Eggless doughnut recipe with step by step photos – delicious and healthy version of donuts made with whole wheat flour (atta) and are baked.
I have been getting recipe requests for doughnuts from a long time be it baked, fried or a no yeast version. For now I am sharing this healthy baked version. The doughnuts are made with whole wheat flour and also not much sugar is used in the dough. There is a faint denseness in the texture due to the whole wheat flour, which I feel is fine for a whole wheat doughnut.
In the post, I have shared chocolate glaze as well as the cinnamon+sugar sprinkle recipes too. You can choose to glaze these doughnuts with your favorite glaze recipe. In the recipe I have used ingredients which are easily available in most Indian cities and towns.
Doughnuts are made with rich sweet dough. here I used my Garlic bread rolls dough recipe and made some changes to the original recipe. Milk and butter are added to give some richness in the dough. If you are allergic to milk or are a vegan, then you can use almond milk and oil.
Yeast is used in this recipe, so do use a good quality yeast. I have added instant yeast, but you can also use dry active yeast or fresh yeast.
If you are looking for similar recipes then do check:
Eggless Doughnut Recipe
Ingredients
for doughnut dough
- 2 cups whole wheat flour (atta), levelled or 250 grams whole wheat flour
- ½ teaspoon instant yeast or ¾ teaspoon active dry yeast or 1.5 teaspoon fresh yeast
- ¼ cup sugar, levelled or 36 grams sugar
- ¾ cup milk or add as required
- 3 tablespoons butter or oil
- 1 pinch of grated nutmeg or nutmeg powder (jaiphal powder) - optional
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
for chocolate glazing
- 2 tablespoons cocoa powder
- 3 tablespoons powdered sugar or icing sugar
- 4 tablespoons milk or add as required
- ¼ teaspoon vanilla extract or a drop of vanilla essence
- some desiccated coconut for sprinkling - optional
cinnamon sprinkle for doughnut
- 2 tablespoons fine or super fine sugar or powdered sugar or icing sugar
- ½ teaspoon cinnamon powder (dalchini powder)
- 2 tablespoons butter - melted
Instructions
preparing dough for eggless doughnut
- First warm ½ cup milk and take it in a mixing bowl or pan. Do note that the milk should be warm and not hot.
- Then add ¼ cup sugar and ½ teaspoon instant yeast. mix very well.
- Next add 1 cup whole wheat flour (atta).
- Mix very well with a spoon. Cover the pan with a lid or kitchen towel and allow to leaven for 20 to 30 minutes.
- After leavening, you will see that the dough mixture has become stringy and has air pockets in it.
- Then add the remaining 1 cup of whole wheat flour, 3 tablespoons butter, 1 teaspoon vanilla extract and a pinch of grated nutmeg.
- Mix first and then begin to knead the dough. Add ¼ cup more of the milk (milk can be warm or at room temperature). Add milk as required while kneading.
- Knead to a smooth, soft and supple dough. The dough should be softer than a chapati dough. If dough feels hard then add more milk. When you add more milk, it looks like the dough has become sticky and is covered with milk, but continue to knead and the dough will absorb the remaining milk.
- Do note that the dough has to be soft and supple. If the dough is not soft, then the doughnuts will also not have a soft texture. Overall I used ¾ cup milk. Depending on the quality of flour, you can add ¾ to 1 cup milk or more if required.
- Cover the bowl and keep the dough to leaven for 45 minutes to 1 hour. The dough will double.
- If using dry active yeast or fresh yeast, then keep for 1:30 minutes to 3 hours. Timing will vary depending on the temperature conditions. Warmer temperatures are more conducive for leavening and fermentation.
- While donut dough is getting leavened, we can prepare the glaze.
chocolate glaze for doughnut
- In a bowl, take 3 tablespoons powdered sugar or icing sugar, 2 tablespoons cocoa powder, ¼ teaspoon vanilla extract and 4 tablespoons milk.
- Mix very well and keep aside. If the glaze looks very thick, then you can add 1 tablespoon more milk.
for sugar+cinnamon sprinkle
- Take 2 tablespoons fine or super fine sugar or powdered sugar or icing sugar in a bowl or plate along with ½ teaspoon cinnamon powder.
