April 17, 2018 (Last Updated: March 8, 2020)
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These homemade, vegan jam filled donuts are soft, chewy and absolutely delicious! In this recipe, I’ll be sharing howto make Nigerian doughnut without eggs while nailing its taste and fluffy texture!
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I might be biased, but I have not been able to fall in love with a ton of the jam filled donuts that I have had outside Nigeria, not to even mention the rare vegan donuts (hard to believe even dunkin’ donuts didn’t offer them). Nigerian doughnuts have been a favorite of mine since I was a kid. The typical Nigerian doughnut has a soft and chewy texture, is lightly sweet, and is absolutely delicious. Since I have been withdrawing further away from eggs in my food, I have not had a good Nigerian doughnut in a long time especially the jam filled donuts which are most popular back home and have seen next to no recipes on how to make Nigerian doughnuts without eggs. The culinary world can sometimes make it feel like a handicap to not eat eggs, but I have been able to overcome the challenge of leaving eggs out of my diet successfully and deliciously. The jam filled donuts I ate as a kid had eggs in it, so I struggled for the longest time to create my own homemade vegan donuts with the familiar fluffy texture of the Nigerian doughnut, except eggless. I recently successfully nailed how to make Nigerian doughnut without eggs so I’m excited to share my eggless donut discovery with you. But I’m also going to finally dish on a more burning question you might have: Why don’t I eat eggs though?
Too Much Ado About Eggs
Once upon a time, the world of baking, pastries and donuts seemed closed off to me. Because I do not eat eggs, you can imagine that left me few options in the way of desserts and pastries! While I have mentioned my egg aversion many times before, I have never told the full story. It is actually a pretty short and interesting story (at least in my opinion), that I am finally going to share with you. I was one of those kids that grew up really fast. I was talking by age one (according to my mom), and I was able to tell my mother after eating eggs for a long time that if she gave me any more eggs I would throw up. She laughed it off because I was clearly too young to understand what I was telling her, but it turns out that ever since then whenever I encountered eggs I would either throw up or get very nauseous and threaten to throw up. Since then, I have made several failed attempts to fall back in love with eggs. I even had people hide them in dishes only to throw up later and discover eggs were in the dish. I tried having my mom make her best scrambled eggs with lots of spice since that sometimes seemed to quell the nausea for me, and I have tried cakes and desserts with eggs in them. The last straw for me was when I went to a frozen custard store, thinking they served regular eggless ice creams (I checked with my friend who took me there), and almost spilled my guts on the floor after taking my first bite of their vanilla frozen custard (which I thought was vanilla ice cream). Nowadays, I can sometimes get away with having a bite of regular cake here and there, but I have given up trying to stomach eggs; even the smell of eggs puts me off.
Since I do not eat eggs, I have successfully after many attempts, been able to replicate my favorite desserts thanks to vegan baking methods that I have adapted to suit me. I still enjoy baking and cooking with butter and yogurt, and I do not completely avoid milk. So for now, I am not missing out on anything in my opinion, by not eating eggs, and avoiding them in my baking.
What’s so Special about Nigerian Doughnuts?
These Nigerian doughnuts without eggs constitute one of my most recent eggless victories. I have sorely missed Nigerian doughnuts, and have just nailed how to make Nigerian doughnut without missing the perfect taste or texture. Nigerian doughnuts are a little more chewy and light than jam filled donuts found in the U.S., and when fried, they are the perfect vessel to transport your favorite jam into your mouth. The dough is a little less sweet than the typical U.S. donut dough, so it really holds up well to the sugar frosting that coats it, and the sweet jam filling. These homemade vegan donuts are best consumed the same day or a few hours after it is made, and can be filled with your favorite jam of choice. In my case, I used blackcurrant jam, but feel free to use any other jam (try not to use jelly, it takes away a little from the authentic “Nigerian” jam filled donuts’ experience).
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5 from 4 votes
Nigerian Doughnuts (Fried Donut Recipe Without Eggs)
The Nigerian doughnut has been a favorite of mine since I was a kid. These jam filled donuts have a soft and chewy texture, are lightly sweet, and absolutely delicious! In my homemade vegan donuts' recipe, I'll be sharing with you howto make Nigerian doughnut without eggs and still nail its taste and fluffy texture!
Prep Time1 hour hr 40 minutes mins
Cook Time20 minutes mins
Total Time2 hours hrs
Servings: 14
Calories: 434kcal
Ingredients
- 3 cups All purpose (plain) flour (about 435g)
- ½ cup Sugar
- 2¼ tsps Fast acting dry yeast (one ¼ oz packet)
- ½ tsp Salt
- 1 cup Soy milk (or any other plant based milk)
- 5 tbsp Vegan butter (about 45g)
- 1 tbsp Ground flaxseeds (plus 3 tbsps warm water)
- ½ tsp Freshly grated nutmeg
- Oil for deep frying
Finishing the donut
- 1 cup Sugar
- ½ cup Jam
Instructions
In a bowl, combine the flour, sugar, yeast, freshly grated nutmeg and salt. Set aside.
Warm the milk till it is about 110°F (just a little above body temperature), and in the ground flaxseed and warm water mixture.
Rub the butter into the flour mixture until the mixture is hom*ogeneous. Add in the milk and flax mixture into the flour bit by bit, until the mixture comes together to form a soft but not sticky dough.
Knead the dough for 5 minutes, on a lightly floured work surface. Place the dough in a greased bowl, and cover with a damp towel and allow to rise for at least 1 hour.
Once the dough has doubled in size, take the dough out of the bowl, punch down all the air bubbles that have formed, and roll out to about½ inch thickness.
Using a round cutter, cut the dough , and place on a floured sheet pan. Cover the pan lightly with plastic wrap, and allow to rise for another 30 -40 minutes.
Place one cup of sugar on a flat plate to toss in the donuts once they are fried.
Prep a piping bag with a small round piping nozzle filled with your favorite jam.
Heat up about 1" of oil to 360°F for frying. Gently place each donut in the hot oil (do not overcrowd the pan), and fry for about 2 minutes on each side, or until it is golden brown.
Once the donuts are golden brown on each side, take it out of the oil, drain, and toss in the sugar to coat while it is still warm
Using a wooden skewer or a chopstick, make a hole in the side of each donut being careful not to pole all the way to the other side of the donut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into donut. Repeat with remaining donuts.
Serve as fresh as possible.
These Nigerian doughnuts are sure to be a treat so don’t hesitate to let me know how you like them (oh and you will, that’s a promise)!! Feel free to share this Nigerian doughnut recipe with a friend and check out some more African vegan recipes right here!
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