Reviewed: Mar. 17, 2013

These are amazing! I glazed them and everyone raved!!

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Reviewed: Mar. 8, 2013

I liked these doughnuts, but after reading the reviews, I was expecting Krispy Kremes. These doughnuts tasted like deep-fried rolls coated with sugar, which really isn't bad. Can't say if I'll make them again or not.

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Spot Tucker

Cooking Level: Expert

Home Town: Pearland, Texas, USA

Reviewed: Mar. 7, 2013

Tasted like bread. In fact, we decided to dunk the unglazed "donuts" in garlic butter and pizza sauce. Which was awesome_ unless of course you were hoping for a melt in your mouth light and crispy donut.

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

Reviewed: Feb. 19, 2013

Update......i would like to add that this needs to be eaten right away because it gets soggy the next day. I will still keep the 5 star rating because it does taste good. The first day it is made it is crispy and chewy and the next day it is very soft. If you notice when you buy donuts and leave them out for a day it gets hard.....probably because it is fried in shortening or lard or the additives in the dough. Either way this is a better way to go bc you can fry in coconut oil, grapseed oil, or canola oil....variety galore!!! Enjoy

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tonton

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Feb. 19, 2013

These tasted great the night that I made them, but they were a bit soggy the next morning. I followed the recipe exactly as written and they came out perfectly. I was a little worried when cutting the dough because it was very sticky and difficult to handle but I guess that's how it's supposed to be. Very time consuming but I will definitely be making these again.

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sneakypaisley

Reviewed: Feb. 15, 2013

OMG just made these for kids Valentine partys what a hit. Will be making these again.

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Dee

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Reviewed: Feb. 13, 2013

So I just made these and I have to say I am really impressed. I didn't use the glaze that was in the recipe, I made mine so I could fill them with a nice cream filling. My husband ate two one right after the other. I didn't have a hard time at all with them not raising, soon as I put them in the oil they puffed up even more. Thanks for the great recipe!!!!!

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Antha

Cooking Level: Expert

Reviewed: Feb. 11, 2013

I liked it a lot. Much better than the donuts that I find here in Brazil. I made them today and I guarantee you that the dough is great. In the other hand, I found the glaze taste too strong. I would cut a little bit of the vanilla.

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Milena Kundalic

Living In: Salvador, Bahia, Brazil

Reviewed: Feb. 11, 2013

we love these, and for a twist, in place of water, use orange juice or lemon juice. Fresh of course. My preference is lime juice.

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Del

Reviewed: Feb. 3, 2013

I halved this recipe and still got a dozen donuts and about 15 donut holes. Despite the fact that the initial yeast foamed, I didn't get a ton of rise. I used my KitchenAid mixer with the dough hook like other reviewers did. I let it go for an hour in the sun of the backyard and it rose a little. I used a 2.75" opening drinking glass for the large hole and a 1.5" cap for the little hole. I added minimal flour as I worked the sticky dough. Back outside to rise again, but I really don't think anything happened at all. When I made the glaze, the powdered sugar eventually took all of the liquid and formed a few large clumps - after I added some hot water it thinned out just fine, though. I only made 3/4 of the 1/2 for the glaze and that was still more than I needed. Frying the donuts was easy enough, glazing worked fine. They tasted good and all, but the whole process wasn't worth the time and work. I might try them one more time just to attempt Boston Cremes or jelly-filled, but otherwise, no go.

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