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My donut recipe is incredible simple, quick, yeast-free and delicious.

No-Yeast Homemade Donuts

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Make irresistible donuts at home in a matter of minutes. My Donut Recipe is shallow fried and glazed for classic decadence.


Hi Bold Bakers!

I don’t know anyone that can resist a donut! What’s not to love about light and fluffy, crispy-fried dough coated in sweet glaze or cinnamon sugar? My homemade recipe for No-Yeast Donuts makes this irresistible treat something anyone can make at home, by hand, and without any special ingredients or professional tools. These donuts will taste as good as the ones you’d find at a bakery. Get ready to be a donut pro!

How Do You Make Homemade Donuts?

My donut recipe is super simplified as it requires no yeast, is made entirely by hand,  and shallow fried as opposed to deep fried. I know it may sound too good to be true but this recipe is absolutely foolproof. These donuts are incredibly flavorful thanks to tangy buttermilk, sweet cinnamon, and aromatic nutmeg. If you don’t have buttermilk, don’t worry. You can simply make your own buttermilk substitute at home.

The dough itself is made by combining the wet ingredients into the dry in one bowl. From there I flatten the dough with my hands and cut my donuts out using both a large and small cookie cutter. What you’re left with are professional-looking donuts that came together in no time.

Homemade Donut Recipe

Making Donuts Without Yeast

These donuts are quintessentially old-fashioned. Similar to a cake donut, my donuts are leavened with raising agents. You don’t need to wait for your dough to proof or worry about if your yeast activates since this recipe is yeast-free. While a different method than a traditional donut, you’ll still yield the same amazing results.

Just be sure not to forget your baking powder or baking soda! If you do not have one or the other, you can learn how to substitute baking powder and soda with my recipe.

No Yeast Homemade Donuts

Do You Need to Deep Fry Donuts?

Now, the frying process is enough to put most off to making homemade donuts, but I’m here to show you this can be done easily and safely at home through shallow-frying. This means heating up a pan with just about an inch of oil. Shallow frying cuts down on splatter and oil burns and makes frying in small batches really manageable. All you do is fry your lovely little donuts and donut holes for about 3 minutes per side, just until golden brown and puffed up. If you’re still interested in baking your donuts, check out my baked donut recipes below – from my churro donuts to my chocolate donuts, you can’t go wrong.

After removing from the oil, I drain the donuts on a wire rack and then get started on glazing!

Homemade Donut Glaze Recipes

How to Make Glazed Donuts

My classic donut glaze recipe is made of just three things: powdered sugar, milk, and vanilla. All three of these ingredients come together to make a super shiny and sweet glaze. With just one simple base, the possible flavor variations are endless. From chocolate to maple syrup, zest or extracts, I encourage all of you to add your favorite flavorings to my classic vanilla glaze.

Learn how to make chocolate-glazed donuts, maple-glazed donuts, Funfetti-glazed donuts and other donut glazes.

No Yeast Homemade Glazed Donut

Be sure to check out my other donut recipes:

4.5 from 34 votes
My donut recipe is incredible simple, quick, yeast-free and delicious.
Homemade Donuts
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 
Servings: 10 -12
Author: adapted from Bakingillustrated.com
Ingredients
  • 3 1/2 cups (1lb 2oz/497g) all-purpose flour
  • 3/4 cup (6oz/170g) sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg , optional
  • 3/4 cup (6floz/170ml) buttermilk
  • 1/4 cup (2oz/57g) butter, melted
  • 2 eggs*
  • Vegetable oil , for frying
Instructions
  1. Fill a pan with about 1 inch of vegetable oil then line a baking tray with a wire rack and paper towel for the donuts to cool and drain, set aside while making the dough.
  2. In a medium bowl combine the flour, sugar, baking powder, baking soda, salt and spices, set aside.

