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Donuts, Homemade Donuts, No-Knead Donuts, Gemma Stafford, Bigger Bolder Baking, Homemade Dunkin' Donuts, Homemade Krispy Kreme Donuts, Recipes

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 51 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 51 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 51 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 51 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.

 

mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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Suntron3000
Camille
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Maliha Arsalan
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502 Comments

  1. Bev on September 10, 2015 at 9:01 am

    Hi Gemma: Another great video. I am loving this baking series with the yeast dough. You are such an excellent teacher and I love watching 🙂 Keep ’em coming.

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:49 pm

      Thank you so much, Bev. I really appreciate it 🙂

      • Aysha on April 2, 2016 at 8:10 pm

        Hey gemma what can I substitute the honey for

        • Profile photo of Gemma Stafford Gemma Stafford on April 3, 2016 at 6:22 am

          Hi Aysha,
          I am not sure if you got my reply to this query, so here it is again. Use brown sugar, or maple syrup, or stevia or any sugar substitute.
          Gemma 🙂

          • Phareeda on January 11, 2017 at 5:00 am

            Hi Gemma, can I substitute the honey with granulated sugar?



          • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2017 at 5:32 pm

            you can. check out my sugar conversion chart to do it correctly.

            Just note it can change the texture of your final product and might make your dough quite soft.

            Happy Baking,
            Gemma.



      • Belen on June 29, 2016 at 9:04 am

        Hi Gemma! just found this recipe and I will definetly try it! just one question though, what does 2-3 3 tablespoons means? I’m from Argentina and we don’t use that mesure here… thank you!!

        • Profile photo of Gemma Stafford on June 29, 2016 at 3:26 pm

          Thanks for your question. Sorry, that is a typo. It should say 2-3 Tablespoons. 🙂

          • Profile photo of Lujain fatani Lujain fatani on July 7, 2016 at 1:17 pm

            hello Gemma. Can I ask you a really quick question for the donuts I accedantly put self raising flour instead of all-purpose flour what will happen to the dough please give me an answer as soon as possible??



          • Profile photo of Gemma Stafford on July 7, 2016 at 1:43 pm

            Sorry to tell you, but you will need to start over. Self rising flour has a leavening agent already added to it.



          • Benazir on July 27, 2016 at 4:56 am

            Can I use instant yeast ??



      • Benazir on August 6, 2016 at 4:11 pm

        Hai Gemma
        I tried this donuts ,result was good,donuts smelled eggy
        And you hv mentioned to be careful while baking the bun Bt fr me it didn’t get burned fifteen mins was perfect time .i didn’t use double baking tray ,when I baked the first batch I was little confused whether the bun s baked or not ..i was like tensed in the last few mins as to prevent bun from baking

        • Profile photo of Gemma Stafford Gemma Stafford on August 16, 2016 at 3:08 pm

          Hi Benazir,

          So the eggy smell is a bit funny. That is not something I heard before. I don’t think you over baked them or anything like that.

          I think that might be the recipe and maybe you just picked up on the eggs. It’s not something I have experienced before. I’d say double check the recipe but I don’t believe you did anything wrong.

    • BES on May 29, 2016 at 12:15 pm

      Hi Gemma….This doughnut recipe is the absolute best baked doughnut, and easy. I’m thoroughly enjoying your delightful website. I’ve watched the ice cream video and I plan on trying it, too. Thanks from a new fan…..

      • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2016 at 1:10 pm

        Hi there BES.
        I am really happy to have you with us, thank you for your kind comments, i am delighted you are enjoying my recipe,
        Gemma 🙂

        • Annie on January 14, 2017 at 10:53 am

          Hi Gemma.
          I tried many of your recipes and they all where a HIT in my family. You truly have a amazing God given talent and I am glad that I found your videos, they truly help me to be the best “chef” I can be. May God bless you with a AMAZING 2017.
          Annie

          • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 11:23 am

            Thank you Annie, and many happy returns to you and your family,
            Gemma 🙂



    • Francis on June 10, 2016 at 12:44 am

      HI gemma,
      i made the doghnuts, and it was delicious on the first day but it went off on the second day.
      the icing go all wet and the dough wasn’t as good as the day before.
      what shall i do??

      • Francis on June 10, 2016 at 12:46 am

        sorry, *got

        • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2016 at 1:32 am

          Hi Francis,
          All baked products have a ‘shelf life’. How they hold up over time depends on how they are stored. If left at warm room temperature for too long the glaze will be affected, and of course the donuts will not be as fresh as when they were baked if it kept for a day or more. If you need to keep them freeze them, or refrigerate them. If freezing, freeze un-glazed, then finish as you wish to use them,
          Gemma 🙂

  2. Lisa on September 10, 2015 at 9:19 am

    My grandmother used to make donuts and I have never tried them..she used left over mashed potatoes. I am going to give these a try.

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:50 pm

      You’re going to love these, Lisa! Let me know how they turn out for you 🙂

      • yumna on September 12, 2015 at 5:38 am

        Hi Gemma, I am trying to bake the donuts following your last year’s recipe of bake donuts I have all the ingredients except the all purpose flour and was wondering if i can substitute it with Self Raising Flour instead and what would hv to be nit used like perhaps baking powder? please let me know thanks.

        • Profile photo of Gemma Stafford on September 14, 2015 at 7:33 pm

          No, I’m sorry you will need all purpose flour for that recipe. Hope this helps 🙂

          • Afshan on October 27, 2015 at 10:05 am

            Hi Gemma,I am so eager to bake this but I don’t have all purpose flour can I use plain flour please reply soon thanks



          • Profile photo of Gemma Stafford Gemma Stafford on October 27, 2015 at 12:18 pm

            for sure you can. All purpose is the same as plain flour. Feel free to use it any time I say a.p flour 🙂



  3. Estefania on September 10, 2015 at 2:31 pm

    Hi Gemma, for the chocolate cake recipe, can I replace the coffee with something else?
    Also, I’m going to definitely gonna make this recipe

    • Profile photo of Gemma Stafford on September 10, 2015 at 2:37 pm

      Thank you so much, really glad you liked this recipe 🙂

  4. Holly on September 10, 2015 at 3:59 pm

    Thank you for another creative video! Do you like your first donut recipe or thus one better? Love this website?

    • Profile photo of Gemma Stafford on September 11, 2015 at 12:24 pm

      They’re both great. I like this one because you don’t have to knead it. So it speeds things up a bit. 🙂

  5. Xenia Joy on September 10, 2015 at 5:45 pm

    hi Gemma!

    Thank you for your all exciting to make recipes!

    God bless and have a healthy life…

    • Profile photo of Gemma Stafford on September 11, 2015 at 3:25 pm

      Thank you so much, Xenia. Really glad you like my baking recipes 🙂

  6. Sofia on September 10, 2015 at 5:50 pm

    Yay I love donuts but I am afraid of eating them between the huge size to all the fat I’m afraid of how much I weigh after that anyway thank you so much for putting these I am certainly not gonna be afraid of eating these

    • Profile photo of Gemma Stafford on September 11, 2015 at 3:25 pm

      You’re going to love this baked donut 🙂

      • Sanya on September 5, 2016 at 8:50 pm

        I left my dough for 2-3 hours but it did not rise 🙁 🙁
        I can see the yeast through the cling film. What did I do wrong?
        I went ahead and refrigerated it anyway.
        Should I throw it away?

        • Profile photo of Gemma Stafford Gemma Stafford on September 6, 2016 at 1:30 am

          Hi Sanya,
          Is the dough wet enough?
          It sounds like your yeast did not dissolve, and if it did not it cannot activate. Usually the dried yeast readily activates when it is wet, some yeast is very granular and it may be best to add this to the liquids to ‘sponge’ it for a few minutes before adding it to the flour.
          Gemma 🙂

  7. Suzanne on September 10, 2015 at 6:22 pm

    i tried making it before. It’s good. But I want to know what’s the second background music called. I have been searching for it for so long!

  8. N.Madhubalaa on September 10, 2015 at 10:08 pm

    Hi . You r very inspiring and easy baker for all, but I would request u to teach baking without egg like doughnut ,one min microwave ,many other things or pl provide substitute for it as many people don’t eat even egg .thanku

    • Profile photo of Gemma Stafford on September 11, 2015 at 3:22 pm

      Thanks for your comment! Check out this website http://www.egglesscooking.com/egg-substitutes/ for great egg replacement ideas 🙂

      • Tanu on September 14, 2015 at 5:04 pm

        Hey Gemma, First of, your method of explaining is very impressive and easy to follow. Now, I do not have a stand mixer and I really am looking for an eggless baked donuts recipe. My question is can I use the knead donuts ingredients and follow the method for the no-knead recipe. Or could you tell me what substitute for egg will work best for this recipe (Yes I did visit the site mentioned above and non of the substitute mentioned suitable for donuts). I would really appreciate your reply as my daughter has never tasted donuts and I really do want to make some for her. Thanks a million in advance!

  9. Dawne on September 11, 2015 at 9:17 am

    Hey Gemma,
    I just watched both of your videos for knead and no-kneed donuts. I noticed on the knead donut video, you sprinkled water before baking. Should you do it for the no-knead as well?

    • Profile photo of Gemma Stafford on September 11, 2015 at 12:21 pm

      No, you will not need to do that for this recipe. Thanks for visiting my website 🙂

  10. Ifra on September 12, 2015 at 3:52 am

    For the donuts do you have to put the Granulated sugar?

    I LOVE your videos and I am only 10 years old!
    ???????????????????

    • VAYX on September 19, 2015 at 6:41 pm

      Hey! I’m 10 too!? I really love your recipes Gemma! And can i not brush the butter on top of the donuts before they bake? Please reply as i’m making this soon.

      • Profile photo of Gemma Stafford on September 22, 2015 at 6:07 pm

        Sure 🙂

        • Imel on December 25, 2015 at 8:56 pm

          Hi Gemma, thank you for your recipes. I just tried it and the donut is soft . Love your recipes without machine and knead

      • Michelle on January 7, 2016 at 3:38 pm

        Seriously, I am 11!

    • Candy on March 13, 2016 at 9:15 am

      Im eleven…=(

      • Profile photo of Gemma Stafford on March 14, 2016 at 3:34 am

        Hi Candy,
        How nice to hear from you, and I am happy to know that you are already interested in baking. I have been asked fro Granola bars a few times lately and they are on my list, stay tuned,
        Gemma 🙂

  11. Delashia on September 12, 2015 at 9:36 am

    Hey those donuts look nummy. I love you and your channel you are such a good baker I wish I was that good. I have some video ideas. Hey could you possibly do another Q&A because I like those and I also wanted to know if you could do another ice cream video I LOVE those

  12. Mona on September 12, 2015 at 10:18 am

    Hi Gemma,
    I’ve made these this morning and the donuts turned out to be a huge success. My family was in awe when I revealed that the donuts were baked and not deep-fried. Thank you so much for sharing another wonderful and easy recipe.

    • Profile photo of Gemma Stafford on September 14, 2015 at 7:24 pm

      Delighted to hear that, Mona. Thank you so much for visiting my website 🙂

  13. Delashia on September 12, 2015 at 1:58 pm

    Hey l love u and your channel. Those donuts look soooo nummy. I have some video request for you maybe another Q&A and another Ice cream vid I love those to. I love you Gemma Stafford

    • Profile photo of Gemma Stafford on September 17, 2015 at 12:56 pm

      Thanks so much for your comment! I will add your requests to my list, stay tuned 🙂

  14. Leo Jones on September 12, 2015 at 3:09 pm

    Thanks for the fun recipe! :Question: Could I make the dough and cut the rings out and freeze the dough, and bake small batches as desired? Would it change the dough at all if its frozen and thawed?

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:15 pm

      Yes, that should work fine. Thanks for visiting my website, Leo 🙂

  15. Armand on September 12, 2015 at 9:16 pm

    Looks delicious! I am so glad that you posted a no machine recipe. I don’t have a mixer. Can you use bread machine yeast? I am pretty sure that the brand I buy is active yeast but, the new label doesn’t say. It looks like the one that you use in your video. Also, can you use the glaze from your other baked donut recipe? Thank you. Armand

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:14 pm

      Sure, that yeast should work fine. You can also use the glaze recipes for the other donuts. Hope this helps 🙂

  16. Sara on September 12, 2015 at 9:50 pm

    Gemma I love these but why didn’t you add sugar but anyways going to try today and will send you a pic??

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:13 pm

      Thanks for your question. You won’t need sugar for this recipe because of the honey. Hope this helps 🙂

  17. Grace on September 14, 2015 at 2:56 am

    Hi Jemma,

    Thank you for this recipe of No knead donut I made it and wow we love it. It’s my first time to make a donut and I loved the outcome it’s yummy and very healthy with no frying involved. I wish I can send you some photos here its just I don’t know how? Thanks again.

    Grace of New Zealand

    • Profile photo of Gemma Stafford on September 14, 2015 at 7:01 pm

      Thanks so much for your comment, Grace. You can send me photos on my facebook, or tag me in your photos on Instagram. Thanks for visiting my website 🙂

  18. Quynh Pham on September 14, 2015 at 5:50 am

    Hi, I love this no-knead easy recipe + its free of all that oil from the deep-frier. I love to see more lemon, like lemon delight >< maybe lemon bars?

