These No-Knead Donuts are a game-changer—soft, fluffy, and baked to golden perfection in just 15 minutes. With a prep time of only 20 minutes, they’re the ultimate shortcut to homemade indulgence.
Each bite offers a tender crumb and a delicate sweetness, perfect for pairing with your favorite glaze or cinnamon sugar. The best part? No frying means less mess and a lighter treat you can feel good about enjoying.
Warm from the oven, these donuts boast a satisfyingly crisp exterior that gives way to a melt-in-your-mouth interior. Infused with a hint of vanilla and a touch of warmth, they’re a comforting treat that’s ready in under 35 minutes. Whether for breakfast or a cozy afternoon snack, these baked delights are sure to become a household favorite.
Ingredients for No-Knead Baked Donuts
- 3 ¾ cups (531g / 1lb 4oz) all-purpose flour
- 2 tsp instant yeast
- 1 tsp salt
- ¾ cup (200ml) milk, warmed (use whole milk for richness)
- ¾ cup (6oz / 170g) butter, melted (unsalted preferred)
- 4 eggs, at room temperature
- ¼ cup (80g / 3oz) honey (substitute with maple syrup if desired)
- 1 tsp vanilla extract
Step-by-Step Instructions
- Mix the dry ingredients: In a large bowl, combine the flour, instant yeast, and salt. Mix well.
- Prepare the wet ingredients: In a separate jug, whisk together the warmed milk, eggs, honey, melted butter, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Use a spatula to mix until a loose, wet dough forms. Don’t worry about lumps—they’ll disappear later.
- First rise: Cover the bowl tightly with cling film and a towel. Let the dough rise at room temperature for 2-3 hours, or until doubled in size and bubbly.
- Chill the dough: Transfer the dough to the fridge and chill overnight (about 12 hours). This firms up the dough and enhances flavor. It can be kept in the fridge for up to 3 days.
- Shape the donuts: On a floured surface, roll out the dough to ¼ inch thickness. Use a scone cutter to cut out rounds, and a piping nozzle to create the center holes.
- Second rise: Place the donuts and holes on a parchment-lined baking tray. Cover with a towel and let rise at room temperature for 20-30 minutes, or until puffed up.
- Preheat and prepare: Preheat your oven to 375°F (190°C). Gently brush the donuts with melted butter.
- Bake: Bake for 15 minutes, keeping a close eye to prevent over-browning. Use a thick or double-layered baking tray to avoid browning the bottoms too much.
- Glaze: Once out of the oven, dip the warm donuts in your favorite glaze immediately for a crisp, flavorful finish.
Glaze and Topping Ideas to Elevate Your Donuts
Take your baked donuts to the next level with these simple glaze and topping ideas. For a classic glaze, mix 1 cup powdered sugar with 2-3 tablespoons of milk and 1 teaspoon vanilla extract. Dip warm donuts for a smooth finish.
For a chocolate twist, add 2 tablespoons cocoa powder to the glaze. Sprinkle with crushed nuts, colorful sprinkles, or shredded coconut for extra flair. Feeling adventurous? Try a maple glaze with 1 cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk.
Storage and Reheating Tips for Freshness
Store your baked donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes or microwave for 10-15 seconds. Pro tip: Add glaze after reheating for the best texture!
Time-Saving Hacks for Busy Bakers
Short on time? Prepare the dough the night before and let it rise in the fridge overnight. In the morning, simply shape, proof, and bake. Alternatively, make the dough up to 3 days ahead and keep it refrigerated until ready to use. For quicker glazing, set up a dipping station with parchment paper underneath to catch drips. Cleanup will be a breeze!
Equipment Tips for Perfect Donuts Every Time
Use a heavy-duty baking sheet or double up on trays to prevent over-browning on the bottom. A 3-inch scone cutter works perfectly for shaping, while a piping nozzle creates clean, even holes.
Keep a pastry brush handy for applying melted butter, and have a wire rack ready for cooling. These simple tools will make your donut-making process smooth and enjoyable.
Common Questions Answered
Wondering about substitutions? You can use active dry yeast instead of instant – just activate it in warm milk first. For a dairy-free version, swap milk for almond or oat milk.
If your dough seems too sticky, don’t worry – it’s meant to be loose! The overnight chill will firm it up perfectly. Remember, the lumps will disappear during baking, so resist the urge to overwork the dough.
No-Knead Donuts (Baked Not Fried)
Ingredients
- 3 ¾ cups all-purpose flour 531g/ 1lb 4oz
- 2 tsp Instant yeast
- 1 tsp salt
- ¾ cup milk warmed, 200ml
- ¾ cup butter melted, 6oz /170g
- 4 eggs at room temperature
- ¼ cup honey 80g/ 3oz
- 1 tsp vanilla extract
Instructions
- 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. To cut the hole in the middle I used a piping nozzle.
- 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 this straight away because it soaks into the warm donut and creates a lovely crisp glaze.