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5 from 1 vote

Eggless Baked Donuts (Doughnuts) Recipe with Chocolate Glaze

Eggless baked donuts without a donut pan.
Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 10 donuts
Author: Radhika


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

For the Chocolate Glaze:

  • Dark chocolate - 50 gms chopped
  • Powdered sugar – 3 tbsp
  • Cocoa powder – 2 tbsp
  • Milk – 1/4 cup approx


  • Pulse the sugar in a mixie jar once or twice to make it super fine and keep aside.
  • Reserve 1/2 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 1-1/2 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 1/2 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 1/2 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.