  3. In another large bowl combine the melted butter, buttermilk and eggs. (Check notes for egg substitute)
  4. Using a whisk, gradually whisk the dry ingredients into the wet until a sticky dough is formed.
  5. Transfer the dough to a lightly floured work surface and bring the dough together. Then use your palms to press the dough into roughly a 12-inch rectangle about 1/2 inch thick.
  6. Before cutting out your dough, heat the oil over medium-low heat (this should take 5-7 minutes).
  7. While the oil is heating, cut out your donuts: Using a 3 inch round cookie cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes. You should be able to cut out about 12 donuts. If you have any extra dough left after cutting out, stick it all together, press it out and repeat the process until you have used up all of the dough.
  8. Transfer your cut out donuts and donut holes to a baking tray and place the tray near your stove so you can easily place the donuts into the oil.
  9. To make sure your oil is the right temperature test it with a donut hole. If it's hot enough this should puff up and be golden brown after cooking for roughly 2 minutes per side.
  10. When ready to fry carefully drop the donuts into the oil. Allow the donuts to fry for about 3 minutes per side (donut holes for 2), or until golden brown.
  11. Once puffed up and golden brown on both sides carefully remove from the oil using a fish turner, tongs or spider. Be careful as the oil will be very hot. DO NOT walk away from the pan at any stage of frying. If you need assistance with this step ask for help.
  12. After transferring the cooked donuts to your wire rack, repeat the process with the remaining donuts and donut holes until they are all fried off.
  13. If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.
  14. If glazing the donuts do this while still warm so the glaze soaks in. Follow my directions for 5 donut glazes. Allow to cool for about 5-7 minutes then dunk both sides in the glaze. Return to wire rack to set (you may want to do this 2 times for an extra thick layer of glaze).
  15. Enjoy immediately. These donuts are best eaten within 24 hours of cooking. Enjoy!
Recipe Notes

Eggs - Substitute the eggs with applesauce or mashed banana. Check out my Egg Substitute Chart for more information.

* For best results fry them but they can be baked at 350oF (180oC) for around 10-12 minutes.

 

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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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97 Comments

Write a Comment and Review

  1. Mitch on September 15, 2018 at 12:40 am

    Hi Gemma! Greetings from the Philippines. Love your chanel so much. I just want to ask if I could make the dough in advance, cut out the donuts, freeze it; Then thaw and fry when needed for instant freshly cooked donuts on an early morning? Thanks!

    • Gemma Stafford on September 15, 2018 at 1:53 am

      Hi Mitch,
      I would not be a good idea to do this. It would be better to finish the cooking and freeze. The reason for this is that this is a little like a pancake/waffle type batter/dough. It has raising agents. Baking powder and baking soda/bicarbonate of soda begin to activate as soon as they are wet. If you freeze and defrost these there is a good chance that they will not fluff up/rise as they should.
      I hope this is of help,
      Gemma 🙂

  2. Rachael on September 12, 2018 at 5:40 pm

    Hi! I am planning to make these donuts (along with your recipe for baked (not fried) donuts for my daughter’s birthday party. Can you make them ahead of time? Would they still be good if I made these the night before and glazed the next day? Should I fry/bake and glaze the same day and then store them for the next day? Any suggestions or recommendations on this? Best storage method?

    Thank you!

    • Gemma Stafford on September 13, 2018 at 4:02 am

      Hi Rachael,
      All baked goods are best made and eaten within a day or so. Make the day before, easy for the no yeast ones, and decorate when you wish, all will be well.
      For yeast donuts you can make a no knead version (https://www.biggerbolderbaking.com/no-knead-donuts/) these are quick to form and bake on day two, and will be best served freshly baked. You can of course prepare the day before, refresh in a hot oven cool and glaze. It may be an idea to try this recipe ahead of time, once baked they are easy to freeze un-glazed and will refresh nicely for you on the day.
      experiment I say! these should be a big hit at the party,
      Gemma 🙂

  3. Julia on August 30, 2018 at 1:43 pm

    I have a questions:

    I saw the recommendation below for using pumpkin as an egg substitute. But what about Pumpkin Donuts… would we reduce the buttermilk?

    • Gemma Stafford on August 31, 2018 at 3:03 am

      Hi Julia,
      there are a number of ways to replace egg in a recipe. (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) this will help.
      Yes, a pumpkin puree or other fruit puree like apple puree is commonly used as an egg substitute, you will see it on the chart.
      If there is another ingredient, like yogurt or buttermilk in the recipe, keep it, and choose one of the other subs for your recipe.
      Get to know flax egg/chia egg too, and this will be really useful for many recipes.
      I hope this helps, and that you will try this bake,
      Gemma 🙂

  4. Tori on August 28, 2018 at 11:59 am

    This was a great recipe thank you so much.
    I made these donuts and filled them with jam and it tasted great.
    No to mention that this recipe was super simple.
    Thank you so much, Gemma. You give me the confidence to bake (and cook) 🙂

    • Gemma Stafford on August 29, 2018 at 9:44 pm

      Way to go Tori!!!

      Best,
      Gemma.

  5. Michelle Matoba on August 26, 2018 at 9:57 am

    Fabulous recipe! I altered it to be gluten and milk free and they came out crisp on the outside and wonderfully light and cakes in the middle. 1 c rice flour, 1 c millet flour, 1 c arrowroot starch, 1 tsp guar guar, and instead of buttermilk 1 Tbsp lemon juice and the remaining 3/4c was almond milk. Because the alternate flours don’t hold their form I used a cookie scoop and made a batch of donut holes.

    • Gemma Stafford on August 27, 2018 at 3:51 am

      Michelle, you are a Bold baking genius!
      thank you so much for this, I love that you managed this recipe to suit your need. Thank you for sharing this for other GF and lactose free bakers. It is great to get this type of input here,
      Gemma 🙂

  6. Aisha on August 24, 2018 at 10:21 am

    Made Donuts 🍩 using your recipe. My kids and l loved the taste without adding any glaze. They taste yummy,right amount of sugar and so soft. Thanks a lot! Aisha from Dubai.

    • Gemma Stafford on August 24, 2018 at 11:58 am

      Hi Aisha,
      That is great, and you are right, they work well as they are.
      Thank you for being in touch,
      Gemma 🙂

  7. Dina on August 20, 2018 at 3:51 pm

    On the Recipe you shared today can you add Pumpkin to them instead of egg’s? If so how much? Or how much more flour? On the Donut Recipe… For Pumpkin Donut’s 🍩

    • Gemma Stafford on August 21, 2018 at 4:01 am

      Hi Dina,
      Yes, pumpkin puree is used as an egg substitute, and you would use it as you might applesauce. About 2 tablespoons per egg replaced in a bread, a bit more in a cake. You always need to think about the purpose of the egg in a particular recipe, in this case it is richness. Flax egg will be good too, and it is worth getting to know this one too.
      Thank you for being in touch,
      Gemma 🙂

  8. Vidhi on August 19, 2018 at 6:21 am

    Hi
    Can I use wheat flour for this

    • Gemma Stafford on August 20, 2018 at 4:14 am

      Hi there,
      If you mean whole wheat flour then you could, but I am not sure you will like the result!
      This type of bake is designed for plain white flour, as most cake type batters are.
      You could try it!
      Gemma 🙂

  9. Sonam Chokie on August 19, 2018 at 12:51 am

    hi, I followed your recipe but the dough turned out to be too sticky and wet, so I had to add more flour. managed to fry some was good taste and the other half baked into cake. why did it become too sticky, must try again

    • Gemma Stafford on August 20, 2018 at 4:24 am

      Hi there,
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the yogurt/liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
      Gemma 🙂

  10. Sarah Taylor on August 16, 2018 at 4:28 pm

    Could you use an airfryer for this?

    • Gemma Stafford on August 16, 2018 at 9:30 pm

      I’m not sure Sarah as I have never used an air fryer. sorry. Maybe someone else will chime in.

      Best,
      Gemma.

