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No-Knead Donuts (Baked Not Fried)

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Hi Bold Bakers!

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

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

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

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

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

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

Traditional Sprinkle Donuts

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

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

Glazed Donuts

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

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

Chocolate Glazed Donuts

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

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

4.8 from 56 reviews
No-Knead Donuts (Baked not Fried)
Prep time
Cook time
Total time
Serves: 14
  • 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
  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 56 reviews
Vanilla Donut Glaze
Prep time
Total time
Serves: 10
  • 1 ½ cup (187g/ 6oz) powdered sugar
  • 2-3 3 tablespoons milk
  • 1 ½ teaspoons vanilla extract
  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 56 reviews
Pink Vanilla Donut Glaze
Prep time
Total time
Serves: 10
  • 1 ½ cup (187g/ 6oz) powdered sugar
  • 2-3 3 tablespoons milk
  • 1 ½ teaspoons vanilla extract
  • 1 small drop Pink food coloring
  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 56 reviews
Chocolate Donut Glaze
Prep time
Total time
Serves: 10
  • 1½ cups (187g/ 6oz) powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoons pure vanilla extract.
  1. In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
  2. Dip doughnuts in chocolate glaze and let rest to harden slightly.



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Meet Gemma

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

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

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  1. Riley on November 18, 2017 at 1:21 pm

    Hey Gemma! My dough has been sitting for about 2 hours and I haven’t noticed much change besides a few bubbles and condensation. Will this still work, despite the size being almost the same as before?

    • Riley on November 18, 2017 at 1:26 pm

      And also, how high do you think the oil should be if I fry a few at a time in a 12″ pan?

      • Gemma Stafford on November 19, 2017 at 8:38 am

        Hi Riley,
        I do not know about your dough! What yeast did you use?
        This is a fermented dough, all things being equal, it will ferment overnight in the fridge or at cool room temperature.
        fast acting/instant yeast works well when added straight into the flour. Other dried yeast is meant to be bloomed before adding, in order to get it going.
        I know this was a day ago now, so I hope it all worked well for you.
        The oil for frying should be as deep as the donut. Please take care if open frying this.
        I hope all goes well for you,
        Gemma 🙂

  2. Niki on October 28, 2017 at 10:46 am

    Hi Gemma,
    Love your recipes,tried many of them,liked this recipe.I want to try an eggless version for my friends who don’t eat egg,can u pls suggest a substitute with the measurement.

  3. Malavika on October 14, 2017 at 10:24 am

    Hi Gemma
    Its my first attempt at baking donuts so I thought I should play it safe and make only half the quantity in the recipe. I mixed all the ingredients, let the dough sit for 3 hours and had just put the bowl in the fridge when I realised that I accidently added 1 tbsp of yeast instead of tsp. What is going to happen to the dough? Is there any way to save it or use it for something else?

    • Gemma Stafford on October 15, 2017 at 12:33 pm

      Wow! That is a lot of yeast for this quantity.
      One tablespoon is equal to three teaspoons. You can use this dough as a starter for a new batch.
      Divide in three, freeze two portions, and add one to a fresh recipe. This is the only way to rescue it.
      You could proceed and bake it, but it may taste a little yeasty,
      Gemma 🙂

  4. Neha on September 26, 2017 at 6:33 pm

    For d dough can I add sugar instead of honey n Wat wuld b the quantity could u plz say in cups measures.Thanks Gemma

    • Gemma Stafford on September 27, 2017 at 12:54 am

      Hi Neha,
      You will use the same amount as in the recipe. 1/4 of a cup,
      Gemma 🙂

      • Neha on September 27, 2017 at 3:43 am

        Thanks Gemma.n I hope der vil b no change in d taste

  5. sakinah on September 24, 2017 at 6:29 pm

    hi gemma…can i use buttermilk for this recipe..

    • Gemma Stafford on September 24, 2017 at 8:58 pm

      sure 🙂

  6. Binu on September 20, 2017 at 5:30 am

    Hey, I tried your recipe,dough rose well! Will be my go to recipe for donuts, it’s my first time baking donuts.
    I had the dough in the fridge for about 18hours, shaped few into donut and buns ; put it back into fridge to chill and bake for tomorrow morning. Will let you know how it turns out.:-)

    • Gemma Stafford on September 21, 2017 at 2:37 am

      Thank you Binu, I will be delighted to hear,
      Gemma 🙂

      • Binu on September 21, 2017 at 8:55 pm

        Hey, the buns rose well n was soft. I made plain n stuffed buns with white chocolate for my kids, they enjoyed it!
        I m baking some strawberry rolls with the rest of the dough. Will share pics with you!
        I loved this recipe, had lot of dough for me to experiment. Will be my go to recipe for donuts n buns!

