Reviewed: May 11, 2012

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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Reviewer:

blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

Reviewed: Feb. 10, 2012

These are AMAZING with a few tweaks suggested by the other reviews. 1cup is a bit too much milk, I used a little less than a 4th cup less than that. And I rounded my scoops of flour while measuring. This made a perfect consistency and I only chilled about 20 minuts.

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Reviewer:

eris

Reviewed: Feb. 2, 2012

Great base recipe. We were impatient refrigerate for 1 hour. Meant the dough was a little hard to work with, gooey, but I added a little extra flour and didn’t roll out. Just grabbed spoonfuls, coated in flour so I could touch it, poked a hole in the middle. Left out the cinnamon/sugar/nutmeg in a small portion of dough and added cocoa powder instead to make chocolate ones.

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Reviewer:

Amy

Cooking Level: Expert

Reviewed: Jan. 28, 2012

I followed the recipe 100% and I found the batter to be to sticky When I put the dough on a floured surface it just spread! I tried cutting them with a donut cutter and when I tried picking out the donut to put into the oil it reminded me of childs toy called Green Slime! So I had to add about 1 cup of extra flour so I could at least roll it out and cut it. I should have just scooped it and put it into the oil that way. I might try it one more time...

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Reviewer:

Carol

Reviewed: Jan. 19, 2012

This is a fantastic basic cake doughnut recipe. Instead of using melted butter I used a room temp butter. I also used my mixer w/ a dough hook to mix. I did find the dough a little sticky so I added 1/4 cup of flour which made it perfect. Will be holding on to this recipe. I also used someone elses suggestion for 1 1/2 minutes per side while cooking... they came out perfectly cooked.

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Reviewer:

CakeGirl

Reviewed: Jan. 18, 2012

Yay.....an easy peasy recipe for doughnuts! These are just as yummy as raised doughnuts without the fussiness of yeast. My entire family and I enjoyed them on a snowy day together. Great with chocolate glaze, too! A definite 5 star recipe!!

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Reviewer:

bellygirl

Reviewed: Jan. 16, 2012

These doughnuts came out perfect! The dough was a little sticky, but I just added more flour.

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Reviewer:

bethmcg

Reviewed: Jan. 8, 2012

Absolutely divine. Reminds me of the donuts my mom used to make.

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Reviewer:

debbie

Reviewed: Jan. 3, 2012

I accidentally let the batter sit in the fridge for over two days, having intended to make them one morning and forgetting to do so once or twice. The dough was still very sticky and glossy, hard to work with but not impossible. I used an ice-cream scoop to dish out equal portions and then split those into small balls to make donut holes. (because they grew considerably as they fried.) the batter did stick to the bowl and to the plates I put the dough portions on. I didn't mind and I worked quickly with the batter, re-shaping the balls as I dropped them into the pan. I guess I'm just more patient than others with messy doughs. I fried them in the middle of the night using lard instead of regular cooking/frying oil because i wanted a more delicate texture and i find regular oils tend to make homemade donuts tough. I tossed them while they were still hot (thinking they were cooler than they were) in powdered sugar and cinnamon, which gave them a thick sort of glaze. I tried one while it was still considerably warm and I didn't like the taste at all, I found it too eggy and spice-heavy--but I let them sit out under a sheet of wax paper overnight. This morning they were absolutely wonderful. They were flaky and tender and they tasted just like (if not better than) most grocery or commercial donuts. I'll be using this recipe as my go-to cake donut recipe.

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Reviewer:

nadblog

Reviewed: Dec. 29, 2011

I just made these for my children, used 1 cup finely milled soft wheat flour in place of 1 cup white flour, substituted margarine for butter & soy milk for milk (dairy allergy) AND baked these in my donut pans. They were AWESOME! Light, fluffy, and delicate. I baked them for 8 minutes at 400 degrees in regular sized donut pan & 6 minutes at 400 degrees in mini donut pan. Very tasty! Now I'm going to make up chocolate donuts replacing 1/2 cup flour for 1/2 cup unsweetened cocoa powder and minus the spices.

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