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    Home » Recipes » Baking

    Eggless Baked Donuts (Doughnuts) Recipe with Chocolate Glaze

    Published: Aug 1, 2013 · Modified: Feb 24, 2019 by Radhika · This post may contain affiliate links · 13 Comments

    285 shares
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    Eggless Baked Donuts Recipe

    Eggless baked donuts recipe with glazed chocolate without a donut maker or donut pan. An absolutely no fail Donut recipe and a definite keeper as every time it comes out like a charm. Just perfect for breakfast or for kids snack box or as an after school treat.

    I had never been a big lover of Donuts, but my kids are really crazy about them and I never attempted to make it at home thinking they were quite difficult.

    But now I revise my opinion after having made it thrice already without a donut maker or a pan. As you have total control over the shape you can make them as mini donuts as well.

    Eggless Baked Donuts

    If you are like me, making excuses that you do not wish to deep fry, fret not as these are not deep fried donuts but baked and eggless and you will not even be needing any of those fancy pans as these doughnuts are shaped by hand and they maintain their shape pretty well too when done right.

    Eggless Baked Donuts

    Follow these instructions if you do not have a donut pan:

    Using a rolling pin, roll the dough into ½ inch thick slab.

    Eggless Baked Donuts

    I used a cup, held it upside down and cut out a bigger circle.  Then used a soft drink bottle cap to cut out a hole in the middle of the cut out bigger circle.

    Eggless Baked Donuts

    Gather the edges, once again, roll them and continue till all the dough is used up. I got only 3 dough balls at the end.

    Eggless Baked Donuts

    Transfer the cut donuts and the balls to a greased baking tray and arrange them side by side leaving enough space in between.

    Eggless Baked Donuts

    Points to note before baking eggless baked donuts:

    1. Do not add more flour than necessary as it will make the donuts hard.

    2. Do not over bake the donuts as it will make them chewy. Just bake till it is lightly golden on top.

    3. If you do not  have an oven, after the second resting time, instead of baking, keep oil in a pan and deep fry the donuts.

    4. The glaze will harden as it becomes cold. Add enough hot milk to bring back to its saucy consistency.

    5. Instead of glaze you can also dip the donuts in a mixture of sugar and cinnamon powder after brushing them with butter.

    These eggless baked donuts are adapted from Laura Ferroni’s donuts and we are baking this for We Knead to Bake ~ 6.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Eggless Baked Donuts Recipe details below:

    Eggless Baked Donuts (Doughnuts) Recipe with Chocolate Glaze

    Eggless baked donuts without a donut pan.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time : 1 hr 30 mins
    Cook Time : 15 mins
    Total Time : 1 hr 45 mins
    Servings : 10 donuts
    Course : Dessert
    Cuisine : American
    Author : Radhika

    Ingredients
      

    • All purpose flour – 2 cups (divided)
    • Corn flour - 1 tbsp
    • Active Dry yeast – ½ tbsp
    • Milk – ½ cup
    • Sugar – 4 tbsp
    • Unsalted butter - 50 gms
    • Salt – ½ tsp
    • Vanilla essence – 1 tsp

    For the Chocolate Glaze:

    • Dark chocolate - 50 gms chopped
    • Powdered sugar – 3 tbsp
    • Cocoa powder – 2 tbsp
    • Milk – ¼ cup approx
    Prevent your screen from going dark

