Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (2024)

Updated on by Raks Anand 79 Comments

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Eggless doughnut recipe or donut with step by step pictures. You too can make soft, light and fluffy with spongy inside donuts at home.

Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (1)
Jump to:
  • Inspiration to try
  • Yeast
  • 🍩Texture
  • Recipe card
  • Eggless doughnut method:

I had an imagination myself as doughnuts are like our badhusha sweet, ever since I saw it. How silly of me🤪. Later once I tasted doughnut in a breakfast buffet during my holidays. I guess it was custard filled doughnut. It had egg smell and I thought it was under cooked as I have no idea until recently I came to know there is one such thing called custard filled doughnut.

I used to avoid doughnuts just because of that experience. But once my co-sis asked me to taste it saying it will be too good. I tried the plain sugar doughnut and it was good, though was not excited at that time. But whenever I remembered it, I wanted to taste again after that. Had couple of times after that in Chennai during my recent trips.

Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (2)

Inspiration to try

In India we get eggless donuts, but here in Singapore, I have never even entered a donut shop. I keep saying I should try, but never knew what to buy or which one will be good. Still, have not bought donuts from a proper shop like Dunkin Donuts, JCO, Krispy Kreme. I myself say let me save myself by staying away from calories. At least one junk food less in the list I eat😥.

Aj also have the same experience about donuts, he started liking only after tasting someone's at Chennai. This year, once I got donuts from a local bakery and did not like it that much as I thought it was having oily smell. So still I try my best to not to buy doughnuts. I wanted to try at home though.

Made it today and wanted to blog this basic eggless doughnut recipe.

Yeast

I have used instant yeast in this recipe. The method/ procedure is different from the one if you use active dry yeast. That is, if you are using active dry yeast, use 1 tablespoon of yeast for this recipe. Also, you have to completely dissolve the yeast, sugar in lukewarm milk. Let it be aside for 10 mins, after that, it will froth and rise. Mix melt butter to it and immediately use it in the recipe. Salt, baking powder is mixed with flour. The liquid mixture is used to knead dough.

🍩Texture

The texture of the doughnut I posted yesterday in instagram😉

Recipe card

Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (3)

Print Pin

5 from 148 votes

Eggless doughnut

Eggless doughnut recipe or donut with step by step pictures. You too can make soft, light and fluffy with spongy inside donuts at home.

Course Dessert

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting time 1 hour hour

Author Raks Anand

Servings 12 Doughnuts

Cup measurements

Ingredients

  • 1.5 cups all purpose flour maida +more for dusting
  • ½ cup milk + 3 tbsp
  • 2 tablespoon melted butter
  • 1 tablespoon sugar
  • 1 teaspoon instant yeast
  • ¼ teaspoon baking powder
  • ½ teaspoon salt

Instructions

  • Take flour, salt, baking powder, yeast, sugar in a mixing bowl. Mix well.

  • Make a dent, add melt butter, warm milk.

  • Mix and make a sticky dough. The dough should be on sticky side but not watery. So adjust milk or flour as needed.

  • Knead for 5 minutes and keep aside in a warm place, covering the bowl with cling wrap/lid.

  • Once the dough is double after rising (will take 1 hour), punch and knead again smoothly. Grease hands to avoid stickiness. I use gloves.

  • In a clean counter top, sprinkle flour and spread out the dough to thick sheet.

  • Using a lid or round cookie cutter, cut out into circles. Use a smaller lid/ cookie cutter to punch hole inside the disc.

  • Work on the remaining dough and repeat to finish the dough using same process.

  • Heat enough oil in a flat bottomed pan and once the oil is hot, drop the doughnuts carefully into the oil. Few per batch depending on the size of pan.

  • The oil should not be fuming hot, just right. So regulate to medium or low heat while frying.

  • Cook both sides until golden in colour. Drain over paper towel. Repeat to finish.

  • When the next batch is cooking, coat the previous batch with fine grain sugar and arrange in wire rack/ box.

  • Fry the cut out center part of the dough too and enjoy as doughnut holes.

Notes

  • Milk quantity is approximate. So sprinkle flour while kneading the dough.
  • The dough should be sticky, that is with more water content for softest texture.
  • If you are using active dry yeast, use 1 tablespoon of yeast for this recipe. You have to completely dissolve the yeast, sugar in lukewarm milk. Let it be aside for 10 mins. It will froth and rise. Mix melt butter to it and immediately use it in the recipe. Salt, baking powder is mixed with flour. The liquid mixture is used to knead dough.
    Cook in low heat so that it gets cooked in the inside.
  • Knead well for smooth uniform texture.
  • Do not over cook and keep a close look at the colour while frying. Otherwise the outer layer will not be soft.
  • Use enough oil for even browning.

