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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Reviewer:

anita smith

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Reviewed: Sep. 25, 2008

This comes amazingly close to my grandmother's (currently lost) Grebel recipe, and she made the best donuts I've ever tasted. This recipe is really forgiving--I ended up running out of all purpose flour while mixing (I love the dough to be really thick) so I added whole wheat flour and even corn flour... and it was even better than before! Oh, and I used low fat milk and yogurt instead of sour cream and buttermilk, but that's only because I have those on hand, and I didn't want to make a trip just for 2 things.

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Perchie

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Reviewed: Jan. 27, 2008

I cut this recipe in half, because I didn't need 72 doughnuts and it worked really well! I came out with about 3 dozen really delicious doughnuts and doughnut holes! My family loved them, and I loved the fact that I didn't have to chill the dough before making, so I didn't have to think ahead. This is a recipe that I can just grab and make in the morning, if we're in the mood for doughnuts!

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