Donut Recipe | Chocolate Donut | Eggless Donut

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Donut recipe with whole wheat flour are a healthier baked version of the classic bakery treat you know and love. Here you’ll find step-by-step instructions with photos to make the best eggless donut recipe. Plus, I share my favorite simple recipes for a delicious chocolate glaze to make chocolate donut and cinnamon + sugar sprinkle to make cinnamon sugared donut!

chocolate donut with more glazed donuts on wired rack

About This Donut Recipe

Doughnuts, or donuts, are a classic sweet goodie that have long been enjoyed in some version in nearly all corners of the world. Thick, rich, sweet dough is formed into a circle – with or without a hole – and either baked or fried to fluffy, tender perfection.

They are very simple and similar in concept no matter where you are, but the different varieties of donuts are nearly endless.

Speaking of: Be sure to give this Gulgule (Indian Fried Doughnut) recipe a try, too!

My readers have requested recipes for donuts over the years, including baked and fried methods, and yeast vs. no yeast recipes. After many trials and tests, this is by far my favorite way to make donuts from scratch.

This chocolate donut recipe is made with whole wheat flour (atta) and instant yeast for a lovely rise with no eggs needed. The donuts are baked in the oven and have just the right density and cake-y texture.

Also, I have used less sugar than most common donut recipes, but these treats still taste perfectly sweet. So each bite is flavorful, satisfying, and fairly healthy.

I’ve also included quick and easy recipes to prepare a decadent chocolate ganache and cinnamon sugar sprinkle. Top your donuts however you like and enjoy as a fun and delicious breakfast or dessert!

chocolate donut with a bite placed on top of two donuts
Step-by-Step Guide

How to make Donuts

Make Flour, Milk and Yeast Mixture

1. First warm ½ cup milk and add it to a mixing bowl or pan. Do note that the milk should be lukewarm and not hot.

For instant yeast (rapid rise yeast), you can use cold milk or at room temperature. But if you use dry active yeast or fresh yeast, then to activate them, you will need to use lukewarm milk.

milk in a black bowl

2. Then add ¼ cup sugar.

sugar being added to milk

3. Next add ½ teaspoon instant yeast (rapid rise yeast). Mix very well.

Yeast types and conversions

  • If adding dry active yeast, add ¾ teaspoon of it.
  • For fresh yeast, add 1.5 teaspoons.
yeast being added to milk

4. Next add 1 cup whole wheat flour (atta).

Atta is the Indian variety of stone ground wheat flour that is finely ground. You can also use the roller milled wheat flour that is available in US and Europe, but do sift the flour 2 to 3 times before you add to the warm milk.

mound of wheat flour in milk

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.

milk and wheat flour mixed

6. After leavening, you will see that the dough mixture has become stringy and has air pockets in it.

leavened mixture

Make Dough

7. Then add the remaining 1 cup of whole wheat flour, 3 tablespoons softened butter, 1 teaspoon vanilla extract and a pinch of grated nutmeg.

more wheat flour and butter in bowl

8. 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.

donut dough being formed

9. Knead to a smooth, soft and supple dough. The dough should be softer than a roti 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 donuts 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.

donut dough in bowl

Leaven Donut Dough

10. Cover the bowl and allow the dough to leaven for 45 minutes to 1 hour. The dough will double up.

Warmer temperatures are more conducive for leavening and fermentation. While donut dough is getting leavened, we can prepare the toppings.

If using dry active yeast or fresh yeast, then let it to rise for 1:30 minutes to 3 hours. Timing will vary depending on the temperature conditions.

leavened donut dough

While the dough rests, you can put together the chocolate glaze and sugar cinnamon sprinkle.

Make Chocolate Glaze

1. Add 3 tablespoons powdered sugar (confectioners sugar) or icing sugar in a bowl.

powdered sugar to make chocolate donut

2. Add 2 tablespoons cocoa powder.

cocoa powder in bowl

3. Next add ¼ teaspoon vanilla extract.

vanilla extract being added

4. Add 4 tablespoons milk.

milk in bowl for making chocolate glaze

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 it. A few examples below.

  • 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 paratha.
chocolate glaze in bowl to make chocolate donut

Make Sugar & Cinnamon Sprinkle

1. Add 2 tablespoons fine or super fine sugar or powdered sugar or icing sugar in a bowl or plate. Then add ½ teaspoon cinnamon powder.

ground cinnamon and fine sugar in glass bowl

2. Mix very well and keep aside.

sugar and cinnamon mixture in bowl

Shaping and Baking Eggless Donut

1. Line a tray with parchment paper or butter paper. Alternatively you can grease the tray very well with oil or softened butter.

baking tray lined with parchment paper for baking donuts

2. 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. I kept ½ inch width thickness in the rolled dough.

dough rolled evenly

3. Keep and press the donut cutter on the dough. Do this on all the rolled dough.

making donut using a donut cutter

4. If you do not have a donut cutter, then take a lid and press it on the dough.

making donut using a lid

5. Then take a small lid and keep in the centre of the cut round dough. Remove the small centre piece and you get the donut shape.

