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No-Knead Donuts (Baked Not Fried)

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Hi Bold Bakers!

On Bigger Bolder Baking, I like to take what I have learned as a professional pastry chef over the years to create recipes for you that yield amazing results using creative methods. My recipe for No-Knead Donuts is exactly that, a simple method with great results.

No-Knead Donuts are simply donuts that don’t reqiure a mixer, you just mix it by hand in minutes. And to really add a cherry on top of this recipe, you also don’t need a deep fryer because these little beauties are baked not fried!!!! Can you believe it? They don’t look like those cakey baked Donuts, right? That’s because it is a real yeast dough I use and I think you will agree these guys are way less fuss and better for you than the traditional fried Donuts.

I made Baked Donuts last year and they were a HUGE hit, but you still wanted to see my No-Knead method so here it is at last.

I am a huge bread nerd. I love working with yeast because you can see your creations come to life in front of your eyes. All the science and care that goes into working with yeast is what makes a happy dough. Yeast doughs are very simple, they want what any living thing wants: love, water, warmth……. and a little bitta sugah! 🙂

I have made many No-Knead recipes before, like my Cinnamon RollsBrioche, and my delicious Soft Pretzels so I hope you enjoy all of these recipes using my favorite dough making technique.

You can create any flavor or shape donuts you like and they will look like they were made professionally in a donut shop. Homemade, No-knead, Baked, Not fried, Donuts, Sprinkle, Glazed, Chocolate, Gemma Stafford, Bigger Bolder Baking, Baking, Baking Videos, Recipes, Hope to make donuts

Traditional Sprinkle Donuts

I LOVE the look of this donut, it reminds me of one you would see in a traditional donut shop.

Homemade, No-knead, Baked, Not fried, Donuts, Sprinkle, Glazed, Chocolate, Gemma Stafford, Bigger Bolder Baking, Baking, Baking Videos, Recipes, Hope to make donuts

Glazed Donuts

So I am definitely a Krispy Kreme gal over other donut shops and this glaze reminds me of their glaze. Dip these little guys straight from the oven and the glaze will form a crisp shell on the hot donut. Double dip if you like a lot of glaze.

Homemade, No-knead, Baked, Not fried, Donuts, Sprinkle, Glazed, Chocolate, Gemma Stafford, Bigger Bolder Baking, Baking, Baking Videos, Recipes, Hope to make donuts

Chocolate Glazed Donuts

If you want your donuts to really stand out dip them in different flavored glazes, making them all unique in look and flavor. No one will say no to a homemade Chocolate Donut.

Homemade, No-knead, Baked, Not fried, Donuts, Sprinkle, Glazed, Chocolate, Gemma Stafford, Bigger Bolder Baking, Baking, Baking Videos, Recipes, Hope to make donuts

4.6 from 294 votes
No-Knead Donuts (Baked not Fried)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 14
Author: Artisan Bread in Five Minutes a Day
Ingredients
  • 3 ¾ cups (575g/ 1lb 4oz) all-purpose flour
  • 2 tsp dried yeast (active or fast action)
  • 1 tsp salt
  • ¾ cup (200ml) milk, warmed
  • ¾ cup (6oz /170g) butter, melted
  • 4 eggs , at room temperature
  • ¼ cup ( 80g/ 3oz) honey
  • 1 tsp vanilla extract
Instructions
  1. In a large bowl add in your flour, yeast and salt and mix well together.
  2. In a separate jug, whisk together the milk, eggs, honey, melted butter and vanilla extract
  3. Mix the wet into the dry with a spatula until you form a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, your dough is mixed and no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear in the finished product.
  4. Leave the rise at room temperature for 2-3 hours. You will see it rise and bubble up.
  5. Once doubled in size place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to work after the 3 hours, it needs to be chilled
  6. overnight. The dough can be kept for 3 days in the fridge.
  7. To form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a scone cutter cut out your round pieces of dough. To cut the hole in the middle I used a piping nozzle.
  8. Lay your donuts and donut holes on a baking tray lined with parchment paper (use a good thick baking tray, or double tray so your donuts don’t brown too much on the bottom)
  9. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready because they will have puffed up.
  10. Gently brush the donuts with melted butter
  11. Bake at 375oF (190oC) for 15 minutes. Keep a close eye on them so they don’t get too brown.
  12. Once out of the oven dip your donuts in the glazes. I like to this this straight away because it soaks into the warm donut and creates a lovely crisp glaze.

