Great recipe. I make these most Sundays and take to neighbors and friends. I double the recipe for frosting. I use three round cake pans so they cook completely in the middle and each one gets more frosting on it! It's a keeper!

Reviewed On: Oct. 14, 2009

This is a great recipe. It's very easy with a Bread Machine. DIRECTIONS FOR BREAD MACHINE 1. Sprinkle 4 1/2 tsp bread machine yeast over the warm water, and let stand for 5 minutes, or until foamy. 2. In Bread Machine bowl, pour in the yeast mixture, then remaining ingredients in the order given above. Set bread machine for dough only cycle. Dough is ready when doubled in size and if you touch it the indention remains. 3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit on parchment paper or waxed paper that has been sprayed with Pam and rise again until double. Cover loosely with a cloth. 4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Add some cocoa powder if you prefer chocolate icing. Set aside. As icing thickens, add a little more warm water to soften. 5. Heat oil in a deep-fryer or large heavy skillet to 325-345 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray with paper towels on it under racks for easier clean up.

Reviewed On: Oct. 7, 2009

I'm in Phase 3 of the HCG diet where you can't eat sugar or flour. This is tough since I'm a cookie fan! I've made this recipe several times now using Splenda instead of sugar and adding a couple of tsp of sugar. Very good recipe that's sugar & flour free!

Reviewed On: Apr. 3, 2009