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InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

Eggless doughnut method:

  1. Take flour, salt, baking powder, yeast, sugar in a mixing bowl. Mix well.Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (4)
  2. Make a dent, add melt butter, warm milk.Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (5)
  3. Mix and make a sticky dough. The dough should be on sticky side but not watery. So adjust milk or flour as needed.Knead for 5 minutes and keep aside in a warm place, covering the bowl with cling wrap/lid. The dough will rise double in an hour.Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (6)
  4. Punch and knead again smoothly. Grease hands to avoid stickiness. I use gloves. In a clean counter top, sprinkle flour and spread out the dough to thick sheet.Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (7)
  5. Using a lid or round cookie cutter, cut out into circles. Use a smaller lid/ cookie cutter to punch hole inside the disc.
    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (8)
  6. Work on the remaining dough and repeat to finish the dough using same process. Arrange neatly, let it rise again until you finish the dough.Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (9)
  7. Heat enough oil in a flat bottomed pan and once the oil is hot, drop the doughnuts carefully into the oil. Few per batch depending on the size of pan.Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (10)
  8. The oil should not be fuming hot, just right. So regulate to medium or low heat while frying. Cook both sides until golden in colour. Drain over paper towel. Repeat to finish.Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (11)
  9. When the next batch is cooking, coat the previous batch with fine grain sugar and arrange in wire rack/ box.
    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (12)
  10. Fry the cut out center part of the dough too and enjoy as doughnut holes.Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (13)

These eggless doughnut keeps good for couple of days at room temperature. 1 week in fridge. I prefer to have it warm 🙂

Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (14)

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Reader Interactions

Comments

  1. Unknown

    Hello Raji pa....sooper aa irrukku pa..nenga kalakureenga...epadikku Australia vi lirunthu oru HR officer n a house wife...

    Reply

    • Raks Anand

      Thanks 🙂 Nice to know you!

      Reply

    • Dee

      Can you tell me what type of flour you used? Is it all purpose, cake flour or maids flour? I read India culture refers to maida flour as all purpose but they are really not the same texture.
      Thanks.

      Reply

      • Raks Anand

        Hi Dee, I used all purpose flour we get here in Singapore.

        Reply

      • Apeksha

        Hey how can I use whole wheat instead of maida?

        Reply

        • Raks Anand

          You can use same way. But the texture is vastly affected, will be denser.

          Reply

  2. Rajee

    Here in Canada, we have famous Tim Horton’s where the center portions is called Tim bits and it is very famous.

    Reply

  3. Janani

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (19)
    This was awesome! Great consistency and texture. Soft and fluffy on the inside and crisp on the outside.

    Just two queries:
    1. Can I do away with the baking powder since yeast is already there? I felt a slight tingling sensation on the tongue.

    2. If I have to scale up, even yeast needs to be proportionately scaled up?

    Reply

  4. pooja sharma

    Hey can u share cream doughnut recipe

    Reply

    • Raks Anand

      Sure, soon!

      Reply

  5. Renuka

    Tried out this recipe. Turned out awesome. Thanks a lot for the lovely recipe.

    Reply

    • Raks Anand

      <3

      Reply

    • Anthony

      Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (20)
      These are really good. One kid gave them 10/10 and another 20/20….high praise

      Reply

  6. Vandana

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (21)
    Tried this today with active dry yeast, followed your instructions (except for doubling the sugar added). Turned out Amazing! Can't thank you enough for adding an eggless version. 🙂

    Reply

    • Raks Anand

      Great, thank you for your prompt feedback <3

      Reply

  7. Deepa

    Hi, can I bake them instead of fry?

    Reply

    • Raks Anand

      Yes, sure. Slightly denser in texture and it is called bagel instead 🙂

      Reply

  8. Vidhya

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (22)
    Hi Raji,
    Tried it out. It was awesome.. can i use the same recipe for wheat flour?
    Thanks!

    Reply

    • Raks Anand

      Thank you, I have not tried, but sure will work. Just it will be denser.