Vanilla Donut Glaze Recipe

4.74 from 215 votes
Vanilla Donut Glaze
Prep Time
5 mins
Total Time
5 mins
 
Servings: 10
Author: Gemma Stafford
Ingredients
  • 1 ½ cup (187g/ 6oz) powdered sugar
  • 2-3 3 tablespoons milk
  • 1 ½ teaspoons vanilla extract
Instructions
  1. In a medium bowl, whisk together all of the ingredients.
  2. Whisk until silky and smooth.
  3. If you want it thinner add a little more milk
  4. Store the icing at room temperature in an airtight container for 2 weeks.

Pink Vanilla Donut Glaze Recipe

4.77 from 196 votes
Pink Vanilla Donut Glaze
Prep Time
5 mins
Total Time
5 mins
 
Servings: 10
Author: Gemma Stafford
Ingredients
  • 1 ½ cup (187g/ 6oz) powdered sugar
  • 2-3 3 tablespoons milk
  • 1 ½ teaspoons vanilla extract
  • 1 small drop Pink food coloring
Instructions
  1. In a medium bowl, whisk together all of the ingredients.
  2. Whisk until silky and smooth.
  3. If you want it thinner add a little more milk
  4. Store the icing at room temperature in an airtight container for 2 weeks.

Chocolate Donut Glaze Recipe

4.76 from 174 votes
Chocolate Donut Glaze
Prep Time
5 mins
Total Time
5 mins
 
Servings: 10
Author: http://joythebaker.com/2011/09/old-fashioned-doughnuts-with-chocolate-glaze/
Ingredients
  • 1 1/2 cups (187g/ 6oz) powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoons pure vanilla extract.
Instructions
  1. In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
  2. Dip doughnuts in chocolate glaze and let rest to harden slightly.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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870 Comments

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  1. cacrent87 on September 6, 2019 at 8:13 am

    Hey Gemma! Why use honey instead of regular sugar? Can I use 1/3 cup of honey instead for added sweetness? And lastly, will using both sugar and honey ruin this recipe when it comes to texture and taste? If not, what amount of sugar do you recommend? Thanks so much!!!

    • Gemma Stafford on September 8, 2019 at 12:34 pm

      Hi. I would not suggest replacing honey with regular sugar as it might change the texture of the doughnut. I hope this helps.

  2. Beth Stophel on September 6, 2019 at 7:09 am

    I made these and they turned out beautiful! A bit dry but for what I need them for perfect. How do you store these once they are iced.

    • Gemma Stafford on September 6, 2019 at 10:15 am

      You can store them at room temp in an air tight container for up to 3 days ? Just note that donuts are at their best in the first 24 hours. Gemma.

  3. Kathleen on August 29, 2019 at 10:27 am

    Hi Gemma,

    With Bob’s Red Mill Active Dry Yeast do I need to sponge it for this recipe? It’s the one thing I’m confused about. Please lmk asap.

    Thanks,

    Kathleen

  4. Karen Dive on August 18, 2019 at 2:48 pm

    Hi Gemma….I love the look of your recipes and the way you give amounts in grams. Being in Australia Im wondering if the teaspoon and tablespoons measurements are different? There are a lot of your recipes I’d like to make but I have read there is a difference and I don’t know how to adjust that to make your recipes perfectly. Thank you for your wonderful recipes and videos. You are doing a great job. When I figure out how to adjust these I will buy your book. Thanks again.

    • Gemma Stafford on August 18, 2019 at 6:05 pm

      Hi Karen,

      I’m delighted to hear that.

      So I believe there is a difference but honestly I don’t know what size Australian ones are compared to American. I would suggest doing a search online.

      Sorry I couldn’t be more help. I’ll do a search and see if i can figure it out myself.
      P.S really glad you like my recipes 🙂
      Gemma.

  5. Buber on August 1, 2019 at 8:21 pm

    This is the only dough that I have made and didn’t rise at all, and I have made dough and doughnuts many times.

    • Gemma Stafford on August 3, 2019 at 5:54 pm

      Hi,

      I’m sorry to hear that. I wonder what could have happened because this issue is new to me. I’m sure it is but is your yeast fresh?

      Gemma.

      • Buber on August 6, 2019 at 11:13 pm

        Thanks for your attention. Yes, the yeast is OK, I have used it after and before. The only thing that comes to my mind is that I used sugar instead of honey (I’m not so keen on the taste of honey) and I cut everything into half because I didn’t want to have that many doughnuts, I wonder if that might be the reason.

