These were great it was my first time making donuts and they turned out perfect. everyone loved them. I didnt change anything other than i increased the cinnamon to 1 full teaspoon. I dont know how to check my oil temp so i just had the burner stay on medium heat and that worked really well.

this is a funnel cake disguised as a donut! they are really good when cooked but i found the dough impossible to work with...it was too sticky and made a huge mess of me and my counter...i even used gloves to try to prevent that...didn't help! i followed the recipe exactly and ended up adding alot more flour and refrigerating the dough overnight! it helped a little...i made donut holes and used powered sugar...just like a funnel cake!

-added more flour when kneading -rolled it into a mixture of sugar and cinnamon when done frying thanks for the recipe.

Disappeared in a flash!

The actual donut come out good once I got the frying temperture correct. At least first they were cooking too fast. I decided to use powdered sugar instead of cinnamon & sugar. They were fine while fresh but later the oil started comiing through the sugar and they became a soggy mess.If you stick to the recipe you probaly will be fine.

This recipe is wonderful!! Yes, it does start as a gooey sticky mess. Scoop it onto a pile of flour to knead a few times then flour well to roll out. They're tender and delicious. I got about 14 and the kids devoured them. I used a maple-flavored glaze. They did cook very quickly but I'm not sure of the temp since I just used the stove. Definately a new favorite recipe. I love how fast and easy these are.

These were much easier than I thought doughnuts would be. I made these as Timbit sized (doughnut holes to those of you not from Canada) and rolled them in cinnamon sugar. The entire batch was devoured within the day. And I have been asked if I would make them again...a lot!

While I can see how this would be a good/tasty recipe, I can not rate it the best because the dough was very sticky and hard to work with. Perhaps I should knead with more flour before adding more to the surface for flattening and cutting. The directions/ingredients should coincide better with regard to adding more flour. Perhaps I will try again.

My brother a donut lover loved these they are slighty crispy on the outside and cakey on the inside good simple recipe will be making again. I rolled them in cinn./sugar

This recipe is so good and very easy. I followed the directions exactly and the doughnuts turned out great. I made them with regulat flour for my kids and with gluten free flour for myself. I froze the left overs and when reheated in the microwave taste just like they were freshly cooked. I have made this recipe twice now. The first time I made the dough 1/4 inch thick and to me it seemed too thin. The next time I made the dough about 1/2 inch thick and it made thicker doughnuts. They cooked in the 3 mins. called for in the recipe. The flavor of the doughnuts is really good too. Thanks for posting such an easy and good tasting recipe. Will definitely make these again and again and again!!!

I wanted doughnuts but sweet things don't agree with me in the morning so... I used splenda in place of the sugar. I dusted them with splenda and cinnamon. My husband and kids had them about gone before I finished making coffee :) Will be making again!

These were excellent, especially when coated with cinnamon-sugar! We even fried up the doughnut holes! They tasted just like the fresh doughnuts we get at the cider mill in the fall. With fresh coffee, this was the perfect Saturday breakfast - even our curmudgeonly next-door neighbor wanted some!

I just finished making these. They are good, but 375 is way too hot for these. when they are rolled out to 1/4 inch thick, the outside cooks too quickly and the inside is still gooey. I'll try these again on a lower oil temperature. I also substituted a dash of ginger and a dash of ground cloves for the ground nutmeg.

I will definitely use a little more butter or milk in these to make them a little moister. The flavor was excellent, and the cooking time was right-on. (I, however, overcooked a few and they still turned out great) After draining them well on paper towels, I shook them in a baggy of cinnamon and sugar. Next time I will try making some with powdered sugar, and also will try substituting half of the white flour for wheat.

I used to work at a bakery and made all of the doughnuts there. These are pretty good, but need more cinnamon and nutmeg. I also needed to add more flour to successfully roll these out, but don't add any more than what you need to be able to roll them out without making a huge mess. The oil temperature is super important for cooking these just right.

I followed this recipe to a T but the dough turned into one gooey wet mess. I had to add at least another 1/3 cup flour and that is not including the flour it soaked up while I was trying to knead it. I used a tsp amount of dough to make doughnut holes and dropped them into the fryer to cook for 4 minutes. These tasted ok, my daughter thought it was fun to roll them up and roll them up in powdered sugar but they were kind of a pain to make (maybe all doughnut dough is a pain) but I could really taste the cinnamon and a hint of nutmeg. I will look elsewhere for a doughnut recipe next time.