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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

4.59 from 129 votes
No-Knead Donuts (Baked not Fried)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 14
Author: Artisan Bread in Five Minutes a Day
Ingredients
  • 3 ¾ cups (575g/ 1lb 4oz) all-purpose flour
  • 2 tsp dried yeast (active or fast action)
  • 1 tsp salt
  • ¾ cup (200ml) milk, warmed
  • ¾ cup (6oz /170g) butter, melted
  • 4 eggs , at room temperature
  • ¼ cup ( 80g/ 3oz) honey
  • 1 tsp vanilla extract
Instructions
  1. In a large bowl add in your flour, yeast and salt and mix well together.
  2. In a separate jug, whisk together the milk, eggs, honey, melted butter and vanilla extract
  3. Mix the wet into the dry with a spatula until you form a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, your dough is mixed and no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear in the finished product.
  4. Leave the rise at room temperature for 2-3 hours. You will see it rise and bubble up.
  5. Once doubled in size place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to work after the 3 hours, it needs to be chilled
  6. overnight. The dough can be kept for 3 days in the fridge.
  7. To form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a scone cutter cut out your round pieces of dough. To cut the hole in the middle I used a piping nozzle.
  8. Lay your donuts and donut holes on a baking tray lined with parchment paper (use a good thick baking tray, or double tray so your donuts don’t brown too much on the bottom)
  9. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready because they will have puffed up.
  10. Gently brush the donuts with melted butter
  11. Bake at 375oF (190oC) for 15 minutes. Keep a close eye on them so they don’t get too brown.
  12. Once out of the oven dip your donuts in the glazes. I like to this this straight away because it soaks into the warm donut and creates a lovely crisp glaze.

Vanilla Donut Glaze Recipe

4.81 from 98 votes
Vanilla Donut Glaze
Prep Time
5 mins
Total Time
5 mins
 
Servings: 10
Author: Gemma Stafford
Ingredients
  • 1 ½ cup (187g/ 6oz) powdered sugar
  • 2-3 3 tablespoons milk
  • 1 ½ teaspoons vanilla extract
Instructions
  1. In a medium bowl, whisk together all of the ingredients.
  2. Whisk until silky and smooth.
  3. If you want it thinner add a little more milk
  4. Store the icing at room temperature in an airtight container for 2 weeks.

Pink Vanilla Donut Glaze Recipe

4.83 from 91 votes
Pink Vanilla Donut Glaze
Prep Time
5 mins
Total Time
5 mins
 
Servings: 10
Author: Gemma Stafford
Ingredients
  • 1 ½ cup (187g/ 6oz) powdered sugar
  • 2-3 3 tablespoons milk
  • 1 ½ teaspoons vanilla extract
  • 1 small drop Pink food coloring
Instructions
  1. In a medium bowl, whisk together all of the ingredients.
  2. Whisk until silky and smooth.
  3. If you want it thinner add a little more milk
  4. Store the icing at room temperature in an airtight container for 2 weeks.

Chocolate Donut Glaze Recipe

4.76 from 83 votes
Chocolate Donut Glaze
Prep Time
5 mins
Total Time
5 mins
 
Servings: 10
Author: http://joythebaker.com/2011/09/old-fashioned-doughnuts-with-chocolate-glaze/
Ingredients
  • 1 1/2 cups (187g/ 6oz) powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoons pure vanilla extract.
Instructions
  1. In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
  2. Dip doughnuts in chocolate glaze and let rest to harden slightly.

 

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Meet Gemma

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

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788 Comments

Write a Comment and Review

  1. Mona Parekh on November 13, 2018 at 2:17 am

    Hi Gemma,
    I made this doughnut and it came out perfect. Thanks for the nice recipe.

    I just have one question

    I stored in airtight airtight and Container for overnight. But in the morning it become sticky and I feel that sugar was melting.

    Can u Pl suggest me how to store it.

    I want to make it for my daughter’s school end of term party. So have to make it at night so can send it early morning.

    Pl reply as early as possible

    Thanks

    • Gemma Stafford on November 13, 2018 at 8:06 pm

      Hi Mona,

      Really glad you liked them. So these are best eaten within 24 hours so maybe that is what you are experiencing. You stores them correctly in an air tight container at room temp.

