eggless chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to glaze doughnuts |
by Tarla Dalal
Added to 68 cookbooks
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eggless chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to glaze doughnuts | with 51 amazing images.
chocolate doughnut recipe is one such chocolate dessert which most of us love to indulge into. Learn how to make eggless chocolate doughnut.
To make eggless chocolate doughnut, combine the dry yeast, sugar and 1½ tbsp of lukewarm water in a small bowl and mix well. Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy. Combine the milk and butter in another small bowl, mix well and keep aside. Combine the plain flour and salt in a deep bowl and mix well. Add the dry yeast-sugar mixture and mix well. Add the milk-butter mixture gradually and knead into a soft and loose dough using water, if required. Add the oil and knead again till the dough is smooth and elastic. Divide the dough into 2 equal portions. Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 150 mm. (6") diameter thick circle. Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it. Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper. Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over. Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours. Heat the oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside. Decorate them with chocolate sauce and sprinklers.
If you are nuts about chocolate donuts, then this recipe will make you fall all the more in love with this handy treat! The doughnut is a snacky treat that crosses all age and cultural barriers. Kids like to have them with a warm glass of milk just as much as elders like to have it with a steaming cup of coffee or as a dainty dessert.
Now, here is a delectable easy homemade chocolate doughnut that you will love to have for no reason, coffee time or not. Glazed with dark and white chocolate sauces, studded with colourful stars and strewn with chocolate vermicelli, this is a treat that your kids will love to grab – and so would you!
You can fry them, decorate and store refrigerated for 2 days. Just before serving eggless chocolate donuts, microwave them for 10 seconds.
Tips for eggless chocolate doughnut. 1. Ensure the dry yeast is fresh or from a packet which is recently opened. This is necessary for the doughnuts to rise well. 2. Roll the doughnuts uniformly. Unevenly rolled doughnuts do not rise well. 3. Leave enough space while covering the doughnuts with butter paper. 4. To get the uniform golden brown colour of the doughnuts, at step 12, ensure to cook them on a slow flame while turning them at frequent intervals.
Enjoy eggless chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to glaze doughnuts | how to glaze doughnuts | with step by step photos.
For eggless chocolate doughnut- Combine the dry yeast, sugar and 1½ tbsp of lukewarm water in a small bowl and mix well. Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy.
- Combine the milk and butter in another small bowl, mix well and keep aside.
- Combine the plain flour and salt in a deep bowl and mix well.
- Add the dry yeast-sugar mixture and mix well.
- Add the milk-butter mixture gradually and knead into a soft and loose dough using water, if required.
- Add the oil and knead again till the dough is smooth and elastic.
- Divide the dough into 2 equal portions.
- Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 150 mm. (6") diameter thick circle.
- Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it. Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper.
- Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over.
- Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours.
- Heat the oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.
For the dark chocolate sauce- Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Remove from the flame, add the dark chocolate and butter and mix well, till the chocolate melts and no lumps remain to get a smooth sauce. Keep aside.
For the white chocolate sauce- Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Remove from the flame, add the white chocolate and butter and mix well, till the chocolate melts and no lumps remain to get a smooth sauce. Keep aside.
How to proceed- While the doughnuts are yet warm, dip one half of each of the doughnuts in the dark chocolate or white chocolate sauce and place them on a plate.
- Decorate the doughnuts by sprinkling chocolate vermicelli / edible coloured vermicelli / edible coloured stars / edible silver balls or use your own innovation to decorate them.
- Serve the eggless chocolate doughnut immediately or store refrigerated in an air-tight container and serve within 2 to 3 days.
Handy tip:- To get the uniform golden brown colour of the doughnuts, at step 12, ensure to cook them on a slow flame while turning them at frequent intervals.
- To use a piping bag to decorate the doughnuts, fill the piping bag with the prepared dark chocolate sauce / white chocolate sauce, trim the edge of the piping bag using a pair of scissors and use your own innovation to design the doughnuts.
Chocolate Doughnuts Video by Tarla Dalal
Eggless Chocolate Doughnut recipe with step by step photos
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If you like chocolate doughnuts, also try other chocolate recipes like
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To make yeast sugar mixture, we first need to make the yeast and sugar mixture. For that take 1 tsp of dry yeast in a small bowl. Ensure that the dry yeast is not very old, else the donuts will not rise well.
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Add 2 tbsp of sugar. This helps in the activation of yeast.
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Add 1½ tbsp of lukewarm.
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Mix well once.
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Cover with a lid and keep aside for 30 minutes for the yeast be get activated.
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After 30 minutes this is how the yeast mixture looks. It becomes frothy.
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To make chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to make eggless chocolate doughnut | how to glaze doughnuts, add warm milk in a bowl.
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Add butter to it.
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Mix well using a spoon. As the milk is warm, the butter will melt in it. Keep aside.
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To make donuts, add the plain flour in a deep bowl and mix well. Here we have taken 2 cups of maida. Ensure that the maida is free of lumps. You can sieve it before use if you wish to.
