Eggless Baked Cake Donuts / Doughnuts with Chocolate Glaze

Baked Cake Donuts are healthier because they are baked and not deep fried! In this recipe, cake-like donut batter is piped into the donut mould and baked to get pillowy-soft donuts.

For all the donut loving kids (or adults too), this is a less-guilt version of donuts that will satiate their donut craving with less sugar and fat.

Yields: 12 donuts

Ingredients:

All-Purpose Flour (Maida) – 2 cups
Baking Powder – 2 teaspoons
Baking Soda – 1/2 teaspoon
White Sugar, very fine granules – 2/3 cup
Salt – 1 teaspoon
Nutmeg Powder – 1 teaspoon
Soft Butter – 3 tablespoons
Flavorless Oil – 2 tablespoons
Plain Curd/Yogurt – 3/4 cup
Whole Milk – 1/2 cup
Vanilla Extract – 2 teaspoons
Egg Replacer – 4 teaspoons
Luke Warm Water – 6 tablespoons

For Chocolate Glaze:

Semi-sweet Chocolate Chips – 3/4 cup
Butter – 2 tablespoons
Vanilla Extract – 1 teaspoon
Water – 2 teaspoons
Honey – 2 teaspoons (use light corn syrup if you prefer)
Sprinkles, if required

Aids:
Donut Pan – 2 or bake twice with 1.
If you do not have a donut pan, use a muffin tray or bundt muffin tray

Method:

1. Preheat the oven to 350F/ 180C
2. Sift maida and baking powder twice together.
3. Mix egg replacer with warm water. Keep it aside.
4. In a mixing bowl, take sifted flour, sugar, salt and nutmeg powder. Mix well.
5. Cut the butter through the flour, either using a pastry cutter or your palms. Add oil and mix well until the flour mixture is crumbly and the fats have mixed uniformly with the flour.
6. In another bowl, take yogurt and baking soda. Mix until well combined.
7. Add vanilla extract, egg replacer mixture and whole milk.
8. Now fold in the dry ingredients into the wet ingredients. Mix gently until well combined. Do not over mix. The batter will have a dropping consistency
9. Using a spoon or a piping bag, fill each donut mould with the batter until they are 3/4th  filled.
10. Bake for 8-10 minutes or until they slightly brown and spring back when touched.
11. Take the pan out from the oven and let it sit for 3-4 minutes.
12. Transfer the donuts onto a wire rack and allow them to cool down little bit.
13. Meanwhile for chocolate glaze, take all the ingredients in a microwave safe bowl. Heat for 20 seconds. Take it out from oven, mix well and place it back in oven for 20 seconds. Repeat until the chocolate melts into a smooth and creamy texture.
    
14. Dip one side of the donut into the chocolate glaze, and place on a tray or plate.
    
15. Spread some sprinkles on the glaze. Repeat the steps 12-13 for all the remaining donuts.
16. Serve. Left-overs can be stored in an air-tight box for 1-2 days