    • Profile photo of Gemma Stafford on September 14, 2015 at 6:59 pm

      Thanks so much for visiting my website. I will add your request to my list 🙂

  19. May on September 14, 2015 at 4:40 pm

    Hi Gemma, i just want to what is ths diffence between a regular sugar to the sugar you use in making the glaze. Thank you.

    • Profile photo of Gemma Stafford on September 14, 2015 at 6:56 pm

      Thanks for your comment, May. The sugar used in the glaze is a very fine ground version of regular sugar. Hope this helps 🙂

  20. May on September 14, 2015 at 4:48 pm

    Hi Gemm, good day i just want to say thank you also for teaching us new ideas in baking specially to me who loves to bake but don’t have proper tools to do it. Thank you for your insperation, now am thinking doing it to start a smll business. I hope i can learn some more from you. 🙂

    • Profile photo of Gemma Stafford on September 14, 2015 at 6:54 pm

      Thank you so much for visiting my website. I really appreciate it 🙂

  21. Vanessa on September 15, 2015 at 2:43 am

    Hi Gemma, I really love your no-knead recipes ? By the way, can I keep the remaining dough into the fridge again after cutting off the amount that I need? Because I don’t think I can bake everything at the same time…

  22. Vanessa on September 15, 2015 at 2:57 am

    Hi Gemma, I really love your no-knead recipes ? By the way, can I keep the remaining dough into the fridge after cutting off the amount that I want ? Beacause I don’t think I will be able to bake everything at the same time….

    • Profile photo of Gemma Stafford on September 17, 2015 at 12:45 pm

      Sure! Thanks for your comment 🙂

  23. hope on September 15, 2015 at 1:07 pm

    hi Gemma,
    these look amazing but i don’t have an oven 🙁 you said we can shallow fry these so at what stage do i do that? right after cutting out the donut or after letting it proof again? and how many donuts does this recipe make?

    • Profile photo of Gemma Stafford on September 17, 2015 at 12:42 pm

      You’ll fry them at the same step where you would put them in the oven, so right at the end. Depending on how large or small you make the donuts, the amount made will be different. Hope this helps 🙂

  24. Rola on September 15, 2015 at 1:39 pm

    Hello! first of all i absolutely LOVE your recipes!!! i wanted to ask if i can replace honey with sugar in this recipe?

  25. Rola on September 15, 2015 at 1:53 pm

    Hello please i wanted to ask if i can replace honey with sugar. thank you! love your recipes!!!

    • Profile photo of Gemma Stafford on September 16, 2015 at 7:00 pm

      Yes, you can do that 🙂

      • Benazir on July 24, 2016 at 3:03 pm

        How much sugar we need to add ..???do we get honey flavour if we add honey ? Can we add condensed milk instead of honey ??

        • Profile photo of Gemma Stafford Gemma Stafford on July 25, 2016 at 3:27 am

          Hi Benazir,
          do follow the recipe for best results. you will not taste the honey in the finished product. You can substitute condensed milk if you like, but your result may be slightly different,
          Gemma 🙂

  26. Jean on September 15, 2015 at 5:48 pm

    Is it ok if the dough put in the fridge for 9 hours instead of 12 hours?

  27. Jean on September 15, 2015 at 6:03 pm

    Is it ok go just leave the dough in the fridge for 9 hours instead of 12?

    • Profile photo of Gemma Stafford on September 16, 2015 at 6:59 pm

      No, sorry you will have to leave it in the fridge for the whole 12 hours.

  28. puspita on September 17, 2015 at 1:53 am

    How many eggs that we need for the wet ingredient?

    • Profile photo of Gemma Stafford on December 29, 2015 at 6:24 pm

      Thanks for your question, you will need 4 eggs for this recipe. Hope this helps 🙂

  29. Nancy on September 17, 2015 at 10:59 am

    Just saw your video on doughnuts and thought it was great. Easy to follow and the baked goods looked wonderful. Will be checking in on Thursdays to see what else you have in store for me.

    • Profile photo of Gemma Stafford on September 22, 2015 at 6:40 pm

      Delighted to hear that, Nancy. Thank you so much for visiting my website 🙂

  30. Santa on September 17, 2015 at 11:11 am

    My dough din’t rase up after 3 hours in room temperature. Why? Can I still do something?

  31. Santa on September 17, 2015 at 11:19 am

    My dough din’t rase up after 3 hours in room temperature. Why? Can I still do something?
    Love your recepies!
    Santa from Latvia 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 1:08 pm

      Hi Santa,

      sorry for my late reply. Your dough really should have risen. Maybe check the recipe to make sure the correct amount of ingredients were used. Also check the best by date on your yeast because it might be dead.

      Best,
      Gemma.

  32. Vania on September 17, 2015 at 1:41 pm

    Hi! I’ve just made the recipe but it smells a little bit yeasty, did I do something wrong? Thank you. Still, I love the taste haha

    • Profile photo of Gemma Stafford on September 22, 2015 at 6:37 pm

      Nope, that is absolutely fine for the dough to smell like that. 🙂

  33. Mona on September 17, 2015 at 8:09 pm

    Thank you very much
    Very beautiful website
    I have a question
    For donuts, I want to make white chocolate glaze, how can I make it? ?

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:11 pm

      Thanks for your comment and for visiting my website, Mona. For a white chocolate glaze you can melt some white chocolate down and stir in some flavorless, clear oil (vegetable oil works great). That will give you a great glaze. Hope this helps 🙂

  34. Sarah on September 19, 2015 at 4:07 am

    Hi Gemma! Can I substitute the melted butter for vegetable oil?
    Thanks!

  35. Claire on September 19, 2015 at 6:00 am

    Hi Gemma! I’m giving these donuts a try today, very excited about the result.

    • Profile photo of Gemma Stafford on September 22, 2015 at 6:12 pm

      Yay! Let me know how they turned out 🙂

  36. sarah on September 20, 2015 at 2:24 am

    Hi Gemma! Can I replace the melted butter for vegetable oil?
    Thanks 🙂

    • Profile photo of Gemma Stafford on September 22, 2015 at 6:06 pm

      Sure 🙂

  37. Rizka on September 20, 2015 at 7:03 am

    Hi Gemma!
    I am glad that i found your channel on youtube. You’re very inspiriting also the recipe its easy to follow.
    i wanna ask you, how about if i forgot to Leave the rise at room temperature for 2-3 hours? I immediately insert the dough into the fridge. will it affect the taste and texture?
    Thank You.
    by the way, this is my first comment on your blog;)

    • Profile photo of Gemma Stafford on September 22, 2015 at 6:03 pm

      Yes, it will affect the taste and texture. This dough needs to rise before baking. Hope this helps 🙂

  38. Laura on September 22, 2015 at 12:18 am

    Hi Gemma,

    Thanks for all your amazing recipes and videos. I’d love to see you make bagels, any flavours and flavoured cream cheese would be amazing. Please add to your request list.

    Love your work!

    • Profile photo of Gemma Stafford on September 22, 2015 at 5:52 pm

      I will add it to my list. Thanks for the request, Laura. Stay tuned 🙂

  39. Aznieda nafa on September 25, 2015 at 8:14 am

    I’ve tried this no knead donut recipe yesterday and it works wonderfully!! I served it to my friends and it doesn’t last for very long.. I had only 1 for myself. But I’m very satisfied! Thank you Gemma for the recipe.. Can I request for Cannoli? Please add it to your list..

    • Profile photo of Gemma Stafford on September 25, 2015 at 8:22 pm

      Delighted to hear that! I will add your request to my list, stay tuned 🙂

  40. Fatema on September 30, 2015 at 3:47 am

    Hey great recipe
    I want to bake just a few to try…for half the dough of this recipe….should i half the measurements of all the ingredients….will that work?

    • Profile photo of Gemma Stafford on October 8, 2015 at 1:42 pm

      Yes, you can do that. It should work fine. Let me know how it turns out 🙂

  41. Sofia Gomes on September 30, 2015 at 5:46 pm

    Hey Gemma, I’m from Portugal, and I’m in love with this recipe. I’ll try it right now, when I’ve it done, I will take a picture and send to you 🙂 <3 <3

    • Profile photo of Gemma Stafford on October 8, 2015 at 1:22 pm

      Delighted to hear that! Thanks, Sofia 🙂

  42. Frencen on October 2, 2015 at 3:04 pm

    Hi Gemma,
    I really love all your videos. Thanks for your recipe. Can I request for donut pizza ? A pizza in a donut shape. Please add to your request list 🙂

    • Profile photo of Gemma Stafford on October 6, 2015 at 7:12 pm

      I will add it to my list, stay tuned 🙂

  43. Aisha Nielsen on October 3, 2015 at 5:21 am

    Hi Gemma 🙂

    All of my 5 kids, were head over heals for these donuts (and so was I!)
    Thank you so much for this amazing recipe, and I will hold on to it for a long long time 🙂
    Keep up sharing your fantastic baking recipes with us.

    Best regards,

    Aisha

    • Profile photo of Gemma Stafford on October 8, 2015 at 2:00 pm

      Yay! Delighted to hear that, Aisha. Stay tuned for more 🙂

  44. abigail on October 7, 2015 at 12:06 pm

    Hi Gemma
    What can I replace the honey with and can I fry it?

    • Profile photo of Gemma Stafford on October 7, 2015 at 10:13 pm

      You can use maple syrup, agave, sugar. You can also fry these 🙂

      • abigail on October 13, 2015 at 10:54 am

        Hi
        Thanks for the reply, if I use sugar, how much should I use. ?

        • Profile photo of Gemma Stafford on October 13, 2015 at 5:53 pm

          You will use the same amount of sugar as you would honey. Hope this helps 🙂

  45. lisa lane on October 7, 2015 at 1:11 pm

    I made donuts this morning and they turned out great Wonderful recipe They were delicious.
    I was wondering If you would make a video showing how to make bear claws?

  46. lisa lane on October 7, 2015 at 1:34 pm

    I made donuts this morning they turned out great Wonderful recipes They were delicious ?.
    I was wondering if you would make a video on how to make bear claws?

    • Profile photo of Gemma Stafford on October 7, 2015 at 10:11 pm

      Delighted to hear that. I will add your request to my list, stay tuned 🙂

  47. Monique on October 8, 2015 at 9:20 am

    Hi Gemma?

    Can I use this recipe to make cinnamon roll?

    • Profile photo of Gemma Stafford on October 8, 2015 at 3:17 pm

      Sure 🙂

  48. Charlotte on October 10, 2015 at 1:05 am

    Hello Gemma.

    I love your recipes . 🙂
    i am doing a fundraiser for Canteen and i am trying to find amazing recipes .
    Can i please use yours.?

    Charlotte.

    • Profile photo of Gemma Stafford on October 13, 2015 at 6:12 pm

      Sure. Thanks for asking, Charlotte 🙂

  49. Debbie Watts on October 11, 2015 at 10:01 pm

    Hi Gemma,

    I’ve just found your you tube channel and am loving it!

    This receipe looks amazing and want to try it out but I live in the UK and we don’t have all purpose flour. Can I use plain flour or a strong bread flour instead?

    Looking forward to catching up on your videos and seeing your new recipes.

    Kind regards
    Debbie

    • Profile photo of Gemma Stafford Gemma Stafford on October 12, 2015 at 6:25 pm

      Hi Debbie,

      I’m delighted you found my website and like my videos. All purpose is plain flour so that will work great. Strong flour doesn’t work as well with my fermented doughs because you yourself will develop the gluten, we don’t need that flour 🙂 Hope that helps.

  50. Debbie Watts on October 12, 2015 at 6:56 am

    Hi Gemma, I’ve just seen your video for the baked donuts and want to try the receipe out. I live in the UK and we don’t have all purpose flour here. Can I use plain flour as an alternative to the all purpose?

    Looking forward to seeing your other videos.

    Kind regards
    Debbie ?

    • Profile photo of Gemma Stafford on October 13, 2015 at 6:08 pm

      Thanks for your question, Debbie. You can use plain flour. Hope this helps 🙂

  51. Phillip on October 12, 2015 at 9:57 am

    Great recipe! I mistakenly added only half the butter and wrote to Ms. Stafford about if/how to fix this. She promptly responded with a very helpful tip and could not have been nicer or more supportive. Thank you!!

  52. Jane on October 15, 2015 at 9:01 am

    Hi Gemma! I love your recipe a lot ?. I have made this no-knead doughnut recently and i have a question. What kind of flour do you use? (The cake flour or the bread flour?), because i used the cake flour and honestly i think my dough is way to wet, it just like a bowl of dough but in water form ?,it’s wetter than yours, i have measured my ingredients correctly like your instructions, but don’t know what’s wrong ?. In the end i have to add 2 more cups of flour to recieve the consistency like your dough
    I hope to hear from you soon and i wish you a best day ?

    • Profile photo of Gemma Stafford on October 15, 2015 at 11:16 am

      Sorry to hear that. If you measured correctly it should have turned out fine. Next time try using bread flour. That tends to absorb more moisture. Hope this helps 🙂

      • Ocean on October 19, 2015 at 6:25 am

        Gemma what will happen if air got in during the 2-3 hours of proofing
        Ps. I love ur vids❤️?