- Mix very well and keep aside.
making eggless doughnut
- Line a tray with parchment paper or butter paper. Alternatively you can grease the tray very well with oil or butter.
- Gently and lightly knead the dough once more. Then sprinkle some flour and roll the entire dough to a circle having ½ to ¾ inch width.
- Keep and press the doughnut cutter on the dough. Do this on all the rolled dough.
- If you do not have a dough nut cutter, then take a lid and press it on the dough. Then take a small lid and keep in the centre of the cut round dough. Remove the small centre piece and you get the doughnut shape.
- Remove gently and keep the doughnuts on the lined tray. Also keep the small centre pieces.
- Gather the remaining dough and bring it together. Roll and again cut the dough. Make doughnuts this way with all of the dough
- Cover and allow for the second rise for 15 to 20 minutes. With dry active or fresh yeast, keep for 30 minutes to 45 minutes.
- Before baking doughnuts, preheat the oven with both top and bottom heating elements on at 180 degrees celsius. Keep the tray in the centre. Bake doughnuts for 15 to 25 minutes. Timing will vary depending on the oven size, make and actual temperature in the oven. Bake till the tops are golden. also do not over bake doughnuts or else the texture becomes dry.
- Remove the donuts and keep on wired rack. If some donuts have got baked and some are still not, then remove the ones which are baked and keep on a wired rack. This what I did for some of the donuts which had got baked faster.
- No need to warm or cool the donuts. Proceed to the next step of glazing.
glazing eggless doughnut
- Melt 2 tablespoons butter in a steel bowl or a steel plate by keeping it on a low flame on the stove top. Do not touch the plate or bowl as it will be hot.
- Place the doughnut upside down in the melted butter.
- Then place the buttered side in the cinnamon+sugar mixture and gently move the donut on the sugar mixture so that the sugar+cinnamon sticks to the butter. Remove and keep doughnut on the wired rack.
- For the chocolate glaze, place the doughnut upside down in the glaze.
- Remove and keep the doughnuts on wired rack.
- I also sprinkled some desiccated coconut on a few chocolate donuts. Optional step.
- Serve doughnuts warm or at room temperature. Leftovers can be refrigerated. They will become dense once refrigerated. So while serving, you can warm doughnuts in an oven or microwave oven or let them come to room temperature.
Nutrition Info (approximate values)
How to make baked eggless doughnut recipe:
1. First warm ½ cup milk and take it in a mixing bowl or pan. Do note that the milk should be warm and not hot.
2. Then add ¼ cup sugar.
3. Next add ½ teaspoon instant yeast. Mix very well.
4. Next add 1 cup whole wheat flour (atta).
5. Mix very well with a spoon. If the mixture looks very thick, then you can add some more warm milk or milk which is at room temperature. Cover the pan with a lid or kitchen towel and allow to leaven for 20 to 30 minutes. Since its cold season, I kept the pan in the sun.
6. After leavening, you will see that the dough mixture has become stringy and has air pockets in it.
6. then add the remaining 1 cup of whole wheat flour, 3 tablespoons butter, 1 teaspoon vanilla extract and a pinch of grated nutmeg.
7. Mix first and then begin to knead the dough. Add ¼ cup more of the milk (milk can be warm or at room temperature). Add milk as required while kneading.
8. Knead to a smooth, soft and supple dough. The dough should be softer than a chapati dough. If dough feels hard then add more milk. When you add more milk, it looks like the dough has become sticky and is covered with milk, but continue to knead and the dough will absorb the remaining milk. Do note that the dough has to be soft and supple. If the dough is not soft, then the doughnuts will also not have a soft texture. Overall I used ¾ cup milk. Depending on the quality of flour, you can add ¾ to 1 cup milk or more if required.
9. Cover the bowl and keep the dough to leaven for 45 minutes to 1 hour. The dough will double up. I kept in the sunlight. If using dry active yeast or fresh yeast, then keep for 1:30 minutes to 3 hours. Timing will vary depending on the temperature conditions. Warmer temperatures are more conducive for leavening and fermentation. while donut dough is getting leavened, we can prepare the glaze.
