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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

4.8 from 53 reviews
No-Knead Donuts (Baked not Fried)
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
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
4.8 from 53 reviews
Vanilla Donut Glaze
 
Prep time
Total time
 
Author:
Serves: 10
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
4.8 from 53 reviews
Pink Vanilla Donut Glaze
 
Prep time
Total time
 
Author:
Serves: 10
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
4.8 from 53 reviews
Chocolate Donut Glaze
 
Prep time
Total time
 
Author:
Serves: 10
Ingredients
  • 1½ 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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545 Comments

  1. Stuti on July 24, 2017 at 8:43 pm

    Hi Gemma,
    I’d like to get a quick repky before my donuts die😭
    I did everything exactly, but as a substitute i used flavorless oil and its surrounding the dough when its rising
    I saw in a comment you said to use flavorless oil, i used it around 1/2 cup,
    Stuti:)

    • Profile photo of Gemma Stafford Gemma Stafford on July 25, 2017 at 1:54 am

      Hi Stuti,
      That is really strange! it sounds like it did not incorporate into the dough, and that is hard to understand! You normally would add the oil with the other liquids, to the dry ingredients, where it will work its’ way into the dough.
      Take the dough out of the bowl, leaving the oil behind. Knead it through on a floured surface for a few turns, then shape, proof again and carry on.
      Sounds like you may have added the oil too late,
      Gemma 🙂

  2. Stuti on July 24, 2017 at 6:39 pm

    Hi Gemma! Is it okay if i rest the dough for 2 and half hours? Im making it now and i have to sleep, but i have to wait until the dough sets in room temp. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 25, 2017 at 2:54 am

      Hi there,
      sure, but you can also pop it back into the fridge, it will continue to prove there too,
      gemma 🙂

  3. ahmed on July 23, 2017 at 5:54 pm

    Gemma thank you for the recipe i tried it its delicious but i need to make it more healthy by substitute butter with oil can you advice me please

    • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2017 at 1:58 am

      Hi Ahmed,
      Butter is a healthy choice, and is often healthier than oils!
      You can use a coconut oil, or a good quality seed source oil, such as flax oil, in the same measurement as the butter. Ask Google ‘Is butter healthy’ and you will find a lot of great information for you, it is worth a little research!
      Gemma 🙂

  4. Dolemite on July 22, 2017 at 1:02 pm

    Greetings Gemma,

    Can I use a flavor less oil as a substitute for the butter in this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on July 23, 2017 at 4:33 pm

      Hi,

      You can, it will make your donuts lovely and moist. 🙂

  5. Profile photo of gabby273 gabby273 on July 20, 2017 at 9:08 pm

    Can I make chocolate donuts using this recipe?Or even using your other homemade donut recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2017 at 2:42 am

      Hi Gabby,
      You certainly can. I would add 2 tablespoons of sieved cocoa powder to the dry ingredients. Do not adjust the flour, but you may need a touch more liquid,
      Gemma 🙂

  6. Annie on July 2, 2017 at 10:56 pm

    Hi,
    Can I use all purpose flour and whole wheat flour in 50:50 ratio? Will it affect the taste? Also, if using whole wheat flour, I can still make this as a no knead dough? Because when I searched online, i couldn’t find any no knead dough using whole wheat flour.
    Thanks in advance.

    • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2017 at 2:37 am

      Hi Annie,
      The problem with wholewheat flour is, despite the fact that it contains all of the grain the gluten/protein is not as available as in white flour, until it is digested really.
      You may be able to find a strong wholemeal, which is finely milled, and may have added vital wheat, this of course is perfectly good for all baking.
      Otherwise use 1/2 and 1/2, white to wholemeal, this will work for you. Remember it is about the gluten/protein content, so use a strong white flour to maximize the gluten in the bread,
      Gemma 🙂

