Reviewed: Jul. 19, 2008

I think these are delicious, little donuts. I had to add a little more flour to my dough because the 2/3 cup milk made it to runny. Either omit some milk, or up your flour amount. I also added cinnamon to my sugar, and some vanilla to my dough mixture. Very good!

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coconutheather

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2008

These were yummy, easy and fast, but keep in mind you will have to watch them carefully while you fry them (no time to run off and do something else). I followed another reviewer's advice and added cinnamon to the batter, but upon tasting the first complete "puggie woogie" I felt it needed something more. I added cinnamon to the sugar I rolled them in, which improved them a lot. Next time I will add lemon zest to the batter as well, just to give the flavours a lift.

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TassieHarpGirl

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2008

These were great kids loved them. Just like in the resturant.

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CREEKPERSON

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Reviewed: Aug. 1, 2006

It's a simple recipe that gets the job done if you want something to fill you up during breakfast. Personally, I don't like fried food very much so I fried these in a small amount of oil. It still puffed up beautifully. I couldn't roll it in sugar (they wouldn't stick to the woogies so I sprinkled powdered sugar on them instead. Instead of AP flour, I used bread flour and they work well. And yes, they do remind me of donuts (just without the fuss of using yeast)! Give them a try!

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Eunice Mah

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Reviewed: Jul. 17, 2006

Kind of bland.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jul. 3, 2006

I followed the other reviewers' advice and increased the flour a little ( actually, I tripled the recipe, and used 4 1/4 cup flour ), and added 1 tsp of milk. If you increase the sugar a little , you can omit rolling them in extra sugar after frying, less messy this way. Delicious. Thank you for posting. My kids love them.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jan. 13, 2006

Followed recipe exactly. Next time (if there is one) will use other reviewers' suggestions to liven them up a bit. Definitely not healthy, as one reviewer stated. It's fried batter covered in sugar - tell me how that's healthy?

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NESSITA

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2006

Wonderful! I did let the "dumpling" batter sit for 10 minutes before frying. I glazed with Chocolate Glaze I from this website. My stepson and his friend loved them for breakfast! Thanks for the recipe!

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Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: Aug. 10, 2005

We poured the loose batter into hot oil the way funnel cakes are made, and sprinkled them with confectioners sugar. They tasted just like the ones you buy from a vendor. We loved them! (We did have to add a little more flour.)

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Elaine

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Reviewed: Jan. 1, 2005

this is so easy. it is like a donut hole. very very good. my husband like it very well. i will use it again i did add vanille to it. and at the end add cinnamon to my sugar. well good thanks for a quik fixs.

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DIONA44

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Reviewed: Sep. 28, 2004

I wanted a quick sweet after dinner, and this was nice, I made a creamy glaze rather than just sugar, and they tasted like wonderful cake like doughnut holes... my family had me make them twice in one night. My 15 month old even loved them, without the glze of course, I will always keep this on hand.

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Aug. 28, 2004

Easy, quick and delicious! Uses ingredients you probably already have on hand.

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TFORSBURG

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Reviewed: Aug. 24, 2004

We have made these 3 nights in a row. Differences that we make are....1. adding vanilla to the batter, 2. letting them "thicken" for about 30 minutes, 3. rolling them in cinnamon sugar. My husband wanted me to make doughnut holes like he did when he was a kid and he said that these filled his craving. Best thing is that my kids (2 years and 8 months) can eat them (they don't eat sugar) and they are healthy. We evwen fed one to our hampster!

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 31, 2004

I also found that this recipe was too watery, and I think we left it out for a while, but I'm not sure that it got less runny over time. I would maybe just throw in another 1/4-1/2 cup flour. It ended up coming out like funnel cake, and we also used it as a batter to coat other things like twinkies and oreo cookies =). It was very good. We coated the plain puggie woogie with Domino's (I think) cinnamon sugar. Good stuff! If you are gonna eat it plain, I bet it'd be good with lemon/orange zest, or a little bit of some flavored extract.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Apr. 15, 2004

Very good. I think the instructions could be a little clearer. The batter was too runny at first to stay in a round shape, but I noticed that after the batter sat for a few minutes, it swelled & became thick enough to drop into a round, doughnut hole shape. Will definately make these again.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Feb. 23, 2004

One word...YUMMY...tastes like a cross between a churro and a funnel cake...two of my favorites...thanks!

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SanDiegoSandi

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 10, 2003

I thought the batter for this was too thin. I add a little more flour, some nutmeg and cinnamon. Next time I might add cocoa and make them chocolate. My family loved these.

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ROKDARJELING

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Reviewed: May 16, 2003

Very good, very easy, a quick snack when I want one, my sisters go absolutely nuts whenever I offer to make them!

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SWEETYPLY18

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Reviewed: Apr. 21, 2003

Went over big! I added cinnamon to mine and also added it to the final 'rolling in' sugar. Will do over and over. Thanks! :-))))) A+++++

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REBEKAH39

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Reviewed: Mar. 22, 2003

Yummmmy! I added 1/2 teaspoon cinnamon and 1/4 cup dried sweetened cranberries to the dry ingredients. I think these will become a family favourite, the first batch didn't even cool off before they were gone.

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Ross

Cooking Level: Expert

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