        • Gemma Stafford on August 7, 2019 at 4:48 am

          Hi there,
          honestly, I am not too sure what went on here! The sugar would not affect negatively at all.
          Salt will kill the yeast if it is mixed directly on to it, but you probably know this too.
          The atmosphere, humidity and pressure and also affect a yeast bake, but again I think you know this. I am sorry, I am stumped!
          Not much help I know, I just hope it will not happen again for you,
          Gemma 🙂

  6. Laura Samaroo on July 5, 2019 at 11:14 am

    For this recipe, what would you recommend as a substitute for egg.
    Looks delicious

    • Gemma Stafford on July 6, 2019 at 4:22 am

      Hi Laura,
      when you need to substitute egg in a recipe ask yourself ‘what is the purpose of the egg in this recipe?’. This is what matters.
      In this case, it is richness, and for a yeast recipe you can either omit it completely or add flax egg, but it will be good without it.
      I hope this works out for you.
      Gemma 🙂

  7. Nancy on July 2, 2019 at 8:18 pm

    Made more donuts (same batch) and this time I dipped them in a little melted butter and then in a cinnamon / sugar mixture — 🙂 just as good (well, almost) as the maple donuts!

    • Gemma Stafford on July 3, 2019 at 2:11 am

      Hi Nancy,
      Good! I am so happy you got there, and it shows that persistence really pays off. Well done you, and thank you for telling us about it,
      Gemma 🙂

  8. October on June 16, 2019 at 9:01 am

    My yeast packet says to use all in one go and throw the rest but I don’t like to waste any ingredients so I keep my yeast in an air tight jar.I’m wondering if I can use the remaining yeast for this recipe.It is about two months old.

    • Gemma Stafford on June 17, 2019 at 9:39 am

      Hi! Yeasts are living things, so they have to be kept alive by remaining in certain conditions. It is ideal for them to be kept in cooler temperatures, like in an airtight container in the freezer. Being on the counter in room temperature may not be the best way to store your yeast. Best to check if it is still active, but blooming it in warm water with a little sugar. If it doubles in amount, then it is still alive and well. Then proceed to storing it in the freezer. If it does not double in amount, then the yeast has died. Bless and throw and get another packet to start anew. You will know now how to store it. Gemma ?

    • Nancy on June 30, 2019 at 2:50 pm

      Another flavor – my favorite – instead of vanilla extract, use maple extract! Maple donuts are my favorite!

      • Gemma Stafford on July 1, 2019 at 6:41 am

        I have nothing to add <3

  9. Monika on June 2, 2019 at 1:46 am

    Hi
    I love your recipes but this time i dont know want went wrong donut dough is too runny like cake batter.. Can u suggest me wat to do now??

    • Gemma Stafford on June 3, 2019 at 5:04 am

      Hi Monika,
      I am sorry you had difficulty with this. Add more flour now, but you will need to proof it further too. Make the best of this batch!
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature, etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
      Gemma 🙂

  10. Gina on May 31, 2019 at 7:20 am

    Hi Gemma,

    Thank you for sharing all of these great recipes! My question is: can I use part whole wheat flour for this no-knead, not-fried donut recipe?

  11. Kahn Valerie on May 13, 2019 at 9:28 am

    Hello Gemma one question are this type of donuts supposed to be more on the flat side as to very fluffy like store bought, I don’t know if I am doing something wrong with my dough but they feel a little more kinda compact not as fluffy

    • Gemma Stafford on May 15, 2019 at 3:13 am

      Hi Valerie,
      they should be soft and fluffy. I am thinking perhaps something about the proofing!
      The type of yeast too may very well affect the results.
      Fresh or Compressed Yeast: This should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope (9g) of dry yeast.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator. This one needs sponging in most cases.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      Why does my yeast dough not rise?
      Yeast is a living thing. It should be stored in a cool dry place to keep it alive and active. If it is old, or damp, it will not work for you. Salt kills yeast too, so separate it in the bowl, or sponge it so that it is active when you add it to the flour/salt mix.
      What does sponging mean?
      This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      This is a rundown on what may be affecting your bake, I hope it is of help,
      Gemma 🙂

      • Valerie on May 17, 2019 at 1:53 pm

        I have active dry yeast form fleischmann’s does this one need to be sponge, yes I know what sponge is but the recipe said not to, do I have to sponge with active dry yeast

        • Gemma Stafford on May 18, 2019 at 1:24 am

          Hi Valerie,
          It is confusing for sure, and how it is labeled does not help! here is my explanation:
          Fresh or Compressed Yeast: This should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope (9g) of dry yeast.
          Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator. This one needs sponging in most cases.
          Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
          To replace fresh yeast with dried yeast you will use more of the fresh compressed yeast than indicated for dry yeast.
          For dry active yeast you generally need to use half the quantity of the fresh yeast indicated in the recipe and for instant yeast, you need to use 1/4 of the quantity of the fresh yeast indicated. So if the recipe has 30g (1 ounce) fresh yeast then you can use 15g (1/2 ounce) active dry yeast or 7g (1/4 ounce) instant yeast instead.
          So, the best advice I can give you is, when in doubt sponge! This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
          More than you needed, but I hope it is of help,
          Gemma 🙂

