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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

4.73 from 79 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

4.82 from 72 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

4.85 from 70 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

4.84 from 68 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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724 Comments

Write a Comment and Review

  1. Divya on July 23, 2018 at 2:56 am

    Hi gemma, don’t we need to activate the yeast separately first in the warm milk and sugar first? I am worried my yeast won’t work otherwise!

    • Gemma Stafford on July 23, 2018 at 3:25 am

      Hi Divya,
      It depends on the type of yeast you are using. An instant yeast is designed to be added to the flour directly.
      a dried active yeast should be sponged. 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 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.
      Some people will always sponge the yeast, and this always works well, so perhaps for you that is the best idea.
      thank you for this question,
      Gemma 🙂

  2. George Jimenez on July 22, 2018 at 7:51 am

    Hi Gemma I would like to know if I can fry these donuts and if yes how? Thanks

  3. Xi jiang and Sherry on July 17, 2018 at 12:55 pm

    Thx so much Gemma those donuts u make are awesome

    • Gemma Stafford on July 17, 2018 at 9:09 pm

      I’m delighted to hear that. Thanks for letting me know 🙂

      Gemma.

  4. Pamela Correa on July 9, 2018 at 6:08 am

    Thank you so much Gemma for your wonderful recipe. You are such a great chef

    • Gemma Stafford on July 9, 2018 at 9:17 pm

      Thanks, Pamela. I’m really glad you like my recipes 🙂

      Gemma.

  5. randonimity on June 27, 2018 at 6:18 am

    Hi, Gemma!

    I just wanted to ask if using all purpose cream instead of milk would affect the glaze and whether I need to make sort of adjustments. Thank you!

    • Gemma Stafford on June 27, 2018 at 5:10 pm

      Hi,

      I’m not sure if cream would be good to use here for a glaze. you could use water instead of milk but I don’t suggest cream.
      Hope this helps,
      Gemma.

  6. Pearly Toh on June 22, 2018 at 2:34 am

    Hi Gemma, thank you for sharing your recipes and videos with us and for taking the time to rely too. Your chocolate glaze is for 10 while the donuts are for 14 + the donut balls, if i were to make double portions of the chocolate glaze, can i keep the glaze or will it harden after a while, making it difficult to handle?

    • Gemma Stafford on June 23, 2018 at 1:38 am

      Hi there,
      Yes, it will be difficult to handle if left. I suggest you make 1 1/2 times the recipe and this will work well for all of your donuts.
      Do try it! it is easy to make a little more if you need it,
      Gemma 🙂

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