4 Vegan No Knead Dough Recipes – No Machine

No machine! No Kneading! Just set it and forget it. This is like the crock pot of dough making because you throw some shit together and come back and the work is done. Well the dough is done but then you have to turn the dough into something magical like donuts or cinnamon rolls but you get what I’m saying. Mix, Wait, Bake. DONE!

Below are two dough recipes. There’s simple dough recipe that I used to make bread and pizza crust with. There’s also a sweet dough recipe that I make donuts and cinnamon rolls with. I have some mixed feelings about the sweet dough recipe and maybe even made some mistakes but more info about that below.

Vegan Easy No Knead Dough - Pizza Dough Crust, Cinnamon Rolls, Donuts - Baked or Fried - 4 Ingredient Bread - No Machine, Easy, Breakfast, Dinner, Quick, Simple, Fast - Rich Bitch Cooking Blog

Vegan No Knead Bread
Out of the 4 things I planned to make with this dough experiment I was the least excited about some lame ass bread. Guess which of the 4 things I was MOST excited about once it was in my mouth. Dude the bread…. the bread just blew me off my feet and goes to show how much I’m dazzled by the most basic shit. I loved the bread more than I loved even the desserts and I’m a fanatic for lunatic portions of sugar. I don’t understand this but I’ve got to make this bread again ASAP. And now I just want to bake bread for everyone I know. I didn’t not foresee that desire coming from within.

Vegan Easy No Knead Dough - Pizza Dough Crust, Cinnamon Rolls, Donuts - Baked or Fried - 4 Ingredient Bread - No Machine, Easy, Breakfast, Dinner, Quick, Simple, Fast - Rich Bitch Cooking Blog

1.3 cup water 12 oz ( warmed to body temperature), 1/4 ts dried yeast, 2 TB olive oil, 2 ts salt, 3.5 cups white flour (525g)

  1. Mix flour with yeast and salt
  2. Add oil and warm water to flour. Mix everything together. I used my hands. In the video it looks like maybe I’m kneading the dough but I’m simply trying to get the all of the flour to mix into the dough.
  3. Cover dough with plastic wrap and set aside in a warm room for 12-18 hours
  4. After dough has sat overnight put dough on well floured surface. Cover dough with flour then place in your baking vessel. I used half of the dough and placed it in a small bread tin. Let sit aside for another 30 minutes – 1.5 hours.
  5. Bake at 400 degrees for 25-45 minutes depending how thick your loaf is. Mine baked in 35 minutes.
  6. Once baked I added a thin coat of vegan butter over the top of the crust to keep it moist. When it cooled I cut it into slices. ENJOY

Inspired by Artisan Bread With Stev & Bigger Bolder Baking

Vegan Easy No Knead Dough - Pizza Dough Crust, Cinnamon Rolls, Donuts - Baked or Fried - 4 Ingredient Bread - No Machine, Easy, Breakfast, Dinner, Quick, Simple, Fast - Rich Bitch Cooking Blog

Vegan No Knead Cinnamon Rolls
Dude these are the best cinnamon rolls I’ve ever had. I guess I’ve never had truly fresh cinnamon rolls before which doesn’t make sense. The cinnamon rolls you buy in a container is raw dough that you bake fresh but those cinnamon rolls are light years different from the ones I made. The ones I made were soooo flipping fluffy and gourmet. I can not say enough good stuff about these. I think I need to open a bakery.

I made this dough with 4 vegan eggs which I omitted from the written recipe. I explain in more details in the donut recipe below since I used half the batch of dough to make the cinnamon rolls and the other half to make the donuts. The donuts didn’t come out fluffy but the cinnamon rolls did. I don’t not understand what happened here since both of those came from the same batch of dough.

Vegan Easy No Knead Dough - Pizza Dough Crust, Cinnamon Rolls, Donuts - Baked or Fried - 4 Ingredient Bread - No Machine, Easy, Breakfast, Dinner, Quick, Simple, Fast - Rich Bitch Cooking Blog

3.75 cups white flour (575g), 2 ts dried yeast (I used fast raising), 1 ts salt, 3/4 cup warm almond milk, 6oz  vegan butter melted,  1/4 cup agave (80g), 1/2 cup room temp water + cinnamon & brown sugar for filling

Icing: Mix 1 cup powdered sugar with a couple TB almond milk. Make the icing as thick or thin as you prefer.

  1. Mix flour, yeast, salt together
  2. Mix warm almond milk, room temp water, agave and vegan butter together
  3. Mix the wet and the dry together
  4. Cover with cling wrap and let it sit in a warm room for 3 hours. Dough should grown in size. After three hours place in fridge overnight to complete the fermenting process.
  5. Next day place cold dough on a floured work surface. Add flour to the top of the dough and roll into a flat sheet. If dough is too stiff to roll out let it come to room temperature.
  6. Mix a couple TB brown sugar with 1 ts cinnamon and coat the top of your dough. Roll dough up and cut out the cinnamon rolls.
  7. Place rolls in your casserole dish. Cover your cut dough and allow it to sit at room temperature for 30 minutes or until they’re puffed up.
  8. Bake at 375 for about 45 minutes.
  9. Once cooled top with icing. ENJOY

Inspired by Bigger Bolder Baking

Vegan Easy No Knead Dough - Pizza Dough Crust, Cinnamon Rolls, Donuts - Baked or Fried - 4 Ingredient Bread - No Machine, Easy, Breakfast, Dinner, Quick, Simple, Fast - Rich Bitch Cooking Blog

Vegan Pizza Crust Dough
For the longest time we were buying the $1.19 pizza dough from trader joes. But driving out of the way to get a couple bags of dough was no longer on my priority list. The funny thing is that trader joes isn’t that far away but I’m kind of over driving to 50 different stores to make my recipes come together.

Enter in fast raising packets of yeast from aldi. Dude they’re like 89 cents for a 3 pack which means I can make a pizza crust for about 20 cents!! So I started making half assed DIY pizza dough then one day got up the nerve to knead the dough for 8 minutes…. DUDE it’s so easy and fancy!!! It’s totally worth the 8 minutes of feeling refined and professional (via kneading) to make us some great pizza.

Then I stumbled upon the no-knead method. I  kept putting off trying the method out until my instagram buddy hyped me up about it. My biggest objection was simply that you have to make it the day before you want to eat it. I am not pizza telepathic so it just  wasn’t happening.

Then I filmed this video in order to get me off my ass with the no knead method. Let me tell you! The dough was sooooo airy and perfect. I’m completely sold. I think I’ll start each week off with a large batch of no knead pizza dough then divide the dough into 3-4 portions for the week. Epic pizza dough on hand is seriously the glue that makes frugal eating a walk in the park.

The internet says you can leave the dough in your fridge for 4 days but I’ve left trader joes dough in my fridge for at least a week at a time.

The website Still Tasty? says to use it within 2 days or freeze it up to 3 months. Maybe I should follow food safety rules.

Vegan Easy No Knead Dough - Pizza Dough Crust, Cinnamon Rolls, Donuts - Baked or Fried - 4 Ingredient Bread - No Machine, Easy, Breakfast, Dinner, Quick, Simple, Fast - Rich Bitch Cooking Blog

1.3 cup water 12 oz ( warmed to body temperature), 1/4 ts dried yeast, 2 TB olive oil, 2 ts salt, 3.5 cups white flour (525g)  + pizza toppings of choice

  1. Mix flour with yeast and salt
  2. Add oil and warm water to flour. Mix everything together. I used my hands. In the video it looks like maybe I’m kneading the dough but I’m simply trying to get the all of the flour to mix into the dough.
  3. Cover dough with plastic wrap and set aside in a warm room for 12-18 hours
  4. After dough has sat overnight place dough on a floured surface. Cover dough with flour. Cut dough into 2-4 pieces depending on how many pizzas and how large you want the crusts to be. Roll dough into crust shape.
  5. Top pizza crust as you’d like
  6. Bake at 400 degrees for 25-45 minutes depending how thick your crust is. Mine baked in 35 minutes. You know it’s done when the bottom of the crust has darkened.
  7. Once baked cut it into slices. ENJOY

Inspired by Artisan Bread With Stev & Bigger Bolder Baking

Vegan Easy No Knead Dough - Pizza Dough Crust, Cinnamon Rolls, Donuts - Baked or Fried - 4 Ingredient Bread - No Machine, Easy, Breakfast, Dinner, Quick, Simple, Fast - Rich Bitch Cooking Blog

Vegan No Knead Donuts (Baked or Fried)
Now about this recipe. If you watch the video you’ll see that I added vegan butter a little late in the game. I added vegan eggs which I kind of regret doing… long story short I was not impressed with the texture of the donuts. I’m pretty sure I did something wrong but once you add frosting to them they’re 100% donuts. I’m omitting the egg replacer from the recipe but keeping the liquid that went with the egg replacer in the recipe. Feel free to leave any questions or insight down below. Also the original recipe is posted below so use that as a reference guild. I kind of want to try making these again because the final result was so good. Dude Mark ate of ton of these and he usually doesn’t do that with my desserts 🙂

