The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 8, 2009
hum... well mine didnt turn out that great! I have a shop so we used the deep fryer to cook them, but they were not fluffy in the least. It was my first time attempting doughnuts, but i dont think i will try them again! Sorry - i have to only give this recipe 3 stars - hope other people have better results!
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Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 29, 2009
great recipe. make sure that after you cut the doughnuts out that you let them rise an inch or two apart from each other on pieces of wax paper. sprinkle a good amount of flour on the wax paper to keep them from sticking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 28, 2009
I made this with my kids. They had so much fun making them. My daughter said they were the best doughnuts she ever had. I ran out of milk so I had to use the rest of my fat free half and half and vanilla soy milk. Yummy!
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joy
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Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 18, 2009
These are incredibly delicious! I made the recipe exactly as stated with a small exception in regards to the flour. I added the flour 1/2 cup at a time but once I put in all 5 cups it was still pretty sticky. I added another 1/2 cup or a whole cup can't remember. It's pretty humid here which may have been the issue. I don't think this is very time consuming. Here is what I did- heat up water in a mug and add the yeast. While waiting for yeast/water mixture to foam I poured the next set of ingredients into a bowl (I didn't mix yet though) and by that time the yeast was foamy. I then added it, mixed the ingredients together, added flour 1/2 cup at a time like it states and kneaded the dough and put it in an oiled bowl. I turned my oven on to 200 degrees and as soon as it was done I turned it off, put the dough on the top rack and closed the door to let it double (about an hour). I didn't cover with a towel. After I took the dough out of the oven and rolled it out (make sure it is 1/2 an inch thick- thicker than that and it's too much). I cut out the doughnuts with a doughnut cutter thing and let them sit for 1 hour and 30 minutes. They didn't double in size but a little bit. While I was waiting on them to rise is when I made the glaze. I put them in the oil (this is important step- make sure your oil isn't hotter than 350) and counted for 4-5 seconds and flipped, counted 4-5 more seconds and they were done. Just dip in glaze and let sit (if you don't eat them all!) until cooled
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Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA
Living In: Centerview, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 17, 2009
I love this recipes. It is very very good and yummy. Thanks to Kelly for the posting. Everthing turn out great and even the glaze was enough for all the Doughnuts. I love it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 4, 2009
This recipe was great! I think the egg makes a huge different in the texture of the doughnut. I was looking for something a bit different though, but this is definitely a keeper. Also, the note on the oil is dead on; mine were not greasy at all since I was sure to bring the oil up high, then lower it when just beginning to fry the doughnuts. I did change the glaze up a bit, but only because I had shut down the computer and had forgotten to write it down before doing so.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 1, 2009
Good, but not really worth the time. Don't get me wrong, we ate them all. Recipe is easy to follow and I changed nothing. Try it once, why not?
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: West Bend, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 26, 2009
Very good, everyone loved the donuts. I followed the recipe exactly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 26, 2009
A lot of effort! They were good, but not as good as store bought stuck in the microwave for a few seconds. The glaze was wonderful, but the dough was a little heavy. I also found I had to use a little more flour then the recipe called for to make the dough manageable. I'm glad I tried it, but don't think I'll end up making them again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: May 19, 2009
These are very time consuming, however they are pretty good once you make them! Will only make again if I am REALLY craving doughnuts and can't go out and buy them.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: May 18, 2009
I hate to say it but I really didn't enjoy this recipe. The glaze is somewhat similar to KK doughnuts but the actual doughnut itself doesn't taste remotly like KK. I have tried this recipe twice and each time the doughnuts puff up niely but they aren't fluffy and airy like those yummy bakery douhnuts. The texture is similar to those chinese sweet rolls.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 14, 2009
I just finished making these doughnuts, and "OH MY" this is the recipe that I have been looking for, for years. they are terrrific and easy. I hesitate to pay the high price for my favorite doughnuts, so I just buy on occasion, but after making these I no longer have to wait..... I do agree with one reviewer who said they could be a little sweeter but I think the glaze does just fine... They sure don't help the waisteline but they are worth every last calorie. Just a note to those who buy yeast in bulk[ as I do] 4 1/2 teaspoons is the exact amount of yeast to use, and also I sifted my flour [as I always do], and that added to the light texture. I think i'll go have another doughnut now .....Tah Tah.
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Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 13, 2009
This was the first time I have made donuts from scratch. This was a simple and easy to follow recipe. I used butter flavored shortening and it gave them a little extra somthing. Wonderful! I used a flower shaped cutter and my daughter just went crazy fot them. What a great treat. I will be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 13, 2009
We made these this past weekend and froze about half. The only trouble we had was with the oil being too hot. I guess we DID need to use a thermometer after all! I will definitely make them again soon, if only to keep some in the freezer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: May 11, 2009
These are amazing!!!!!!! They turned out perfect and sooooooo good!! My kids loved them! My son has a peanut allergy so we can no longer go to the store or tim hortons for donuts. Thank you for a great recipe!!!
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Cooking Level: Expert

Home Town: Marietta, Ohio, USA
Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 4, 2009
the best doughnuts recipe so far :)
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Noi
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Cooking Level: Intermediate

Living In: Ipoh, Perak, Malaysia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: May 1, 2009
I don't remember having to change anything when making this doughnut. It was very delicious. I cut out bunny ones for our Easter breakfast. Made glazed and cinn/sugar ones. Mmmm.. can't wait to make again.
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Photo by LadyOfMarine

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 30, 2009
These are awesome! My whole family loved them. They were gone right away. Thanks for a wonderful recipe!
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Photo by geranium

Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 23, 2009
although mine did not turn out like the ever so popular K.K., they were still pretty good and a big hit. i may have botched it up alittle while prepping the dough... i will see ow they turn out next time!
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Cooking Level: Expert

Home Town: Princeville, Illinois, USA
Living In: Urbana, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 21, 2009
I am giving this recipe 4 stars = 3 for the dough and 5 for the glaze. The glaze is right on the money. The dough however needs tweaking. It takes more than 5 cups flour and does need more salt and sugar in my opinion and it is alot denser. I did not get a light and airy doughnut. I will make again and try bread flour let it rise longer on second rise. Maybe my impatience got the better of me. Overall, worth trying and worth the effort. KK in our area closed and we can't stand Dunk D so if we have donuts I will try these again!
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Cooking Level: Expert

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