Reviewed: Jan. 18, 2009

Made these for the first time. Didn't say a word to kids. My son asked "where did you put the box?".

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Cin

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Reviewed: Jan. 16, 2009

These doughnuts were good, but not quite like the ones from the doughnut shop; it is rather easy to tell which doughnut shop they are supposed to taste like! They were not quite "fluffy" enough, but they were very good! I'm sure I will make them again, because my family really loved them! They also looked very nice, and the glaze was very tasty. Thanks for the recipe; it is definitely the closest I've come to recreating the doughnuts from that doughnut shop!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jan. 10, 2009

These were great! Fun to make and pretty tasty! I halved the recipe and there were PLENTY of donuts. We experimented by using the glaze, cinnamon/sugar, and powdered sugar...and the glaze won...big time! We did try glazed, then sprinkled with cinnamon/sugar and that was pretty tasty too. Give it a shot!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jan. 8, 2009

DEFINATELY THE BEST homemade doughnut recipe ever. I have tried a different variety of homemade donut and by far this is the best. Thank you for sharing your recipe.

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GeM

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Reviewed: Jan. 6, 2009

omg these are soooo good and easy to make.I used glaze and also satiny choc. glaze soo good

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Mrs.Hohl

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Greenbush, Michigan, USA

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Reviewed: Jan. 3, 2009

Incredibly good. And such fun to make them!

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yohan (Netherlands)

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Reviewed: Jan. 2, 2009

I did not mix anything up on the recipe and it turned out great. Big kudos from my sleep over New Year's guests. I will be doing this again with some different shapes, toppings, and fillings. It took a lot of oil so I did the pastry and then deep fried fish and chicken in the oil.

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bb2u2

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 28, 2008

Very easy dough to work with. I made a half recipe and got 18 doughnuts. They were also very good filled with jelly.

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STEPHANY BROWN

Cooking Level: Professional

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Dec. 24, 2008

I mixed up the recipe as stated, and ended up with a very thin batter. I ended up mixing in four more cups of flour just to make it almost workable-instead of tossing it. I got it rolled out with lots of flour only to have it raise very odd and stick to the well-oiled pan. Once cooked, they tasted very yeasty, bland, and they held a huge amount of oil even though they cooked at the right temp. For so much work, time, and money wasted in ingredients, this was the most disappointing recipe that I've ever tried.

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mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

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Reviewed: Dec. 24, 2008

Kids loves these donuts! We went to donut shop the night before and my oldest son complained that he didn't get any of them the next morning. So, I decided to try this recipe out. The kids loved them and so did I.

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Bergkster

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Reviewed: Dec. 23, 2008

I absolutely loved this recipe. They were delicious and really tasty. The process for making them was quite stick but worth it. I have never tried krispy Kreme Donuts but I have eaten Dunkin Donuts so I was expecting a similar taste to them, and I was happy with my expectations. And the glaze was to lick for!! Thank You so much.

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Anailuj's Lab

Cooking Level: Beginning

Home Town: El Escorial, Madrid, Spain

Living In: Dublin, County Dublin, Ireland

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Reviewed: Dec. 15, 2008

I made these doughnuts for my husband to take to work last week. I made 4 dozen, he works with 7 men, and they were gone in a couple of hours! They were so good my kids made me make them for desert that night! My oldest daughter doesn't even like doughnuts and she ate them up! Super, super, super!

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Mrs. Rico

Cooking Level: Expert

Home Town: Pleasant Valley, Iowa, USA

Living In: Dixon, Iowa, USA

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Reviewed: Dec. 14, 2008

Never made doughnuts before - oooh they were good! Halved the recipe and got 13 donuts and four holes from leftover dough. Let the doughnuts sit on paper towels after frying then drizzled on the glaze. Used a butter knife to slip under the dough (on a buttered baking sheet) and place in the oil since some mentioned the problem with a spatula. Seemed to work well. This was a great recipe to share with neighbors!

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KCHEVAUX

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Reviewed: Dec. 14, 2008

I agree with the lady who wrote that this is an excellent sweet bread dough as well. I like it for cinnamon rolls becasue it is a little lighter and doesn't dry out quickly. The donuts were good but if oil is not the right temp or if you turn your back they will come out too dark. If they are dark at the edge where you can see then they are much too dark on the bottom. I don't have a temp regulated fryer. I use my moms cast iron pan and a thermometer. I would recommend a fryer if possible but they will still be too dark if you cook the time specified. A great dough for many sweet bread uses and good donuts with careful watching. Thanks for sharing.

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Lizzy

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Reviewed: Dec. 6, 2008

Good. The kids liked them and so did I.

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TNAAS

Cooking Level: Intermediate

Home Town: Sturgis, Kentucky, USA

Living In: Napoleon, Ohio, USA

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Reviewed: Nov. 30, 2008

WOW!I just made these and am watching them disappear as i type this.The kids,(who NEVER compliment anything),actually said;these are good and you could sell these.This is without a doubt THE best doughnut recipe i have ever tried.In addition to the recipe glaze,i also used creame cheese frosting(thinned),and powdered sugar,and some chocolate syrup drizzled on top of a few.They were all GREAT.I wouldnt change a thing.Also this recipe only took 2 hrs.So if you are looking for a keeper of a doughnut recipe look no farther,this is it!!

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paul

Cooking Level: Intermediate

Home Town: Manchester, Kentucky, USA

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Reviewed: Nov. 30, 2008

very delicious!!!

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Pastorswife

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Reviewed: Nov. 29, 2008

I made these several years ago, and they were delicious. I don't care for them when they are fried in vegetable oil. I think they taste much better fried in shortening. They will taste more like the KK ones. I thought the only differnece was in the glaze. KK's glaze was sweeter. I am going to go and make them right now. The only question I have, is can I some how prepare them ahead of time, and fry them later?

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Kelly

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

First time making this recipe, boy it was delicious, my kids fell in love with them...love the softness of the dough, thanks for the recipe.........

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melb

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Reviewed: Nov. 26, 2008

First have to say they were NO WHERE near being like the same doughnuts offered by a well known chain. Good but not a "copykat". Ironically these were almost similar to an Alton Brown recipe - w/ the only differentiation being in the amount of sugar - and directions. It's important to thoroughly check the temperature of both the water and milk -too hot and the yeast will be killed, too cold and the yeast won't activate. Also a key factor is simply that this dough does NOT need a whole lot of flour -this is a "wet batter" if you add too much flour, the consistency won't be as light. A good doughnut but not a copykat.

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