      Reply

    • Rishika

      For whole wheat donuts, in a bowl, take 1 cup of wheat flour, baking soda and baking powder. Add powdered brown sugar, a pinch of rock salt to it. Now, filter all these ingredients. Add yeast to it. Now, add butter(room temperature) and mix it well. Once, dough arrives at binding texture, start adding warm milk to it, as required. Knead a soft dough. Once dough is ready, keep it in warm place for 40-60 minutes. After an hour, once again knead it. Roll it and cut as in donut shape. Bake them in pre-heated oven, for 10-12 minutes at 200 degree C. Once baked dip them in chocolate sauce(i dipped in home made sauce). They came out really tasty and amazing as i also tried them for my blog post aiming at 100% healthy.

      Reply

  9. Sadaf

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (23)
    Absolutely delicious. Tried it today for the first time and they were amazing. Can I use coconut milk instead of normal cows milk?

    Reply

    • Raks Anand

      Thank you so much for the feedback. You can try, I am not sure if it will give slight texture difference though... 🙂

      Reply

  10. Dipti

    Hi thanks you so much for the recipe . I made it and it turned out really awesome...

    Reply

    • Raks Anand

      Thanks a lot for your feedback!

      Reply

  11. Deepthi

    Wat is the substitute that I can use instead of all purpose flour as my kids have allergies.

    Reply

    • Raks Anand

      Oh I am not sure about gluten free options. May be you can search in Pinterest. there will be many recipes.

      Reply

  12. Isa

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (24)
    I just made this recipe and it was super easy to make and super delicious. My son is asking for more. He said these are the best donuts he ever had. Thank you for sharing.

    Reply

  13. Jasmine

    Thanks so much for the eggless recipe! For lockdown sweet cravings It turned to be just the sweet we wished to have !

    Reply

    • Raks Anand

      Thank you so much 🙂

      Reply

  14. :)

    Hey, thank you a lot for this! I’m gonna try it out tomorrow. What oil would you recommend frying in? I currently only have olive oil due to lockdown and shortage of supplies.

    Reply

    • Raks Anand

      I use sunflower oil for deep frying, if you have olive oil, I believe it is not strong flavoured and extra virgin one for lighter results.

      Reply

  15. Vaidehi

    Hi Raks,

    Thank you for the recipe, I have one question. Can I bake these instead of frying and if yes than at what temperature and for how long?

    Reply

    • Raks Anand

      Yes you can try 180 deg C for 15-20 mins.

      Reply

      • Vaidehi

        Thank you so much!! I’ll try and let you know if this works with baking 🙂

        Reply

  16. Eileen

    Thank you for the recipe it's awesome! My kids love the doughnuts, it was all gone within minutes!

    Reply

    • Raks Anand

      Thanks a lot 🙂

      Reply

  17. pinky

    can i use ghee instead of melted butter??

    Reply

    • Raks Anand

      Melted butter in this means not ghee. Its just melted to liquid form and not as a clarified butter form!!

      Reply

  18. Shilpa K

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (25)
    I made this twice already during the lockdown and my kids love it. Thank you so much for the eggless version!

    Reply

    • Raks Anand

      So so happy to know 🙂 Thanks for taking time to leave your feedback! Stay safe.

      Reply

  19. Anjali

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (26)
    AMAZING it is very yummy

    Reply

    • Raks Anand

      Thank you

      Reply

  20. Soumya

    Hi Raji,
    Doughnut looks yum,Can we do this without yeast.

    Reply

    • Raks Anand

      I have not tried without yeast yet. but I guess we wont be getting the same smooth texture if we skip yeast. Since this is eggless version also.

      Reply

  21. Priyanka

    Tried this today...turned out amazing.....thanks...

    Reply

    • Raks Anand

      Thanks a lot Priyanka for the feedback 🙂

      Reply

  22. Nikita Seepersad

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (27)
    This is an excellent eggless recipe. The doughnuts were a total success. I shared this recipe to 3 friends who were in search of a good eggless doughnut.

    Reply

    • Raks Anand

      Thanks a lot for the nice words, referrals and taking time to write feedback 🙂 Means a lot!

      Reply

  23. Lemon

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (28)
    It did not rise very well for me but it was very tasty.

    Reply

  24. Marie

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (29)
    Thank you for this amazing recipe it was delicious.

    Reply

  25. Lily

    Can i bake instead of fry and if so what temp and how long?

    Reply

    • Raks Anand

      I have not personally tried, but you can try to bake for 15 mins or until browned on top. Preheat temperature 180 deg (for 15 mins) Same baking temperature.

