This no-knead donut requires no machine and no deep fryer. These donuts are way less fuss than the traditions donuts and they are a little bit healthier than the fried donuts. You will need a large bowl and the reason you need a large bowl is because the dough will proof in the bowl so it has to have enough space for the proofing. In the bowl, add flour, salt, and yeast then mix them and set aside.
In a separate jug, add in warm milk and melted butter, vanilla extract, hiney for sweetened, and the eggs. Using a fork, simply whisk the wet ingredients together really well then add teg wet to the dry ingredients. Take a spatula and fold everything until you form the dough, what you are doing here is eliminating the use of a machine so juts give it a good mix until the flour is combined. Also, using a no-knead method and developing your dough overnight means more flavor and better texture.
Cover with a cling fling and let it sit to room temperature for 2 to 3 hours then pop it in the fridge overnight, also you can leave the dough in the fridge for up to 3 days and use it whenever you want. Place the dough in the fridge is very important to end result of your donuts. The next day, remove the dough from the fridge and onto a floured surface and roll it out to around a quarter of an inch thick because it is going to rise in the oven.
Punch the doughnuts from the dough and lay them on a parchment paper-lined baking tray. Cover them with plastic wrap and let them proof at room temperature for about 30 minutes. Brush them with melted butter to give them a lovely golden brown color on the outside then bake at 375 degrees Fahrenheit for 15 minutes and keep an eye on them because they tend to brown really quickly.
For the glaze, you will mix together icing sugar, vanilla extract, and milk, mix them together until nice and smooth. The second glaze, you will mix together icing sugar, vanilla extract, and a little bit of pink food dye and mix together until smooth. For the third glaze, you will mix together icing sugar, vanilla extract, cocoa powder, and milk then mix until smooth.
Once the doughnuts are baked and still warm, dip them in the glaze and add some sprinkles on top. These doughnuts are best eaten warm. Enjoy.
- 3 ¾ cups (575g/ 1lb 4oz) all-purpose flour
- 2 tsp instant dried yeast
- 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
- In a large bowl add in your flour, yeast, and salt and mix well together.
- In a separate jug, whisk together the milk, eggs, honey, melted butter, and vanilla extract
- 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.
- Leave the rise at room temperature for 2-3 hours, you will see it rise and bubble up.
- 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.
- 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.
- 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)
- 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.
- Gently brush the donuts with melted butter
- Bake at 375oF (190oC) for 15 minutes. Keep a close eye on them so they don’t get too brown.
- Once out of the oven dip your donuts in the glazes. I like to this straight away because it soaks into the warm donut and creates a lovely crisp glaze.