  11. Veronika Blazkova on August 15, 2018 at 8:41 am

    I just made them and they turned out absolutely delicious!! I strongly recommend adding the cinnamon because they smell and taste even more wonderful with it. Thank you for sharing the recipe, Gemma. Lots of love from the Czech Republic

    • Gemma Stafford on August 15, 2018 at 11:26 am

      Hi Veronika,
      Thank you, and great that you are with us in The Czech Republic. Thank you too for the lovely review and suggestion for this recipe,
      Gemma 🙂

  12. Sahithi Rongala on August 15, 2018 at 5:19 am

    Hi Gemma,

    Love watching your recipes. Tried out your donut recipe came out awesome. However the donuts seemed to have absorbed a lot of oil. Any remedy for it.

    Thanks

    • Gemma Stafford on August 15, 2018 at 7:19 am

      Hi there,
      This is to do with the heat of the oil. You should be cooking these at about 180c, and i know this is hard to judge in a pan. The right temperature sets up the outside of the batter, and seals it. Test it by dropping a teaspoon of batter into the oil, it should sizzle immediately, and begin to brown. This is what you need.
      I hope this will help you next time,
      Gemma 🙂

  13. Christie on August 6, 2018 at 2:40 pm

    Hello,
    I just made these today, I have tried making donuts before without yeast and these are the best so far but still not as good as I want. The inside was pretty dense. This may be because I had to knead the dough but, without the extra flour it was so sticky I couldn’t work with it.

    • Gemma Stafford on August 8, 2018 at 9:19 am

      So glad to hear you gave the recipe a try!

  14. iwish4 on August 5, 2018 at 11:57 pm

    Hi Gemma love your recipes thank you for making it so easy to ‘get it’
    made these today so delish making again next week. I used your buttermilk recipe made with soymilk and cider vinager (vegan) also replaced eggs with applesauce still came out perfect. I only managed to save two holes for myself.

    • Gemma Stafford on August 6, 2018 at 2:57 am

      Hi there,
      thank you for this very kind review, and particularly for your experience of baking egg free!
      Other Bold Bakers will be encouraged by this.
      Thank you for being in touch,
      Gemma 🙂

  15. Pam Halgren on August 5, 2018 at 3:20 pm

    I made these doughnuts today. They were good but not great. The dough was a bit heavy and coarse after kneading. Without the benefit of rising the doughnuts were too dense on the inside and too crispy on the outside. They looked pretty though.

    • Gemma Stafford on August 6, 2018 at 3:42 am

      Hi Pam,
      I think you did not need to knead this dough. When you knead a dough you develop the gluten, and this will toughen the finish.
      Do not knead this, just bring it together, and shape, no kneading!
      I am sorry this did not work for you, do try again,
      Gemma 🙂

  16. Laticia Nowell on July 24, 2018 at 11:43 am

    just made these with my kiddos .. they are beautiful and taste great

    • Gemma Stafford on July 24, 2018 at 8:56 pm

      I’m delighted to hear that!!

      Best,
      Gemma.

  17. Saima on July 22, 2018 at 7:53 pm

    Can we leave out cinnamon in this? Or is it necessary? Thanks!

    • Gemma Stafford on July 23, 2018 at 1:39 am

      Hi Samia,
      cinnamon is a lovely spice, and good for you too, but it is never necessary to a recipe.
      Add vanilla, or a flavor you like, all will be well,
      Gemma 🙂

  18. Ginger Vermaes on July 22, 2018 at 9:09 am

    Hi Gemma,

    I have to say that i’m a huge fan of donuts. Especially chocolate and the glazed. I’m going to try these later today and and also add this recipe to my homemade book of Gemma’s recipes 🙂 Thanks so much for another great recipe.

    • Gemma Stafford on July 22, 2018 at 3:13 pm

      delighted you like this!!!

      Happy Baking,
      Gemma.

  19. Ria Ramdass on July 22, 2018 at 9:06 am

    Hi Gemma,can chocolate version of this be made?

    • Gemma Stafford on July 22, 2018 at 3:13 pm

      Hum, yes but I don’t know the measurements. I don’t recommend just adding cocoa to this recipe. Leave it with me 🙂

      Gemma.