    Instructions
     

    • Pulse the sugar in a mixie jar once or twice to make it super fine and keep aside.
    • Reserve ½ cup flour separately.
    • Grease a bowl with oil and keep it ready.
    • The butter should be cold and hard. Cut it into small cubes and keep it ready.
    • In a microwave safe bowl, mix together milk and vanilla essence and microwave at high for 30 secs. This heat would be perfect. You can also do this on stove top.
    • In a mixing bowl, mix together 1-½ cups flour, corn flour, yeast, salt and fine sugar.
    • Make a well in the center and pour the warm milk.
    • Spread your fingers and mix it together. It will become a big lumpy mass.
    • Add the cubed butter and work it into the dough.
    • The warmth of the milk and your hands are enough and it will easily merge with the dough. The dough will be sticky at this stage.
    • Add the remaining ½ cup flour and knead well for 4-5 minutes.
    • Place the dough in the greased bowl. Cover and let it rest for 1 hour or till it doubles in volume.
    • After an hour, gently deflate the dough by pressing the dough and letting the air out.
    • Dust your work area with flour and place dough on it. I used a shallow plate for this.
    • Using a rolling pin, roll the dough into ½ inch thick slab.
    • Using a donut cutter, cut out the shapes.
    • Gather the edges, once again, roll them and continue till all the dough is used up. I got only 3 dough holes at the end.
    • Transfer the cut donuts to a greased baking tray and arrange them side by side leaving enough space in between.
    • Cover with a thick cloth and let it rest for another 20 minutes. I just placed a big dinner plate upside down over the baking tray.
    • Preheat the oven at 200 C (400 F).
    • Bake for 10 minutes or till golden brown. Eggless baked donuts are ready.
    • Take the tray out and brush with melted butter all over the donuts. I just rubbed a hard cube of cold butter all over the top which did a better job. Let it cool for 5 minutes.

    For the chocolate glaze or sauce:

    • After you place the donuts in the oven, start making the glaze. The timing will be perfect.
    • In a small sauce pan, place all the ingredients for the glaze and heat it till the chocolate melts.
    • Keep stirring continuously using a balloon whisk until it resembles a thick sauce. This should take just 2-3 minutes.
    • Take off stove and let it rest till it becomes warm and you can see it thickening slightly.

    To glaze donuts:

    • Transfer the chocolate glaze to a shallow plate or bowl.
    • Holding your Donuts upside down, dip the top surface of the donut in the glaze and pull it up.
    • Let the extra sauce dribble and turn your hand up in one swift movement and place the Donuts on a plate for the glaze to harden.
    • Top with colored sprinkles or silver balls over the glaze.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Reader Interactions

    Comments

    1. MILI

      May 18, 2017 at 12:15 pm

      Will there be a problem if I make this with regular salted butter?

      Reply
    2. Dimple

      February 12, 2017 at 6:34 am

      5 stars
      Can it be made gluten free

      Reply
      • Radhika

        February 13, 2017 at 9:50 am

        Hi, I haven't tried it baking gluten free yet. But once I do, will update here.

        Reply
    3. Nikita

      April 28, 2015 at 11:39 pm

      Hi, Thank you so much for this amazing eggless doughnut recipe. It worked fantastic!! I also fried a few of them and they tasted delicious..

      Thumbs up!!! 😀

      Reply
      • Radhika

        May 07, 2015 at 5:14 pm

        Thank you so much for the feedback Nikita. Glad it came out well for you.

        Reply
    4. millie

      January 16, 2015 at 10:57 am

      Thank you for the unbelievably simple recipe!!my kidsare going to love this!

      Reply
    5. Neelam

      January 02, 2015 at 6:05 pm

      Nice recipe and that too without the donut pan.

      Reply
    6. Deepti Grover Singh

      August 03, 2014 at 5:35 pm

      Hi Dear is there a subsitute for dry yeast?

      Reply
    7. Anonymous

      March 14, 2014 at 10:55 am

      Wow! this is really great. But can you suggest me how long these can be stored and should we keep them refrigerated?

      Reply
    8. Anonymous

      February 23, 2014 at 12:53 am

      wow nice recipe

      Reply
    9. Anonymous

      January 08, 2014 at 8:49 pm

      only 4 tbps sugar for dough?

      Reply
    10. Anonymous

      November 30, 2013 at 1:50 pm

      Wonderful recipe,i was wondering,when we make the dough nd letvit rest for an hour what should we cover it in ? Clingfilm? A towel?

      Reply
      • Radhika Subramanian

        December 02, 2013 at 1:08 pm

        I just inverted a big plate over my baking tray. I do not have cling film and also a towel may stick to the surface of the doughnuts while they rise.

        Reply

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