        • Profile photo of Gemma Stafford Gemma Stafford on October 21, 2015 at 5:34 pm

          What happens is that air causes the dough to form a crust. You don’t want that crust in your bread because it will stop your bread from growing in the oven. If you didn’t form a crust you are lucky 🙂

  53. Yelena on October 15, 2015 at 3:12 pm

    Hi Gemma,
    Thank you for posting all of these recipes. I tried the donuts and the vanilla glaze, but the glaze tasted really artificial. Do you have any suggestions for a different glaze or problem solving this one? Also, could the dough be frozen?
    (By the way, my mother and I really loved your churro recipe, even though I made it without a star-shaped piping tip.)
    Thank you!
    Yelena

    • Profile photo of Gemma Stafford Gemma Stafford on October 20, 2015 at 10:10 pm

      Hi Yelena,

      Really glad you liked the recipes and tried the donuts. The donuts dough can be frozen from once they can cut,freeze them flat on a tray.
      I am guessing that the synthetic taste might be from the vanilla flavor used. I suggest always having vanilla extract, not essence in your pantry. The quality in an extract is so much better and tastes way better. Hope this helps 🙂

  54. Maryum noor on October 18, 2015 at 12:25 pm

    I hope you remembered me i am from pakistan and i tried this recepie and it turns out really good and the people of pakistan love you can you do a meet and greet in pakistan and please tell your so many baking tips and tricks plzzz do a video on it and byee??????? and happy advance Halloween ?????????????????

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:54 pm

      Thank you so much for visiting my website. Really glad you like my recipes. Stay tuned for more. Happy Halloween 🙂

  55. Tiya on October 20, 2015 at 8:28 am

    Hi Gemma..I love your tutorial about this doughnut… I really want to practice your recipe..thanks

  56. yaya on October 20, 2015 at 11:57 am

    I love all your recipe and will try this one tonight ! I was wondering if you could show us how to make croissants!? 🙂
    Thanks a lot

    • Profile photo of Gemma Stafford on October 20, 2015 at 6:46 pm

      It’s on my list. Stay tuned 🙂

  57. Jodie Collis on October 20, 2015 at 1:18 pm

    Pink donuts with rainbow sprinkles remind me of homer off the simpsons.

    • Profile photo of Gemma Stafford on October 20, 2015 at 6:44 pm

      Yep 🙂

  58. MAHAM on October 28, 2015 at 4:58 am

    Hello Gemma,
    What a great video. I need urgent help my dough turned out hard after refrigerating what should i do.
    Thanks

    • Profile photo of Gemma Stafford on October 28, 2015 at 7:51 pm

      You can leave it out at room temp till your dough is soft enough to roll out. Hope this helps 🙂

  59. Alena on October 28, 2015 at 6:47 am

    Hi Gemma, I really looooooooove your recipes. I’ve tried lots of your recipes and they always turns out great, thank you <3
    Anyway, I was wondering whether I could use instant dry yeast instead of active dry yeast since I can only find instant yeast here. Will the dough rise?
    Hoping to hear from you soon, have a great day!

    • Profile photo of Gemma Stafford on October 28, 2015 at 6:59 pm

      Sure, that will work fine 🙂

  60. Siri on November 3, 2015 at 1:32 am

    Hey Gemma, what do you do with the leftover dough after you cut the donuts out? Do you roll it out again or throw it away? Btw I love your recipes <3

    • Profile photo of Gemma Stafford on November 3, 2015 at 7:01 pm

      Yes, I roll out the dough and cut it to make as many donuts as I can. You can do whatever you like with the leftover dough. Hope this helps 🙂

      • Rachel on November 24, 2015 at 11:37 pm

        Hi Gemma

        These look so delicious and my family would love these! During the dry ingredients stage, could I incorpotate extra dried spices like ginger and cinnamon? Gingerbread donuts will go down a storm on christmas day morning! x

        • Profile photo of Gemma Stafford on November 25, 2015 at 7:48 pm

          Absolutely, get creative with this recipe. Thanks so much for visiting my website, Rachel 🙂

  61. susan on December 2, 2015 at 6:08 am

    This looks great! Do you know if these baked donuts can be made non dairy? Can the milk and butter be substituted?
    Thanks!

  62. susan on December 2, 2015 at 9:41 am

    these look great! I was wondering if the donuts can be made dairy free? Can the milk and butter be substituted?

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2015 at 2:26 pm

      I haven’t tried that. Let me know how it goes 🙂

  63. Tzippy on December 6, 2015 at 5:16 am

    Can the dough stay in the fridge for longer then 12 hours? How long can it stay for?
    Thanks

    • Profile photo of Gemma Stafford on December 9, 2015 at 6:55 pm

      This dough is best when used right away. But it can last in the fridge no longer than 4 days. Hope this helps 🙂

  64. Esti on December 9, 2015 at 8:38 am

    Hi gemma can I substitute the huney with something else? I cannot eat huney:/

    • Profile photo of Gemma Stafford on December 9, 2015 at 6:36 pm

      Sure, you can use agave, maple syrup or sugar. Hope this helps 🙂

  65. Arusa on December 11, 2015 at 12:57 pm

    Hello Gemma. All your recipes are amazing! I was going to make your no-knead donuts but I didn’t have enough flour so I halved the recipie so I could have enough. I was just wondering whether I would have to half the amount of time I proofed it and left it in the fridge too?
    Thanks 🙂

    • Profile photo of Gemma Stafford on December 14, 2015 at 8:11 pm

      Nope, the rest of the recipe will be the same. Thanks so much for visiting my website 🙂

  66. shadi on December 17, 2015 at 3:57 am

    Hi. can you learn who to make puff pastry?

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2015 at 12:30 pm

      I’ll do a video in the future for sure 🙂

  67. Shumail on December 19, 2015 at 1:04 pm

    Hi Gemma, love your baking creations. For your previous doughnut video, you use a stand mixer, but can I use a food processor with the plastic dough making mixer? (I don’t know what its called)

    • Profile photo of Gemma Stafford on December 21, 2015 at 8:57 pm

      I haven’t tried that. Let me know how it turns out 🙂

  68. Veriany on December 22, 2015 at 10:25 am

    I’ve always had a hard time working with any recipes which involves fermenting yeast, but I’ve made these donuts numerous times already and they never failed. They even tastes a lot better than the fried ones. Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on December 22, 2015 at 12:17 pm

      That is so great to hear. working with yeast is so much easier then people think.

      Keep up the bold Baking 🙂

  69. Dany on December 22, 2015 at 3:14 pm

    Hi Gemma, I am so exited to be on your website .I’ve been dying to do this that’s because I did not have an email then….so I watched every one of you videos on itube,did several of your recipes and they all came down to a success !!!Ever since I know your beautiful work I think my mom can confirm that I’ve been a little annoying because I always had to show her youre amazing recipes and she also finds you really amazing …anyway….I am so so so happy I really want to thank you because my cooking tips,techniques have improved .Every time now that I do a successful recipe they ask me if its gemma’s recipe ? .So i am so happy !!! Also You have been so helpful to everyone in my entourage because I have been telling them about you and the next day they all decided to do a enormous list of recipes they wanted to do they really appreciate you !i am sorry if i am writing to much ,really sorry also if I am talking some of your time to read my comment ??…Overall I really appreciate you
    PS:I wrote the comment on the link of the donuts because it was my favourite recipe…that and the cinnamon bun

    Thank you ?

    • Profile photo of Gemma Stafford Gemma Stafford on December 24, 2015 at 8:06 pm

      Thank you for such a lovely recipe, Dany! It sounds like you’re quite the Bold Baker. I’d love to see any photos if you have them. You can send them to me at . I appreciate you being a part of the community and look forward to seeing you around the website. 🙂

  70. Dany on December 23, 2015 at 5:53 am

    Hi Gemma ,I am so so so exited to finally be on your website! That’s because I didn’t have an email… I am such a huge fan of your work! I have watched every one of your videos on itube ,did almost half of your recipes and every single one that I have made turned out fantastic!
    I personally think that you are brilliant ,your things are so organized ,your website is so nice the quality of your videos are so highly developed and I will not mention your explications,the way that you describe and show us how to do its all really a big and bold masterpiece ,really can’t find the words…anyway I’m 15 and.. well not just me but you have changed for me the way of seeing the difficulty and changing it into a successful challenge!!!
    PS:The reason that I commented on the donuts is that they were my favorite recipe to bake ,that and the cinnamon buns.

    Thank you for your precious time Gemma ?!
    Dany

    • Dany on December 23, 2015 at 6:00 am

      Oh ,my first comment wasn’t there any more …I think it’s because of my device it’s really old .so sorry if that was too much .

    • Profile photo of Gemma Stafford on December 29, 2015 at 6:20 pm

      Thank you so much for your sweet comment, Dany. I really appreciate it. 🙂

  71. Imel on December 25, 2015 at 9:08 pm

    Hi Gemma, i tried your recipes. I love it. The donut is soft. Thank you

    • Profile photo of Gemma Stafford on December 29, 2015 at 6:08 pm

      Delighted to hear that. Thanks so much for visiting my website. Stay tuned for more 🙂

  72. Mahema khan on December 26, 2015 at 5:36 am

    Hi Gemma when I tried this recipe I halfed it but when I rolled them out they kept pulling away from the sides of the cutter also when they were baked they came out dry and doughy did I do something wrong?

    • Profile photo of Gemma Stafford on January 25, 2016 at 2:32 pm

      Thanks so much for your comment. Next time, try baking your donuts for a few minutes less. Be sure to keep an eye on it. Hope this helps 🙂

  73. Samira on December 26, 2015 at 1:47 pm

    I want to make the donuts faster. Can you please tell how to make it with kneading

    • Profile photo of Gemma Stafford on December 29, 2015 at 6:36 pm

      Check out my other donut recipe. You can find it in the recipe section of my website. Hope this helps 🙂

  74. Sana on December 29, 2015 at 8:24 pm

    These are great, I will make em aria for my family for New Year’s Eve! Thanks!

  75. Sana on December 30, 2015 at 12:15 am

    Hi Gemma! This recipie is awesome, could u do a recipie on eclairs or shoux pastry? Thx!?

    • Profile photo of Gemma Stafford on December 30, 2015 at 6:57 pm

      Thanks so much for your comment, Sana. I will add it to my list, stay tuned 🙂

  76. Rizkga on January 3, 2016 at 8:23 pm

    I did it verry testy???

    • Profile photo of Gemma Stafford on January 5, 2016 at 7:01 pm

      Delighted to hear that. Thanks so much for watching 🙂

  77. threems on January 5, 2016 at 5:04 am

    Hl
    No doubt ur video s n ur recipies are best in a sense that u explained recipes in simple but detailed way.thanks for teaching wonderful recipes. Plz tell can I use powdered sugar in dough instead of honey but in what exact amount.

    • Profile photo of Gemma Stafford on January 5, 2016 at 6:48 pm

      Thanks so much for visiting my website, really glad you like my recipes. You can use powdered sugar for this recipe. It will be the same amount as honey. Hope this helps 🙂

  78. Vidya on January 18, 2016 at 5:06 am

    I like all your recipes. It easy to follow. Can i use instant yeast instead of dry active yeast. Can you please tell me the measurement. Thank you 🙂

    • Profile photo of Gemma Stafford on January 21, 2016 at 1:24 pm

      Thanks for your question! You can use that and it will be the same amount. Hope this helps 🙂

  79. Winna on January 21, 2016 at 10:50 pm

    I am from Taiwan. I just began loving baking. Your scone recipe was my first try and people who tasted the scones were impressed. I baked donuts by your recipe this morning(the dough was made yesterday) and I have never thought that the donuts can be that delicious! I believe your recipes are the best! I have never thought that people would love my baking. Thank you for inspiring me!

    • Profile photo of Gemma Stafford on January 22, 2016 at 7:21 pm

      Thanks so much for visiting my website, Winna. Really glad you like my recipes 🙂

  80. Mariam on January 22, 2016 at 2:54 pm

    Hi Gemma! These look delicious. I was wondering if I could use sugar instead of honey? Will it affect the donuts, aside from taste?

    • Profile photo of Gemma Stafford on January 22, 2016 at 6:47 pm

      Thanks for your question, Mariam. Sugar will work fine for this recipe. Let me know how your donuts turn out 🙂

      • Mariam on January 25, 2016 at 3:14 pm

        Overall, the donuts tasted and looked great. However, the ones on the tray with parchment paper burnt from the bottom, but I think that was my fault. 🙁 The ones on the oiled pan turned out great though! Thanks for this delicious recipe!

        • Profile photo of Gemma Stafford on January 25, 2016 at 3:25 pm

          Thanks so much for the feedback, Mariam 🙂

  81. Seoyeon on January 30, 2016 at 2:08 am

    Hi Gemma!! I’m from Korea and I like watching your recipe videos everyday. Today in the morning, I made donuts for my mom. She ate them and said “Daebak!!”. Daebak is a Korean word with the same meaning as the fantastic. It tastes gorgeous!!!! I LOVE THIS RECIPE!!!!Thank you so much:) (If there are things inconsistent grammar in this comment, Please understand it. Because I can’t speak English well…)

    • Profile photo of Gemma Stafford Gemma Stafford on February 8, 2016 at 3:40 pm

      Hi,

      Thank you so much for your message. I’m so delighted you tried my recipes. Thank you for being apart of the Bold Baking Community 🙂

  82. Lee on January 31, 2016 at 4:54 am

    Hi Gemma, I followed your exact recipe but when I took it out of the fridge it was too wet. I’ve added more flour and it’s now holding together better but nothing like yours. Do I wrap it and give it time or write it off cos damage is done?

