Baked eggless doughnuts
Soft whole-wheat doughnuts with a cinnamon sugar finish or quick chocolate glaze—no deep frying required.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 1 hour 40 minutes
- Makes
- 15 doughnuts
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Doughnut cutter or two round cutters
- Mixing bowl
- Rolling pin
Whole-wheat dough needs to stay soft. If it feels tight while kneading, add warm milk one tablespoon at a time.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Mix warm milk, yeast and sugar. Stir in half the flour, cover and rest for 20–30 minutes.
- 2
Add the remaining flour, butter, vanilla and nutmeg. Knead into a soft dough and let rise until doubled, about 45–60 minutes.
- 3
Roll to about 1.5 cm thick, cut doughnuts and rest the shapes for 15–20 minutes.
- 4
Bake at 180°C (350°F) for 15–20 minutes until lightly golden. Finish with cinnamon sugar or a simple cocoa glaze.
Your baking notes
Notes stay on this device.