      Hope this helps,
      Gemma.

  2. Genecit malquisto on November 12, 2018 at 8:34 am

    Helo chef gemma,

    Im really a fan of your page…im just new to baking world so il try your baked donuts.😀😀
    Is there any problem if il exceed my fermentation overnight or exceed from 12 hours?bcz tomorow morning il be out of my home.so probably il work on it when i get back.hope i can hear from you soon.

    Thanks a alot…..god bless all the way from tacloban city, leyte philippines

    • Gemma Stafford on November 12, 2018 at 9:04 am

      Hi there! It’s ok if you wait a little longer but i would not suggest letting them proof longer than one extra hour. I hope that helps!

    • genecit malquisto on November 13, 2018 at 5:58 am

      thanks a lot chef.. i made it and it tastes so good. a little crunchy outside but soft inside… i do always love to see your creations. god bless u more

  3. Rediet Ghidey on November 1, 2018 at 10:40 am

    I finally did it and I love them👌
    Thank you for sharing your recipes 😚

    • Gemma Stafford on November 1, 2018 at 3:47 pm

      I’m really delighted to hear that!!! Thanks for trying it out 🙂

      Best,
      Gemma.

  4. Sarah-abdel_wahhab🌸 on October 30, 2018 at 4:38 am

    Is it icing sugar or pd sugar ?
    And
    If i knead it i dont need to wait overnight?

    • Gemma Stafford on October 30, 2018 at 6:30 am

      Hi Sarah,
      Caster sugar/granulated sugar in the bake.
      Icing sugar and powdered sugar are the same thing.
      If you knead you proof, knock back, shape, proof and bake!
      If you wish to do this then sponge the yeast. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope this is of help to you,
      Gemma 🙂

      • Sarah-abdel_wahhab🌸 on October 30, 2018 at 7:10 am

        Hi gamma,
        Well i have an info that icing sugar is pd sugar plus starch .. so what you used with the decorations is only pd sugar ?
        I used pd sugar with cupcake decoration and it with time become like stone 🙁 .
        And thanks it is helpful🌸

        • Gemma Stafford on November 1, 2018 at 4:31 pm

          Hi Sarah,

          I used powdered sugar with starch. It keeps it dry.

          Hope this answers your question.
          Gemma.

          • Sarah-abdel_wahhab🌸 on November 2, 2018 at 1:08 am

            ♥️♥️♥️♥️♥️

  5. Netballcrazy on October 25, 2018 at 4:50 am

    Hi, this looks so yummy and I cannot wait to try this out!

    However, when I looked in the fridge, I realised that I had no honey.
    Can the honey be substituted with brown sugar? Thanks!

    • Gemma Stafford on October 25, 2018 at 6:11 am

      Hi there,
      In a word, YES!
      Gemma 🙂

  6. Pam on October 14, 2018 at 10:24 am

    I plan to make these but have 2 questions: do these turn out like a light fluffy donut or like a heavier baked cake donut? When risen can they also be fried? Thank you

    • Gemma Stafford on October 16, 2018 at 4:15 am

      Hi Pam,
      this is a good question! The result of any yeast bake depends on the proofing, the liquids, how they are added/the wetness of the dough, humidity, flour etc.
      All things being equal, and presuming that you are using a white wheat flour, either an instant yeast, or sponging the yeast, then allowing time for the fermentation, then shaping and final proofing, these donuts will be light and airy!
      Haha! I know that sounds complex, but really it is not. Do try this recipe, it is easy to run a sample, add the liquids until the dough comes together in a clean ball, then STOP, all will be well.
      This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar, or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form/sponge on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope this is of help, now we will want to see the results and have your comments!
      Gemma 🙂

  7. Mamad3 on October 8, 2018 at 9:23 am

    Looking forward to try this recipe!! Ay tips on how to add apple flavor to it: shredded apples, apple sauce, apple butter, apple cider,etc? at what point could be added and how it may affect baking time? Thank you!