      Reply

    • Jiya P

      How did they turn out after baking?

      Reply

  26. Kaushal Modi

    Hello Ma'am, May I know how many Doughnuts can be made from the given measurements ?

    Reply

    • Raks Anand

      A dozen approx.

      Reply

  27. Riya

    My donuts turned out to be very oily.. what must have gone wrong?? The dough had fluffed up very well.

    Reply

  28. Riya

    My donuts turned out to be very oily.. what do you think is the reason? The dough had fluffed up very well too.

    Reply

    • Raks Anand

      Oil temperature might have been less or baking powder more.

      Reply

  29. Marlow

    Wanna try soon

    Reply

  30. Sunny

    Trying these today! Quick question - do you think you could make the dough ahead and do the cutting and frying in the morning?
    Just looking for ways to have warm doughnuts and sleep in as well!! Ha!

    Reply

    • Raks Anand

      Yes sure. Leave the dough in counter top to bring to room temperature before starting.

      Reply

  31. Aarti

    Hi, thanks for the recipe, can you please give the measurement of flour in grams. Thanks

    Reply

  32. J k

    Which type of sugar please?

    Reply

    • Raks Anand

      White fine grain sugar

      Reply

  33. Jade

    Thanks for this recipe. Turned out amazing! Very tasty. I've finally found an eggless doughnut recipe I love.

    Reply

    • Raks Anand

      Thanks a lot for your feedback! 🙂

      Reply

  34. Annapoorani Murali

    Hi Raks.
    Can I use the soft portion of white bread instead of yeast? If yes, in what quantities and proportions can I use?
    Thanks.

    Reply

    • Raks Anand

      I am not aware of this technique and have not used it myself so far. I am sorry I can't help you.

      Reply

  35. Alison Willans

    The recipe says 1 tsp yeast but the method says 1 tbsp. That’s a big difference. Can you please clarify? Many thanks

    Reply

    • Raks Anand

      Hi, If using Instant yeast, it is 1 tsp, if active dry yeast it is 1 tbsp. Also note down the procedure, it changes as per the yeast type you use.

      Reply

      • Marie

        Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (30)
        Wow these turned out so good. I was hesitant because I’ve never made eggless donuts before but honestly I couldn’t even tell the difference. They had a lovely soft spongey texture almost reminiscent of a French crueller donut. Delicious!

        Reply

  36. Cleo

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (31)
    Hi Raks,I didn't try out the recipe yet,but since I normally use 2kg of flour.If possible,can you please help me..how much proportion of yeast,baking powder and other ingredients listed will I use to mix with 2kg flour? thanks Raks for your time.. I am awaiting your reply..

    Reply

    • Raks Anand

      I am really sorry I am not good at conversions especially in larger quantities, cant help you with it.

      Reply

  37. Cleo

    That's ok..I have already find a way to calculate the correct proportions.. thanks, can't wait to try out the recipe

    Reply

    • Cleo

      Hi.. thanks so much for the recipe.. really loved it.. planning to stick with this one.. however the doughnuts has a strong butter taste..how do I cease the butter taste?

      Reply

      • Raks Anand

        Thank you! Are you sure it is butter taste? Or yeast's? In case butter, You can also use oil in place of it. Hope this helps

        Reply

  38. Becky

    Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (32)
    I LOVE this recipe! My daughter is allergic to eggs so I was excited to find this egg free recipe. I ended up making just donut holes instead, and this recipe made about 20. I fried them a bit longer because I like when they are crispy on the outside. They were AMAZING! Crispy on the outside, light and fluffy on the inside. I have already saved this in my "egg-free" recipe book, but honestly will probably use this even if my daughter outgrows her allergy. It was so so easy, so quick (as far as yeast raised donut recipes go), and delicious. Thank you 🙂

    Reply

    • Raks Anand

      So glad to know and thanks for the feedback 🙂 My kid had cocoa allergy as well, but now he is better when grown up, he could have some!

      Reply

Leave a Reply

Eggless doughnut recipe, Basic donut, soft & light - Raks Kitchen (2024)

FAQs

What is the secret for soft doughnuts? ›

There's only one way to make doughnuts even softer and fluffier and that is by scalding some of the flour. Scalding is a technique used to not only make bread softer, but also to make it stay soft for longer. You can use it for pretty much any recipe you like.

