough to work with. When you poke a finger in the dough and it slowly bounces back, it's ready to rise.
• Shape the dough into a ball and leave it in the bowl itself (normally I'd grease the bowl but it isn't necessary here). Cover the bowl tightly with clingfilm and let the dough rise for about an hour until it doubles.
• Punch down the risen dough to release any air bubbles, then turn it out onto a lightly floured counter or a silicone baking mat (my preference).
• Roll the dough out to about 1/2 inch thickness. The shape isn't important at this stage. Do your best to smoothen any creases in the dough.
• Using a donut cutter if you have one, or a 3" bowl and a 1/4 inch bottle cap (or any small tool like a piping tip!), cut out circles and then 'donut holes' in the center of each circle. Bring the dough scraps together and re-roll as needed till you've cut it all out. I managed 8 donuts and a few extra donut holes. Space the donuts out at least an inch apart on the silicone mat, using a second mat as well. Place the donut holes on them too.
• Loosely cover the mats with clingfilm and let the donuts and donut holes rise again for 30 minutes, or until puffy and almost doubled. At this stage, if some of them look a bit lopsided or uneven, shape them gently with your fingertips.
• While the donuts are rising, stir together the caster sugar and cinnamon in a shallow plate. Set aside.
• In a sturdy, deep-bottomed pot or wok, pour in oil two-thirds of the way and let it heat on high.
• Remove the clingfilm from the puffed donuts. Pinch off a small bit off one of the donut holes. Pop it into the oil and watch when it begins to turn brown, as an indication of the oil being ready.
• Gently lift each donut and transfer it carefully into the hot oil (the shape might get a bit distorted, use your fingers to neaten them again if needed). I prefer to fry a maximum of 3 at a time. Cook each one about a minute on each side, adjusting the heat between medium and high as needed. The donuts should be deeply browned on both sides but not burnt.
• Lift the cooked donuts out of the oil and place them on a plate lined with paper towels. Let them drain for a few minutes, then toss them in the cinnamon sugar while still warm so that the sugar sticks. Coat both sides generously, then set aside on a wire rack to cool completely.
• For the glazed donuts, first let the donuts cool completely on a wire rack. In the meantime, stir together the icing sugar and 2 tablespoons milk in a deep bowl, until you have a smooth glaze. Thin it out with more milk or thicken with more sugar as desired. Dunk each donut in the glaze, then set aside on a wire rack to let the glaze set and harden. Scoop up any glaze that's dripping off (place a tray underneath) and drizzle it over the donuts repeatedly for a nice coat.
• Fry the donut holes all at once till golden brown and set them aside on paper towels, dunking them in either the glaze or cinnamon sugar as you like.
• These donuts are best made and eaten fresh, immediately after topping. They will keep at room temperature for 2 to 3 days in an airtight tin but won't be quite as soft and you may find the sugar on top getting a bit moist though it doesn't affect flavour. You can reheat them before eating to restore the softness. Happy donuting!