Breads & Doughs, Breakfast

No-Knead Donuts (Baked Not Fried)

4.6 from 303 votes
Learn how to make Homemade Baked Donuts with my easy, no-knead method so you can make a variety of lovely donuts anytime you want.
Donuts, Homemade Donuts, No-Knead Donuts, Gemma Stafford, Bigger Bolder Baking, Homemade Dunkin' Donuts, Homemade Krispy Kreme Donuts, Recipes

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

Gemma's No-Knead Donuts (Baked not Fried)

4.6 from 303 votes
Learn how to make Homemade Baked Donuts with my easy, no-knead method so you can make a variety of lovely donuts anytime you want.
Author: Artisan Bread in Five Minutes a Day
Servings: 14
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Learn how to make Homemade Baked Donuts with my easy, no-knead method so you can make a variety of lovely donuts anytime you want.
Author: Artisan Bread in Five Minutes a Day
Servings: 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

  • In a large bowl add in your flour, yeast and salt and mix well together.
  • In a separate jug, whisk together the milk, eggs, honey, melted butter and vanilla extract
  • 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.
  • Leave the rise at room temperature for 2-3 hours. You will see it rise and bubble up.
  • 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
  • overnight. The dough can be kept for 3 days in the fridge.
  • 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.
  • 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)
  • 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.
  • Gently brush the donuts with melted butter
  • Bake at 375oF (190oC) for 15 minutes. Keep a close eye on them so they don’t get too brown.
  • 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

Gemma's Vanilla Donut Glaze

4.74 from 219 votes
Author: Gemma Stafford
Servings: 10
Prep Time 5 mins
Total Time 5 mins
Author: Gemma Stafford
Servings: 10

Ingredients

  • 1 ½ cup (187g/ 6oz) powdered sugar
  • 2-3 3 tablespoons milk
  • 1 ½ teaspoons vanilla extract

Instructions

  • In a medium bowl, whisk together all of the ingredients.
  • Whisk until silky and smooth.
  • If you want it thinner add a little more milk
  • Store the icing at room temperature in an airtight container for 2 weeks.

Pink Vanilla Donut Glaze Recipe

Gemma's Pink Vanilla Donut Glaze

4.77 from 196 votes
Author: Gemma Stafford
Servings: 10
Prep Time 5 mins
Total Time 5 mins
Author: Gemma Stafford
Servings: 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

  • In a medium bowl, whisk together all of the ingredients.
  • Whisk until silky and smooth.
  • If you want it thinner add a little more milk
  • Store the icing at room temperature in an airtight container for 2 weeks.

Chocolate Donut Glaze Recipe

Gemma's Chocolate Donut Glaze

4.76 from 174 votes
Author: http://joythebaker.com/2011/09/old-fashioned-doughnuts-with-chocolate-glaze/
Servings: 10
Prep Time 5 mins
Total Time 5 mins
Author: http://joythebaker.com/2011/09/old-fashioned-doughnuts-with-chocolate-glaze/
Servings: 10

Ingredients

  • 1 1/2 cups (187g/ 6oz) powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoons pure vanilla extract.

Instructions

  • 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.
  • Dip doughnuts in chocolate glaze and let rest to harden slightly.

 

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Comments & Reviews

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newest oldest most useful
Enya
Guest
Enya
15 days ago

Hi! I’ve been trying and trying with donut glazes and I just can’t seem to get it right! I’m still to try yours but I was wondering if you have any tips?? The donuts I usually make are the baked-cakey kinda donut and I’m having loads of issues with the glaze being too runny sometimes or de donut soaking it all up making it look well… not very appetizing to be honest. What can I do to avoid this??? I thought I had it but then this past weekend I baked some goods, glazed em up, stored at room temperature… Read more »

Devika
Guest
Devika
1 month ago

Hi,

What can I use to substitute the egg / flax egg in this recipe.. can I use buttermilk instead if yes how much .?

A huge fan of all your recipes …. they have worked out wonderfully !!!

Member
clippers
1 month ago

I just got donut molds can I use this recipe to make these ones in.

R_Rick
Member
R_Rick
1 month ago

I had some issues with the second proof – took quite a long time but eventually came together. The ones the I cut out from the re-roll of dough proofed much nicer and faster. I baked at 13 min using convection – I should have pulled them at ~11 min as they were slightly over done. However, still very tasty. Will def try again.

cacrent87
Member
cacrent87
2 months ago

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!!!

BethStophel
Member
BethStophel
2 months ago

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.

Kathleen
Guest
Kathleen
2 months ago

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

Karen Dive
Guest
Karen Dive
2 months ago

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.

Buber
Guest
Buber
3 months ago

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

Laura Samaroo
Guest
Laura Samaroo
4 months ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford