Reviewed: Feb. 4, 2003

Phenominal! Away goes the so-so recipe that came with my doughnut pan. I get the cringes when I go to a well know shop where you can watch the doughnut floating along in an enormous tank of oil! This makes me feel a little better about such a sweet treat. I made a few modificatons as follows: Substitued maple syrup for honey, also I added a package of instant pistachio pudding in an attempt to make the one Dunkin Doughnuts used to make. It worked! And the pudding makes the batter a bit thicker. However they do rise a bit more so don't add quite as much batter to the pan. I am going to try chocolate pudding next, but the plain batter is good too!

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243 users found this review helpful

Reviewer:

Miss Molly

Cooking Level: Expert

Reviewed: Jan. 8, 2003

Pretty good, tasted pretty much like actual fried donuts, they just took a while to make.

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16 users found this review helpful

Reviewer:

STRAWBERRY SWIRL

Reviewed: Nov. 19, 2002

Ours didn't turn out well at all. We tried to fix them, and that still didn't work.

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1 user found this review helpful

Reviewer:

HNJWARD

Reviewed: Sep. 4, 2002

It was hard to work with, and plain tasting. I spread chocolate cake frosting on top, and it was much better.

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2 users found this review helpful

Reviewer:

MARLISLE11

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jul. 20, 2002

this is very good reciepe! I tried it and it was awsome.

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1 user found this review helpful

Reviewer:

CRISTIANACOOL

Reviewed: May 6, 2002

BEST EVER!!

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2 users found this review helpful

Reviewer:

IESHRAEL

Reviewed: Mar. 2, 2002

These are a very heavy doughnut. I have a doughnut pan that I used and ended up making about 30, but the dough was not easy to work with. The kids liked them.

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0 users found this review helpful

Reviewer:

Patti

Cooking Level: Intermediate

Home Town: Huntingdon Valley, Pennsylvania, USA

Living In: La Quinta, California, USA

Reviewed: Nov. 6, 2001

I brought these to work yesterday and they're already gone and I got excellent comments. They're not over-sweet, the sweetness is just right. I can see why people had problems with the batter if not using a doughnut pan but I had one so it was no problem for me. I got almost 36 doughnuts but maybe my pan just had smaller wells.

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23 users found this review helpful

Reviewer:

LIZERDBITS

Cooking Level: Intermediate

Home Town: Hamilton, Virginia, USA

Living In: Germantown, Maryland, USA

Reviewed: Sep. 29, 2001

The bestest everest baked doughnuts! I substituted Maple syrup for the honey which made them EVEN BETTER!!!

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121 users found this review helpful

Reviewer:

AMBERISCOOL

Reviewed: Sep. 5, 2001

Batter is too thin unless you're using doughnut forms instead of cookie sheets. Oven temperature is too high - I backed it off to 350° and also reduced the baking time by about four or five minutes. Texture is good and flavor is good - I also added a vanilla glaze.

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4 users found this review helpful