Reviewed: Mar. 28, 2009

Excellent recipe! My kids loved them and begged for me to make them again as soon as they ran out. I didn't have the patience to let them rise 3 times. I mixed everything up, let them rise in a warm oven for 45 minutes, and rolled them out. They puffed up really well when cooked.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shannyreee

Home Town: Clovis, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2007

First time making any donut type food. These were a hit. Takes some time, as they have to rise three times. I think a smaller size than a regular biscuit might fry better. I also tried a donut shape, it worked the best for frying. However, I like the look of them with the two slits though too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Krista

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2006

so yummy, next time I will cut the batch in half, it makes a big number of dougnuts. and I would increase the amount of sugar in the dough.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

nancy

Cooking Level: Expert

Living In: Troy, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2005

A LOT of work for a donut... they're good... nothing amazing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NICOMOM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2005

VERY good! Just plan for a little bit of time -- with 3 risings you have to be patient. Also, the size biscut cutter you should use to get the suggested servings (5 dozen) is a 1-1/2".

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

TWESTHOFF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2002

These were EXCELLENT!!! My family loved them. I do have to say they taste just like moms. She is from Germany, and makes them by memory from how her mother used to make them. Now I have an official recipe!! The hardest part is waiting for each of the risings. One additional note......Instead of using a biscut cutter, I just rolled the dough out and cut it up in rectangles, put the 2 slits in, and before I was ready to fry it, I streched them a little. These are also great the next day warmed in the toaster oven!!!!!! Sue from Buffalo

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

bakersue

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2001

This is a wonderful recipe! Made this today with a wet glaze (confectioner's sugar, vanilla, milk, pinch of salt, add liquid slowly while beating to avoid lumps, not enough liquid to be too thin.) Crispy outside, tender and sweet inside, an ideal treat for those who crave doughnuts. Terrific!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

NONSTOPCOOKERBAKER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2001

These were EXCELLENT. My husband is PA Dutch and grew up eating these every Shrove Tuesday. We moved to an area where you can't get them so I made them this year, they are difficult but well worth the effort. My husband said that they were the best fastnachts he ever had and that's saying a lot!

Was this review helpful? [ YES ]
16 users found this review helpful