Doughnuts are very popular fried dessert food. Its typically ring shaped with a hole in the middle. After it is fried it is glazed with chocolate, sprinkled with sugar icing or powdered sugar. It can be paired with coffee or milk.

In this recipe I am making a vegan doughnuts with no eggs and instead of butter using olive oil in the doughnuts. To make it even more healthier I am not deep frying in oil but baking it in oven.


  • Maida/ refined flour 1 cup
  • Warm Milk 1-1 and1/2 cup
  • Yeast 1 tsp
  • Sugar 2 tsp
  • Olive oil 2 tbsp
  • Salt 1 tsp


  1. Dark chocolate 1 cup
  2. White chocolate 1 cup
  3. Butter 1+1 tbsp
  4. Fresh cream 2+2 tbsp


Add yeast and sugar to 1/2 cup warm milk and mix well. Cover it for 5 minutes. After five minutes it will froth.

Mix refined flour and salt in a large vessel, add the above milk to this and knead. Add the remaining milk at a time till the dough is smooth but not very sticky. Knead it for 10 minutes. Add 1 tbsp olive oil on top and knead it. Cover and keep aside till dough Rose’s to double its size.( two to three hours).

Grease a baking tray with olive oil or line a parchment paper.

After the dough had doubled take it out and knead it. Divide the dough into 12 equal balls. Flatten it with your hand and cut a hole inside. ( I have used a bottle cap)

Another way is also there where you can roll the dough with a rolling pin. The dough should be thick. Then you can cut equal 10-12 circles. After the circles are cut, separate it. Inside of each circle you can cut a small hole.

Arrange them in the baking tray. Keep it little apart.

Brush with little milk on top of the doughnuts, cover and rest it for half an hour. The dough will rise up.

Preheat oven for 10 minutes at180°C. Bake the doughnuts for 15 minutes at convection mode in the middle rack.

Take it out and rest till it cools down. If it gets attached cut with a knife and separate them.


Double boil and melt both dark and white chocolate separately.

Add fresh cream( little at a time )and butter in each chocolate and on low heat stir it and mix well. It should be of little running consistency. If it is too thick add more fresh cream. Turn off the heat. Keep it aside.

Once the doughnuts are cool, then make the chocolate sauce. Dip each doughnut in to the sauce and keep on a tray to dry.

Serve for breakfast or evening snack.

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