      • Annie on July 3, 2017 at 2:57 am

        Thanks a lot. 🙂🙂🙂

  7. Mrinal Pawar on June 21, 2017 at 12:12 am

    Hiii …i luv d recipe but when i tired its became little hard for inner corner its gud in taste due to chocolate glazing …but still dnt want tht inner hardness again…
    Suggest me to better next tym…

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2017 at 1:47 am

      Hi there,
      I think this sounds like it was under proved! Do go back to the recipe here on the website, and read it through again. Time is important here, and once oyu get this dough right you almost cannot get it wrong again. Practice makes perfect!
      I am happy that you like the starbucks recipes, good job!
      Gemma 🙂

  8. Samira Gani on June 9, 2017 at 7:53 am

    If I want to half the recipe,should I half all the ingrediants ???

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2017 at 4:20 am

      Hi there Samira,
      Yes! write it out, then half everything. Yeast can be taken down too far, so perhaps 3/4 of this ingredient,
      Gemma 🙂

  9. Marissa Lutz on June 8, 2017 at 4:22 am

    Hi there –

    How long would you say these donuts stay fresh for?

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2017 at 8:03 am

      up to 3 days 🙂

  10. Peenal Jaichand on June 7, 2017 at 8:22 am

    I downloaded the egg substitute chart but I am quite confused about substitute the egg used

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2017 at 5:00 pm

      do you mean your confused about which substitute to use? you don’t know which one to use for donuts?

      if it’s for donuts use a flavorless oil. 🙂

      • Peenal Jaichand on June 10, 2017 at 5:29 am

        Thanks Gemma for always helping me out I love your recipes and you too
        😍😘☺️🙂☺️

  11. Phuong Nguyen on June 6, 2017 at 1:27 am

    Hi Gemma, the last time I try this no-knead recipe, it turned out quite sticky, which was really hard to roll out and made my donuts look weird.
    However, yesterday I decided to try it again and use flour with lower percentage of protein (about 7 to 8 %), and it came out perfectly. After mixing wet and dry ingredient, the dough was soft and almost kneadable ( I dont know if it’s a real word or not LOL). It did get quite sticky when transferring from the proofing bowl to the working surface, which I used a spatula to get the dough out more easily. Those donuts shaped when the dough was chilled also got a better ring. The donuts finally came out perfectly with plenty strands of gluten but soft and tender. Thank you so much for this recipes ^^ It has been so long since I succeed in a bread recipe.

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2017 at 2:13 am

      Hi there,
      that is a great description of how not to give up, keep at it until you get it right, so very well done to you!
      When you are adding the liquids to the flour, you can correct it. As you say some flour will absorb liquids in a different way to others, depending on when, how, where and variety of wheat used. Add the liquids carefully, 3/4 at first then just enough to bring it all together in a nice clean bowl, this will do it for you.
      Thank you for your contribution here, and for being with us here on BBB,
      Gemma 🙂

  12. Felisha on May 28, 2017 at 6:26 pm

    I woud like to know if this recipe would work using a donut pan. Please let me know. Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2017 at 1:46 am

      Hi Felisha,
      Yes, it sure can.
      Make a ball of dough between your hands, gently rolling it to shape, then poke the hole through the center, gently swinging it to widen. Practice this with one piece of dough, a few times, it will work perfectly,
      Gemma 🙂

  13. Kristelle on May 21, 2017 at 6:15 pm

    Hey there!

    Currently I don’t have any honey nor agave in hand. What should I replace it with? Also, could I leave my dough in room temperature overnight? Because I notice that with your cinnamon roll dough it kinda forms a crust when left inside the fridge.

    Looking forward to making this dough today. More power to your YT career! Xoxo

    • Profile photo of Gemma Stafford Gemma Stafford on May 22, 2017 at 2:04 pm

      Hi Kristelle,

      use white sugar if you don’t have honey.

      yes you can leave it over night just make sure it is covered in cling wrap night and tight to keep the air out. That will stop it forming that crust :).

