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No Knead Donuts

The best part of these doughnuts is that they fill you up! One and you are full for hours!

Last summer my husband brought home a box of doughnuts, our kids were so excited and of course devoured some. We ended up leaving on vacation and had left the box on top of the fridge. When we came home, after two weeks, the doughnuts looked exactly the same. No change. Which immediately meant we wouldn’t be buying those again - all I could think of was how many preservatives were in them. 

Last night, before I went to bed, I had an idea to try making our super versatile no knead bread into doughnuts. Recipe here

I rushed to the kitchen, measured out the ingredients with just three slight exceptions. I added 4 teaspoons of sugar, 1.5 tablespoons of butter and only put one teaspoon of salt, instead of the normal 2. 

I covered it as usual and left it on the counter overnight. This morning it was light and fluffy and had risen perfectly!

I lightly floured a cutting board and flattened it out with my hands to about 1/2” in thickness. I then used a mason jar ring and small medicine cup to cut out the dough. 

I left them to rise for about 45 minutes on a silicone baking mat. 

I heated up some oil in a deep frying pan until it reached 350 degrees and then cooked each donut for about 2.5 minutes per side, flipping them with chopsticks.

I left them to cool on a wire rack for about 3 minutes before dipping them in icing and rolling in sprinkles! 

For the icing I mixed about 2tbsp milk with 1 cup of powdered sugar. For chocolate icing, I melted down 4 squares from a chocolate bar and mixed it into the icing mixture!