These were excellent, like the difference sliced grocery store bread and homemade. I've never made doughnuts before so I was really impressed. I read the other reviews before making these and have some hints for people who were finding the dough too sticky. I made the recipe as stated with two notable exceptions. First I used Becel margarine because that was all I had on hand. I don't buy butter unless I need it for shortbread. I will buy butter for this recipe. I think the butter would help the dough firm. After making the dough I divided it in half and added two tablespoons of dutch process cocoa in an attempt to try to make chocolate doughnuts for variety without making two different recipes - I lack willpower and my waistline doesn't need dozens of doughnuts in the house. The cocoa didn't work and that half of the batch was compost. It did however roll out better than the plain batch which was probably due to the extra dry ingredients. I let the dough sit in the fridge uncovered overnight. Also I rolled these out on a board slightly more floured than I would use for pastry. After cutting the doughnuts out I let them air dry while the oil was heating and then fried them for 1 1/2 minutes per side. We dusted only half of them with sugar/cinnamon mix and they were equally good without as they were with it. I've promised the family that next weekend will have a dougnut extravaganza and freeze the majority.
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These were excellent, like the difference sliced grocery store bread and homemade. I've never...