      • Kristelle on May 23, 2017 at 3:34 am

        Thanks Gemma! I just need to know how much sugar should I use. Should I use the same quantity? And add it the same way I would for honey?

        • Profile photo of Gemma Stafford Gemma Stafford on May 23, 2017 at 8:51 am

          use the same quantity and mix it in with the flour and other dry ingredients.

          Gemma.

  14. Profile photo of Sunju Im Sunju Im on May 19, 2017 at 5:02 pm

    Hi Gemma,
    I prove my dough and rested 2 hours and half, and put it in the fridge overnight. But I realized the dough got so sticky every time I roll it with the rolling pin. How can I solve this issue? Please let me know!
    And, can I use grape-seed oil instead of melted butter?

    Always thank you for your best recipes!

    Sunny

    • Profile photo of Gemma Stafford Gemma Stafford on May 19, 2017 at 10:24 pm

      Hi,

      I’m surprised to hear that because this dough isn’t a sticky one. Maybe next time add less liquid to your dough and it shouldn’t be as sticky.

      I suggest not using grape seed oil just incase it messes the recipe up.

      Best,
      Gemma.

  15. Minh Châu on May 10, 2017 at 8:52 am

    Can I skip the honey?

    • Profile photo of Gemma Stafford Gemma Stafford on May 11, 2017 at 1:57 am

      Hi there,
      Yes, but you may need to add a little sweetness, agave syrup is great, if you do not like sugar,
      Gemma 🙂

  16. Tenghui on May 10, 2017 at 5:28 am

    Dear Gemma,

    I tried out this recipe but met with some problems! All seems well when the proofing/rising all looks good and the bubbles formed overnight. There were a lot sticky strands from the bowl too! But in the end, the dough was way too sticky! I couldn’t roll it out. I tried adding more flour and it seemed a little better but in general was still too sticky. I’m not sure what could be wrong! I measured all the ingredients out in weight measurements while the liquids in volume measurements. Please help!

    Regards,
    Tenghui

    • Profile photo of Gemma Stafford Gemma Stafford on May 10, 2017 at 8:27 am

      Hi there,
      Flour behaves differently in different places, depending on where, when, how, and type of wheat. You must always add liquids until the dough comes together in a clean ball, then stop! I say 3/4 in one go, then carefully until the dough comes together, this will fix it for you,
      Gemma 🙂

  17. Ayesha on May 8, 2017 at 3:06 am

    Hello Gemma! Can I use self rising flour..???

    • Profile photo of Gemma Stafford Gemma Stafford on May 8, 2017 at 12:34 pm

      NO!
      This is a yeast dough. If you wish to use self raising flour you will need to make a cake donut. Recipes are here on the website.
      You can make scones using self raising flour, not a donut of course, but nice too!
      Gemma 🙂

      • Ayesha on May 8, 2017 at 12:40 pm

        OK ! ☺️ Thankiu so much for ur detailed reply.. I’m in love with ur recipes!!!

  18. Yusma on May 4, 2017 at 10:44 pm

    Gemma my dough is loose. What should I do now?

    • Profile photo of Gemma Stafford Gemma Stafford on May 5, 2017 at 3:24 am

      Add a little more flour!
      Flour in different places acts differently, according to how, where, when and even which type of wheat is being milled.
      A little more, even on the table, after proving, will make a big difference. Next time jst add enough liquid to bring the dough together in a clean ball,
      Gemma 🙂

  19. treefrog on April 30, 2017 at 1:10 am

    Hi Gemma, I’m looking forward to making these but my weighing scales are bust and I am using US standard measuring cups. Looking at the conversions, though, I’m a bit confused — my conversion scales say 1 cup sifted cake flour weighs 100g (4 oz). That would mean 5 and 3/4 cups flour, not 3 and 3/4 if the weight is supposed to be 575 grams… am I doing this wrong? Thanks so much!