What is a good egg substitute for donuts? ›

Pumpkin or Sweet Potato Puree

Both pureed pumpkin and sweet potato are good egg substitutes in muffins, doughnuts, and quick breads. These purees act as both a binder while keeping baked goods moist. Just like applesauce, use 1/4 cup of puree per egg you're replacing.

Why are my donuts not light and fluffy? ›

To make light and fluffy donuts, make sure that your dough is properly risen by allowing it to rest in a warm place until it doubles in size. Also, avoid overmixing the dough as it can lead to a denser texture. Handling the dough gently and not overworking it will help maintain the desired fluffiness.

How to make donuts without a form? ›

Take a square piece of foil and place it over one of your fingers. It needs to be large enough to cover the bottom of each cup in the muffin tin. A 5″×5″ square seemed to work best for me. Fold the foil around your finger, gently folding the sides up, to create a mold.

Why are Krispy Kreme doughnuts so soft? ›

Yeast-raised: Krispy Kreme donuts are yeast-raised, which gives them a softer and fluffier texture compared to cake donuts, which are denser.

Why are Krispy Kreme donuts so light and fluffy? ›

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).

What is the best substitute for eggs in baking? ›

11 EGG SUBSTITUTES: HOW TO BAKE WITHOUT EGGS
  1. MASHED BANANA. ...
  2. APPLESAUCE. ...
  3. SILKEN TOFU. ...
  4. GROUND FLAXSEED OR CHIA SEEDS & WATER. ...
  5. YOGURT. ...
  6. BUTTERMILK. ...
  7. SWEETENED CONDENSED MILK. ...
  8. ARROWROOT POWDER OR CORNSTARCH.

Are Krispy Kreme donuts eggless? ›

This is an answer with two parts; generally, no, the vast majority of Krispy Kreme doughnuts aren't suitable for vegans as they contain dairy and egg. However, for any plant-based Krispy Kreme fans, they have just released a vegan version of their classic glazed doughnuts in time for Veganuary 2021!

Do any donuts not have eggs? ›

Unless you're at a bakery specializing in vegan pastries, nearly all store-brand and bakery donuts have milk, egg, or a combination of both. Donuts also almost always contain sugar, some of which is likely processed using animal-based bone char.

What is the best flour for donuts? ›

Use real cake flour – not DIY cake flour!

DIY substitutions don't really cut it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like King Arthur Baking) won't absorb as much moisture, and you may end up with doughnuts that crumble while frying.

Can I bake my doughnut instead of frying it? ›

Perfect your technique

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 to 12 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

What happens if you let donuts rise too long? ›

If the bench time is too long, volume could be lost in the proofing process; the donuts will shrink during frying; the texture will be coarse; and the flavor will not be up to your standards. Always let the dough rise on the bench for approximately 45 minutes before proofing.

What is the best oil for homemade donuts? ›

Vegetable oil is the go-to choice for many good reasons. Besides being cheap and easy to find, it has no problem handling high temperatures with a smoke point of around 400 degrees Fahrenheit — well above temperatures needed to brown donuts.

Can you use a muffin tin to make donuts? ›

We've got donuts on the brain. But sometimes you just don't want to leave the house, even if it is for a perfect, sugary treat. Thank goodness for this recipe from Cook's Country. You just pop the dough in a muffin tin -- no special equipment needed for these fantastic crowd-pleasers.

What makes an old-fashioned doughnut? ›

Old-Fashioned Doughnuts are basically cake doughnuts that have been fried. This gives them a slightly crunchy outer shell, that's usually lacquered with glaze or dusted with sugar. The inside tends to be less dense than the cake of your typical powdered doughnut and less airy than a Krispy Kreme-style glazed.

Why are my doughnuts not soft? ›

If the dough isn't proofed well or under proofed, your doughnuts may not puff up and will not have the softness and texture you desire. The longer you knead the dough, the better the texture and softness you get.

How do you keep donuts from hardening? ›

Store them properly: To keep your donuts fresh for as long as possible, store them in an airtight container at room temperature. This will help prevent them from drying out or becoming stale. Freeze them: If you want to make your donuts last even longer, you can freeze them.

Why did my donuts come out dense? ›

Proofing is the final rise when making bread. In this case it would be after the donuts have been cut out and they are waiting to be fried. It is important to proof them enough, otherwise they will turn out flat and dense. To check whether or not the donut is sufficiently proofed poke it with your finger.

What is the secret ingredient in Krispy Kreme donuts? ›

What is the secret to Krispy Kreme Donuts? The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.

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