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 7:27 pm

      Hi Lee,

      Sorry for my late reply. So yeah right it of which I know you did already. I’m really surprised. Did you use ap floor or bread flour? if you remember

      • Lee on August 19, 2016 at 7:35 am

        Hi Gemma,

        It was plain flour. I did have to add a lot more flour to it to be able to work with it and they basically came out as a cross between scones and rock cakes (the British kind).

        I probably just didn’t mix it all together long enough. I’ll give it another try over the next few weeks as I want to give those Churros and Pop-Tarts a try.

        • Profile photo of Gemma Stafford Gemma Stafford on August 19, 2016 at 12:50 pm

          Hi Lee,
          Be careful with your measurements. Flour from different places absorbs liquid in different ways, it does not take much to have a too sticky dough. So, measure carefully, then add 3/4 of the liquid in one go, bring the dough together to see if yuo need more liquid. The dough should come together, leaving the bowl clean. do this with your clean hand, this will give you a feel for it.
          Gemma 🙂

  83. Tola Adeniyi on February 4, 2016 at 9:26 am

    Can I bake without refrigerating. Thanks for the good work.

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 8:34 pm

      you can yes, you just need to make sure they have there rising time. Then go ahead and bake them 🙂

  84. Sala on February 4, 2016 at 5:34 pm

    What if you don’t have yeast?

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 9:00 pm

      unfortunately you need yeast for this recipe Sala

  85. salma on February 6, 2016 at 2:09 am

    I’m out of Honey 🙁 can I just leave it out? orr…. any suggestions

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 7:02 pm

      just white sugar, the same amount as honey 🙂

  86. Haifa on February 6, 2016 at 2:48 am

    Hi, my daughter loves donuts, am gonna try it for sure but i need to know after our first cut what to do with the leftover dough shall I put it back in fridge to rest or I can knead it and roll it and after the second cut I can put to rest while the first batch are baked. Thanks for the lovely and easy recipes.

    • Profile photo of Gemma Stafford on February 15, 2016 at 2:19 pm

      Thanks for your question. I would recommend baking the leftover cut dough, like you would the donuts. Hope this helps 🙂

  87. Chuck on February 7, 2016 at 8:27 am

    What a recipe! These are fun to make. The dough comes out of the fridge beautifully on day #2 – I was concerned that it was a little sticky, but not a problem. Beautiful consistency, and I did half vanilla, half chocolate glazes…………wow! After I cut them, I realized my dough was a bit thin (made close to 2 dozen), but you know – these still rose beautifully, and were perfect in my mind, and my wife heartily endorsed them. Great, airy and delicious inside – I’m going to inject some lemon curd in a couple……….

    So, these make me think you might develop a wonderful bagel recipe????? I noticed someone mentioned a pizza “doughnut”. Well, I’ve had a pizza bagel, as well as a hot dog one also, from a great place by the name of Katz Bagels in Chelsea, Ma. That would be an interesting development from your inspired kitchen! I’m going to have to give away most of my doughnuts before I devour them all myself. Thanks so much!!! Another great creation, Gemma.

  88. Purvi Goyal on February 10, 2016 at 10:49 pm

    Grt. receipies Gemma…..tried ur donut receipe…n….my kids loved them……ur receipies r really simple n interesting….will surely keep trying more of it 🙂

    • Profile photo of Gemma Stafford on February 19, 2016 at 7:53 pm

      Thanks so much, really glad you liked this recipe 🙂

  89. Purvi Goyal on February 10, 2016 at 10:58 pm

    Any substitution for eggs…..I mean can it b eggless or some other ingridient instead of eggs.

  90. Arvinder on February 11, 2016 at 1:58 pm

    Hi I’m interested in making these doughnuts but I’m wondering if I can substitute honey with sugar and how much to use.

    • Profile photo of Gemma Stafford on February 16, 2016 at 7:04 pm

      Yes, you can do that. You can use the same amount. Hope this helps 🙂

  91. Sanchi on February 12, 2016 at 2:38 am

    What I can use instead of egg
    Can I use baking powder

  92. Sanchita on February 13, 2016 at 12:26 am

    Pls tell me the substitute of egg

  93. Estefania on March 3, 2016 at 10:29 am

    Hi Gemma, can I replace the honey for maple syrup in this recipe, and the coffee for hot water in the chocolate cake recipe?? Thank you in advance!
    Love you!???

    • Profile photo of Gemma Stafford on March 5, 2016 at 3:54 pm

      Hi Estefania, yes you can, on both counts, warm water though, not hot,
      Gemma 🙂

  94. Misato on March 5, 2016 at 3:39 am

    Hi Gemma !
    The donuts looks so yum! I think I’m going to make them for my daughter’s birthday. Do you think I could freeze the dough before I bake them? If Its possible what stage I can put it in freezer.? Could I put them in freezer after I cut the dough in rings ?
    Thank you.

    • Profile photo of Gemma Stafford on March 5, 2016 at 3:53 pm

      Hi Misato, yes you can freeze the dough. you can freeze it after the first prove, and as you shape it for baking.
      Gemma 🙂

  95. Little Baker on March 7, 2016 at 2:37 pm

    Hi, Gemma! I love watching all your baking videos.
    How could I make a chocolate version of this donut recipe?

    • Profile photo of Gemma Stafford on March 8, 2016 at 6:23 am

      Hi there, you can add cocoa powder to the dry ingredients. About 2 tablespoons should give a great result. Then you will have invented your own recipe!
      Gemma 🙂

  96. sarah on March 19, 2016 at 12:11 am

    thanx 4 the recipe I’m making tomorrow how long if you want 2 cook the donut holes?Is it slightly less time or different temperature?

    • Profile photo of Gemma Stafford on March 19, 2016 at 4:06 am

      Hi Sarah,
      Slightly less time, keep an eye about 10 mins before the end of cooking time, but do not keep opening and closing the oven door, the temp will drop, and the steam will escape!
      Gemma 🙂

  97. Latisha on March 19, 2016 at 11:08 pm

    Hi Gemma,

    Thank you for creating such simple and easy to follow recipes. I really love watching all your videos and im always in awe with the end result.

    My question regarding the doughnuts is… Can i use the previous doughnut recipe (eggless one) and make it using this no knead method?

    I noticed the the dough for the no knead doughnuts is a bit wetter compare to the other recipe.

    So just checking if it would work.

    Thanks again for your great videos 🙂

    • Profile photo of Gemma Stafford on March 20, 2016 at 4:17 am

      Hi Latisha,
      Yes you can, it is really worth trying this out, I cannot see why it would not work, Just cover it well when proving,
      Gemma 🙂

  98. Kate on March 23, 2016 at 2:26 am

    Hi Gemma, I put together your doughnut recipe last night,left it for the 2 hours to prove, and then popped it in the fridge overnight. I realised this morning that I had forgotten to heat up the milk. Is there any way of rectifying this? Thank you

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:56 am

      Hi Kate,
      I think this will be ok. The warm milk is really there to assist in activating the yeast, your result should be fine without this step,
      Gemma 🙂

      • Kate on March 26, 2016 at 3:08 pm

        Thank you :), I baked them and they came out just fine. Very tasty, thank you for sharing such a lovely recipe

        • Profile photo of Gemma Stafford on March 27, 2016 at 5:11 am

          Hi Kate,
          Thank you for letting me know, I am glad to have you with us,
          Gemma 🙂

  99. Amanda Herring on March 24, 2016 at 4:58 pm

    Is there away to make this gluten free?

    • Profile photo of Gemma Stafford on March 24, 2016 at 5:21 pm

      Hi Amanda,
      Gluten free yeast baking is always a challenge. People have their favorite flours, and not all are equal. It is not my special area, though I do think about it, and will focus more on this in the future. I like this site (https://glutenfreegirl.com/2011/09/gluten-free-glazed-yeast-doughnuts/) which I go to when I have a gluten free question, it is so important not to get this wrong. I hope this helps,
      Gemma 🙂

  100. B on March 25, 2016 at 5:35 am

    Omg! I can’t wait to try out this recipe! Eee!! Thanks so much for the informative video 🙂 x

    • Profile photo of Gemma Stafford on March 25, 2016 at 9:32 am

      Hi B,
      Thank you for your kind comments, happy baking!
      Gemma 🙂

  101. Gabriela on March 26, 2016 at 11:09 am

    Can I make this with oat flour ?
    I love your recipes. Lots of love from Romania.

    • Profile photo of Gemma Stafford on March 27, 2016 at 5:17 am

      Hi Gabriela,
      I did not try this! Oat flour does not have any gluten, and you need gluten to get the rise in this recipe. I am not an expert in gluten free baking and I would need to try this out. You could experiment with a small amount, but my instinct tells me you would need an additional flour, like buckwheat perhaps, to make this work,
      Gemma 🙂

      • Gabriela on March 30, 2016 at 9:56 am

        Thank you very much! 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:03 am

          You are welcome Gabriela,
          Gemma 🙂

  102. Tanida on March 27, 2016 at 2:01 pm

    Hi,

    I tried to make this recipe but my mistake.. I guess my liquid (milk) is not hot enough (it is 110 F on thermometer when I added the rest of room temp liquid ingredients) so the dough doesn’t rise (may be a bit but far from double in volume)

    My question is “is there anyway to fix this or I have not other choice but to throw the dough away?”

    Thank you

    • Profile photo of Gemma Stafford on March 28, 2016 at 3:49 am

      Hi Tanida,
      The milk temperature will only be a problem if it is too hot, then it will kill the yeast.
      I am wondering if the yeast you are using is fresh? This is almost a no fail recipe, but yeast is a living thing, and does not like to be kept too long.
      All things being equal the dough should rise, and be bake able!
      Gemma 🙂

      • Tanida on March 28, 2016 at 2:21 pm

        Hi Gemma,

        Thank you for your quick reply. Yes my yeast is fresh. I thought milk temp should be higher than 110F (when mixing in water) when mixing in flour.

        Anyway, I decided not to throw the dough away and bake it anyway. It turned out nice and puffed up more in the oven. I was so happy ???? Thank you for this wonderful recipe!

        Just wondering, for my next time, can I first add yeast to the warm milk and let it sit to see if yeast work before to add in melted butter (room temp) and egg?

        • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 12:43 pm

          Hi Tanida,
          Yes! traditionally yeast is ‘sponged’ before using in baking, that means exactly what you will see, a spongy layer, about 1/2 inch thick, on top of the liquid.
          The temperature of the liquid will speed up the sponging, if you put your finger into the liquid and you can hardly feel it, it will be blood temperature, and perfect. However this is not crucial, the yeast will sponge if left long enough, but about five minutes in warm liquid. The egg and oil will slow this down ,and salt will kill it!
          So, give this a try,
          Gemma 🙂

  103. Senna on March 28, 2016 at 1:11 am

    Hi Gemma! I love your videos! I’ve never liked dealing with any yeast recipes due to the kneading and now you’ve changed my mind!
    I’m thinking of placing the shaped dough back into the fridge overnight before I bake them for the following afternoon. Will that be advisable? Will the shapes bulk up too much after so many hrs again?
    Will appriciate your advise! 🙂 thank you!

    • Profile photo of Gemma Stafford on March 28, 2016 at 3:34 am

      Hi Senna,
      The refrigeration will slow down the second prove, so this should not be a problem it will add to the flavor of the bread. So, shape the loaf, cover well, I would use oiled cling wrap, and place in the fridge immediately. This should be pretty perfect!
      Gemma 🙂

      • Senna on March 28, 2016 at 5:18 am

        Will try it NOW! Thank you!!

        • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 1:18 pm

          🙂 🙂

  104. Emma on April 17, 2016 at 11:54 pm

    Hi Gemma!
    Thinking of making these this week. One question- do I need runny honey, or can I use set honey, as it is what I have at home. If runny honey is needed, any substitutes? Thanks for your help and fantastic recipie. ?

    • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 3:18 am

      Hi Emma,
      You can melt the honey in the microwave, or stand the jar in a bowl of hot water, this will make it runny enough to use,
      Gemma 🙂

      • Emma on April 18, 2016 at 8:04 am

        Thank you!

  105. Bella on April 18, 2016 at 8:01 am

    Hi Gemma. Any substitutes for the yeast in this recipe? Could I perhaps use bicarb. of soda or baking powder? I don’t have any yeast handy, and I am not planning on going shopping until the weekend… Also, when you say don’t lay salt on yeast, does it mean I also have to mix in a special way so they don’t touch when mixed? I really appreciate your help.

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2016 at 2:43 am

      Hi Bella,
      No, this recipe requires yeast. Using Bicarb or baking powder will result in a scone type dough, and just not be the same.
      So, when you are adding the dried yeast to the flour just add it to the opposite side of the bowl.
      If you are sponging the yeast first in warm water, you can mix the salt through the flour before adding the water/yeast mix.
      Just do not drop the yeast on to the un-mixed salt!
      Gemma 🙂

      • Benazir on July 30, 2016 at 7:42 am

        Hai Gemma
        I tired no knead donuts it came out well thanks fr the receipe

        • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 8:30 am

          Hi Benazir,
          That is great, thank you for being in touch,
          Gemma 🙂

  106. Lily on April 18, 2016 at 8:03 am

    Any yeast substitutes, such as bicarb.of soda or baking powder? I really appreciate your help.