Chocolate glaze
1. Take 3 tablespoons powdered sugar or icing sugar.
2. Add 2 tablespoons cocoa powder.
3. Next add ¼ teaspoon vanilla extract.
4. Add 4 tablespoons milk.
5. Mix very well and keep aside. If the glaze looks very thick, then you can add 1 tablespoon milk. Both the chocolate glaze and the cinnamon sprinkle recipes are for the entire batch of donuts. If you plan to do both, then halve the recipe ingredients. If there is any leftover, then use. Like leftover melted butter can be used in various recipes. Leftover cinnamon sugar can be added to tea or coffee. Leftover chocolate sauce can be spread on toasts or chapatis.
For sugar+cinnamon sprinkle:
1. Take 2 tablespoons fine or super fine sugar or powdered sugar or icing sugar in a bowl or plate. then add ½ teaspoon cinnamon powder.
2. mix very well and keep aside.
3. Line a tray with parchment paper or butter paper. Alternatively you can grease the tray very well with oil or butter.
4. Gently and lightly knead once more. Then sprinkle some flour and roll the entire dough to a circle having ½ to ¾ inch width. I kept ½ inch width thickness in the rolled dough.
5. Keep and press the doughnut cutter on the dough. Do this on all the rolled dough.
6. If you do not have a dough nut cutter, then take a lid and press it on the dough.
7. Then take a small lid and keep in the centre of the cut round dough. Remove the small centre piece and you get the doughnut shape.
8. Remove gently and keep the doughnuts on the lined tray. Also keep the small centre pieces.
9. Cover and allow for the second rise for 15 to 20 minutes. With dry active or fresh yeast, keep for 30 minutes to 45 minutes.
10. Before baking doughnuts, preheat the oven with both top and bottom heating elements on at 180Â degrees celsius for 15 minutes. Keep the tray in the centre. Bake doughnuts for 15 to 25 minutes. Timing will vary depending on the oven size, make and actual temperature in the oven. Bake doughnuts till the tops are golden. Also do not over bake them or else the texture becomes dry.
11. Remove the donuts and keep on wired rack. If some donuts have got baked and some are still not, then remove the ones which are baked and keep on a wired rack. This what I did for some of the donuts which had got baked faster. No need to warm or cool the donuts. Proceed to the next step of glazing:
Glazing doughnuts
1. Melt 2 tablespoons butter in a steel bowl or a steel plate by keeping it on a low flame on the stove top. Do not touch the plate or bowl as it will be hot.
2. Place the doughnut upside down in the melted butter.
3. Then place the buttered side in the cinnamon+sugar mixture and gently move the donut on the sugar mixture so that the sugar+cinnamon sticks to the butter. Remove and keep doughnut on the wired rack.
4. For the chocolate glaze, place the doughnut upside down in the glaze.
5. Remove and keep the doughnuts on wired rack.
6. I also sprinkled some desiccated coconut on a few chocolate donuts. Optional step.
7. Serve eggless doughnuts warm or at room temperature. leftovers can be refrigerated. They will become dense once refrigerated. So while serving, you can warm doughnuts in an oven or microwave oven or let them come to room temperature. The recipe makes for 15 doughnuts.
I made these doughnuts today and felt the doughnuts weren’t light as I thought. Can you suggest why this might have been?
since these doughnuts are leavened using yeast, the quality of yeast should be good. the dough also has to be nicely soft. when adding milk, it should be warm and not even slightly hot or cool. if the milk is not warm, the yeast will not get activated and this will result in a dense or hard texture. also since these are whole wheat doughnuts, they are faintly dense, but not too dense or hard. just a light denseness is there due to whole wheat flour.
hai, i am using an otg, can you tell me the temparature @timer for doughnut.
same as mentioned in the recipe.