    • Gemma Stafford on October 9, 2018 at 2:50 am

      Hi there,
      apple is not the strongest of flavors, and will not transfer so well to this type of bread. I would not add it to this.
      Better to add it as a filling in the form of an apple sauce/pie filling etc.
      this will take a bit of practice but it is doable. You would make a ball shape with the dough, then make a hollow, fill with the apple, close it over like a purse, seal and bake. You could add chopped apples too, with a little sugar/brown sugar, that is worth a try too. This will be experimental baking for you, but it should work well.
      Gemma 🙂

  8. Samyuktha on October 1, 2018 at 9:17 pm

    After long time, I remade the dough but I made a few mistakes; hope you can help…
    Firstly, I used active dried yeast and forgot to sponge it for 5 minutes and to add sugar :'(
    I’m doubtful that my yeast was activated/will work.
    To top this, i proofed my dough for 5 hours!!!! It considerably increased in size but didn’t double 🙁
    After 8 hours of refrigeration, i pulled the dough to check it, it didn’t develop many gluten strands!
    Really concerned if I’ll get donuts or not, can you help me???

    • Gemma Stafford on October 2, 2018 at 2:14 am

      Hi there Samyuktha,
      I think you pinched a cold dough, and that will not feel so good.
      I hope by now that you have formed them, proofed again and baked! I think they will be good, it is difficult to get this dough wrong.
      Sponging the yeast is a big help and really speeds up the activation, but it should work well for you as is.
      do let us know,
      Gemma 🙂

  9. alyssa ranford on September 25, 2018 at 12:20 pm

    I am wondering if i could use almond milk instead? Also i have read in previous comments you said it was okay to sub the honey for brown sugar…would you recommend the same measurement? Thanks in advance cant wait to make these! 🙂

    • Gemma Stafford on September 25, 2018 at 4:12 pm

      Hi Alyssa,

      Yes you could use an almond milk or even water. If you want to sub the honey I suggest checking out my chart

      Best,
      Gemma.

  10. Xuanthu Nguyen on September 23, 2018 at 7:42 pm

    Hi Gemma,
    I have tried this recipe, it was not successful. I found out the reason, it was because of my yeast. I bought the wrong type of yeast, I bought Active Dried Yeast, not instance one.
    Can you please help me how to use Active Dried Yeast in your recipe? Don’t really want to waste this one to buy a new instant yeast.

    Thank Gemma

    • Gemma Stafford on September 24, 2018 at 1:46 am

      Hi there,
      Well done you to figure it out. This is a little explanation I prepared for this. There are a number of yeast types:
      Fresh or Compressed Yeast: They should only be bought in amounts that will be used quickly. Fresh Yeast comes in small square cakes and is perishable. If not used right away, it can be stored in the refrigerator up to 3 days. It can also be frozen. One cake of Fresh Yeast equals one envelope of dry yeast.
      Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
      Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
      Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope this is of help to you. If you are unsure of the yeast you can SPONGE any yeast, it will not harm the instant one. Test the BLOOD TEMPERATURE thing for you with little bowls of water. I many places the tap water will be almost blood temperature!
      Gemma 🙂

  11. Christine Thorpe on September 15, 2018 at 7:04 am

    Hi Gemma. Thanks for this recipe and all your others too, they are amazing and easy to follow. Just got 2 questions, is the flour just plain flour or strong white bread flour and secondly, can I roll the finished donuts in sugar rather use the glazes?
    Thanks in advance for your answer.
    Christine x

    • Gemma Stafford on September 16, 2018 at 6:01 am

      Hi Christine,
      I tend to use plain/all purpose flour for a lot of my yeast baking. The gluten level/protein level is only slightly lower, about 1 – 2% depending on brand.
      If you wish to glaze these will powdered sugar you will need to get something to stick it on with. A brushing with melted butter when hot, and a quick dip in the sugar will help. As it is not fried the surface will be dry when it comes from the oven.
      I hope this is of help,
      Gemma 🙂

      • Chris Thorpe on September 16, 2018 at 6:30 am

        Thanks Gemma for your reply. I’ll have a go. Happy baking.
        Chrissy. x

  12. Sakina on September 12, 2018 at 12:07 pm

    Hello….. Is honey optional?

    • Gemma Stafford on September 13, 2018 at 4:47 am

      Hi Sakina,
      Yes! you can use brown sugar, white sugar, agave, maple syrup but this type of bread likes some sugar, it gives a nice soft result to the bread.
      Thank you for being in touch,
      Gemma 🙂

  13. Meena Meena on September 9, 2018 at 1:40 am

    Hi Gemma…
    My dough turned out a little bit sour whats the matter? And i also keep it in refrigerator for one day.

    • Gemma Stafford on September 9, 2018 at 2:33 pm

      So Mean that sourness is from keeping it in the fridge for 24 hours. The longer you keep the dough the sourer it gets. It’s not a bad thing, the dough is totally fine and perfect to eat.

      Best,
      Gemma.

  14. Natascha on September 6, 2018 at 7:54 am

    Hi there
    Can you use sugar instead of honey

    • Gemma Stafford on September 7, 2018 at 8:34 am

      Yes, you certainly can. Use a little more sugar if you wish, the honey will be sweeter,
      Gemma 🙂

  15. Joslyn on September 5, 2018 at 11:39 pm

    hey Gemma,
    can I use sugar instead of honey???

    • Gemma Stafford on September 6, 2018 at 1:45 am

      Hi Joslyn,
      Sure you can, choose brown sugar if you can for flavor and a little moisture. Mix your dough until it comes together in a clean ball, then STOP!
      I hope you enjoy this recipe, it is a useful technique to have in your repertoire,
      Gemma 🙂

      • joslyn on September 6, 2018 at 10:39 am

        I just mixed the dough with sugar🤞
        followed your advice of mixing it till it forms a ball

        • Gemma Stafford on September 7, 2018 at 7:28 am

          Should be perfect Joslyn, fingers crossed here too,
          Gemma 🙂

          • joslyn on September 7, 2018 at 1:35 pm

            turned out great!!!
            thanks a ton Gemma
            xxx

      • joslyn on September 7, 2018 at 1:08 pm

        i followed the recipe and they turned out awesome!!
        uploading the pix….

        • Gemma Stafford on September 8, 2018 at 12:27 pm

          Can’t wait to see it 🙂

          Best,
          Gemma.

  16. May-Ann Pastoral on August 28, 2018 at 3:05 pm

    Hi gemma..
    I’m a huge fan alot of your recipes are a big hit to my clients..Thank you for sharing your knowledge.
    My concern is I let the dough in the fridge for 10 hours already and I forgot to put socket of the fridge.. its only now that i noticed.. electricity here is on and off in our country.. thats why when its blackout we tend to take out the socket and put it back on when the electricity resume.. can i still use the dough? or i need again to make another? please help me.. thank you

    • Gemma Stafford on August 30, 2018 at 4:32 am

      Hi May-Ann,
      I think you should bake it and see!
      It may feel be a bit sour, but it is worth a shot!
      You could also try using this dough as a starter for another batch of bread, this is another technique to try.
      I hope this works out well for you,
      Gemma 🙂

  17. Celine on August 22, 2018 at 8:11 am

    Hello Gemma,

    I was wondering, can i use half butter and half oil? Or will it affect the dough?

    Thanks ^_^

    • Gemma Stafford on August 23, 2018 at 6:17 am

      Hi Celine,
      Yes, you can do this, but add a little less oil than you would butter. All will be well,
      Gemma 🙂

      • Celine on September 3, 2018 at 12:00 pm

        Hello Gemma,

        I nearly forgot but i wanted to give you an update. I made these two weeks ago and change a few things in the recipe.
        I used 1 cup Milk, 1/4 cup Butter, 1/4 cup Veg Oil, 2 Eggs and 1/4 cup Yogurt as my wet ingredients.
        The donuts turned out SO FRIGGING GOOD. My mum and brother really liked them too. That recipe’s definitely a keeper…haha

        Thank you so much and all the best!!! ^_^

        • Gemma Stafford on September 4, 2018 at 10:47 pm

          I’m delighted to hear you liked them 🙂

  18. Luvcinnamonrolls on August 20, 2018 at 7:36 am

    Thanks ur the best

  19. Luvcinnamonrolls on August 20, 2018 at 2:59 am

    Wow!!! They were AMAZING! Loved the recipe thanks! But the glaze was too thin it would just disappear right of the donut.I tried adding more sugar but nothing happened.I need ur help !!