  20. Naa on July 11, 2018 at 10:42 am

    Hello Gemma,
    Can l use bread flour for this recipe? Thanks

    • Gemma Stafford on July 12, 2018 at 3:43 am

      Hi there,
      Really not! Bread flour is very high in gluten. A plain/all purpose flour at about 12% gluten will work well. Lower cake flour will be good too. Try changing your flour with a little cornstarch/cornflour as here (https://www.biggerbolderbaking.com/cake-flour/).
      I hope this is of help to you,
      Gemma 🙂

  21. Issac Barnett on July 8, 2018 at 1:45 pm

    Would you be able to use a dispenser with this batter?

    • Gemma Stafford on July 8, 2018 at 2:29 pm

      Not with this recipe Issac as it’s a dough and not a batter. I don’t have a batter donut recipe on the site but I’ll look into it 🙂

      Gemma.

  22. Jen B on July 4, 2018 at 10:52 am

    How do you think this would turn out of you used an air fryer?

    • Gemma Stafford on July 4, 2018 at 5:39 pm

      Hi Jen,

      I would have to say I wouldn’t try these in an air fryer. I don’t think it would work.

      Best,
      Gemma.

  23. Beatches35 on June 21, 2018 at 7:12 pm

    Thank you for this fabulous recipe, I made them for my baby sisters birthday yesterday and my whole family loved them.

  24. kemala hayati on June 21, 2018 at 6:55 am

    can i use yogurt instead of buttermilk please?

    • Gemma Stafford on June 21, 2018 at 12:51 pm

      you can use just regular milk :), or you can make your own buttermilk

      Best,
      Gemma.

    • Michael Nebbia on June 23, 2018 at 3:48 am

      Hi Gemma,
      Love your recipes and your how to videos!
      For the maple glaze donuts, can i substitute the vanilla extract for maple extract to give it more of a maple flavor? Same question for pistachio glaze…pistachio extract with a drop of green food color.

      Thank you!

      • Gemma Stafford on June 24, 2018 at 3:08 am

        Hi Michael,
        Yes! That is a lovely idea, I think this will inspire other bold bakers to go for it too! Make these recipes your own, that is the idea, well done, thank you for oyur input,
        Gemma 🙂

      • Cheryl Hargett on September 8, 2018 at 3:42 pm

        Oh my gosh.. Pistachio sounds really good!

  25. Cynthia Schroeder on June 15, 2018 at 3:08 am

    Hello Gemma I’m new on this site I struggle to make wraps pls help thanx Cynthia

    • Gemma Stafford on June 16, 2018 at 5:48 am

      Hi Cynthia,
      First of all thank you for being here with us, you are welcome to the Bold Baking community. I have one flatbread recipe which may help you (https://www.biggerbolderbaking.com/homemade-flour-tortillas/). Let me know how you get on with this one, there is nothing like homemade wraps!
      Gemma 🙂

      • Cynthia Schroeder on June 17, 2018 at 11:37 am

        Hi Gemma thankyou I’m going to try it and let u know how it came thanx Cynthia

  26. Britney on June 3, 2018 at 9:12 pm

    Hello Gemma,
    I just noticed that you did not list how much vanilla to add into the donut mixture. Thank you for your recipes!

    • Gemma Stafford on June 4, 2018 at 2:27 am

      Hi Britney,
      I will go back to the recipe and take a look. A teaspoon of good extract will work well for you, more if it is to your taste. I tend to be heavy handed with vanilla!
      Gemma 🙂

  27. Sue Ames on June 1, 2018 at 8:50 am

    I am from the US and just love your website and emails with recipes. the Ice Cream one I can’t describe!! 🙂 But I was wondering as the person above about the fry cakes baked or air fried. Guess I just might have to use your recipe and try it both ways!! Love my air fryer. No cooking oil so a bit healthier!
    Sue

    • Gemma Stafford on June 2, 2018 at 4:15 am

      Hi Sue,
      The air fryer is a terrific appliance, and it works very well for almost everything. My mum us a big fan of this handy appliance, so quick to heat up too, great for baked potatoes, which have been started in the microwave and stuffed!
      I think you will get on well with this. Try in a little batch first,
      Gemma 🙂

  28. Adrienne on May 31, 2018 at 12:24 pm

    Hey Gemma hope you’re having a great day I made these doughnuts yesterday they are the best my whole family love them thanks so much for this amazing recipe

    • Gemma Stafford on May 31, 2018 at 12:35 pm

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

      Gemma.