making eggless donut using a lid

6. Remove gently and keep the donuts on the lined tray. Also keep the small centre pieces.

Collect the dough scraps, knead lightly and again roll to ½ inch thickness. Shape the donuts again using the donut cutter or lids. Do this until all the dough gets used up to make the donuts.

donuts placed on parchment paper on baking tray

7. Cover and allow for the second rise for 15 to 20 minutes or until they double.

With dry active or fresh yeast, keep for 30 minutes to 45 minutes or more until they double in size.

tray covered with white napkin for the donuts to leaven

8. Before baking donuts, preheat the oven with both top and bottom heating elements on at 180 degrees celsius for 15 minutes. Keep the baking tray in the centre.

Bake donuts for 15 to 25 minutes. Timing will vary depending on the oven size, make and actual temperature in the oven. Bake donuts till the tops are golden. Also do not over bake them or else the texture becomes dry.

baking donuts in oven

9. 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. Let the donuts cool a bit or become warm.

baked eggless donuts

Make Cinnamon Sugared Donut

1. To top with the cinnamon and sugar sprinkle: 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.

butter being melted

2. Place the doughnut upside down in the melted butter.

donut placed on melted butter

3. Then place the buttered side in the cinnamon and sugar mixture and gently move the donut on the sugar mixture so that the sugar and cinnamon sticks to the butter. Remove and keep donuts on the wired rack with the sprinkled side facing upwards.

donut with buttered side placed touching cinnamon and sugar mixture

Make Chocolate Donut

4. For the chocolate donut, place the donuts upside down in the glaze.

donut on top of chocolate glaze

5. Coat evenly with the chocolate glaze. Remove and keep the chocolate donut on the wired rack with the chocolate glazed side upward.

Remember to keep a tray below the rack to collect the chocolate drippings or the sprinkles.

chocolate donuts with cinnamon donuts on wired tray

6. I also sprinkled some desiccated coconut on a few chocolate donuts. Optional step.

desiccated coconut sprinkled on chocolate donuts

7. Serve these chocolate donut and cinnamon sugared donut warm or at room temperature.

top shot of donuts on wired rack with text overlays

Ingredient Swaps

  • Flour: Whole wheat flour tends to give a faint dense texture in the donuts. If you prefer a very soft texture use all-purpose flour. You could also opt to add an equal mix of all-purpose flour and whole wheat flour. If using all-purpose add less quantities of milk while kneading.
  • Milk: Adapt this recipe to a lighter version by kneading the dough with water instead of milk. You can also use nut milks like almond milk or cashew milk.
  • Butter: For a vegan donut recipe, use vegan butter or a neutral tasting oil. Do not use a nut butter as the taste and flavor will change.
  • Cocoa powder: To make the chocolate glaze, cocoa powder is an easily available ingredient that mostly everyone has in their kitchens. But in a pinch you can use hot chocolate mix or hot cocoa mix. Simply mix desired quantity of hot or warm water to the hot cocoa mix to get a thick to medium consistency glaze.

FAQs

How do I make this eggless donut recipe dairy-free and vegan?

You can easily swap the milk for your preferred plant-based beverage. Almond milk, cashew milk and oats milk are tasty alternatives. For a completely vegan recipe also use a plant based butter or oil.

What type yeast is best to make donuts?

I use instant yeast in this recipe. However, you can certainly use dry active or fresh yeast.

Can this recipe be doubled or halved?

Yes! The recipe as-is makes approximately 15 donuts; double the ingredients for 30 treats or halve to make roughly a half dozen donuts.

How long do homemade donuts keep well?

Store the baked goods in an airtight container and keep in the refrigerator for up to 5 days. But keep in mind they will become slightly more dense after being in the fridge due to the butter. Enjoy cold or reheat for 10 to 15 seconds in a microwave.

Can eggless donuts be frozen?

Absolutely, these freeze very well. Layer them without any toppings or glaze, with pieces of parchment or wax paper between the donuts. Then store them all in a freezer-safe airtight bag or container and keep in the freezer for up to 3 months. Let them defrost in the fridge overnight and reheat in the oven until just warm.

More Delish Baked Recipes To Try!

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closeup shot of chocolate donut with a bite placed on top of two donuts

Donut Recipe | Chocolate Donut (Eggless Donut)

This donut recipe with whole wheat flour are a healthier baked version of the classic donuts. Make two types of donuts, chocolate donut with a delicious chocolate glaze and cinnamon donut with a sprinkle of cinnamon, sugar sprinkle.
4.93 from 38 votes
Prep Time 1 hr 20 mins
Cook Time 20 mins
Total Time 1 hr 40 mins
Cuisine American, World
Course Desserts
Diet Vegetarian
Difficulty Level Moderate
Servings 15 Donuts
Units

