Chocolate Doughnuts

Fluffy eggless doughnuts with an easy chocolate glaze! You’ll never buy a doughnut again!

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Is it odd that I still remember the first doughnut I ever ate?

My school was right next to the legendary patisserie – ‘Candies’ (people from Bombay would know) and it was after a parent-teacher meeting, one of the rare days when we weren’t returning home by school bus, that mom decided to take us to Candies for a treat. A friend was there with her mom too and I saw her getting a doughnut. Having never had one before, my curiosity was piqued at the round object with a hole and covered in chocolate. I asked mom to let me have one too.

And oh my god, what a life changing moment that was. I was in love, even though I had to share half with my sister. But that day till today, if I see a doughnut I like, I want one. Which is to say, quite often because while I was in the US, every time I stepped into my regular Dunkin Donuts, to get coffee on my way to work, I would pick up a doughnut too!

While my love for doughnuts hasn’t subsided, my taste buds over the years have evolved to despise anything too sweet. After my initial excitement of MOD opening in India, I realized I could no longer finish one doughnut like before. That’s when I turned to making doughnuts at home. Because it gave me control over how sweet I wanted my dough, how much glaze I pour, and what toppings I preferred. Once I realized how quick it was to actually make these, there’s rarely been a time we’ve now ordered doughnuts, except if my son spots an MOD and that’s that! But he happily eats the ones I make at home too.

Soft and fluffy from the inside doughnuts

Before I get into the bits and bobs of making a doughnut, I wanted to talk about a few doughnut related questions I frequently get –


Yes, and no. Baked doughnuts are a completely different recipe, and the batter (not dough) for those often consists of baking powder or soda and omits yeast. However, my own trial of baked doughnuts hasn’t been very great and I thought they just did not compare to the traditional fried version. If you’re averse to frying, well, hey, don’t eat doughnuts too often. But if you do, eat a good one.

This recipe definitely cannot be used to make baked doughnuts. I actually tried it one time, and the only good thing I got out of it is rock hard paperweights that I could use while making my recipe notes 😀


Yes you can. You’ll need a piping bag and a nozzle or similar apparatus to push inside the side of the doughnut and fill it with nutella, custard, cream or whatever else you like. These are Nutella stuffed ones I made some time back with the same recipe. I didn’t cut it out into a doughnut shape. It actually made them softer and fluffier.Doughnut centers filled with nutella


Oh my god, literally any of your choice. While I’ve used my favorite dark chocolate glaze here, you could use white chocolate, dark chocolate, cinnamon sugar, neutral glaze, ganache, sprinkles, nuts, chocolate chips, fruit based glazes. The world is your oyster!



We start by proving the yeast. Mix warm milk + sugar + yeast. Keep aside for 10 minutes. Wait for it to become frothy. If not, throw and start over with a new pack of yeast.

Proving Yeast for Doughnuts -before and after

Next we mix together the flour, salt and cinnamon, add the milk (with the yeast), then start kneading. You may need a little more milk. Add gradually till your dough is soft and comes together without any excess liquid. Continue to knead till the dough springs back when pressed – atleast 4-5 minutes. Cover the bowl, and leave it in a warm place for about 60 minutes.

Steps for kneading the dough for doughnuts

Once the dough has doubled, divide it into half. Roll out one half of the dough to a circle of approx 1/3 inch thickness. Don’t make it too thin. If your dough sticks while rolling, you could sprinkle some flour to your surface.

Now if you have a doughnut cutter, use that to make doughnut shapes all over the rolled out dough. If you don’t have one, just use anything that helps you cut out two round sizes. I have in the past used a small katori (bowl) and a bottle cap. You could even just leave them round and not cut the center hole at all. You can pick up all the little centers that come out, roll together and continue to cut out more shapes or you can fry up the small round pieces to make mini doughnut bites too!

Punching Doughnut holes

Transfer the shaped doughnuts to a parchment lined tray and cover with a moist cloth. Leave aside for another 30-45 minutes. Doughnuts resting for second proving

Heat oil in a frying pan. Now this is when you have to be very gentle with the doughnuts because they would have risen again and if you are not careful you may end up deflating them. Gently pick up a piece and transfer it to the pan in the oil. Let it cook on one side for 40-50 seconds then flip it over and cook on the other side for 30 seconds or till the doughnut is a beautiful golden-brown colour. Repeat with rest of the doughnuts. Remove the fried doughnuts on a plate covered with absorbent tissue (to soak up the excess oil.)

Doughnuts after frying

While the doughnuts cool a bit, make the glaze. Sieve the icing sugar, and cocoa powder together. Add the vanilla, and whisk till you have a lump-free semi-thick glaze. Adjust the consistency as per your preference by adding more or less milk. You could even add flavorings of your choice here such as coffee or caramel.

Chocolate glaze for doughnuts

Now there are two ways to glaze. If you like me, have a bit of an OCD, we do it the nice civil way of dipping each doughnut into the glaze and inverting on a rack. Some of the glaze will drip so keep a tray or piece of foil/parchment underneath.

Glazing the doughnuts The other easy but a little messy way is to keep all the doughnuts on the rack. Keep a piece of paper underneath because a lot of the glaze will fall. Pour the glaze directly over the doughnuts in one motion. This method ensures a neater glaze because your fingers wont leave marks anywhere on the glazed doughnut. But it does leave a bit of a mess to be cleaned up later. Glazed doughnuts resting or drying

Immediately top with whatever toppings you’re using. Remember, if you let the glaze harden the toppings will fall off. I typically glaze half the doughnuts and then add the nuts, then continue with the rest. The glaze will continue to harden as it dries up. I’ve used some crushed almonds + walnuts here. Obviously the few you see with colorful sprinkles are for my son.

