Reviewed: May 26, 2012

These were so good and so easy to make. They are better the store bought ones. YUMMY!!

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Reviewer:

mary2011

Cooking Level: Intermediate

Home Town: Hellertown, Pennsylvania, USA

Living In: Batesville, Indiana, USA

Reviewed: May 23, 2012

Did not like at ALL! I followed the recipe.

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Reviewer:

aghorace

Reviewed: Apr. 18, 2012

I may be a man of simple tastes, but I love my donuts (or doughnuts if you prefer). This is probably the best recipe I have tried on allrecipes.com. Usually recipes try to form a veritable gestalt upon the taste buds with too much sugar or other similar issues, but this recipe is right on for an easily made donut that I might venture to call fluffy little delightful morsels of happiness. It is fantastic with a dusting of cinnamon & suguar, powdered/confectioners sugar, glaze, frosting, sprinkles, and/or chocolate. There isn't much not to like about this recipe. Hats off to the contributor.

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Reviewer:

Knoxville

Reviewed: Mar. 3, 2012

This was my first time making doughnuts...or anything that involves yeast. They turned out great and were a blast to make with the kids.

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Reviewer:

billiejw89

Cooking Level: Intermediate

Reviewed: Feb. 25, 2012

wonderful,great easy recipe for doughnuts:)) i just made it and it was sooooo great.for the taste it is optional,like you can change nutmeg by vanilla or Cinnamon,i put vanilla extract in the glazing and it was awsome:))))thank you Sanah:)))

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Reviewer:

angel77

Reviewed: Nov. 27, 2011

This was almost flavorless--as I baked and didn't fry the donuts--but the texture was wonderful! Since I loved the texture and consistency of these donuts so much, I'm going to tweak this recipe a bit until I get a truly fabulous baked yeast donut! (I don't eat fried foods). Below are some tips I've come up with for more flavor next time around: 1) If baking, pre-heat oven to 375 degrees Fahrenheit and then bake donuts for 10 minutes. Donut holes will need to bake for 12 minutes. 2) Use 1 Cup scolded milk with 1/4 C. instant coffee, instant cappuccino or flavored liqueur mixed in. 3) Add 1/2 C. chopped, toasted nuts or pieces of chocolate to the tops of the donuts after you cut them from the dough and you proof them for a second time. *Please note, only add these items if baking the donuts or else the nuts or chocolate will burn. I hope some of these ideas help!

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Reviewer:

Bake Diva

Reviewed: Aug. 31, 2011

I've used this recipe several times both as a full and half batch. It works exceptionally well in a bread machine. I think the frying oil temp is a bit too hot at 375. I put mine down at 300F and they don't brown as quickly. The second rise is the most important one. When they're big and light, you drop them into the oil. Some of mine have almost doubled in size! I've also substituted butter flavored shortening in a pinch, they were still tasty.

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Reviewer:

Ash

Reviewed: Jul. 18, 2011

I would highly NOT recommend this recipe. I followed the instructions, but omitted the nutmeg becuase I did not have any on hand. I was really looking forward to this recipe because of the high ratings and great reviews. I noticed that some reviewers mentioned the "bland" taste and said they were going to add vanilla extract next time. I added 1/2 teaspoon (I was using half the recipe), yet still the dough was very bland. I have also followed the recipe stating "knead for 3-4 mins" I kneaded mine no longer than the given time, and my donuts came out tough. I am never making this donut again! I'm sure there is better recipes out there for this.

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Reviewer:

cheska01

Reviewed: Jun. 27, 2011

Ok, I was looking for a nice light and chewy donut, like the kind we can get at a bakery or the grocery store bakery. These were very dense and not like donuts. Even with the chocolate glaze (Easy Chocolate bundt cake glaze - from this site, which is awesome!) It really wasn't a donut, very bread like. I did not use the nutmeg. ********** However, I did end up using the other half of the donut dough and baked them plain, instead of frying and made bagels! So, this recipe makes a good baked bagel that I made into breakfast sandwichs. To make bagels, just follow the recipe and bake them. Then split them in half and you have homemade bagels!

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Reviewer:

I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

Reviewed: Jun. 9, 2011

Aside from being really easy, they are easily flavored to your own taste. The batch I just made I cut without the center holes so I could fill them with preserves. I also did some rolled in cinnamon and sugar and others with a maple glaze. MUST EAT FRESH!! I have to agree with a previous post, if they turned out like hockey pucks, you did something completely wrong, and as far as flavor, if it's too bland add your own flavoring, or fillings/glazes.

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