        • Gemma Stafford on September 22, 2017 at 8:37 am

          Yes! That is great Binu, Thank you for letting me know,
          Gemma 🙂

  7. Rukky on September 13, 2017 at 5:24 am

    Hi Gemma,
    I followed your recipe exactly as it is but to my dismay the dough did not rise at ALL after leaving it in the fridge overnight. I also noticed that the top part of the dough was a little hard to the touch and I made sure it was well wrapped with a cling film and a kitchen towel on top prior to the proving process. What could possibly have gone wrong.? 😞

    • Gemma Stafford on September 13, 2017 at 6:03 pm


      I’m sorry to hear that and I’m a bit stumped because that is not normal for this recipe.

      Can you do me a favor and look at the best by date on your yeast? is it old or dead? this could be the reason it didn’t rise.

      Hope this helps,

  8. Aayushi on September 13, 2017 at 4:53 am

    Hi, Gemma,

    I am thinking of trying the donuts, but I like the first recipe of donuts, cause I don’t think I’ll be able to ferment this dough for so long, so, is there any taste difference? And I don’t have a stand mixer, so what can I do? Can I use a hand mixer? Or, can I pop it in the food processor? Please help me…or else, I think I’ll have to try these out…anyway they look absolutely yum.


    • Gemma Stafford on September 13, 2017 at 5:20 pm


      if you don’t have a food processor then feel free to do it by hand. If you don’t have as much time to ferment that is ok. Just do as long as you can.

      Hope this helps,

  9. sakinah on September 11, 2017 at 10:58 pm

    hi lovely gemma…..can i fry the doughnut

    • Gemma Stafford on September 12, 2017 at 6:05 am


      Yes you can fry them. You don’t even need much oil. I have shallow fried them and they turn out great.

      Happy Baking!

  10. suzy on September 9, 2017 at 3:29 pm

    Hi Gemma,
    thank you for the recipe. i have tried the crazy dough and am sooo happy with the results. 🙂 now i can make bread without worrying of the success!!!
    i want to try the no-knead doughnut but i dont have honey. can i sub this with maple syrup? also can sub the butter with margarin?

    • Gemma Stafford on September 10, 2017 at 4:02 am

      Hi Suzy,
      Great, I am really happy to hear this!
      Yes you can sub out the sugar, and butter in this recipe. all sugar is really sugar, so brown sugar will work too. Have fun with this, and make it your own!
      Gemma 🙂

  11. xAnnat on August 29, 2017 at 10:51 am

    Hi Gemma! I really love all that you do and your recipes are just marvelous! I just wanted to know the measurements for just have the recipe. I would also like to ask, to you, is this recipe along with the glaze super sweet or just perfect? Thank you!

    • Gemma Stafford on August 29, 2017 at 6:40 pm


      Thank you so much, I really appreciate your lovely comment.

      So it isn’t a very sweet dough, that’s why I sweetened the glaze. It wouldn’t say it is overly sweet at all. Yes, the recipe can be halved easily. Just divide everything by 2 and it will work great.


  12. Tiago on August 21, 2017 at 2:55 am

    Hi! Gemma! im brazilian, i made this recipe and I had never done it before, it was wonderful, my family really liked it.

    a will make more recipes your rsrsrs

    thank you very much! good bless you!

    • Gemma Stafford on August 22, 2017 at 2:54 am

      Hi there Tiago, good that you are with us in Brazil!
      I am hapy that this recipe was good for your family, do try some more now!
      Gemma 🙂

  13. Jenny on August 20, 2017 at 9:51 pm

    Whoa baked donut. I never tried it before

    • Gemma Stafford on August 21, 2017 at 1:28 am

      Get to the kitchen Jenny, follow the instructions and they will be perfect!
      Gemma 🙂

  14. Kelly on August 7, 2017 at 8:51 pm

    Hi, i’m interested to try out the recipe but i don’t have so much time to wait overnight… is it possible to incorporate kneading into the process and cut short the proofing process to 20 mins? I’m thinking of doing a donut recipe with my students and i don’t have so much class time.

    • Gemma Stafford on August 8, 2017 at 5:14 am

      Hi Kelly,
      Yes, and NO! yes you may indeed knead this dough, and it will be perfect, but it will need at least one hour to proof. Here is what I would do:
      1. Make a batch at home and refrigerate it right away.
      2. Demonstrate a second batch in class, including the kneading if you wish.
      3. Shape and bake the one from home.
      This is a trick for cookery demonstrations, the old ‘here’s one I made earlier trick’.
      I would start by showing, shaping, proofing and baking after 30 mins or so.
      Them proceed with the second batch. You can show them how to sponge the yeast too, it is an interesting process. One of the students could ‘win’ this one to take home to bake!
      Good luck with this one, I love that they are baking.
      Gemma 🙂

  15. Nilofer on July 31, 2017 at 8:13 am

    Hei gemma cn I pop dis dough into freezer as ur crazy dough n use it later… Bcz it vl b too many donuts for me in a single go…

    • Gemma Stafford on August 1, 2017 at 2:28 am

      Hi there,
      Yes! you certainly may. Freeze it after the first proofing. you can cut it into portions, and freeze in individual bags. Remove the dough from the bags when still frozen, then shape, proof again and bake!
      Gemma 🙂

  16. Richa on July 29, 2017 at 2:15 am

    my yeast was granular and i added it like how you did. after resting the dough overnight i just rolled it and i realised that my dough has granules throughout. what do i do?

