Reviewed: Oct. 31, 2008

Okay, I must just suck at making doughnuts, 2 days ago I made "super easy doughnuts" and ended up with super easy doughnut doggy treats. This time I made this recipe hoping to pick my hurt pride off the ground. No luck here, these turn out more like malasadas only less nice, I don't know what happened, I took my time and did everything the recipe said, including the gaze. I am just not impressed with the overall result, thanks to 2 failed attempts and doughnut making, I won't be making any more for a while and my dog will have food for the next 2 weeks.

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dreamjes

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

Just an added note: Remember to scald your milk and let it cool to warm first, or use milk from dry milk mix. Unscalded milk will kill your yeast and make it heavy.

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Gizmolady

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Reviewed: Oct. 23, 2008

these were my first attempt at frying doughnuts. they turned out great! i started by making them traditional style and then made some boston creme doughnuts. now, those were the bomb!!! i did think that they were a little too greasy though but that was my fault i think. also, be sure that when you allow them to rise the second time that they are not touching each other or even close...you'll end up w/ pancakes. :) mine went thru a 3rd rising b/c of this!

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jeneelouise

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Reviewed: Oct. 19, 2008

This is a very yummy recipe. I have tried many different ones and been unhappy, but this one everyone loved. Me, my husband, my kids and my brothers LOVED them. And I do not think they taste like the krispy kremes but I am very glad, I am not a big fan of krispy kremes. So these were perfect!!! A lot of work but definitly worth the time and effort!!!

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nvldybugs

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Fernley, Nevada, USA

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Reviewed: Oct. 18, 2008

OMG, theese were the first time making this and I have to admit, it was tough! It took pretty long to make the dough by it was sooo worth it. The doughnut was light and fluffy and I shallow fry it so that not much oil is absorbed and it's so good. Will be a keeper

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Oct. 17, 2008

Wow, I can't believe I could make doughnuts that tasted like store bought but even better! I even used a little bit of syrup in the glaze and it tasted just like the maple bar glaze, how delicious!

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Midnite Myst

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Juneau, Alaska, USA

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Reviewed: Oct. 4, 2008

Great recipe! I used buttermilk and regular milk (what I had on hand), most of a 10 lb bag of King Arthur unbleached AP flour, 8 packets of yeast (fast acting and regular). I couldn't figure out how to make 6 dozen with the calculator so I put 72 in which actually made 13 dozen and the holes! Count on someone to help cut out doughnuts (while you are paying attention to cooking)and 5 hours from start to finish (including rising time)and a lot of table and counter space, and a cast iron dutch oven with a thermometer (see my photos by clicking on the recipe photo)!

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VEERNNYR

Cooking Level: Intermediate

Home Town: Stowe, Vermont, USA

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Reviewed: Oct. 1, 2008

I was really disappointed with this recipe. The dough and glaze came together perfectly, no problems there. The doughnuts looked fantastic, but severely lacked in taste. Good glaze, but the doughnuts themselves were very bland.. Please, try another recipe.

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Mimikat46

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Reviewed: Sep. 29, 2008

World greatest doughnut recipe. It is such an easy recipe. Just be careful not eat too many.

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Ammie Lewelling

Cooking Level: Intermediate

Home Town: Ebro, Florida, USA

Living In: Ponce De Leon, Florida, USA

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Reviewed: Sep. 27, 2008

These are so good! I wouldn't say they are comparable to the chain-version; although my husband says that these are a hundred times better! These have more "substance" than those do. They really take care of that doughnut craving we get occassionally since we don't have access to doughnuts here in Serbia. They are really "rich", though and I don't know how anyone could eat more than two at one time!! Great! Thank you for these!

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KittySerbia

Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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Reviewed: Sep. 27, 2008

This recipe is fantastic. I didn't have to change a thing and my family keeps asking for more!

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oldtyme professor

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Reviewed: Sep. 22, 2008

OH MY GOD!!!!! Just finished making these and by far the best recipe I ever made. Was worried about the dough being sticky but it turned out perfect. I did as the other person had said and made doughnut holes out of the cutouts, this recipe is light and crispy and just the right sweetness. Thank you for a great recipe!!!!

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CG

Cooking Level: Expert

Home Town: Lexington, Kentucky, USA

Living In: Cameron, North Carolina, USA

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Reviewed: Sep. 22, 2008

Absolutely wonderful! Everyone loved them and only I knew how easy they were to make. I mixed the dough in my bread machine and then rolled them out. Tasted so yummy!!! Thank you for sharing.

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: Sep. 18, 2008

Hi I found this recipe recently and made it yesterday,been looking for a good home donut for years.This recipe is very good. How eve next time i will use less liquid because I had to keep adding flour.and hat always worries me.But other the that, this recipe is very good and the donutss are truly wonderfull. thank you very much

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tdeasley

Cooking Level: Professional

Home Town: Boise, Idaho, USA

Living In: Nipomo, California, USA

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Reviewed: Sep. 12, 2008

they looked better than they tasted.

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jose112

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Reviewed: Sep. 12, 2008

My family loves these donuts. This is the 1st time I have made a yeast donut. I just made the holes and ended up with 110 of them. Thank you for an awsome recipe.

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memenpratt

Cooking Level: Intermediate

Living In: Pratt, Kansas, USA

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Reviewed: Sep. 6, 2008

This is the Greatest Donut recipe I have ever Made! These Donuts are truely the Best!! My Husband was amazed that I could Make Donuts Better than the Bakeries!! They are Lihgt and fluffy and Good! Try them I guarantee You will Like them!

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Ardell

Cooking Level: Expert

Home Town: Vallejo, California, USA

Living In: Fort Shaw, Montana, USA

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Reviewed: Aug. 25, 2008

I made this in my breadmaker. Dough was a little sticky, when rolling out I used flour and found it to be perfectly manageable. Cooked perfectly in the oil. Crispy on the outside, soft on the inside. Perfect eaten warm. Yum.

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