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2017 at 2:09 am

      Hi there,
      Using cups for baking is about volume not measurement. There are a number of opinions on what it should be by weight, but when you think about it it depends on how you load your cup! so, the idea is to trust the cup, use the recipe, and load all the ingredients in the same way, level, heaped etc.
      Watch the liquids, add 3/4 in one go, then see if you need more to bring the dough together in a clean ball. all will be well,
      Gemma 🙂

      • treefrog on May 1, 2017 at 7:39 am

        Thank you Gemma — good point about not dumping it all in at once! I ended up watching some of your videos and trying out a hybrid of this recipe and the one for your No-Knead Brioche Dough. It’s sitting in the fridge and looks ok so far. Fingers crossed! Take care 🙂 and thank you for your super clear videos to go with each recipe!

        • Profile photo of Gemma Stafford Gemma Stafford on May 1, 2017 at 12:10 pm

          Hi there,
          yes, it is important to work with what you have! I had a message today from a friend in Brazil who was talking about the difference in flour milled in a dry season, and one milled in a good growing season! We would never normally think about this, but all of the phases of growth, milling etc affect the flour! interesting,
          Thank you for bring in touch,
          Gemma 🙂

  20. Shaas on April 19, 2017 at 3:08 am

    Hi sis! I’m so excited to make donut when i found your recipe! I’ve given a try and know i leave them aside to rise up about 2-3 hours, right? I hope my family and I will really love the donut, since they never heard the donut recipe like yours. I’ll post the picture in instagram! Oh yeah if you’re there i’ll tag you in my instagram! 😀

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2017 at 11:58 am

      That is great, I wish you much luck. i am on Instagram under Gemma Stafford.
      Gemma 🙂

  21. Eunike Belinda on April 15, 2017 at 9:08 pm

    Hi Gemma,
    Sorry to disturb you. I want to know can I leave the dough for more than 3 hours?
    Thank you,best regards,
    Eunike

    • Profile photo of Gemma Stafford Gemma Stafford on April 17, 2017 at 2:38 am

      Hi there,
      YES! do read the recipe through. If you want to arrest the proving of a dough, or slow it down, then refrigerate the dough. If you live in a colder place then your kitchen should be ok too,
      Gemma 🙂

  22. Annie beauchamp on March 25, 2017 at 12:52 pm

    Hello Gemma !!! Can i do those donut’s whit cacao fry and how much ? Please reaspond to me annie .

    • Profile photo of Gemma Stafford Gemma Stafford on March 26, 2017 at 2:55 am

      Hi Annie,
      Do you mean Fry’s cocoa?
      Any cocoa can be used in cakes and breads. the amount you use will be according to the recipe. Cocoa is much the same from one brand to another, they are inter-changeable,
      Gemma 🙂

      • Annie Beauchamp on March 27, 2017 at 3:45 am

        Me again i just don’t no how much our what amount to put in the recipie !!!! And thank’s Gemma for reading all off our comment’s you have alot of peopleWold wide . Have a good day …

        • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 11:31 am

          Hi Annie,
          Sorry, I did not realize this!
          I think you can take out one tablespoon of flour, and add two tablespoons of cocoa. this should give you a good chocolate flavor for this dough. Do let me know how it works for you. Be careful when adding the liquids, you need just enough to bring the dough together in a clean, smooth ball,
          Gemma 🙂

          • Annie Beauchamp on March 30, 2017 at 4:12 am

            Thank’s Gemma for the info i’ll try it for sure !!!!!!



  23. Hamyal on March 24, 2017 at 4:01 am

    Hey
    Your recipes are amazing and so easy to make . Love it! Just one question, can we keep the dough for 2 more days if we just use the half of today for baking donuts and the other half for tomorrow ? Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 4:35 am

      Yes, provided you keep it refrigerated it will be good. So divide it when you first make it. Put the one for long keeping straight into the fridge, prove the second one before you refrigerate it,
      Gemma 🙂

  24. Jizzliana Yusma on March 23, 2017 at 9:53 pm

    Can u tell me how to make pink colour by other rainbow colours paste

    • Profile photo of Gemma Stafford Gemma Stafford on March 24, 2017 at 3:44 am

      Hi there,
      Just use less, just a touch of red, into white will do this for you. This is more difficult with a mix which is not white!
      Gemma 🙂

  25. Kim Chi on March 19, 2017 at 7:12 am

    Hi Gemma, can I use donut mould for this recipe? Thanks.