  107. Lily on April 18, 2016 at 11:41 pm

    Hi Gemma,
    I’m sending this question again because I don’t think it went through when sent yesterday. Can I use bicarb.of soda or baking powder etc instead of the yeast and if so, how much of the substitute do I use? I don’t have any yeast at the moment and don’t plan on going shopping before making these donuts. I really appreciate your help! ?

    • Profile photo of Gemma Stafford Gemma Stafford on April 19, 2016 at 2:20 am

      Hi Lily,
      Well, not really. This is a very different process and the result will be more scone like.
      When you use Bicarbonate of soda, which is an alkaline, you need to use an acid with it to activate it, so buttermilk, yogurt, lemon juice etc.
      Baking powder is a balanced product, with bicarb and creme of tartar,( which is a bi product of grape fermentation) as the acid.
      Yeast is a living organism until it is arrested by drying or freezing, and killed by heat in baking. They have a different affect on the flours.
      So, a long way to say no! you can try it, but the change of this ingredient will utterly change the result,
      Gemma 🙂

  108. Florence on April 20, 2016 at 8:50 pm

    Hi. I just made the dough and it is very dense and it’s not wet I added some more milk so now it’s more wet but still very dense and not loose. I hope it turns out okay and do you know what I did wrong?

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 2:26 am

      Hi Florence,
      Go back to the recipe to make sure that you got the fluids measurement right. Any yeast dough needs to be stick when finished in order to allow the yeast to activate. The wetter the dough, the better the bread! though of course it needs to be handled too. I think your measurements were off, the dry to wet ingredients were not right,
      Gemma 🙂

  109. Ana's Deli & More on April 27, 2016 at 3:27 am

    They look amazing! I didn’t have much success making regular donuts before, so I didn’t try again but after seeing your recipe I can’t resist! Thanks for your recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on April 27, 2016 at 7:29 am

      Hi Ana,
      Thank you for being in touch, I am happy that you will try this. I like it, and have had great reports from my followers,
      Gemma 🙂

  110. Ruth Y on May 5, 2016 at 12:42 pm

    I am so happy to finally find a baked donut recipe. I had one a long time ago that used baking powder instead of yeast ending up with a cake donut. Do you have a recipe for using baking powder?

    I ask because I have trouble with yeast recipes usually. I am going to try yours but still would like to know about the baking powder.

    • Profile photo of Gemma Stafford on May 6, 2016 at 11:38 am

      Thanks for your comment, Ruth. I will see what I can do about a baking powder recipe. But I think you will find this recipe to be easy 🙂

  111. Vahideh on May 13, 2016 at 9:22 am

    Dear Gemma
    I would like to know the reason of low amount of yeast in donut than cinamon roll.
    While the flour of donut is more than cinamon roll and both of recipes are no knead(cold rising) dough.
    Thanks in advance

    • Profile photo of Gemma Stafford Gemma Stafford on May 13, 2016 at 4:46 pm

      Hi,

      Fair question and the simple answer is they are just 2 different recipes formulated differently for the type of doughs they are. The doughnut dough is very different to the Cinnamon roll dough.

      Try them and see 🙂

  112. David Anthony on May 13, 2016 at 9:11 pm

    Baked them and the family did enjoy them, however, the texture was a bit too much like biscuits or short bread. Cooked the first batch a little to long and they were a bit like short bread cookies … second batch came out great, but as I said earlier, was more like a biscuit than a baked doughnut. Should the consistency be as I described since this is more of a healthy alternative?

    • Profile photo of Gemma Stafford on May 18, 2016 at 1:40 pm

      Thanks for your question, David. For the best results, I recommend following the recipe exactly. The texture of these donuts will be light and fluffy, but a tiny bit more dense than a regular fried donut. Hope this helps 🙂

  113. Mahima on May 14, 2016 at 3:50 pm

    I saw your video of the no knead donut, and I wasn’t sure how to make these donuts without eggs. I am a vegetarian and I can’t have eggs. Can you please make these same donuts without eggs, I would really appreciate it????

  114. Rio on May 14, 2016 at 6:01 pm

    Hi Gemma! Thank you so much for sharing your wonderful recipes. These gorgeous looking donuts look divine. I just want to ask if I can substitute the milk in this recipe for buttermilk? Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on May 14, 2016 at 9:38 pm

      I’m delighted you liked it Rio. You can use buttermilk if you wish. Milk is best but if you don’t have it it’s fine.

  115. Jessica on May 15, 2016 at 10:21 am

    Hi Gemma,

    Can we use vegetable shortening instead of butter?

    • Profile photo of Gemma Stafford Gemma Stafford on May 16, 2016 at 1:01 pm

      Hi Jessica,
      I would always choose butter when I can get it. It is a natural product too. Vegetable shortening will work, but not be so nice!
      Gemma 🙂

  116. Svenja Geissler on May 17, 2016 at 8:16 am

    Hi Gemma
    I am going to make doughnuts this weekend and was looking at both of your recipes and noticed that for this one you used honey but for the no-fryyou used sugar. What difference is there and can I replace the sugar in the no-fry one with honey? Also how many doughnuts (the big ones without the hole, for filling) does the no-fry recipe make, because it does not say so there?

    Svenja

    • Profile photo of Gemma Stafford Gemma Stafford on May 17, 2016 at 9:02 am

      Hi Svenja,
      You should be able to get 12 good sized donuts from this mix. To cut it roll it in a log, halve it, the quarter it etc. You will be able to judge the size then. Remember that it will double in size when proved. you can use honey as the sweetener, this will be good too,
      Gemma 🙂

  117. Anthony P. on May 24, 2016 at 5:42 pm

    Hi Gemma Im really wanting to do this recipe but im just scared about the proofings of the dough .In my culinary class my teacher usually does the proofing so i dont really know how to proof the dough.how would i do it in this recipe?

    • Profile photo of Gemma Stafford on May 25, 2016 at 12:34 pm

      Proofing is just letting the dough rest and rise. So all you need to do is let it sit covered with a tea towel. Hope this helps 🙂

  118. Sally on May 26, 2016 at 3:43 am

    Hi, Gemma. I can’t wait to try these. I’ve just watched the other video for kneaded doughnuts and noticed this recipe is different and contains eggs. Can you explain the difference in these two doughs please?

    • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2016 at 9:55 pm

      Hi Sally,

      great question. So eggs enrich a dough. You see them in most donut recipes but not all. There isn’t really a reason here why they are in 1 and not the other.

      How 1 dough can be no knead and 1 dough is not is because ‘no knead’ doughs are engineered to rest, develop, sit out and ferment. The machine dough is not engineered for that and the same method can not just be applied.

      I hope this helped and wasn’t even more confusing. 🙂
      Best,
      Gemma.

      • Sally on May 27, 2016 at 2:14 am

        No, that was most helpful. Thanks. I really appreciate your explanations in the recipes as my knowledge of the science involved in baking is limited and I am a bit prone to skipping steps if I don’t fully understand why I need to do certain things, so do continue to say “do this because…” or “don’t do this otherwise…” I’ve learned so much just from watching your brief videos. I’ll be preparing the dough today so I can make them over the weekend. You’ve really made me feel that yeasted doughs are not beyond my capabilities. I’ve always thought they were too fiddly to attempt but the simplicity of your recipes is wonderful. Plus, they taste like the real thing. Amazing! The condensed milk is a revelation and mine turned out perfectly. There are so many other recipes I’ll be trying too. I also really appreciate the brevity of your delivery. So many chefs/YouTubers yak inanely about things that are totally irrelevant and it’s most irritating. You’re a breath of fresh air.

        • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 12:37 pm

          Hi Sally,
          Well, I am blushing! thank you for your kind words, and for being in touch. Yeast baking can seem intimidating, but every time you do it now your confidence will grow. You can then adapt this recipe for all sorts of breads, sweet and savory.
          Gemma 🙂

  119. Jamie on May 28, 2016 at 7:44 am

    Hi Gemma just made them and they were lush , than,s so much for the recipe . Keep up the good work

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2016 at 11:36 am

      Thank you Jamie,
      Gemma 🙂

  120. Breanna Ordonez on May 30, 2016 at 1:51 pm

    Hey Gemma,
    I made all 3 of these yummy-licious donuts…. AND GUESS WHAT?!!! I WAS AMAZING!! I served this to my family and they loved it. Please make more of these donut recipes. And I question. How are all of your recipes so yum?
    Sincerely, Breanna

    • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:30 am

      Hi Breanna,
      Thank you for your kind words. flattery will get you everywhere!! I will add this suggestion to my list,
      Gemma 🙂

  121. Gayatri on May 31, 2016 at 9:27 pm

    Hi Gemma,

    I am currently trying to make a few donuts using your recipe. Ive made the dough and kept it over night in the fridge, I find the dough still quite sticky and I’m worried it might not roll out well. Was wondering if there is any fix to this?

    • Profile photo of Gemma Stafford Gemma Stafford on June 1, 2016 at 1:30 am

      Hi Gayatri,
      It sounds like your measurements were slightly off. If it is still too sticky use plenty of flour on your rolling table, this will fix it,
      Gemma 🙂

  122. Vahideh on June 2, 2016 at 3:24 am

    Hi Dear gemma
    How can i substitute 2ts of active dry yeast to instant yeast becouse they are diffrent in weight and function
    Many thanks

  123. Jessie on June 2, 2016 at 8:02 am

    Wow, these donuts sure do look absolutely amazing! I love your website Gemma, all the recipes are so unique and tasty!

  124. Sarahlynn on June 5, 2016 at 12:01 pm

    Can I store the glaze for like a few hours?

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2016 at 12:40 pm

      Hi Sarah,
      Yes, you should be able to, you will need to whisk it again, but it is better made and used right away,
      Gemma 🙂

  125. jeanny fernandez on June 7, 2016 at 1:45 am

    can i use instant dry yeast? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2016 at 11:45 am

      Hi Jeanny,
      Yes you can. I do not find much differences in the dried yeast, though some act faster than others, so go ahead, it wil lwork,
      Gemma 🙂

  126. Remy on June 8, 2016 at 6:46 pm

    I’ve made your cinnamon rolls before a few times and they turned out great.
    So I wanted to try out this recipe, but it was a huge failure ?
    I’m not sure what happened since I followed the recipe exactly. But the donuts did not rise after the 20-30 minutes before baking. When they came out of the oven they were quite bitter and tougher than I was expecting. I tried making the glazes anyway, but they did not turn out well either— the chocolate one especially. The chocolate glaze mostly just tasted like sugar with the slightest bit of bitter chocolatey powder. I’m really not sure what happened.

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2016 at 2:05 am

      Hi Remy,
      The biggest problem here seems to be that there was an issue with your yeast. It is difficult for me to be sure, but a dough, which is made with fresh or dried yeast, which is active, cannot fail to rise at the right temperature. The only thing which will affect this is salt, how this is incorporated, though even this is not too much of a problem. Yeast is a living organism. It dies over time, if stored in a damp place or exposed to air for too long.
      This is my best guess,
      Gemma 🙂

      • Remy on June 9, 2016 at 3:01 pm

        I don’t think it’s the yeast because I used it for the cinnamon buns recently.

  127. Cath on June 11, 2016 at 10:08 am

    I love this recipe! As well as the churros and beignet recipe. Thank you for sharing it! 🙂 But I have a question… Is it normal that I could taste a little bit of yeast even after I cooked it? (Donuts and beignet) I love your website as well it’s very informative 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 3:24 pm

      Hi cath,
      No! you should not taste the yeast. You may have used too much. If the yeast has been properly activated you should not taste it.
      Gemma 🙂

  128. Bey Ya on June 11, 2016 at 3:19 pm

    Hi chef gemma! You’re so great in baking… thank you so much for sharing marvelous recipes 🙂 may I ask what ingredient could I possibly add if I want my glaze to be glossy even if I put it on the donut not hot? Many thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on June 12, 2016 at 2:04 am

      Hi there,
      You can use a simple donut glaze:
      2 cups confectioners’ sugar
      4 teaspoons light corn syrup (Or Glucose syrup)
      4 teaspoons milk.
      Sieve the sugar to remove lumps. The corn syrup is what makes this icing glossy. You can color this to your taste,
      Gemma 🙂

  129. Profile photo of jan_estan jan_estan on June 12, 2016 at 9:46 pm

    same goes here, what i made become hard and chewy as it cools.. how can i make it like more “airy” or spongy?

  130. Sabrina on June 13, 2016 at 9:13 am

    Hi Gemma,

    I just tried these donuts…so yummy it was hard to share them with my hubby. I didn’t end up glazing them until they were cooled and I’m finding that the glaze is not drying, did I do something wrong? How long does it normally take for the glaze to dry ( I want to put them into air-tight containers but am concerned the glaze will come off when I stack them).
    Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:50 am

      Hi Sabrina,
      It does take a little time for the glaze to set at room temperature. In high humidity it can take longer. I would find the glaze has set in about one hour. Pop them into the fridge if your room is humid,
      Gemma 🙂

  131. ruqia on June 13, 2016 at 10:49 am

    dear Gemma,

    do we need pure vanilla extract or just vanilla extract

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:36 am

      Hi Ruqia,
      When it is called ‘extract’ it should be pure!
      Essence is a different thing, this is a fake version, with just a touch of real vanilla,
      Gemma 🙂

  132. Madhura on June 13, 2016 at 7:58 pm

    Hi Gemma
    My dough has not form properly and the main part is my yeast does not dissolve . My yest granules r bigger in size. Plz suggest

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 2:17 am

      Hi Madhura,
      Sounds like the quantity of liquids may have been out a little. As I am not sure which yeast you are using may I suggest you dissolve it in the liquids before you add it to the flour the next time. I have never had this happen to me!
      Gemma 🙂

      • Madhura on June 14, 2016 at 10:23 am

        Thanks Gemma I’m a huge fan of yours baking thank you so much

        • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 3:28 pm

          Hi Madhura,
          Thank you for your kind support, I am happy to have you with us,
          Gemma 🙂

  133. Niki on June 14, 2016 at 9:21 am

    Your recipe is fantastic. I’ve watched in the past your microwave recipes and I loved them.
    I also love donuts and I wanted a good recipe that does not include frying (and no knead even better!!!).
    Could I replace honey with sugar and if yes, how much sugar should I put?(I don’t like honey and I don’t use it) or if I can replace it with molasses as I realise honey has a certain moist…
    Anyway, thank you for sharing your recipes.

