Soft, pillowy, and slightly sweet—without the mess of frying!
If you’re craving homemade donuts but don’t want to deal with deep frying or kneading dough, these no-knead baked donuts are your new go-to. They’re incredibly easy to make, require no special equipment, and are baked to golden perfection instead of fried—making them a slightly healthier option too!
Whether you’re making a weekend treat or prepping a make-ahead breakfast, this recipe is perfect for beginners and seasoned bakers alike.
Ingredients:
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3 ¾ cups (575g / 1 lb 4 oz) all-purpose flour
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2 teaspoons instant dry yeast
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1 teaspoon salt
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¾ cup (200ml) warm milk
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¾ cup (6 oz / 170g) unsalted butter, melted
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4 large eggs, at room temperature
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¼ cup (80g / 3 oz) honey
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1 teaspoon vanilla extract
Instructions:
1. Prepare the dough (no kneading required!):
In a large mixing bowl, combine the flour, instant yeast, and salt. Stir gently to mix the dry ingredients.
In a separate bowl or large measuring cup, whisk together the warm milk, melted butter, eggs, honey, and vanilla extract. Make sure the milk isn’t too hot—it should feel warm to the touch (around 100–110°F or 38–43°C) to activate the yeast without killing it.
Pour the wet ingredients into the dry ingredients and mix everything together with a wooden spoon or spatula until well combined. The dough will be soft, sticky, and loose—more like a thick batter than a firm dough, and that’s exactly what you want.
2. First rise (bulk fermentation):
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free spot for 1 to 1½ hours, or until it has doubled in size. Depending on your room temperature, this may take a little longer.
3. Shape the donuts:
Once the dough has risen, generously flour your work surface. Gently turn the dough out onto the floured area. Pat it out to about ½ inch (1.25 cm) thickness. Use a donut cutter or two round cutters (one large and one small) to cut out your donut shapes. Re-roll the dough scraps once to make a few extra donuts.
If you don’t have a donut cutter, a round glass and a bottle cap will work just fine!
4. Second rise:
Place the cut-out donuts on a parchment-lined baking tray, leaving space between them to rise. Cover them lightly with a clean towel and let them rise again for about 30–45 minutes, or until puffy.
5. Bake:
Preheat your oven to 375°F (190°C). Once the donuts have risen, bake them for 10–12 minutes or until lightly golden on top and cooked through. Keep a close eye on them—since they’re not very thick, they can overbake quickly.
6. Finish with your favorite topping:
Let the donuts cool slightly on a wire rack before glazing or topping. You can brush them with melted butter and roll them in cinnamon sugar, dip them in a simple vanilla glaze, or get creative with chocolate, sprinkles, or fruit toppings.
Tips for Best Results:
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Room-temperature eggs help your dough mix more evenly and rise better.
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If your kitchen is cold, turn on your oven for just a minute or two, then turn it off and let the dough rise inside with the oven light on—it creates a warm, cozy environment for rising.
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Use fresh yeast. If your dough isn’t rising, your yeast might be expired.
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Want to make these ahead of time? You can prepare the dough the night before and refrigerate it. Shape and rise in the morning, then bake fresh.