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 3:26 am

      Hi Kim,
      Sure you can, perfect for this,
      Gemma 🙂

  26. Profile photo of Nishauthup Nishauthup on March 13, 2017 at 8:56 am

    Hi Gemma,made the Donuts exactly as you mentioned,but has smell of yeast n taste.is there anything wrong?because the store bought ones taste differently.

    • Profile photo of Gemma Stafford Gemma Stafford on March 14, 2017 at 11:35 am

      Hi there,
      Yes, I think there is something wrong!
      This depends on the type of yeast you use. Instant dried yeast works really well with our no knead dough. fresh yeast also works really well. some dried yeast is very granular, and does not dissolve so readily. In this case it is best to sponge it before you add it to the flour. That means you measure out your liquids, warm to blood temperature (when you put your finger in you should not feel it, either hot or cold). Add the dried yeast and stir really well, allow to stand for five mins. You will see a foam form on top of the liquid, stir this through, add to the flour, sufficient to form a good clean ball of dough, then you are ready to prove/ferment.
      This will do it for you, you will not smell the yeast unless you leave it for days, in which case it will be like a sourdough!
      Gemma 🙂

  27. Svenja Geissler on February 17, 2017 at 9:18 am

    Hi Gemma
    I really want to try making doughnuts coated in coconut but I don’t know if I should roll them in coconut straight after they come out of the oven, or if I should coat the Doughnuts in something first, and if, what?
    Svenja

    • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 8:16 am

      well! this will be difficult if you do not use something to ‘stick’ the coconut with. Jam is the usual suggestion, but this can make them sticky to handle. Try just doing the top, this will make it easier,
      Gemma 🙂

  28. Christian A. Stray on February 16, 2017 at 4:04 am

    Hi Gemma.

    Big fan by the way.. I’ve tried a lot of your recipes and you’re very good at explaining the techniques in a simple manner. Thumbs up!!
    My experience of this the batch was that all purpose flour conversion from cup to gram was a little short – I had to add a great deal to the dough to make it nice. I used the recipe to make heart donut on Valentine day with two heartshapes, a sweet glazing with raspberry flavor and coconut .. great success – so thank you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 8:35 am

      Hi Christian,
      thank you for being in touch. It sounds like you resolved this for yourself, and I have now re-visited the recipe and changed the quantities, it was a little off. It is probably better to need more liquid in this recipe, than to have it too wet, so I hope you try it again,
      Gemma 🙂

  29. Rusda on February 14, 2017 at 9:28 am

    Hi gemma
    Iam rusda from indonesia..
    I’ve tried this but failed..maybe something wrong with measurement or the milk(i use dried milk,it is ok?)and when i bake them its very long time and they not getting like ur doughnut.its not proving and still white..can i use butter n flour to bake them instead parchment paper?

    Thank alot for ur answer..hope u can help me

    • Profile photo of Gemma Stafford Gemma Stafford on February 17, 2017 at 8:22 am

      Hi Rusda,
      If you used dried milk, what did you do for a liquid?
      I would mix the dried milk with the correct quantity of water, and warm it as per the recipe.
      Did you add the eggs?
      i am a bit confused! If your oven is working properly It should not take too long to bake. I think I am not in possession of all of the facts here!
      Yes, you can happily use the butter and flour method for the pan in this recipe.
      Gemma 🙂

      • Rusda on February 17, 2017 at 10:32 am

        Thank you for replying gemma >o<..
        I use powdered milk n mix it wih warm water.quantity same with ur recipe.yess i add egg..maybe becauze i use just bottom heat in my oven?(my oven have bottom or top heating or both)
        In here i little confuse between butter,mentega,and roombutter.so i use salted butter mentega.it is ok?cz butter in here is for make cookies..
        Powdered sugar can i make them ?