    P.S. Sorry for my English.

    • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 3:36 pm

      Hi Niki,
      If it helps, you will not taste the honey, but you can substitute sugar if you wish. I would use the same quantity, that is 3 oz, though you could reduce this a little if you wish.
      Gemma 🙂

      • Niki on June 15, 2016 at 12:50 am

        Thank you Gemma.
        I found some other recipes you have. They are fantastic like the one “Brownie Layer Cake with Cookie Dough Frosting”. I have been making cakes, but your recipes are so easy and delicious and you explain everything so well!!!
        Have a beautiful day!
        Niki.

        • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 1:44 pm

          Hi Niki,
          Thank you for your kind words, I am happy to have you with us,
          Gemma 🙂

  134. Profile photo of zesti zesti on June 14, 2016 at 6:13 pm

    all your recipes are fantastic and i would love if you put it all together into a cookbook instead of having a million printed papers 🙂 let me know if it’s possible : it would be a big hit in my opinion

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:39 am

      Hi Zesti,
      That is the plan, I hope to get it done this year, if work stops getting in the way!
      Gemma 🙂

  135. Tayla on June 15, 2016 at 9:05 pm

    Hi Gemma,
    Thank you so much for this recipe! They look so yummy! I just made your pizza in a mug too 🙂
    I absolutely LOVE your recipes and can’t wait for more! I’m only 12!!!!
    Bye 🙂

  136. Mahreen on June 17, 2016 at 9:13 am

    Hi Gemma ,love your videos and recipes,I wanted to know how many eggs you’re supposed to add in the dough because it doesnt say in the recipe,also your previous recipe didnt have any eggs,why the difference?

  137. Mahreen on June 18, 2016 at 12:46 am

    Hi Gemma !Absolutely love your recipes and videos,just wanted to know how many eggs you’re supposed to add in this dough because it doesnt say in the written recipe,also your previous recipe did not have any eggs,why the difference?

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 1:36 am

      Hi Mahreen,
      This is what is called an enriched dough, that is what the eggs are about! The recipe here on the website tells you 4 eggs, I am not sure which recipe you were looking at. Many sweetened doughs will be enriched, with eggs, milk and butter usually, this changes the texture of the result,
      Gemma 🙂

  138. Carlrose on June 18, 2016 at 6:53 am

    Hi! Jst saw your vid on toutube and im very much excited to try this for my baby boys snack at school. He looooves donuts and begs me to make thia for him. Wish me goodluck.

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2016 at 11:41 am

      Hi there,
      This will be no trouble to you! Have faith, it will work out, lucky boys! you can also freeze these before you glaze them, for later use,
      Gemma 🙂

  139. Tsz Chun Chow on June 22, 2016 at 1:39 am

    Hi Gemma,
    I made these donuts and they taste really good, but I want to know how long will they last if I keep them in the fridge?

    • Profile photo of Gemma Stafford on June 23, 2016 at 7:56 pm

      Thanks for your comment. These donuts are best kept in an air tight container, and not in the fridge. The will be fresh for a couple days. Hope this helps 🙂

  140. Profile photo of Aisha Aisha on June 22, 2016 at 8:23 am

    This recipe is amazing, and these donuts is much better than the ones in the stores. And most importantly, my kids love these donuts and cant get enough of them. Thank you so much Gemma <3

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:00 pm

      That’s great to hear, Aisha. Thanks so much for sharing 🙂

  141. Profile photo of VictoriaCY VictoriaCY on June 23, 2016 at 8:10 am

    Hey Gemma, i want to ask a quick question, what is the difference of using dry active yeast and instant yeast in the donut recipe?

    and by the way, i really like your recipes 🙂

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:20 pm

      They will work the same for this recipe. Thanks so much for visiting my website 🙂

  142. Shakira on June 24, 2016 at 1:17 pm

    This recipe looks awesome. I have a few questions: what can I substitute butter with and can I fry them?

    • Profile photo of Gemma Stafford Gemma Stafford on June 25, 2016 at 9:44 pm

      delighted you liked it. You can sub the butter for vegan butter if the issue is dairy. You for sure can fry them. 🙂

  143. Shachar on June 26, 2016 at 1:08 am

    Hi Gemma,
    This recipe looks wonderful, I can’t wait to make them ?
    But I have a few questions about the donuts
    Can I use white sugar instead of honey?
    Is it possible to serve them the day after you bake, decorate and glaze them? Will they still be good?

    • Profile photo of Gemma Stafford Gemma Stafford on June 27, 2016 at 10:12 pm

      Hi,

      You sure can use sugar instead. And yes you can serve then the next day. What I do it pop them back in a low oven to heat through gently and then dip them in the glaze.

      Good luck 🙂

  144. Dalia on July 3, 2016 at 10:20 am

    Another AMAZING recipe!!!!I LOVE everything you make. You are such a great cook.

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 2:14 am

      Hi Dalia,
      Thank you so much for your kind comments, I appreciate your being with us,
      Gemma 🙂

  145. Profile photo of Mrs clf Mrs clf on July 3, 2016 at 9:19 pm

    Trying out your no knead donut recipe now. Can I use for dough for something else beside donut?

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 1:47 am

      Hi there,
      Sure you can. This is a versatile dough. You can add dried fruits, more butter, seeds etc. It is really worth experimenting with this dough to make your own particular one. My mum layers the basic no knead dough with cheese and butter for a very delicious cheesy brioche type bread. you can try it with caramelized onions, garlic (softened in butter) etc.
      Gemma 🙂

      • Mrs clf on July 4, 2016 at 2:43 am

        Thanks for your prompt reply!
        Sounds great. For making it into fruit bread, can I still add after taking out from the fridge?
        Do i add it into the dough during the flattening process with a rolling pin?
        Thanks.

        • Profile photo of Gemma Stafford on July 6, 2016 at 11:03 am

          You can add the fruit when you milk the wet and dry ingredients together. Hope this helps 🙂

  146. Lia on July 4, 2016 at 12:15 am

    Hey Gemma,
    I saw this recipe online last night and will be baking the donuts in a while. But for the glazes can I use vanilla essence instead of vanilla extract?

    • Profile photo of Gemma Stafford Gemma Stafford on July 4, 2016 at 1:38 am

      Hi Lia,
      Sure you can! Vanilla essence is a synthetic substance, and it was used extensively in the past when the natural extract was not so readily available. The natural extract tends to be expensive, so you could make your own! the recipe is here on my website. It takes time to develop the flavor, but it is fun to make your own!
      Gemma 🙂

  147. Taqdees Asawar on July 8, 2016 at 12:59 pm

    Hey Gemma!I really like your ideas and everything you are brilliant but i am a little afraid what if these doughnuts don’t turn out as i want them?what if i make a huge mess!I love doughnuts.thanks to you i can make as many as i wish but i am not confident.

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 3:11 am

      Hi there,
      Just try 1/2 a batch at first. Be brave, just be careful with the liquids, the dough must be stick but not wet. Measure carefully!
      Gemma 🙂

  148. Linda Pereira on July 9, 2016 at 7:58 am

    If using fresh (wet) yeast what is the quantity in gms to be used. Once the dough is taken from the fridge does it have to come to room temperature or does it have to be needed immediately.
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 12:31 pm

      Hi Linda,
      I hardly ever use fresh yeast now, but it is great to work with as it does not have any additives.
      The conversion is as follows. 10g of fresh yeast = 1 teaspoon of dry yeast (10 : 3 = 3.33 g) or to put it another way, one tablespoon of fresh yeast equals one teaspoon of dried. Happy baking,
      Gemma 🙂

  149. Eesha on July 10, 2016 at 5:15 pm

    Hey Gemma…lovely recipe I tried and turned out really gr8…really wow!!! But one small problem arised that in india we do get active yeast but it is in granulated from so it didn’t dissolve quickly as you have used powder one…can you pls suggest me something on this…as In can I ferment yeast in liquids or only warm Milk before adding in dry ingredient? Pls replay asap. Thanks a lot…loved ur recipe…

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 2:34 am

      Hi Eesha,
      Yes you can, my Mum uses a granular yeast too and she prefers to sponge it before she uses it. Measure the required water/fluids, add one teaspoon of sugar, then add the yeast and stir it through. Allow to stand for about five mins, to sponge on top. Stir it again and add to the flour. This works really well, You can add the salt to the flour and mix it through before you add the yeast mix.
      Gemma 🙂

      • Eesha Telang on July 11, 2016 at 8:58 pm

        Thanks a lot Gemma..every body loved the donuts and my son told me “mom your donuts are far better than outside donuts”. Thank you so much Gemma…Happy Baking.

        • Profile photo of Gemma Stafford Gemma Stafford on July 12, 2016 at 11:10 am

          Hi Eesha,
          that is great, i am so happy to hear that your family like these,
          Gemma 🙂

  150. Taqdees Asawar on July 10, 2016 at 10:31 pm

    Thanks alot! I also saw your ice-cream recipe I will definitely try those.popsicle’s idea was great to?

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 2:28 am

      Hi there,
      Thank you for being with us, I am happy that you will try my recipes,
      Gemma 🙂

  151. Profile photo of Harry G Harry G on July 11, 2016 at 9:03 am

    Realy good recipe! I tried this twice and the first time it was great! Amazing light fluffy donuts but the second time, they didn’t rise and they were the texture of tough scones. What did i do wrong? I cant remember any difference in how i made them? Thanks???????

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 1:33 pm

      Hi Harry,
      Sounds like a problem with the yeast? adding the yeast to the flour is an important step. Breads love salt, but salt can kill yeast. Usually you add the salt to one side of the bowl, and the yeast to the other, so that they do not touch before they are mixed. One bold baker forgot to add the yeast altogether 🙂
      It is actually difficult to prevent the dough rising if you have followed all the steps. I am mystified myself now!
      Gemma 🙂

  152. Juanita Gonzalez on July 13, 2016 at 9:13 am

    Hi! can you make this healthier by replacing butter for coconut oil, milk for low fat milk and maybe honey for stevia?
    If not, can you at least replace the honey for regular sugar? I’m not a fan of the taste of honey.

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2016 at 1:13 pm

      Hi Juanita,
      Yes, you can substitute all of these things. When you change the ingredients of any recipe you will change the result, so it will not be quite the same, but it should still be good. You will not taste the honey in this recipe, but substitute it with brown sugar if you wish,
      Gemma 🙂

  153. Gemma Nilsen on July 14, 2016 at 11:33 am

    Hi Gemma! I am a big fan of your recipes specially no knead donuts! But can I replace butter with any substitute???

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2016 at 1:07 pm

      Hi Gemma,
      Yes you can, but choose a natural one, such as coconut oil, or olive oil. It will change the texture a little, but will still be good,
      Gemma 🙂

  154. Nayyer Amir on July 16, 2016 at 5:51 am

    Hi Gemma,
    I’m your new follower … I want to ask that this recipe really work it I’m asking this question because I’m your new new follower and I didn’t follow any one related to cooking baking because i recently watched your newly video of How to make Ice Cream without uing machine its too good and i try the coffee one also its so tasty and yumy … and this is my request that Please Please Please made the Black Forest Cake reciepe.

    • Profile photo of Gemma Stafford Gemma Stafford on July 16, 2016 at 12:02 pm

      Hi there and welcome!
      I am happy to have you with us. Black forest gateaux is a really popular request, and I intend to get to this as soon as i can. i am adding it to my list right now!
      Gemma 🙂

      • Nayyer amir on July 23, 2016 at 7:19 am

        Thank you so much Gemma Love you? and I’m waiting for the new recipe ??

        • Profile photo of Gemma Stafford Gemma Stafford on July 24, 2016 at 1:00 pm

          Thank you for being with us,
          Gemma 🙂

  155. Hana on July 25, 2016 at 8:35 am

    Hi
    Do we have to let the glaze rest for 2 weeks?

    Please respond ASAP
    I’m having a party in 2 days and I don’t have time for 2 weeks!
    Thanks for your awesome recipie!

