Reviewed: Oct. 1, 2009

This recipe came out great...very simliar to kk doughnut if cooked at lower temp-300-325. They got too brown at 350. I actually burned a couple of batches towards the end b/c it was too hot. If cooked longer at lower temp they come out more "doughy" or "thick" which is how i describe kk doughnuts. The best recipe! Also, I put all ingredients in bread maker on dough and it did all the work. And, I didnt have enough white flour so i sub with whole wheat..still tasted delish!

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sosolala

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 28, 2009

Pretty good! I made the recipe as stated. The dough is not very flavorful. Maybe adding a touch more sugar would help. I suggest not making anymore than you can eat at one sitting. They are not very good as leftovers, too tough.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Sep. 21, 2009

I had problems transferring the puffed doughnut forms into the fryer without them deflating. I also felt the dough tasted a lot like the elephant ear recipe on this site but a lot puffier.

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Stacey

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Reviewed: Sep. 20, 2009

My only real issue with this recipe is how time consuming it can be...otherwise it's a good solid fix to a homemade doughnut craving!

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aea

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Reviewed: Sep. 19, 2009

My Husband said to rate this 6 stars! I made these as my first try at raised doughnuts and they were great. I definitely need a way to get them into the oil without them de-poofing, but they were still light and wonderful!

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Jeannette R.

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Reviewed: Sep. 15, 2009

These came out BETTER than KK. I followed the recipe. I didn't change anything. I can't believe how people change recipes, and then give bad reviews. I don't understand how anyone can give these a bad review! I fried them, and my Hubby helped glaze them. I made doughnut holes too, and shook in a brown paper bag with cinnamon sugar. SO good! These take a little work, but are well worth it! No added ingredients you don't know about. HOMEMADE! You can't get any better than that IMO. Thanks Kelly. I will be making these for years to come.

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JosieTheMama

Cooking Level: Expert

Living In: Homestead, Florida, USA

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Reviewed: Sep. 13, 2009

My family loved these. My 5 year old daughter helped cut them out and we used a water bottle lid for the center. It was the perfect size! I also recruited my husband to do the glazing because they fry up so fast. I was afraid they wouldn't be done in the middle, but it was perfect. It made me 20 doughnuts, and they didn't last 2 days in my house! Oh, and they are not as good the second day, so share with your family and friends!

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Kristina

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Reviewed: Sep. 13, 2009

excellent..family and neighbors loved them..neighbors got some because it makes alot of doughnuts..cutting in half this time.

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Jill

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Reviewed: Sep. 7, 2009

This is soooo good.

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SWAGNER777

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Reviewed: Sep. 3, 2009

These donuts are great, We don't have a Krispy Kreme near us. These are the next best thing. I ended up with more than recipe said, but they disappeared. Yummy!

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Cindy

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Reviewed: Aug. 30, 2009

These were good! I think I had my oil a little to hot b/c I couldn't keep up on flipping them before they had overly browned. My fault though...but they still tasted great! I only used a chocolate glaze on these and sprinkles! Yum!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Aug. 26, 2009

These were really good. I even used whole wheat flour and they still were crispy and creamy. I used fruit juice for the glaze and it was fantastic!

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Gen

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Reviewed: Aug. 24, 2009

I was a bit afraid to try what seemed a difficult recipe. Surprisingly, it was very easy and fun to make. My husband and son absolutely loved them and have been asking me to make more. I would recommend this recipe to anyone.

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SheliaRenee

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Reviewed: Aug. 23, 2009

Just baked these for Sunday breakfast. Very Good!! and sooo close to the Krispy Kreme donuts. try them!!

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k_dog

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Reviewed: Aug. 17, 2009

These taste fabulous but are a LOT of work! I halved the recipe and made the dough in my bread machine. Once done I rolled out my dough and cut it into doughnuts. I let it do a slow rise in the fridge overnight. The next morning I turned my oven on to 200 degrees. Turned the oven off and let it sit for a couple minutes then put my doughnuts in to finish rising. I made my glaze making sure to make it thin enough to coat them but not be too thick so it would weigh the doughnut down. I heat my oil to 325 degrees and maintained the heat between 325 and 350 as I fried them. I fried them to a golden brown removed them to drain on paper towels for a moment. Then I immediately dipped them into the glaze on both sides then put them on a wire rack to drain the excess glaze. When I was finished frying and glazing all of the doughnuts I made a chocolate glaze to top the doughnuts. You make the chocolate glaze the same way as the regular glaze just add 4oz of semi sweet chocolate chips (for the full recipe) when you melt the butter. It makes a excellent very authentic chocolate glaze. The half recipe made 14 full size doughnuts and about 20 or so "holes". I used a ball canning lid from a pint jar to cut the doughnuts and my daughters bottle opening to cut the holes in the middle. They were a perfect size. They were very delicious but too much work to do on a daily or even weekly basis for me. Now I have to go clean all of the many dishes that I messed up making this recipe

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Aug. 3, 2009

Ive made them several times...PHENOMINAL...not low fat, but totally worth the cheat, not to mention the work!

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Tammylou

Cooking Level: Expert

Living In: Mount Brydges, Ontario, Canada

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Reviewed: Jul. 27, 2009

Finally a donut recipe I love! Very easy to make. I'm sure once my husband tastes them, they will be a quick family favorite!

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kristi

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Reviewed: Jul. 27, 2009

These turned out really well. I am not an experienced bread maker so I tried these in the breadmachine. It was so much dough that I needed to keep the lid open at the end of the rise time. They fry up very quickly so be ready to flip them! The glaze was amazing, perfect complement to the dough. I will definitely make these again!

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tdunc17

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Reviewed: Jul. 27, 2009

Great doughnuts! Even when I tried to bake it as rolls, it's still great. Had a soft crust. But I must make a mistake in making the glazing. It caramelized. Don't know what's wrong. But it turned to hard candy before I put the hot water. Better try again next time, but great recipe!!

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