        Thank you so much gemma ^^

        • Profile photo of Gemma Stafford Gemma Stafford on February 18, 2017 at 8:09 am

          hi there Rusda,
          Mentega is not butter, but margarine. I do not know what roombutter is! It is best to use the ingredients as directed, although margarine will be ok for this too. The problem for you was the oven temperature. This needs to be as indicated, and you will only get this by using the top and bottom elements of the oven, for convection. It is also important to follow the instructions for the dough, for proving the dough, etc. Go back to the recipe and check it out! When you change a recipe you change the result,
          Gemma 🙂

          • Rusda on February 20, 2017 at 3:53 pm

            Okay gemma..i’ll try it again till i succes ^o^…so much thank you for replying..so happy^^



  30. Hel on February 6, 2017 at 6:44 am

    Hi Gemma,

    Do you think it would work if i form the donuts in the evening and let them proof over night in the fridge to bake them off in the morning?

    • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2017 at 11:45 am

      Yes, that is the idea! If you live in a cold place you may be able to prove at room temperature. Otherwise, allow to prove for about one hour before refrigerating to slow it down, shape and bake in the morning.
      Otherwise you will need to prove the dough for about 8 hours, shape, refrigerate on the baking pan, allow to come to room temperature and prove for about 30 mins in the morning, then Bake!
      Gemma 🙂

  31. Katerina on February 5, 2017 at 11:43 am

    Hello,
    Are your donuts OK to freeze?

    I live allne and it is a big load…..but I would like to make this amount and offer it in few days to my friends or to keep them, if an unexpected visit comes. Can we prepare these donuts in advance and keep them frozen? Btw if yes, should I freeze them after baked, glazed and sprinkled? Or not baked yet or baked but glaze afterwards?

    Thank you so much for this great recipe and tips 😉

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2017 at 1:13 am

      Hi Katerina,
      You can freeze these after they are baked, and glazed too, depending on the glaze. A simple water frosting freezes really well, as does buttercream. Pack carefully in small amounts, they will defrost very quickly. Thank you for being with us,
      Gemma 🙂

  32. Fatima on January 16, 2017 at 12:25 am

    Hi gemma.. can i use bread flour? And if i use bread flour, will the recipe still be the same?

    • Profile photo of Gemma Stafford Gemma Stafford on January 16, 2017 at 11:50 am

      Hi Fatima,
      Bread flour has a higher level of gluten, and can take a little longer tp prove. It will be a little heavier, but it will still be good, use what you have, give it plenty time to prove on the second prove,
      Gemma 🙂

      • Fatima on January 16, 2017 at 5:20 pm

        How long should i add the time to prove it for the second prove? And is there no any change in the measurement of the other ingredients if u use bread flour ?

        • Profile photo of Gemma Stafford Gemma Stafford on January 17, 2017 at 9:00 am

          Hi Fatima,
          No change in the other ingredients. You will know when the donuts are really well risen, about twice the size you started with, they will look right too!
          Gemma 🙂

  33. aysha on January 7, 2017 at 8:43 am

    Hi Gemma
    I tried your baked donuts(baked better than fried)and i must say they were very delicious . However some of us felt that it was a bit sour(as if the dough got sour after being left outside on a summer day). What could be the reason? I am sure it’s nothing with the recipe. Since it’s winter I proofed it for 3 hrs and the same time for the second proofing. Also I added 11gms of yeast.

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2017 at 2:15 am

      Hi there,
      Did you follow the recipe!
      It sounds like you did not do it the same way as I do, when you change anything, you change the result!
      go back to the recipe and take a close look at it,
      Gemma 🙂

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