I made the recipe two times as instructed, and even took anothers recommendation to cut the milk to 2/3 cup.The first batch required the full cup, while the second required less than a cup.I also warmed the milk to room temperature as other recipes noted. I didnt have a bit of trouble getting the dough to the right consistency, and they were light and fluffy when fried. If I had rolled them out, Id surely have needed more flour though. My problem is they really didnt have any flavor. Ive been trying various recipes Ive found online trying to get the distinct taste that my Grandmothers did, but to no avail.Im thinking she used more nutmeg than most recipes call for. My adult son, whom I live with, loves having fresh donuts weekly, and not a single complaint about these. I guess Ill have to tweak this recipe a bit. I didnt roll mine out, I dropped them by teaspoonfuls as this is his preference. Personally, I think a lot of people arent taking into consideration the extra flour theyd use when they have to form the dough to roll it out. Most fry cake recipes advise 3 cups flour, 2 1/2 cups to the mix, and the remainder mixed in as you try to handle it, and roll it out. Too much flour tends to make the donuts dry.
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I made the recipe two times as instructed, and even took anothers recommendation to cut the...