    • Gemma Stafford on August 20, 2018 at 4:12 am

      Hi there,
      Powdered sugar absorbs liquids like nobody’s business! It is important to understand this when making a glaze in particular, and things like royal icing too.
      It is hard to correct it when you over wet it, so, add any liquid carefully, until the consistency is just right. In your current situation use more powdered sugar, and rather than adding it to the glaze, add the glaze to it, little by little until it is right.
      I hope this helps next time,
      Gemma 🙂

  20. Ellie14 on August 11, 2018 at 7:23 am

    I just made these and they are amazing!! Thanks for the recipe!

    • Gemma Stafford on August 12, 2018 at 12:32 am

      Hi Ellie,
      Thank you, it is good that you are baking with us, well done!
      Gemma 🙂

  21. Ridhi on August 11, 2018 at 12:30 am

    Hey Gemma these donuts turned out great thank you so much it’s the best recipe ever. Quick question, how long can these donuts stay Once they are cooked how long can they last? I know the dough can stay in the fridge for three days but how long can the baked doinguts stay for? Thanks 🙂

    • Gemma Stafford on August 11, 2018 at 2:19 am

      Hi there,
      All baked goods are best consumed within a day or so. It is the nature of them. If you need to keep beyond two days then freeze the baked bread/donuts/scones etc. in a sealed freezer bag with as much of the air extracted as possible. I do this with a drinking straw. You can do this in small quantities so that you only defrost what you need in the moment. Baked goods defrost quickly, and can then be refreshed in a hot oven if wished.
      Good question, thank you for taking the time to ask it,
      Gemma 🙂

  22. kemala hayati on August 10, 2018 at 3:57 am

    how much is 1 tsp yeast in gram?

    • Gemma Stafford on August 11, 2018 at 4:19 am

      Hi there,
      1 teaspoon is 5g.
      1 US tablespoon is 15g.
      I hope this is of help,
      Gemma 🙂

  23. Teresa on August 6, 2018 at 6:32 am

    Hi Gemma, can these be eaten the following day or do they not keep well?

    • Gemma Stafford on August 8, 2018 at 4:28 pm

      Great question, they can be stored in an airtight container for up to 3 days. Enjoy!

  24. trisha on August 4, 2018 at 3:48 am

    gemma i didnt really see the overnight bit so do i really have to that?

    • Gemma Stafford on August 4, 2018 at 4:25 am

      Hi Trisha,
      YES! this is a fermented dough, the yeast needs the time to develop the gluten by fermentation. If not you need to knead it, but that will be good too.
      I hope this works well for you,
      Gemma 🙂

  25. Debra Jonkers on August 1, 2018 at 10:58 am

    Can you bake these doughnuts in a baked doughnut pan?

    • Gemma Stafford on August 1, 2018 at 11:34 am

      Yes, you can! Great question. Let me know how they turn out 🙂

  26. Celine on July 30, 2018 at 3:31 am

    Hello Gemma,

    I’d like to know what substitutes could be used for the eggs and in what quantity?
    Also, I wanted to ask, can’t the dough be left to proof even outside of the fridge for the remaining 12 hours? Or is there a purpose for it to be chilled?

    Thank you

    • Gemma Stafford on July 30, 2018 at 7:33 pm

      Hi Celine,

      for this dough it’s best to refrigerate it after the 2 hours until you are ready to use it. I have not use an egg sub for this recipe but I do know some have left them out and added extra liquid. Check out my chart

      Best,
      Gemma.

  27. Ellie on July 23, 2018 at 1:50 pm

    This looks amazing!!! I can’t wait to try this!😊

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

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

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

      Hi Divya,
      It depends on the type of yeast you are using. An instant yeast is designed to be added to the flour directly.
      a dried active yeast should be sponged. This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      Some people will always sponge the yeast, and this always works well, so perhaps for you that is the best idea.
      thank you for this question,
      Gemma 🙂

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

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

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

    Thx so much Gemma those donuts u make are awesome

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

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

      Gemma.

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

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

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

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

      Gemma.

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

    Hi, Gemma!

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

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

      Hi,

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

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

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

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

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

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