Reviewed: Nov. 13, 2011

I thought these tasted pretty good, especially considering there was no yeast so they were rather quick to make. They reminded me a lot of a fried version of the donut muffin recipe from Allrecipes. I just wish I could taste the apple just a tad more. They are not really sweet. Some people may consider that bland, but I actually prefer that. The directions and times, though, were really accurate. I used the calculate button and changed the servings to 20. I was able to get 20 donut hole type donuts using leveled portions with a cookie scoop. They were easy to make in my mini plug in fryer to. I could do 6 at a time. They were good with coffee. However, strangely, the next day they tasted much better as they got soft like the donut holes at the donut shop.

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Oct. 26, 2011

takes longer than a minute on each side as they are still runny on the inside - not good. Also, this was the second time I made these and I still cannot taste the apple sauce?? whats up with that!

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Reviewer:

claire1982

Reviewed: Aug. 30, 2011

These didn't work for me, but that might have something to do with making them cookie-scoop size instead of teaspoon size.

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Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Aug. 16, 2011

These were good, but were missing the extra kick I was looking for. Definitely not sweet enough.

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Reviewer:

Audrey

Reviewed: Jun. 21, 2011

I accidentally made these into something else. I was almost done mixing when I realized I only had a cup and a half of flour. The batter was nowhere near the texture needed- I didn't want to waste everything, so I tore up canned biscuits, dipped them in the mixture, and fried. Rolled in powdered sugar- they tasted like funnel cakes with a hint of apples. Everyone ate them up.

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Reviewer:

mandaren

Reviewed: Apr. 7, 2011

Easy and delicious. I've always been a little afraid of making donuts but these seem nearly fool proof. Yum!

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Reviewer:

gorgonzola

Reviewed: Feb. 7, 2011

Really good recipe. Thanks for sharing.

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Reviewer:

donna

Cooking Level: Intermediate

Living In: Midland, Texas, USA

Reviewed: Feb. 4, 2011

I added cinnamon and nutmeg to the sugar I coated them in. Perfect with coffee or icecream!

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Reviewer:

R.Waters

Cooking Level: Beginning

Reviewed: Nov. 6, 2010

We loved these! They are incredable warm, but when they get cold they have a very different texture. I made them for a breakfast pot luck and by the time we ate they were cold. Still good, but not as wonderful as when they are warm. If you are on a diet DO NOT be around when these are freshly made. They are that good.

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