  29. Ryoko Ernst-Hites on May 30, 2018 at 7:15 am

    Hey, just tried out these donuts, I was really skeptical but they turned out delicious and so easy to make! Thank you very much!!

    • Gemma Stafford on May 31, 2018 at 6:18 am

      I’m thrilled to hear that. Thanks for trying out my recipe.

      Best,
      Gemma.

  30. Marissa C. on May 29, 2018 at 6:34 am

    I made these, and they were so delicious! I’d almost say better than Krispy Kreme!

    • Gemma Stafford on May 31, 2018 at 5:48 am

      I’m thrilled to hear that. Thanks for trying it out.

      Best,
      Gemma.

  31. Emma on May 29, 2018 at 4:24 am

    Gemma a crossant recipe please!

    • Gemma Stafford on May 30, 2018 at 5:46 am

      Here you go

      Gemma 🙂

  32. Emma on May 29, 2018 at 4:22 am

    Gemma, I’d love it if you could come up with a vanilla pudding recipe 🙂

    • Gemma Stafford on May 30, 2018 at 5:46 am

      I’ll add it to my list. I love pudding.

      Best,
      Gemma.

  33. Kerry on May 27, 2018 at 7:07 am

    Great recipe! I made these with my 3 teenage kids. They were super easy and we had so much fun trying different glazes and toppings! They are delicious and they looked like real bakery doughnuts. Thank you so much!

    • Gemma Stafford on May 28, 2018 at 8:31 am

      Hi Kerry,
      I am really delighted to hear this.
      Is there any occupation better than baking for kids? it is so mindful, and then there is the reward, and it is a skill for life. Win, win ,win I say!
      Gemma 🙂

  34. Krystal Muntean on May 26, 2018 at 9:27 am

    I was wondering if you could do a donut recipe with almond/coconut flour and sugar substitute? I have the hardest time converting the flours from apple flour. Thanks so much! I cant wait to make these for my kids tomorrow!

    • Gemma Stafford on May 26, 2018 at 12:26 pm

      Hi there,
      It sounds like a good all purpose gluten free flour would suit your need. This will work well for most recipes. The exception is any recipe requiring yeast, which relies on gluten. very few recipes will work well with just one alternative flour, and most of the gluten free flours are a good blend, do check these out,
      Gemma 🙂

      • Krystal Muntean on May 26, 2018 at 1:43 pm

        Thank you! I’ll look into that!

  35. Samira on May 25, 2018 at 2:07 pm

    Hi gemma, this is such a smart recipe. Can you please make no bake nutella cheesecake.

    • Gemma Stafford on May 26, 2018 at 11:25 am

      hi there,
      Thank you for this suggestion, I will add it to my list,
      Gemma 🙂

  36. Emma on May 22, 2018 at 3:03 am

    Gemma, do you have more recipes for frozen yogurt pops? I loved your previous ones

    • Gemma Stafford on May 22, 2018 at 5:01 am

      Aw I love them too Emma. I thought that they were a really fun recipe.

      I’ll see what I can do.

      best,
      Gemma.

  37. Rabiya J. on May 22, 2018 at 2:24 am

    Hey Gemma, I tried ur incredible recipe! Turned out no less than Krispy Kreme’s. Thanx a ton for making baking so easy and fun! All my friends and family are amazed that its made yeast free hehe😊😉✌
    I have a request if u can come up with yeast free croissants? or any other 🍞.

    • Gemma Stafford on May 22, 2018 at 10:44 am

      I’m thrilled to hear that. Really glad you like this recipe.