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Add ½ tsp of salt. We recommend you use the measure quantity of salt for this recipe.
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Mix well using your fingertips.
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Add the dry yeast-sugar mixture.
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Mix well again using fingertips.
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Add the milk-butter mixture gradually to make a dough for chocolate donuts. Mix the mixture once if necessary. Adding it gradually is very important to avoid the dough from turning very loose.
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Knead into a soft and loose dough using water, if required. You will feel that the dough is sticky and sticks to your fingers.
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At this stage, add the oil and knead again till the dough is smooth, non sticky and elastic. The dough should feel soft and non-sticky, that us important for the donuts to rise well.
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Divide the dough of eggless chocolate doughnut into 2 equal portions.
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Sprinkle some plain flour on a flat, dry surface. This will make rolling easier.
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Place one dough portion on this surface.
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Roll a portion of the dough into a 150 mm. (6”) diameter thick circle. Prefer using a thick rolling pin so the dough is uniformly rolled. Keep turning it and rolling it if necessary. Roll it very light handedly and uniformly. The rolled dough will be about ½ inch thick.
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Take a 75 mm. (3”) doughnut cutter and dust it with some plain flour. This is to avoid the rolled dough protion from sticking to the cutter.
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Cut out 3 circles of diameter with the cutter. Ensure you put enough pressure while pressing the doughnut cutter so as to get uniform pieces.
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Discard the centre round portion of each of the 3 circles to form a ring like shape.
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Place the chocolate doughnut on a butter paper.
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Repeat steps to make more doughnuts till the dough gets over. You will get 11 doughnuts in all.
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Cover the doughnuts with another butter paper while avoiding any contact with them. There should be same space between the doghnuts on the tray and butter paper so they can rise well. Keep them aside in a warm place for 2 hours.
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Heat the oil in a non-stick kadhai. The oil should be not be very hot. To check that, put a small portion of the dough in hot oil. If it rises gradually, the oil is just enough hot and if it rises quickly, then the oil is too hot for the doughnuts to fry. Let it cool slightly.
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Add 2 doughnuts at a time in the hot oil.
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Deep fry the doughnuts on a slow flame, till they turn golden brown in colour from both the sides. Remember to keep turning them at regula intervals so they get uniformly fried from both the sides.
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Drain the chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts on an absorbent paper. This is how the fried doughnuts look like after frying. Keep aside.
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For the dark chocolate sauce for chocolate doughnuts, put fresh cream in a broad non-stick pan.
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Cook on a slow flame for 2 to 3 minutes, while stirring continuously so that cream doesn’t curdle.
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Switch off the flame and add the dark chocolate. Here we have cut them into cubes.
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Add butter for smoothness and shine.
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Mix well, till the chocolate melts.
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This is how smooth chocolate sauce / dark chocolate glaze will look like after mixing. It will have no lumps remain. Keep aside.
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For the white chocolate sauce for chocolate doughnuts, put fresh cream in a broad non-stick pan.
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Cook on a slow flame for 2 to 3 minutes, while stirring continuously so that cream doesn’t curdle.
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Switch off the flame and add the white chocolate. Here we have cut them into cubes.
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Add butter for smoothness and shine.
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Mix well, till the chocolate melts.
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This is how smooth white chocolate sauce will look like after mixing. It will have no lumps remain. Keep aside.
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While the doughnuts are yet warm, dip one half of a doughnut in the dark chocolate and place it on a plate with the chocolate side facing upwards. Repeat the same with all the doughnuts.
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Decorate the chocolate doughnuts by sprinkling chocolate vermicelli / edible coloured vermicelli / edible coloured stars / edible silver balls or use your own innovation to decorate them.
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You can also dip one half of a doughnut in the dark chocolate and place it on a plate with the chocolate side facing upwards. Repeat the same with all the doughnuts.
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Fill the prepared dark chocolate sauce in a piping bag.
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Trim the end of the piping bag with a pari of scissors. Ensure that you make a very small hole.
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Spread the dark chocolate sauce on the doughnut and make a design of your choice.
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Decorate the chocolate donuts by sprinkling chocolate vermicelli / edible coloured vermicelli / edible coloured stars / edible silver balls or use your own innovation to decorate them.
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Serve chocolate doughnuts immediately or store refrigerated in an air-tight container and serve within 2 to 3 days.
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Ensure the dry yeast is fresh or from a packet which is recently opened. This is necessary for the doughnuts to rise well.
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Roll the doughnuts uniformly. Unevenly rolled doughnuts do not rise well.
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Leave enough space while covering the doughnuts with butter paper.
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To get the uniform golden brown colour of the doughnuts, at step 12, ensure to cook them on a slow flame while turning them at frequent intervals.
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Nutrient values (Abbrv) per doughnut
| Energy | 356 cal |
| Protein | 5.8 g |
| Carbohydrates | 27.1 g |
| Fiber | 0.1 g |
| Fat | 29.2 g |
| Cholesterol | 11.7 mg |
| Sodium | 185.6 mg |
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6 FAVOURABLE REVIEWS
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