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Published on 10 Sep 2015 | about 1 year ago

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WRITTEN RECIPE on my website: www.biggerbolderbaking.com/no-knead-donuts/

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Hi Bold Bakers! I'm a dough making machine right now but this recipe doesn't require one. It's my easy, No-Knead Donut recipe that will have you making lovely baked donuts in no time at all. So let's get baking!

WATCH more Bigger Bolder Baking Episodes HERE:
* Homemade Pretzels: bit.ly/GemmasHomemadePretzels
* 3 GIANT Single Serving Cookies: bit.ly/SingleServingCookiesVideo
* Chocolate Dulce de Leche Empanadas: bit.ly/GemsChocolateEmpanadas
* Microwave Mug Breakfasts: bit.ly/GemmasNEWMugBreakfasts
* Homemade Churros: bit.ly/GemmasChurros
* Best-Ever Cinnamon Rolls: bit.ly/gemmascinnamonrolls

PRINT & SHARE the WRITTEN RECIPE: www.biggerbolderbaking.com/no-knead-donuts/

FULL RECIPE ALSO LISTED BELOW

Gemma's No-Knead Donuts

INGREDIENTS (For the Donuts)
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
overnight. The dough can be kept for 3 days in the fridge.
6. 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.
7. 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)
8. 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.
9. Gently brush the donuts with melted butter
10. Bake at 375oF (190oC) for 15 minutes. Keep a close eye on them so they don’t get too brown.
11. 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.
12. Eat them the day they are baked

Vanilla Glaze

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 Glaze

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 Glaze
(adapted from joythebaker.com/2011/09/old-fashioned-doughnuts-with-chocolate-glaze/)

INGREDIENTS
1 ½ cups (187g/ 6oz) powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
2 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.
2. If you want it thinner add a little more milk
3. Store the icing at room temperature in an airtight container for 2 weeks.

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