      Your request is a really good one. I’ll add it to my list.

      Best,
      Gemma.

  38. Nel Rondeau on May 21, 2018 at 9:18 am

    I’m going to make this. Also for something different to add cocoa powder. Old memory of a chocolate type donut like this (not the cakey one).

    • Gemma Stafford on May 22, 2018 at 1:30 am

      Hope you like it nel.

      If you are going to add cocoa then you should take out the same amount of flour. If you just add cocoa in you won’t get the same results as I did.

      Gemma.

  39. Emma on May 20, 2018 at 10:43 am

    Gemma can you please do a marzipan recipe

    • Gemma Stafford on May 21, 2018 at 2:59 am

      Yes I have one that I’ll post.

      Watch this space,
      Gemma.

  40. LisaMichele on May 20, 2018 at 10:28 am

    I really didn’t need to know this recipe as donuts are my downfall! LOL You know I’m going to have to make these soon! And may I say, your videos are so enchanting, I could listen to you talk all day! However, there’s one spot in this video that still has me giggling and that’s when you called the donut-hole cutter the “insidey part” ! Priceless! Keep up the great work, Gemma!

    • Gemma Stafford on May 21, 2018 at 3:01 am

      lol I didn’t realize I did that. Really glad you like my videos Lisa. Thanks for your lovely comment.

      Best,
      Gemma.

  41. Sheena malaysia on May 20, 2018 at 12:09 am

    I am making this today for breaking fast. Will also try to bake it in d airfryer as well as fry some. Will let u know how it tur
    ns out

    • Gemma Stafford on May 20, 2018 at 8:01 am

      please do!!
      Gemma.

    • Eden Lane on May 20, 2018 at 8:56 am

      Looking forward to hearing your results Sheena.

  42. Hau on May 18, 2018 at 3:51 pm

    Hi Gemma, thank you for posting another simple yet delicate baked goods! For this recipe, could I baked it instead of frying? 🙂

    • Gemma Stafford on May 18, 2018 at 11:39 pm

      Hi,

      Really glad you like this recipe. I haven’t tried baking them but I’m sure it would work. I also have other donuts that are baked instead of fried.

      Best,
      Gemma.

  43. TCL on May 18, 2018 at 6:41 am

    Can I leave out the leavening and use self-rising flour? I only ask because I have a good amount of it on hand that I’d like to use up and this would be a tasty way to do that.

    • Gemma Stafford on May 18, 2018 at 11:26 pm

      Unfortunately no, it needs the rating agent. Otherwise they won’t rise.

      Happy Baking,
      Gemma.

  44. Anna on May 17, 2018 at 12:39 pm

    Hello Gemma, thank you for a wonderful recipe! Is it possible to bake these instead of frying them? Thank you and God bless you.

    • Gemma Stafford on May 18, 2018 at 11:22 pm

      I’m thrilled to hear that!!! Thanks so much for trying it out.Yes I guess it is possible to bake them. I personally didn’t try it so I’m not 100% sure how they would turn out.

      Best,
      Gemma.

  45. Eden Lane on May 17, 2018 at 10:02 am

    What adjustments would you suggest if trying this in an air fryer?

    • Gemma Stafford on May 18, 2018 at 11:53 pm

      Hummm, I not 100% sure because I have never used an air fryer. Maybe someone else can chime in with a suggestion.

      Gemma.

    • Eden Lane on June 18, 2018 at 6:35 am

      Hello again.

      Over the weekend I had a chance to try a batch half air fryer and half dried as per this recipe. The air fryer results were not optional. They were still good, but didn’t compare to simple frying. The air fryer donuts didn’t seem much more dense.

      Glad I tried though. Thanks for the recipe.

      • Gemma Stafford on June 19, 2018 at 3:32 am

        Hi Eden,
        Thank you for this great review, of both the method, and the dough. Well done you. Air fryers are just great, but maybe not for everything. Well done you, you tried, and then you told us about it,
        Gemma 🙂

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