Reviewed: May 24, 2012

I bought an small electric donut maker because it was on sale, not because I needed it. So I looked up a sour cream donut recipe. Other than having to half it, Liquified w/milk, all the donuts didn't come with holes but they came out good. I made 120 donuts, so obvious I had to freeze them w/out the glaze. I thawed them out the other day glazed and served, to my suprise they froze pretty good and my guests thought I was cooking all day long!!! Thanks Dawn!!!

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nancy

Reviewed: May 23, 2012

I was looking for a recipe for old fashioned buttermilk bars or donuts. When I found this recipe, I knew I was close because it contained both the buttermilk and the sour cream. Although I'm used to eating them with a thin glaze, I ate a few of the donut holes plain and decided they were so good and flavorful, I would leave them plain. I had to make 1 change because I live at a higher altitude. I cut the recipe in half, there are only 2 of us, and reduced the flour by nearly a whole cup. Lightly flouring the board took care of the slight stickiness there was. I had no trouble rolling out the dough and cutting out the donuts. I made bars with the leftover dough to the same thickness as the donuts. I nearly forgot - if you don't have a donut cutter, use one for biscuits and to cut the hole, the little plastic tops that come on your purchased water bottles are perfect. Oh my! I just finished off all the donut holes by myself... This is a keeper - I'll make them again soon!

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Brigitte

Reviewed: Jun. 16, 2011

There were good but very thick and didn't have much of a taste.

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BabyMakingMachine

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Living In: Twin Valley, Minnesota, USA

Reviewed: Mar. 8, 2011

made these for the first time & oh my god delicious!! Great recipe!! EASY to make...just added 1/2 of teaspoon of cinnamon....glazed some ...used some sugar and cinnamon and the rest we used some powdered sugar. Truely the doughnut to a man's heart! Thanks Dawn for this fabulous recipe.made these on 3/8/11.This will definitly be a family staple.

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foxxyfruit

Reviewed: Feb. 16, 2011

i tried this recipe on 2-17-2011 this came out very sticky added more flour were dry

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craftman

Reviewed: Jan. 16, 2011

Made almost 200 doughnuts for us...and love them :)

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sherryboberry

Reviewed: Jan. 16, 2011

These were the first doughnuts I've ever made and they turned out delicious! It took a few doughnuts to get the hang of it, but overall not hard (just a little time consuming). I added 1/2 tsp. of cinnamon, doubled the vanilla, and covered them with a glaze instead of just dusting with powdered sugar. Definitely recommended for those who like cakey doughnuts.

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Melanie

Reviewed: Oct. 30, 2010

These were good but not the rarest rose. They seemed a bit dry .... Im going to keep looking.,

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Bigmommahill

Reviewed: Oct. 14, 2010

excellent doughnut, very similar to our sour cream doughnuts at Tim Hortons, which I love. These make a very large batch, but they disappear fast. They need to cook a little longer than the yeast doughnut, so they will be a darker brown and a bit on the crunchy side when you set them on paper to drain. When you apply the glaze they soften right up nicely

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redneck gramma

Cooking Level: Intermediate

Reviewed: Feb. 23, 2009

Very good recipe but still trying to figure out how to convert recipe so I can put the dough through a donut press without having to roll the dough out but this recipe had very good tast.

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2 users found this review helpful