No-Knead Donuts (Baked Not Fried) | Gemma's Bigger Bolder Baking
Gemma's Bigger Bolder BakingNo-Knead Donuts
Hi Bold Bakers! On Bigger Bolder Baking, Ilike to take what I've learned as a professional
pastry chef to share with you amazing recipesusing simple techniques. So this week we are
making No-Knead Donuts which require No Machineand no deep fryer. So let's get baking!
So I've made baked donuts before and theywere a huge success with you guys. But the
one question I got asked was can you showus how to make a no-knead donut dough. These
donuts are way less fuss than a traditionaldonut and they're a little bit healthier than
the fried ones.
So we're going to start out in a large bowl.And the reason you use a large bowl is because
we're actually going to proof our dough inthe same bowl so we need to give it a lot
of room.
So into our bowl, I'm going to add in my flour,salt, and yeast. Now the reason I add them
on separate sides of my bowl is because youdon't want to lay your yeast onto your salt
because it will actually deactivate so putthem on separate sides of the bowl and then
you can feel free to mix but just don't laythem on top of each other. Ok. Perfect.
We're going to set this bowl aside and mixtogether all of our wet ingredients.
In a separate jug we're going to add in ourwarm milk and melted butter. A recipe with
all that butter cannot be bad. Vanilla extract,honey for sweetness and your eggs.
And then with a fork, simply whisk all ofthese ingredients together really well. You'll
notice these are a lot of rich ingredientsbut that's what makes this dough so nice and
buttery and eggy. It's delicious.
Lovely. All of our eggs are mixed up. Ingredientsare combined. So now we're going to add our
wet into our dry ingredients. Then just takeyour spatula and mix until you've formed a
dough.
And this is it. What you're doing right nowis eliminating the use of a machine. So give
it a good mix up until all of the flour iscombined. It is a bit of a soggy dough but
that's ok.
Also, using a no-knead method and developingyour dough overnight means you develop more
flavor and better texture. Ok lovely. As youcan see, all our flour is wet there are no
lumps in our dough. It smells beautiful andrich and a little bit vanilla-ey.
Now the next part is where the magic happens.We're going to cover this in cling film and
let it sit at room temperature for 2-3 hours.
Once your three hours are up, we're goingto pop this guy in the fridge overnight and
then we're going to use him the next day butyou can actually leave this dough for up to
3 days in your fridge and use it wheneveryou want. Now I do get asked the question:
can you rush this step and do you have toput it in the fridge overnight and the answer
is YES. It's all very important to the endresult of your donuts.
So here's a dough I made yesterday and it'sbeen in the fridge all night long. And as
you can see, it's bubbly. It's around thesame size after it was proofed. It doesn't
grow a whole lot in the fridge.
Look at this. You can see the little bubbles.
With no-knead doughs, essentially what youdo is you take out the need of a mixer and
you add in time. And time develops all ofthese gases, all of the bubbles, it strengthens
the dough, it gives it all its texture. It'sreally a fabulous way to make bread.
Okie dokie. I'm going to stop poking the doughnow and I'm going to turn it out onto a floured
surface and start cutting it. I don't knowif you guys can see this but if you get in
there what they're called are gluten strandsand that is strength. That is the sign of
a strong dough. Beautiful. I'm going to flourthe top of the dough a little bit, take my
rolling pin and I'm going to roll it out toaround a 1/4 inch thick because it is going
to rise in the oven.
So somebody actually asked me the other dayon Periscope, how can you tell if it's a good
dough and you can always tell because it leavesyou a nice clean bowl, you can tell by the
touch, how soft it is. It's seeing it growing.All of these types of things.
So what I use to cut out my donuts is a sconecutter and the top of a piping nozzle because
I'm not going to buy a donut cutter and thisworks just as well.
Then we're going to save this guy becausehe is a donut hole and donut holes are just
as delicious as regular donuts. So we're goingto bake those off, too.
If you want to do some filled donuts likemaybe with jam or Nutella, you can always
leave it whole without cutting out the center,bake it and then once they're baked and cooled
you can actually fill them with jam or whateveryou like.
Once your donuts are cut out, we're goingto lay them on a baking tray lined with parchment
paper. Now it's really important to use agood quality baking tray because they have
a tendency to get a little bit overcookedon the bottom so if you want to even double
up on baking trays that will help a lot tokeep the bottom soft and the top soft.