These doughnuts store well in the fridge for upto 3 days if you keep them that long there. Honestly, they don’t last beyond 1 day in my home.

Chocolate glazed doughnuts

That’s it folks! As simple as 1-2-3. I hope you try this recipe soon and tag me when you do! Remember I’m on insta at love_andflour

For measurements and conversions, do refer the ready reckoner for a quick handy guide! 


Also, a reminder to subscribe to my blog so you never miss a recipe again! And if you’re ever in Pali Hill, Bandra, Mumbai, do try a chocolate doughnut at Candies there. It’s still the best!

Eggless Chocolate Doughnuts

Classic chocolate doughnuts with a quick and easy chocolate glaze
Makes: 8-10 doughnuts
Prep Time30 mins
Cook Time10 mins
Resting Time1 hr 30 mins
Total Time2 hrs 10 mins


  • 1.5 cups All-Purpose Flour
  • ½ tsp Salt
  • ½ cup Milk
  • 2 tbsp Sugar
  • 1 tsp Instant Yeast
  • 1 tbsp Butter
  • ½ tsp Cinnamon Powder optional


  • ½ cup Icing Sugar
  • 1 tbsp Cocoa Powder
  • 1 tbsp Milk
  • ½ tsp Vanilla Extract



  • Proving the Yeast – In a bowl, take warm milk and add sugar and yeast to it. Stir and keep aside for 5-10 minutes.
  • Mix flour, salt and cinnamon powder in a bowl. Start adding to it the yeast and milk little by little and kneading till the dough becomes soft and pliable. Add the butter and continue to knead for another 4-5 minutes. Transfer the dough to an oiled bowl and cover. Let it rise for 1 hour.
  • Knock down the dough, and divide into two portions. Roll out one portion into a round of about 1/3 inch thickness. Use a doughnut cutter or bottle caps of two sizes, cut out doughnut rounds and transfer to a parchment lined tray. Repeat with the other half.
  • Cover the dough again and keep aside for 30-45 minutes.
  • Heat oil in a pan. carefully and gently lift each piece and transfer to the hot oil. Fry on each side for 30-40 seconds till golden brown and remove on a plate. Let the doughnuts cool a bit.
  • Meanwhile for the glaze, add icing sugar, cocoa powder, vanilla and milk in a bowl. Whisk till you achieve a pourable glaze.
  • Pour the glaze over the doughnuts lined on a tray or dip each doughnut halfway into the bowl of glaze and invert on a rack. Top with your favorite nuts, sprinkles, or more chocolate!
  • Serve immediately or store upto 3 days in the refridgerator


For measurements and conversions, do refer the ready reckoner for a quick handy guide! 

Join the Conversation

  1. Hi doughnuts look amazing. I want to try them soon. M so tempted. Just want to know whts your cup size? Mine is 1cup=250ml. Thanks

    1. Hi Neha, I use a 250 ml cup. Please refer the ready reckoner too (under tips and tricks) for more cup to gram measurements.

      1. Thank you. One last question can you tell the brand of yeast used?

        1. I saw the Tips and Tricks section for the cup measure – it is different measure for flour and again different for different flours, liquids, etc. So 1 cup = 250 ml / 250 gm is not consistent measure for all ingredients right? So as per the Tips/Tricks, 1.5 cups all-purpose flour for this recipe would mean 140 gm + 70 gm ?

          1. Hi Vaishali, all ingredients have different densities. A cup of liquid is not equal to a cup of flour in grams. That’s why I have two tables listed with dry and wet goods measures. Using those, you should be able to measure correctly for nearly all recipes on the blog. Thanks

      2. Hi
        Not able to open the ready rockoner page it says page not found

  2. Amazing recipe????… gonna try this week

    1. Yay! Do share your feedback on the blog

      1. Pooja, your recipes are really simple and awesome. Would be really great if you can mention gms/ml in the recipe itself instead. I’m finding it tricky to get the proportions right even after the reckoner. Btw, I tried the doughnuts. They looked awesome but turned a bit chewy. Not sure where I went wrong. Maybe you might have a clue.

      2. Pooja, your recipes are really simple and awesome. Would be really great if you can mention gms/ml in the recipe itself . I’m finding it tricky to get the proportions right even after the reckoner. Using the reckoner measurements my dough became way sticky and soft for the doughnuts. I tried again though and they looked awesome but a bit chewy. Not sure where I went wrong. Maybe you might have a clue.

  3. Wow! I was planning to bake them today.. n now i have an excellent recipe..thanks for sharing ????.
    Plz tell 1.5 cups in grams? Is it 180?

    1. Hi Shuchita, please refer to the ready reckoner (under tips and tricks) for cups to gram measurements

    2. Hi Shuchita, please refer the ready reckoner for cups to grams measurements –

  4. Hey pooja tries them and till the rise everything was going well but during frying how to take care that they dont deflate because while picking up they will do..and they actually deflated when i picked them up.

    1. Hi Neha, you just have to lift gently. Theres no other way really. If you want to take the longer route, you could place them to prove on individual squares of parchment and lift the parchment when transferring the doughnuts to the oil.

  5. Isha savaj says:

    Can I use whole wheat flour instead of all purpose?

    1. Hi Isha, whole-wheat flour will make the doughnuts really dense.

  6. Ma’am please may I know how many donuts can be made using this recipe like approximately?

    1. Hi Harshita, it’s mentioned in the recipe

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