Vegan Easy No Knead Dough - Pizza Dough Crust, Cinnamon Rolls, Donuts - Baked or Fried - 4 Ingredient Bread - No Machine, Easy, Breakfast, Dinner, Quick, Simple, Fast - Rich Bitch Cooking Blog3.75 cups white flour (575g), 2 ts dried yeast (I used fast raising), 1 ts salt, 3/4 cup warm almond milk, 6oz  vegan butter melted,  1/4 cup agave (80g), 1/2 cup room temp water + vegan butter for the top of the dough.

Icing: 1 cup powdered sugar with a couple TB almond milk. Feel free to add 1 TB cocoa powder or food coloring. Make the icing as thick or thin as you prefer.

  1. Mix flour, yeast, salt together
  2. Mix warm almond milk, room temp water, agave and vegan butter together
  3. Mix the wet and the dry together
  4. Cover with cling wrap and let it sit in a warm room for 3 hours. It should have grown in size. After three hours place in fridge overnight to complete the fermenting process.
  5. Next day place cold dough on a floured work surface. Add flour to the top of the dough and roll into flat sheet. If dough is too stuff to roll out let it come to room temperature.
  6. Cut doughnut shapes and place on baking tray. Cover your cut dough and allow it to sit at room temperature for 30 minutes or until they’re puffed up.
  7. Brush with melted vegan butter before baking. Bake at 375 for about 15 minutes.
  8. Once cooled dip in your icing glaze or fill with vegan frosting. ENJOY

Inspired by Bigger Bolder Baking

 

 

 

Advertisements

14 comments

  1. Love your content. The random stories and banter make me feel like I’m just chillin’ with some buds making food. Except I don’t get to eat it because I’m on 10 cent cinnamon runoff diet.

  2. You are amazing! You should really be a famous chef or photographer. Chill out on the cursing so much lol , but stay real. You are really talented. Much love.

  3. Hi, love your videos/recipes! I’ve made quite a few and really enjoy them. I’m looking forward to trying this bread recipe out, I had a question on the measurements though. Does the 1.3 cup mean 1/3 cup?

    • 1 cup + 1/3 cup is what that’s supposed to mean. As I wrote it I was like, “hmmm, I wonder if this is confusing?”. My bad.

      Let me know how the bread comes out for you!

      I tried making another batch of no knead pizza dough but decided to use my standard recipe instead of this one and just let it sit out overnight. It totally didn’t work out at least to my ability. So I’m going to stick to the recipe in this post and quit going off road.

      The links to the original recipes both have videos in them so feel free to watch those baking masters at work!

  4. You know I love your mini podcast recipes! Did you cook the doughnuts and cinarolls on the same day? I’ve heard the weather can make a difference to a loaf. It’s crazy how different they came out. X Rose aka Milkymoles

    • Yes! I cooked everything on the same day. Here’s the the thing. I knew before I baked the donuts the texture seemed a bit dense. It’s hard to explain because the dough seemed dense but still had a bounce like it was secretly fluffy.

      I really want to remake them without the egg replacer (I’m always specious of that stuff) and mixing the vegan butter in properly.

      I might put some dough out overnight. I can’t stop thinking about it! I’m obsessed 🙂

    • Dude I’m ready to make a second batch already. I’ve never been so pumped about anything… except maybe my george foreman grill hacks (and I’m already over those).

  5. I FLIPPIN’ LOVE the conversations between you and your husband in the recipe videos. Completely unrelated to this recipe, the vegan cheese video has me in stitches whenever I rewatch – it’s my favorite episode, can I call it an episode, to date. Please start the search for your podcast partner lol! I will subscribe immediately.

    Thank you for taking the time and energy to produce such rad content!

    • Now I want to watch that video you’re referring to. I’m always scared to go back and listen but am always entertained when I do 🙂

      I actually really like my george foreman video. I was gushing about that thrift store find (and now I rarely use it) but still think that video is funny.

      I’m wondering if there’s a work around to having a podcast partner… like having life questions you guys write in or something.

      The thought of talking for more than 5 minutes gives me stage fright 🙂 I think I can man up. Dude I wish my husband could bring the noise. Oh well.

Leave a Reply