When you're laying your donuts on the tray,give them a bit of space each so they can
grow and puff up. Once your donuts are allcut out we're going to cover them with a towel
and let them proof at room temperate for around20-30 minutes.
Our donuts are proofed and I want to showyou guys what they look like when they're
ready to be baked. So if you look you cansee the edges have softened a little bit and
it has risen up. So that means it's well proofedand ready for the oven.
But just before we pop them in the oven I'mgoing to brush them with a little bit of melted
butter because it gives them a lovely goldenbrown color on the outside. Now today we are
baking these but if you don't want to bakethem and actually want to fry them that will
work just as well. And you only have to shallowfry them you don't have to deep fry them.
These guys are looking great and they're readyfor the oven. I'm going to bake my donuts
at 375F/190C for around 15 minutes but keepa close eye on them because they do brown
quite quickly.
While our donuts are in the oven, we're goingto get cracking on our glazes. Now we're going
to make three easy glazes but they're allvery similar.
For the first one, we're going to mix togethericing sugar, vanilla extract and milk. Mix
it together until it's nice and smooth. Forthe second, we're going to mix together icing
sugar, vanilla extract, milk and a littlebit of pink food dye. And mix together until
smooth. And then for our last, we're goingto mix together icing sugar, cocoa powder,
vanilla extract and milk. This chocolate glazelooks delicious. I can't wait to try it. For
all the recipes that you saw on today's video.Everything can be found on www.BiggerBolderBaking.com.
I just heard our timer go off so let's checkon our donuts. When the donuts are fresh out
of the oven and still warm, that's when Ilike to dip them in the glaze because I feel
like it soaks it up a lot better and makesit taste even more like a donut.
So I like to immerse it in the icing and thenlet it all drip off. Not all of it obviously.
You still want some on there for the donut.
You can actually see already instantly becausethe donut is warm, the icing sets and forms
this lovely little shell.
For the donuts with the sprinkles on them,I like to just dip the top in the icing. And
then pull it out and I'm going to add thesprinkles on top. This kind of reminds me
of a Simpson's Donut. Don't be shy with addingon your sprinkles.
Now for the chocolate one, I do somethingsimilar. Just dip in the top and let the excess
drip off. I like to make my icings kind ofthick so they really hold onto your donut
but that's your own preference. And if youwant to dunk the whole thing in the icing
then go for it.
So I'm going to add a little bit of gratedchocolate on top of this donut just to give
it a little bit of extra oomph.
So these guys are best eaten warm so I'm goingto crack one open and have a little try. And
I just want to show you the inside. If youcan see all of the bubbles, and the layers
that's what we created by fermenting thisdough overnight. That's why it's a really
good technique.
This is gorgeous. You would never know thatthis is not a fried donut. This is such a
great alternative to frying especially ifyou don't have a deep fryer or you don't want
to fry. Like why should you if you can bakethem just as good.
Make sure you share your photos of your donutson my social media because I love to see them.
Thank you so much for subscribing and I'llsee you back here every Thursday for more
Bigger Bolder Baking.
Bake donuts in no time with my chef-tested and approved recipe! WRITTEN RECIPE: http://www.biggerbolderbaking.com/no-knead-donuts/ * Pre-Order my first-ever Bigger Bolder Baking cookbook! https://www.biggerbolderbaking.com/cookbook/ SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers 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: http://bit.ly/GemmasHomemadePretzels * 3 GIANT Single Serving Cookies: http://bit.ly/SingleServingCookiesVideo * Chocolate Dulce de Leche Empanadas: http://bit.ly/GemsChocolateEmpanadas * Microwave Mug Breakfasts: http://bit.ly/GemmasNEWMugBreakfasts * Homemade Churros: http://bit.ly/GemmasChurros * Best-Ever Cinnamon Rolls: http://bit.ly/gemmascinnamonrolls ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: https://www.Facebook.com/BiggerBolderBaking * Instagram: https://instagram.com/gemma_stafford/ & https://instagram.com/biggerbolderbaking * Pinterest: https://www.pinterest.com/BiggerBolderBaking * Ense: https://www.biggerbolderbaking.com/ense/ * Twitter: https://twitter.com/gemstaff16 GET THE WRITTEN RECIPES (includes instructions and measurements): http://www.biggerbolderbaking.com/no-knead-donuts/