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 8:55 am

      Hi Hana,
      The glaze does not have to rest! I think you are misunderstanding the recipe, read it through again,
      Gemma 🙂

  156. Benazir on July 27, 2016 at 1:44 pm

    Hai Gemma
    I am planing to make no knead tomorw .i tried for active yeast but I could buy only instant yeast .pls tel me whether I can use this and also how to arrange the donuts in the round shape tray because mine is microwave oven with convention .should I leave space between or I arrange closely ???and I m scared about yeast after goin through all the comments .many have made mistk in yeast part ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:42 am

      Hi Benazir,
      I do know i have already responded to part of this question. Be brave! Use the active yeast, follow the instructions carefully, do not add too much liquid to your dough. flour takes up liquid differently in different regions, you do not want a wet dough, just a stick one where the bowl is left clean. Do watch the video a few times, this will be the best teacher!
      Do leave space for the donuts to grow, this is the second prove and should happen on the baking tray.
      Start in the center of a round tray and make two more circles, like a wheel, this should work for you.
      Do not use the microwave energy, just the convection oven!
      Gemma 🙂

  157. Benazir on July 27, 2016 at 3:15 pm

    Parchment paper is nt available at my place can I great the tray and bake donuts??and active yeast is also not available .i got instant yeast can I use

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:34 am

      Hi Benazir,
      Yes you can use instant yeast, this will be perfect.
      You can butter you tray, then coat it with a light dusting of flour before you bake, or use greaseproof paper, on a buttered/oiled pan.
      Gemma 🙂

  158. Jennifer on August 1, 2016 at 7:50 pm

    Hi Gemma

    Please help me out with the yeast bit,,the recipe says active dry yeast.. this has to be proofed right?
    But your dough has come out really nice with you directly adding the active dry yeast..
    If i do proof it the active dry yeast there would be little sugar and warm water involved. Will the dough change?
    Am very nervous to add the active dry yeast directly as it’s a bit granular.

    Please advise…

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:03 am

      Hi Jennifer,
      Yes, I understand what you mean. You can sponge it if you wish. My Mum uses a granular one in Ireland (Allinsons) and she chooses to sponge it first, as you say a teaspoon of sugar, blood temperature water (about 350ml) and the yeast. it will sponge well in about 5 mins. Then add the oil if you are using it, stir and add to the flour, into which the salt has been mixed,
      Gemma 🙂

      • jennifer on August 2, 2016 at 4:40 am

        Thanks jemma. .will 350 ml water not make the dough gooey..sorry for my dumb question’s or will the yeast and sugar evaporate it or something..am making it for my niece ..so am really excited…pls help…thank u so much for all ur yummy recipes…u seriously make me wanna leave work n just keep baking 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:25 pm

          Hi Jennifer,
          Follow the recipe!
          Flour absorbs water really well. flour in different parts of the world, and even from different mills can have different properties.
          So, add 3/4 of the liquid to the flour, see how it is, then add the remainder, it really should take it all.
          Have a nice time with your baking, perhaps you should do it for your living!
          Gemma 🙂

  159. Julie on August 2, 2016 at 1:32 pm

    Hi Gemma!

    I just discovered your site via this video and it is amazing! 🙂 Looking forward to try all of these recipes…

    Greetings from Belgium 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 2:50 pm

      Hi Julie,

      I’m delighted you like my recipes, thanks for being apart of the community 🙂

  160. Divya on August 3, 2016 at 5:51 am

    Hi

    I don’t have oven I bake cakes in microwave convection model how to check whether the donuts is baked or not.

    • Profile photo of Gemma Stafford Gemma Stafford on August 4, 2016 at 2:00 pm

      I don’t recommend this recipe in the microwave. They will not tune out well. Check out my microwave cakes and recipes if you want to cook in a microwave.

  161. Profile photo of Razan EE Razan EE on August 5, 2016 at 6:19 am

    If you don’t want to use the glazes can you store it in the fridge

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:47 am

      Yes, just refresh them in the oven before you eat them. You can store for about three days.
      Gemma 🙂

  162. Profile photo of Razan EE Razan EE on August 5, 2016 at 6:21 am

    And if you can for how long

  163. Carol on August 5, 2016 at 5:51 pm

    Good Day Gemma.
    Love your recipes by the by.
    I have a special donut pan that I usually pour the donut batter into.
    The donut pans don’t have very big indents in them so I was wondering if I cut the shape of your donut recipe and set this inside the donut pan will it fit? OR, will your recipe basically explode out of the Wilton donut pans?

    Guess I need to know if your recipe makes big donuts.

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2016 at 2:09 am

      Hi Carol,
      Ha ha! I really cannot say if they will jump out of your pan. The recipe will yield about 12 donuts, so you can size them to fit,
      Gemma 🙂

  164. Admira Kuci Proda on August 8, 2016 at 2:45 am

    Hi Gemma !!! I really like your recipes and your videos and I have tried some of them !!! I wanted to ask you if you can write a recipe how to make homemade Kinder Bueno donut filling?

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:22 pm

      Hi Admira, this sounds intriguing, I will add it to my list,
      Gemma 🙂

  165. Profile photo of dorischua dorischua on August 11, 2016 at 9:05 pm

    Awesome recipe. Just a quick question: some of the donuts won’t as puffed up.. Have I overworked the dough or could I hv underproofed it? I baked 2 trays at the same time.

    • Profile photo of Gemma Stafford Gemma Stafford on August 12, 2016 at 3:00 am

      Hi Dorischu,
      If you are baking two trays in a convection oven, without a fan, you may need to rotate the trays after about 10 mins. The temperature in a convection oven differs from the top to the bottom of the oven,
      Gemma 🙂

      • Doris on August 23, 2016 at 5:23 am

        I was using fan mode. Somehow some donuts rose more than others. I was wondering if I rolled it too much.

        • Profile photo of Gemma Stafford Gemma Stafford on August 25, 2016 at 2:33 am

          Hi Doris,
          Because it takes time to form them, some may have proved more than others!
          If your oven is fan assisted the temperature is likely to be even, in a convection oven you may need to rotate the tray for even baking.
          all ovens seem to have their own personalities!
          Gemma 🙂

  166. Joan on August 14, 2016 at 3:38 am

    Hello Gemma! I just want to ask, after cutting and shaping the dough do you roll again the remaining dough and let it rise again? Or you just shape them and pop n d oven altogether? Hope you will notice this. Thanks in advance 🙂 btw, i love all your recipes! 🙂

  167. Joan on August 14, 2016 at 5:14 pm

    Hello Gemma! I just wanna ask, after shaping the dough, what do you do with what is left? Do you roll that out and let it rise again? Hope you would notice this. Thanks in advance! Ü

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:49 am

      Hi Joan,
      I am not sure you should have dough left over? Use it all to make the donuts!
      You can actually prove again if you wish, but generally only two are required for a great result. I hope I am not misunderstanding this!
      Gemma 🙂

  168. Mai Lan on August 15, 2016 at 6:20 am

    Dear Gemma,
    I just found this recipe and I was wondering if i can make mini donuts.
    Shoud I bake them at the same time and degrees? On what soul i bake them on and how long? Thank you x

    • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 1:24 pm

      Hi there Mai,
      You can make these the size you want!
      You will leave the recommended heat setting, but watch the bake, you will know when they are done, about 10 minutes less than a large one,
      Gemma 🙂

  169. JiSung on August 18, 2016 at 11:22 am

    Hi Gemma!
    I really am in love with your easy and amazing recipes 🙁
    I’ve tried doing this dough many times making donuts, cinnamon rolls and other desserts and they went super tasty!
    I’d like to thank you for sharing us your incredibly delicious recipes ♥
    Good luck ♡

    • Profile photo of Gemma Stafford Gemma Stafford on August 19, 2016 at 2:01 am

      Hi there,
      thank you for your kind comments, i am happy that you are enjoying these recipes,
      Gemma 🙂

  170. Sarah on August 20, 2016 at 12:15 am

    Hello Gemma.

    Another delicious recipe! Yesterday i went to a party and forget my dough at room temperature for over 5 hours.
    The minute i got home i put the dough in the fridge. Hope that is not a problem. I have a birthday today so i want to take my donuts with me but i dont have time for the whole 12 hours. So i put the dough out of the fridge at about 10 hours. The dough looks beautifull so i hope its not a fail!

    Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on August 20, 2016 at 5:02 am

      Sarah, I think this will be great 🙂 have a lovely party.

      • Sarah on August 26, 2016 at 3:53 am

        Hi Gemma.

        The donuts couldn’t be more perfect! Everyone loved it so it was a big succes.

        Thank you so much for charing.

        Much love, Sarah

        • Profile photo of Gemma Stafford Gemma Stafford on August 27, 2016 at 2:32 am

          Thank you for letting me know Sarah, I am delighted to have you with us,
          Gemma 🙂

  171. Profile photo of Gargi Sridharan Gargi Sridharan on August 20, 2016 at 1:19 am

    Hello Gemma!
    OMG this changed my life, I’m never buying donuts anymore. I used yogurt in place of eggs and the donuts were soft inside and crispy outside! Thanks and I love all your recipes!

    • Profile photo of Gemma Stafford Gemma Stafford on August 20, 2016 at 5:01 am

      Hi there, that is great, I am really happy to hear that 🙂

  172. Jo on August 27, 2016 at 12:13 am

    Hi Gemma, love your recipe and was wondering if you use whole milk or low fat milk in this recipe. Thanks a million 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 27, 2016 at 1:47 am

      Hi Jo,
      It hardly matters. I tend to use 2% milk at home, and therefore use it my baking. Whole milk is generally 3%, so there is little difference,
      Gemma 🙂

  173. Maria on September 6, 2016 at 4:22 am

    Hi Gemma, I love your recipes and want to try this one, however I’ve got a problem. I’m from Germany so we don’t use cups. It’s great that the measurements of the ingredients are also given in grams but if I ask the internet how much 3 3/4 cups of flour is, it tells me something between 470-480 g. That’s a difference of 100g to your recipe! So my question is, if you measured the amount of flour yourself with a scale or is it something like a typing error in the recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on September 7, 2016 at 3:24 am

      This is a thorny question! You need to focus on one style of measurement and stick to that in a recipe. Cup measurements are funny things, you have to trust them. The weight per cup changes according to the ingredient, for instance flour is a heavier ingredient than powdered/icing sugar – so the weight per cup will be different. Choose your method and stick to that 🙂

  174. Leni on September 6, 2016 at 7:46 pm

    Hi Gemma, Thanks for your wonderful recipe. can i use bread flour instead of all-purpose flour for this donut recipe? Leni from Malaysia.

    • Profile photo of Gemma Stafford Gemma Stafford on September 7, 2016 at 2:57 am

      Welcome Leni from Malaysia, yes you can. The difference is the protein level, and it is little enough 🙂

  175. Shazu Ahad on September 9, 2016 at 1:57 pm

    This dough is pretty much a pâte à brioche (brioche dough) which is the sister of pâte à beignet (doughnut pastry). They both yield very similar flavours and textures – rich, sweet and fluffy. The fat content of pâte à beignet relies on deep-fat-frying while the fat in brioche dough consisted of butter. Because these donuts are baked, a rich brioche-like dough like this will create the same results as a fried donut. This is due to the large amount of butter, eggs, honey and live yeast that gives these the fluff and richness of fried donuts. This is my go-to doughnut recipe from now on.

  176. Joan on September 15, 2016 at 10:56 pm

    Hello gemma! Can I make half of the dough chocolate? How? Pls notice 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:04 am

      Hi Joan, sure it can, or if it fully proved and formed you can pop it in the fridge, Gemma 🙂

      • Joan on September 16, 2016 at 4:19 am

        Then do I need to let it rise again while it waits on fridge?

        • Profile photo of Gemma Stafford Gemma Stafford on September 17, 2016 at 2:28 am

          No, it will be good to go, if it is shaped while it is waiting 🙂

  177. Joan on September 15, 2016 at 11:01 pm

    And oh, can the other batch of the dough wait on counter while i’m baking the first batch? I have a small oven. 🙁

  178. Kenken on September 23, 2016 at 12:45 am

    Hi Gemma, if i freeze the dough, what is the next step that i should do before i bake the dough to the oven ? need your info because i’m a newbie : ), thanks

    • Profile photo of Gemma Stafford Gemma Stafford on September 23, 2016 at 1:36 am

      Hi there, you remove it from the freezer, and unwrap it before it fully thaws as it will be easier. Then you allow it to come to room temperature, shape it into whatever you are baking, cover it, prove it for about 1 hour, and bake!
      Gemma 🙂

  179. Profile photo of Lilliana Lilliana on September 27, 2016 at 5:16 am

    Hi, Gemma. I want to make these donuts but I have one queery. Can I fry the donuts instead? Will it make any difference to the texture or make it hard? Please reply quick as I want to make these over the weekend. 😀 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on September 28, 2016 at 1:06 am

      Hi there, yes, this is a basic dough which you can fry 🙂

      • Profile photo of Lilliana Lilliana on September 28, 2016 at 5:33 am

        Oh. Thanks a lot. I also wanted to ask, can we use oil instead of butter ?

        • Profile photo of Gemma Stafford Gemma Stafford on September 29, 2016 at 1:33 am

          Hi there, you can, but the result will be diferent, butter contains both fat and milk solids, oil is just fat! 🙂

  180. Jay on September 29, 2016 at 12:39 am

    Hello Gemma! Can I use this dough to make a pretzel and just follow the baking process on your pretzel recipe? I like my pretzel to be buttery.