  12. Jo Buckley on April 13, 2019 at 6:11 am

    Hi Gemma! Once baked off and decorated, how long will these donuts be good for, and how to store them, please? Thank you! xxx

    • Gemma Stafford on April 13, 2019 at 8:05 pm

      store at room temp in an air tight container for up to 3 days 🙂

      Just note that donuts are at they best in the first 24 hours.
      Gemma.

  13. Barbara McMahan on April 3, 2019 at 12:15 pm

    I made this dough on Monday night and left in the frig until Wednesday afternoon. I saw the dough had risen but when I went to roll the doughnuts, the dough had fallen! What happened?

    • Gemma Stafford on April 4, 2019 at 5:05 am

      Hi Barbara,
      When you proof a dough it will at least double in size in the first proofing. It is essential to the process that the dough is deflated before forming into whatever shape you are baking, when it is proofed again before baking. If your dough is active, as it was or it would not have risen the first time, then this will happen in about an hour in a warm place. I suspect you have discovered this by now! Yeast baking tends to be a long process, but a joy when you get in the swing of it!
      Gemma 🙂

  14. Angelica Pablo on April 1, 2019 at 2:56 am

    hi gemma,

    if i substitite honey with gran sugar, would it be the same amount? thanks. been really wanting to do this. 🙂

    • Gemma Stafford on April 1, 2019 at 10:50 am

      Hi, i would not suggest that for this recipe and it might change the texture.

  15. Chef Rhonda Woods on March 31, 2019 at 5:38 am

    Hello Gemma,

    As a chef/instructor for a high school culinary arts program, I am always looking for both easy recipes that really work and straight forward videos to show how to make the recipe. Of course, I practice the recipes and then demo them for the class before they attempt them.

    Just a “Thank You”. I appreciate all of your recipes, videos and up-beat enthusiasm for the art of baking! Keep up the good work! Love your accent, too.

    • Gemma Stafford on March 31, 2019 at 2:37 pm

      Hi Rhonda,

      I’m absolutely thrilled to hear that!! Really glad you like my videos and find them useful.

      Best,
      Gemma.

  16. Ruth on March 27, 2019 at 7:11 pm

    Hi Jemma thanks for your recipe. My question is what if I want to put the
    Dough for only 6hr in fridge and then remove instead of overnight wouldn’t it still work?

    • Gemma Stafford on March 28, 2019 at 3:15 am

      Hi Ruth,
      If you have a cool-ish room, say under 20C, then leave it at room temperature to ferment, that should work well for you. If you give the dough a little kneading too before the proofing that will further help to develop the dough. A little stretching and folding of the dough will do it, the leave it, cover the bowl, and away you go! 🙂

  17. Harsha on March 27, 2019 at 10:34 am

    What can be the substitute of egg for this recipe?

    • Gemma Stafford on March 27, 2019 at 3:29 pm

      Hi, you can use a flax or chia egg instead.

  18. YP on March 27, 2019 at 3:34 am

    Hi Gemma,
    Instead of all purpose flour, can I replace with bread flour?

    • Gemma Stafford on March 27, 2019 at 3:33 pm

      I would not suggest that for this recipe.

  19. Gayathri on March 26, 2019 at 6:41 pm

    How can I make it eggfree? Can I use flax eggs, if so will 2 be enough? Pls advise Gemma

    • Gemma Stafford on March 27, 2019 at 4:06 pm

      Hi yes, flax or apple sauce will work here.

  20. Patti on March 26, 2019 at 1:37 pm

    Can these be baked in a donut pan as opposed to a sheet pan?

    • Gemma Stafford on March 27, 2019 at 4:02 pm

      Yes, you can but i really suggest frying them!

  21. Shelby on March 21, 2019 at 9:34 am

    Hi,
    How do you suggest we store the dough overnight in the fridge? Airtight?

    • Gemma Stafford on March 22, 2019 at 2:24 am

      Good question Shelby!
      Always covered, not right down on the dough, but an airtight bag, such as a large cooking bag which you can use over and over, or cling wrap. A large sealed plastic food box will do it too. If you do not exclude the air the dough will form a skin, and it will be restricted. For a quick proofed dough a double tea cloth will do it, I sometimes dampen it!
      I hope this is of help,
      Gemma 🙂

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