Ingredients

For donut dough

  • 2 cups whole wheat flour (atta), leveled – 250 grams
  • ½ teaspoon instant yeast or ¾ teaspoon active dry yeast or 1.5 teaspoon fresh yeast
  • ¼ cup sugar leveled – 36 grams
  • ¾ cup milk or add as required
  • 3 tablespoons Butter or oil
  • 1 pinch grated nutmeg or ground nutmeg – optional
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence

For chocolate glaze

  • 2 tablespoons cocoa powder
  • 3 tablespoons powdered sugar (confectioner's sugar) or icing sugar
  • 4 tablespoons milk or add as required
  • ¼ teaspoon vanilla extract or a drop of vanilla essence
  • 2 to 3 tablespoons desiccated coconut (finer grates or powder) for sprinkling, optional

For cinnamon sprinkle

  • 2 tablespoons fine sugar or super fine sugar or powdered sugar (confectioner's sugar) or icing sugar
  • ½ teaspoon cinnamon powder (ground cinnamon)
  • 2 tablespoons Butter – melted

Instructions
 

Preparing donut dough

  • 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 sugar and instant yeast. Mix very well.
  • Next add 1 cup of whole wheat flour.
  • 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, butter, 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 roti or naan dough. If dough feels tight then add more milk.
    Note that when you add more milk, it will look 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 donuts will also not have a soft texture. Overall I have added 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. Warmer temperatures are more conducive for leavening and fermentation.
  • 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.
  • While donut dough is getting leavened, prepare the glaze toppings.

Making Chocolate glaze

  • In a bowl, take the powdered sugar or icing sugar, cocoa powder, vanilla extract and milk.
  • Mix very well and keep aside. If the glaze looks very thick, then you can add 1 tablespoon more milk.

Making sugar and cinnamon sprinkle

  • Take fine or super fine sugar or powdered sugar or icing sugar in a bowl or plate along with the ground cinnamon powder.
  • Mix very well and set aside.

Rolling, Shaping and Leavening Donuts

  • 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 donut 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 donut shape.
  • Remove gently and keep the donuts 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 donuts this way with all of the dough
  • Cover and allow for the second rise for 15 to 20 minutes or until they double in size.
    With dry active or fresh yeast, keep for 30 minutes to 45 minutes or for more time if needed until the donuts double in size.

Baking Donuts

  • Before baking donuts, preheat the oven with both top and bottom heating elements on at 180 degrees celsius. Keep the baking tray in the centre of the oven.
  • Bake donuts for 15 to 25 minutes. Timing will vary depending on the oven size, design and actual temperature in the oven.
  • Bake till the tops are golden. Do not over bake as then the texture becomes dry.
  • Remove the baked donuts with a spatula and place on a 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. Continue to bake the remaining ones for some more minutes
  • Let the donuts become warm or cool slightly. Then proceed to the next step of glazing.

Glazing Donuts

  • 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 donuts 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 and cinnamon sticks to the butter. Remove and keep donuts on the wired rack with the sprinkled side facing upwards.
  • For the chocolate glaze, place the doughnut upside down in the glaze and coat evenly.
  • Remove and keep the chocolate glazed side upwards on the wired rack.
  • I also sprinkled some desiccated coconut on a few chocolate donuts. This is an pptional step.
  • Serve donuts 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.

Notes

Ingredient Swaps

  • Flour: For a very soft texture use all-purpose flour instead of whole wheat flour to make the donut dough. You could also include an equal mix of whole wheat flour and all-purpose flour. If using all-purpose then add less milk when kneading.
  • Milk: Make a lighter version by adding water instead of milk. You can also use plant-based milk like almond milk, oats milk or cashew milk.
  • Butter: Make a vegan donut, by including vegan butter or a neutral tasting oil. Do not use any nut butter like peanut butter or almond butter as the taste and flavor will change.
  • Cocoa powder: If you do not have cocoa powder, you can use hot chocolate mix or hot cocoa mix. Simply mix the desired quantity of hot or warm water to the hot cocoa mix to get a thick to medium consistency glaze.
  • Scale: This donut recipe can be scaled to make half a batch and can be doubled too.

Nutrition Info (Approximate values)

Nutrition Facts
Donut Recipe | Chocolate Donut (Eggless Donut)
Amount Per Serving
Calories 129 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 8mg0%
Potassium 93mg3%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 143IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 25mg3%
Vitamin B9 (Folate) 17µg4%
Iron 1mg6%
Magnesium 27mg7%
Phosphorus 79mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This donut recipe from the blog archives first published in December 2016 has been republished and updated on 7 January 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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56 Comments

  1. hi
    i am very happy with ur recipe
    i have made doughnuts earlier but they were fried
    thank u dassana for this recipe

  2. Hi, I wanted to know which brand of yeast you used as the ones I find don’t really work

    1. 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.

  3. 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.5 stars

    1. Thanks Vinita for your positive feedback on recipes presentation. Glad to know that stepwise recipes are so helpful.

  4. Hi
    Can doughnuts be steam baked as I don’t have an oven and I also donot want to fry them

  5. Thank you so much !! 🙂 Was looking for a recipe without deep frying and this turned perfect ! 🙂5 stars