Hi Dassana,
I have been following your recepies for a very long time now. The instructions are so clear which makes me really want to try many more than i can put my hands on. I tried this last sunday after my daughter demanded to eat them and it came out super. Thank you so much. You have been a part of my amazing tryst with delicious foods (i would admit for my daughter). You are my go to person.
thank you anupriya. i am glad that the recipe instructions are helping you and also nice to know that your daughter like the doughnuts. thanks again.
hi
i am very happy with ur recipe
i have made doughnuts earlier but they were fried
thank u dassana for this recipe
thanks for sharing. glad to know that the recipe was good.
Hi, I wanted to know which brand of yeast you used as the ones I find don’t really work
meghana, i use mauripan brand of instant yeast. i had it purchased it online from a website, but that website has stopped now. i had brought in bulk and stored in freezer. so still i am using the same brand.
Your recipes are just amazing…..dishes made with your recipes turn out awesome. Even a novice like me can make great things with the help of your step by step illustrations and simple ingredients.
Thanks Vinita for your positive feedback on recipes presentation. Glad to know that stepwise recipes are so helpful.
Hi
Can doughnuts be steam baked as I don’t have an oven and I also donot want to fry them
akriti, donuts cannot be steam baked. you will need an oven or you can bake in a 5 to 6 litre pressure cooker without adding any water. you can check the method on how to bake in a pressure cooker on this recipe link – https://www.vegrecipesofindia.com/chocolate-cake-recipe-in-pressure-cooker/
Thank you so much !! 🙂 Was looking for a recipe without deep frying and this turned perfect ! 🙂
Welcome Olivia. Glad to know that you liked the recipe.
This way of making donuts is by far the easiest. I think in every step if you put in how it should or shouldn’t look like as its mixed then we could now if we are doing it just right. But thank you so much for this. My son can now enjoy donuts
Welcome Carla. Glad to know that you liked doughnut recipe presentation. Happy Cooking.
Hi .. ur recipes are rally amazing . Can I fry them.. and also how much time do we need to keep them in microwave for baking ??
you can try frying them. keep at the 180 degrees celsius. baking time will be less as convection ovens bake faster. so you can take about 12 to 15 minutes or more.
How to make doughnuts in a doughnut maker?
i have no idea as i have never used them.
Hi Dassana,
Can I use refined wheat flour instead of whole wheat flour in this recipe?
you can use refined wheat flour in this recipe. but add less milk, about half a cup and knead. if required, then only add more milk.
Thanks. Will bake and let you know 🙂
Welcome Mekhala
What would be the shelf life of the donut?
4 to 5 days in the fridge.
Hello dassana. I’m a big fan of your website. I’ve tried plenty of your recipes and they’ve all come out good. My friends think I can cook well but it’s probably because of your easy-to-follow recipes. I donot have an oven so I wanted to know whether I can deep fry the donuts instead? Thankyou (:
thanks a lot akhila. since these doughnuts are yeast based, i am not sure how they will turn out when fried. you will have to give a try. generally the doughnuts which are fried have a thick batter like consistency.
Hi ,
Firstly I want to say thanks to you for making awesome recipes. Earlier I used to make use of so called recipe book. The time I got to know about your website , I closed all the books and started referring your site . Must say , well done Job !!
Every recipe that being prepared using your website, comes awesome and mouth watering.
My question to you regarding this recipe , can we substitute yeast to anything else ? I am residing in USA and have not seen any good brand of Yeast so far. Please suggest
thanks again trupti. nice to read your encouraging comment. with baking soda or powder, the recipe will change and will be a batter method where the doughnuts are fried in oil. in this recipe of baked doughnuts, yeast is required. use instant yeast. use any good brand. you can find reviews on amazon.com. i live in india, so i am unable to help you here with the brands of yeast available in US.
In the US you can buy Red Star Dry yeast at Amazon.com. The 2lb block will cost about $8 (Eight Dollars).
thanks for the info.
Hi Dassana…I tried this recipe and came out perfect. Made a small change : used wheat flour and fine semolina 50:50.
Thank you !!
Welcome Purnima. Nice to know your variation.