    • Gemma Stafford on July 29, 2017 at 2:50 am

      Hi Richa,
      For this dough you may need to proceed, this may have resolved for you by now!
      Some dried yeast is granular, and may need to be sponged before adding to the flour. Yeast labeld ‘instant’ can generally be added straight to the flour, but others can too, and it depends on the brand. If this is the case for you, measure the liquids into a jug, warm to blood temperature, add a teaspoon of sugar or flour from the ingredients, and stir in the yeast. Always add the yeast to the liquids, not the liquids to the yeast, as it will clump. After about 5 mins a foam will form on top of the water, it is then ready to use. Stir it one more time and add straight away to the flour.
      Always stop adding the liquids when the dough comes together in a soft clean ball. I hope this is of help to you.
      Gemma 🙂

      • Rhicha on July 29, 2017 at 10:40 am

        Thanks. It worked.
        But another issue came up. I realised that my donuts didn’t rise as much as in the video. They were flat. Why did that happen?

        • Gemma Stafford on July 30, 2017 at 3:25 am

          Hi there Richa,
          they were under proofed!
          You need to give yeast baking time to proof, it is not a quick process, the second proofing is important too.
          Go back to the video and you will see,
          Gemma 🙂

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

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

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

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

      • Stuti on July 25, 2017 at 11:14 am

        Thank you for the suggestion Gemma! Also i’ll try it now
        But i added the oil right after i added the butter, but that seemed to stop right after i kept it in the refrigerator but it seems as its not proofing well like yours, its proofed but not exactly double, the dough seems good tho

      • Stuti on July 25, 2017 at 10:44 pm

        Thank you so much Gemma! They are turning out well!! I’m so glad that you helped me, Its are proofing so well that its so bubbled up and reached the top of my bowl? Its so full now. I kept them to prove again in refrigerator for a while? I’ll check them out tomorrow and im sure this time it wont mess? I’ll happily send you the pics when they are done??
        Once again thank you for saving them! Have a good day?

        • Gemma Stafford on July 26, 2017 at 4:22 am

          That is great Stuti,
          Happy that it is saved,
          Gemma 🙂

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

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

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

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

      • Stuti on July 25, 2017 at 11:08 am

        Thank you for your reply! Gemma?

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

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

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

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

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

    Greetings Gemma,

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

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


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

  21. gabby273 on July 20, 2017 at 9:08 pm

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

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

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

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

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

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

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

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

        Thanks a lot. ???

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

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

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

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

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

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

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

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

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

    Hi there –

    How long would you say these donuts stay fresh for?

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

      up to 3 days 🙂

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

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

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

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

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

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

        Thanks Gemma for always helping me out I love your recipes and you too

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

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

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

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

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

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

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

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

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

    Hey there!

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

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

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

      Hi Kristelle,

      use white sugar if you don’t have honey.

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

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

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

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

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


          • Gela Laungayan on August 29, 2017 at 1:32 am

            I’m glad I read the comments first. I don’t have any honey and I really want to make this dough tonight and have donuts ready for brunch tom.

          • Gemma Stafford on August 29, 2017 at 6:16 pm

            I hope they turned out well. Let me know 🙂

  30. Sunju Im on May 19, 2017 at 5:02 pm

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

    Always thank you for your best recipes!


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


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

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


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

    Can I skip the honey?

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

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

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

    Dear Gemma,

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


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

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

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

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

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

      This is a yeast dough. If you wish to use self raising flour you will need to make a cake donut. Recipes are here on the website.
      You can make scones using self raising flour, not a donut of course, but nice too!
      Gemma 🙂

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

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

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

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

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

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

  35. 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!

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

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

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

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

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

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

  36. 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! 😀

    • 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 🙂

  37. 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,

    • 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 🙂

  38. 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 .

    • 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 …

        • 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 !!!!!!

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

    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 🙂

    • 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 🙂

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

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

    • 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 🙂

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

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

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

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

  42. Nishauthup on March 13, 2017 at 8:56 am

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

    • 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 🙂

  43. 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?

    • 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 🙂

  44. 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 🙂

    • 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 🙂

  45. 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

    • 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 i use salted butter is ok?cz butter in here is for make cookies..
        Powdered sugar can i make them ?

        Thank you so much gemma ^^

        • 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 happy^^

  46. 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?

    • 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 🙂

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

    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 😉

    • 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 🙂

  48. 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?

    • 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 ?

        • 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 🙂

  49. 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.

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

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

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