    • Profile photo of Gemma Stafford Gemma Stafford on September 29, 2016 at 1:04 am

      Hi Jay,
      I do not know! I did not try this, but it is worth a shot! I cannot see why it would not work for you. Do a test one or two!
      Gemma 🙂

  181. Sana Saad on October 4, 2016 at 2:59 pm

    Hi Gemma!
    Thanks for all of your recipes! I made these donuts and they taste and look great! Delicious!
    Love all the important tips you mention in your videos
    Thanks a lot
    Sana

    • Profile photo of Gemma Stafford Gemma Stafford on October 5, 2016 at 2:53 am

      Hi there, that is great, i am happy when you are happy,
      Gemma 🙂

  182. Profile photo of Leslie L Leslie L on October 5, 2016 at 1:01 am

    Dear Gemma. I love your channel and I have learnt a lot from you. However, I made this recipe with the expectation that the final product was going to be similar to a typical ‘melt in the mouth’ donut type (e.g., Dunking Donut or Krispy Kreme – fluffy, airy, and super soft). Instead I felt I was eating a regular bread roll =( . I followed every step and every measurement of this recipe. What could have possibly gone wrong? How could I improve the texture next time? … I am sorry, still, you are one of my favourite YouTubers out there. Cheers, LeslieL

    • Profile photo of Gemma Stafford Gemma Stafford on October 5, 2016 at 2:41 am

      Hi Leslie,
      This is a different recipe! It will not be the same as a fried donut. Nor is it likely to be the same as a commercially prepared donut.
      However it should not be hard! I am sorry that this did not meet your expectations. Thank you for being with us,
      Gemma 🙂

      • Profile photo of Leslie L Leslie L on October 5, 2016 at 4:06 am

        Sorry Gemma, maybe I focused on the negative thinking I did something wrong while preparing these donuts. My husband and I felt we were eating brioche bread (and that was a nice brioche =)….)…so, thank you. So my question is, should I try frying these donuts or should I try your other donut recipe better?

        • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 3:14 am

          Hi Leslie,
          If i were to fry donuts it would be the no knead version, however these are designed as a slightly healthier version of a donut, so maybe you need a different basic bread donut. Honestly because I have not fried these I really cannot answer this.
          The second cake donut is that, cake like, so i do not think this will be the right one for you either, sorry,
          Gemma 🙂

  183. Maribeth Suyat on October 6, 2016 at 11:47 pm

    Hi Gemma,
    Thank you for sharing this wonderful recipe. Especially I don’t need to use a machine and only to rise it on itself. My question is, is there any other milk I can use? You didn’t mention on what kind of milk on your recipe. I’m wondering if i can use freshmilk or evaporated milk. What will be the result? Btw, I’m a Filipino. Thank you. 🙂

  184. Maribeth Suyat on October 7, 2016 at 6:54 am

    Hi Gemma, thank you for sharing this wonderful recipe. Now, i dont need to use a machine for the dough. Anyway, you didn’t mentiom on what kind of milk we can use. I’m newbie and I don’t know if it’s okay to use an evaporated milk or freshmilk? Thank you

    • Profile photo of Gemma Stafford Gemma Stafford on October 7, 2016 at 8:29 am

      Hi Maribeth, Thank you for being with us. When i say milk, I almost always men fresh dairy milk, as this is what i know, and what i grew up with In Ireland.
      However, for many recipes you can substitute whichever milk you commonly use, it will be good.
      Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

      • Maribeth Suyat on October 7, 2016 at 1:43 pm

        Got it! Thank you so much Gemma! 🙂
        I will put to my calendar for your live streaming this coming thursday. God Bless! 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 3:04 am

          Thank you Maribeth,
          Gemma 🙂

  185. Vernon on October 7, 2016 at 3:45 pm

    Can i use the 18% cream instead of milk for the glaze? Also, when i was preparing the dough i forgot to add the honey. But I did so before letting it rise for 3 hrs. It didn’t rise much, what do i do?

    • Profile photo of Gemma Stafford Gemma Stafford on October 8, 2016 at 3:01 am

      Hi Vernon,
      Yes you can use 18% cream for the glaze, this will be good.
      I am not sure what happened to your dough Vernon, adding the honey late should not have caused the prove to fail. Was it the second prove that failed?
      Gemma 🙂

  186. Stuti on October 8, 2016 at 4:33 am

    Hi Gemma!!
    Can u help me through this problem
    I have made the dough and straightly kept in the fridge for 12 hours
    I forgot to keep it at room temparature for 2-3 hours
    What can i do??
    Plz reply as fast as you can becoz my donut are actually gonna complete 12 hours
    Love
    Stuti?

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 9:04 am

      Ah Stuti,
      If this is the problem you just need to take it into room temperature and leave it for two hours, it will rise as it is warming, Gemma 🙂

  187. Stuti on October 8, 2016 at 10:12 am

    And i actually used ghee in place of butter

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 8:44 am

      Hi there Stuti, Ghee is butter, with the milk solids removed, this should not cause a problem for you 🙂

  188. Eve on October 8, 2016 at 4:50 pm

    Hi Gemma
    I’m looking into starting a bakery when I’m older and I’m trying a bunch of new recipes but I don’t have yeast are there any subs

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 3:47 am

      Hi Eve,
      Do you have a bakery where you live? If you do they may sell you a little yeast to get you started. It is possible to grow your own yeast starter, and I will do it as a basics tutorial one day soon, but it is a job!
      Gemma 🙂

  189. Tamiz on October 9, 2016 at 4:33 am

    Hi good day.
    I made the dough mixture yesterday it did not rise my yeast is quite fresh followed the method.

    What could I do to correct this should I add more liquid and yeast. ?

    • Profile photo of Gemma Stafford Gemma Stafford on October 9, 2016 at 8:35 am

      Hi Tamiz,
      I am not sure what you mean by quite fresh! yeast which is not fresh may be dead, and this will not work, no matter what you do.
      Yeast is a living organism, it will die if stored incorrectly, fresh yeast can be frozen, dried yeast needs to be stored in a dry place, and used withing its date. Salt kills yeast, if the yeast is placed in direct contact with it.
      If the yeast is good and you followed the recipe, it is almost impossible to stop the dough from rising, I am sorry, this is my best guess, Gemma 🙂

  190. Tamiz on October 9, 2016 at 9:40 am

    Hi by fresh I mean not expired.
    I made sure I didn’t mix salt and yeast.

    I’m not sure why it didn’t rise.
    I mixed a little butter and milk with some yeast added to the dough. It did rise a little.
    Thanks so much for replying.

    • Profile photo of Gemma Stafford Gemma Stafford on October 10, 2016 at 1:46 am

      Hi Tamiz,
      Do follow the recipe exactly next time, you may have inhibited the yeast – though I am not sure what you did -better luck next time! Gemma 🙂

  191. trang on October 12, 2016 at 9:05 am

    can i use sugar instead of honey

    • Profile photo of Gemma Stafford Gemma Stafford on October 13, 2016 at 1:27 am

      Hi Trang, yes you can 🙂

  192. maahi on October 15, 2016 at 5:21 am

    Hi Gemma!
    Lots of love from Kashmir, India!

    Please let me know if i halve this recipe in particular or any baking recipe n general, do i have to halve all the ingredients exactly?

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 10:12 am

      to a point! when the yeast is very little you need to hold this measurement, otherwise it will not work!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
      This is the donut recipe, in this case you can easily halve it, it is easier when you use metric measurements! 🙂

  193. Lee on October 24, 2016 at 6:40 pm

    I’m making these now! The doughnuts are proofing.
    I have a question tho, why did the dough become wet and loose after taking it out of the fridge?
    Anyway other than that, so far so good!

    • Profile photo of Gemma Stafford Gemma Stafford on October 25, 2016 at 2:37 am

      Hi Lee,
      I cannot answer this question! the dough should not be wet, unless it was too wet at the start!
      Flour takes up liquids in a different way according to how, where and even when it is milled. When you are making the dough you are looking for a well formed ball of dough, with a clean bowl. If you did not get this, change the liquids quantity the next time. It takes very little liquid to go from perfect to too much!. Add 3/4 of the liquid, then the remainder slowly until the dough comes together. You present dough will work, if it is too wet to handle bake it off in a loaf this time!
      Gemma 🙂

  194. Sophia on November 2, 2016 at 8:55 am

    Gemma – do you let the dough come to room temp before you roll and cut? The dough in your video looks like it is warm. I rolled mine straight out of the fridge since the recipe does not say to bring to room temp, but it takes much longer than 20-30mins to rise.

    • Profile photo of Gemma Stafford Gemma Stafford on November 3, 2016 at 3:03 am

      Hi Sophia,
      You roll from the cold stage, then leave at room temperature. The time will depend on the temperature of the room. you can wait a little before you roll it, as it will make the job easier. Your dough should have proved in the fridge, so that it is big in the bowl, you knock that back, roll it and shape it. I am not sure where your difficulty is 🙂

  195. Sidra Khan on November 4, 2016 at 8:56 pm

    i try these donuts with same amount of ingredients and recipe but the were like biscuits and less sweetened and more salted flavor, what can i do for its soft and fluffy texture.

    • Profile photo of Gemma Stafford Gemma Stafford on November 5, 2016 at 4:01 am

      I think you need to practice this recipe! It sounds like you under proved them. yeast baking is a skill that many cooks never master, so you are already ahead! do try these again, be sure that they second prove is right before you bake them, for best results 🙂

      • Sidra Khan on November 5, 2016 at 10:56 am

        thank you for your reply, i think you are very right because donuts also had smell of yeast and that doesn’t taste good in donuts, taste and smell of yeast in chicken bread pizza etc doesn’t feel bad. i m trying them again today just kept them for proofing over night. 🙂
        i wanted more sweetness so instead of honey i am using sugar and in little more quantity than mentioned in recipe card.

        • Profile photo of Gemma Stafford Gemma Stafford on November 6, 2016 at 4:11 am

          Good idea Sidra, bake these to your taste 🙂

          • sidra khan on November 8, 2016 at 1:08 pm

            thank you gemma, i made them again, they look same as yours and tastes also good.



          • Profile photo of Gemma Stafford Gemma Stafford on November 9, 2016 at 1:42 am

            That is great, thank you for letting me know 🙂



  196. Huda on November 8, 2016 at 3:36 pm

    Hi gemma

    I had tried this recipe. Everyone in the family love it. May i know, can the all purpose flour be substitute with wholemeal flour to be more healthy. Tq

    • Profile photo of Gemma Stafford Gemma Stafford on November 9, 2016 at 1:39 am

      Hi Huda, NO! The gluten in wholemeal flour is not available in the same way, it really is a different thing, more close to the grain. There are some which are formulated as strong flours, but really donuts are not designed to be made like this 🙂

  197. Profile photo of jehan jehan on November 19, 2016 at 5:44 am

    Hi Gemma,
    can i use plain flour instead of all purpose flour

    • Profile photo of Gemma Stafford Gemma Stafford on November 19, 2016 at 8:10 am

      Hi there, yes, this is what all purpose flour is! 🙂

      • Profile photo of jehan jehan on November 19, 2016 at 11:52 pm

        so what is the difference in between them ?? :/

        • Profile photo of Gemma Stafford Gemma Stafford on November 20, 2016 at 9:58 am

          I am lost now! What do you mean? if you read the recipes you will find differences. try one of these, to see if it suits you,
          Gemma 🙂

  198. Stephe Barton-ilic on November 27, 2016 at 8:47 pm

    Absolutely fantastic. 1st day of summer school holidays and made these with my daughter and they were a success beyond belief. 6 jam filled, 6 chocolate iced and lots of sugar cinnamon holes. Whole family loved them. By the time i remembered to take a photo there was only 1 left. About to make another batch for tomorrow.

    • Profile photo of Gemma Stafford Gemma Stafford on November 28, 2016 at 1:15 am

      Hi Stephe, that is so good to hear, I am happy that you are finding the recipes useful. Happy holidays!
      Gemma 🙂

  199. Lilly on December 5, 2016 at 2:06 pm

    Thank you very much for another great recipe, Gemma. I just have a question, I want to use a doughnut mold, do I pour the batter in it after the 12 hrs in the fridge? Do you think that would work?

    • Profile photo of Gemma Stafford Gemma Stafford on December 6, 2016 at 1:26 am

      Hi Lilly,
      This is a dough, not a batter, it will not pour. You need to form this dough with either a cutter, or by making a ball between your palms, and poking a hole through and slightly swinging the dough, then this will pop into your mold for a second proving. Give it a shot! it really is wortwhile getting to grips with this method of bread making,
      Gemma 🙂

  200. Isa on December 28, 2016 at 6:25 am

    Hi Gemma,

    first of all love this recipe. I’ve made them twice so far and they really turned out well.
    Now I’m thinking of making these with cocoa powder in the mixture itself. Will that work? How much should I add, 2-3 tablespoons should work I think?

    Keep up your amazing work!

    • Profile photo of Gemma Stafford Gemma Stafford on December 29, 2016 at 3:25 am

      Hi Isa,
      I would use 1 – 2 tablespoons of cocoa in this dough.
      Remember there is no gluten in the cocoa, so it will affect the level in the flour if you use too much. Try it with 1 – 2 tablespoons first, see how it works for you, then adjust the next time, this will not fail,
      Gemma 🙂

  201. 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 🙂

  202. 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 🙂

  203. 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 🙂

  204. 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 🙂

  205. 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^^



  206. 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 🙂

  207. 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 🙂

  208. 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 🙂

  209. 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 🙂

  210. 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 🙂

  211. 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 🙂

  212. 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 !!!!!!



  213. 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 🙂

  214. 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 🙂

  215. 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 🙂

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