Reviewed: Dec. 16, 2008

Yummy! This is a great recipe. I had a lot of fun playing with glazes of all different flavors in place of the cinnamon and sugar, though I think the cinnamon and sugar was easier...and my favorite. Plain, these are not sweet - and rather bread-like. I thought they would make great bagel-buns for sandwiches if cut a little larger. The cinnamon and sugar add just the right about of sweetness. Definitely best eaten still warm. The next day they were a bit dry.

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Reviewer:

Finvola

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

These need a new name. They are very good but I agree with the other reviewer who said they are not like a doughnut. My kids also commented that they were closer to a soft pretzel than a doughnut. I substituted instant potatoes and I don't have a bread machine so I mixed and kneeded these in my kitchenaid.

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Reviewer:

ONICA GRAY

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Reviewed: Jan. 26, 2008

This is a wonderously delicious recipe. I do love the butter flavor, so I substituted butter for shortening and buttered the donuts before and after baking. We coated about half of them in 10X sugar and coated the rest with the cinnamon sugar (I use extra cinnamon - 2 tsp in the 1/2 cup sugar). This recipe is a real life saver, I do not have a good way to fry donuts so I have not made them very often. I look forward to many tasty donuts to come. Thank you for posting this recipe.

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Reviewer:

Shiela Mae

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2006

Not even close to a doughnut. Light and tasty, but won't cut it for those looking to make a genuine doughnut. My husband commented that these were the "Wonderbread of the donut world -- pretty good if you don't have any thoughts of a donut in your head." Reminded me of a very light and puffy mall pretzel - might be good with savory toppings.

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