Baked Whole Wheat Chocolate Donuts


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What I was up to for Sunday baking. If I recall correctly, having baked whole wheat chocolate donuts for lunch, could never be a bad idea, could it? Nope. Especially when these donuts are like brownies in donut form. Brownuts…? Maybe.

These even come with two other recipes of how I made the glazes! Chocolate pudding glaze and rum glaze. This must be what turning dreams into reality must be like.


  • 1/2 cup instant oats, ground till it’s flour
  • 1/2 cup whole wheat flour
  • 2 tablespoon unsweetened cocoa powder
  • 2 tablespoon dark chocolate chunks / any roughly chopped chocolate
  • 1 tablespoon oil (I used canola)
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon cinnamon powder (optional)
  • A dash of grated nutmeg (optional)
  • 1 tablespoon active dry yeast
  • 1/3 cup lukewarm water
  • For sweetening: 2 tablespoon sugar (OPTIONAL) or any equivalent (stevia/sugarfree)

Moist like a brownie.


  • Add the yeast to the lukewarm water, add the sugar. Stir a few times. Leave it in a warm spot for 10-15 mins to activate it. If it’s bubbly and frothy by then, it’s activated and ready for use.
  • In a large bowl, combine all the ingredients and form a sludgy dough. It’ll be stickers than regular bread/roti dough, but drier than a cake batter.
  • Cover the bowl with cling film or a lid and let it rest for 90 mins. 90 mins later, the dough would’ve doubled in size.
  • Give it a light knead. Prepare your baking tray by oiling it lightly then sprinkling flour. Tap the flour around and remove the excess.
  • Keep your hands a bit floured or oiled so it’s easy to shape the donuts without them sticking to your hands.
  • Shape them into the regular donuts. I shaped mine a bit small and shaped 8 in total.
  • Place them at least two inches apart from each other. Cover in cling film. Let it rest for 30-40 minutes and not longer.
  • Bake at 200ºC for 12-15 mins or till an inserted pin comes out clean. Done.


I did two glazes for these; a chocolate pudding glaze and a rum glaze. I’ve made a separate post for it do check it out.


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Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.


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