Read all reviews and wanted them to turn out the 1st time. My son wanted donuts for his birthday "cake", so I choose these. I tripled the recipe to get enough and ended up with 43 donuts and holes. So, I used 2/3 cup of milk and room temperature, soft butter and I did use some whole wheat flour. Everything else as stated. Had a nice stiff dough and refrigerated them overnight. Rolled out great in the morning. No problems. For those new to donut making...it may be helpful for you to roll and cut all donuts out while oil is heating up to get that done and have enough ready to cook and also really slick to put freshly fried donuts on flat paper grocery bags spread out. The trickiest part for me in frying is getting that oil to stay the right temp, lots of waiting, don't rush and use oil that's not at temp. (oily donuts) or too hot (burnt, dark donuts). Good recipe with those adjustments, not frustrating as some have experienced. Not too sweet, just right with cinn/sugar and glazes. Thanks!
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Read all reviews and wanted them to turn out the 1st time. My son wanted donuts for his...