Hiiii,
Today afternoon I tried to make doughnuts.The dough was just perfect and doubled nicely.After rolling and cutting the doughnuts,it didn’t rised much and the tops too didn’t puffed much and also didn’t turned golden.Apart from this the chocolate glaze too was not upto the mark as I ur pic and didn’t coated well.
None other the less,later in second batch of baking,I discovered that my oven suddenly stopped functioning and everything came at stand-still.
I had to gather all the doughnuts cut-outs and formed a dough again and kept in freeze. Can this dough again reused and if yes will then pls let me know how?
pretti, for how long did you preheat the oven. if the dough has leavened well, then ideally the dougnhuts should rise in the oven. i hope you did not make them thin. if they are thin, then they won’t rise well in the oven. i assume here in this case it could be temperature issues in the oven. the temperature must not be hot enough.
was the chocolate glaze thick or thin. for chocolate glaze or for any recipe made with cocoa powder, its always better to use a good quality cocoa powder. you can easily reuse the dough, if no baking has happened. if some baking has happened in the dough, then instead of making doughnuts, you can use the same dough for making jam rolls or cinnamon rolls or chocolate or nutella rolls. for cinnamon rolls, just sprinkle a mix of cinnamom powder and sugar and sprinkle. to know how the rolls are done, you can check this post – https://www.vegrecipesofindia.com/garlic-bread-rolls-eggless-garlic-rolls/
hope this helps.
Hii,thanxs for letting me know the reuse of dough.
My Choco glaze was thin coz while coating it wasn’t forming ne thick layer on the doughnuts.Also I had preheated oven for more than 15 minutes and it was hot b4 I started with first batch.I don’t have a baking tray,so I had kept 4 to 5 cut-outs in a round cake tin.
Also my cut- outs were a bit thin I guess and so they puffed partially.
While trying next time,will take note of the same.
Thanxs again.
welcome pretti. if the glaze is thin, then you can add some more cocoa powder and sugar to make it thick. a cake pan works fine if a baking tray is not there. the cut outs have to be slightly thicker side, so that they puff well. sure you can implement these next time and any query feel free to ask.
Hey dassana.. great recipe… yet to try (every now and then a ghost called exams comes into my life!!!). Wanted to know how can we tweak this recipe to make bagels? in fact please share a multigrain bagel recipe if you have
thanks…
thanks divya. we all have faced this ghost before. tell me about exams 🙂
you can try this recipe to make bagels as the dough is soft. so i guess the recipe can be used. i will try to add first whole wheat and then multi grain bagels. reason being multi grain breads do not come out too good as far texture is concerned, if strictly only healthy flours are added. some maida or some wheat gluten has to be added to get a soft crumb in the bread.
Hi,
We tried this recipe today and it came out exactly as you showed. It was my first baking recipe and it was a success. My wife tries all your recipes and she recommended me your recipe.
Thanks for sharing your recipes!
-Ananth
welcome ananth. glad to know this. do try some more baking recipes.
hi dassana ma’am…I m using oven for d first time so can u tel me how can v check wether the doughnuts are done with the one dat r not..luved ur recepie….will surely try?
sajita, the doughnuts should appear golden from top. that means they are done.
Hii dassana..I m ur big fan…I m using blue Bird’s dry active yeast…but not getting results as described by u…will u plz tell me where I m getting wrong…I dissolve yeast in hot simmering water…plz reply..:-)
pragati, yeast has to be dissolved in warm water and not hot water. if you use hot water, the yeast cells die. when you dip a finger in the water, it should feel warm and not hot. even slightly hot water will kill the yeast. just warm water in a bowl on a stove top or in an electric kettle. keep the bowl down on the kitchen counter top. check the temperature. if its too hot, then wait for it to become warm. if its warm, then you can add yeast along with sugar. but let me tell you blue bird does not give very good results.
Hi dassana…the doughnuts look absolutely fantastic ??
thanks ashwini. do give a try preparing them. they are not that difficult.
Great recipe! I find it difficult to get instant yeast locally. Can you share the brand of instant yeast you use?
linnet, i use mauripan brand. had purchased them online from a website. but that website has closed now. i had purchased in bulk.