This recipe is a flavour-success, but an effective failure. It is wrong to rate a flawed recipe with four or five stars -- sorry, but it wastes other people's time to do so.
The fundamental problem is that in order to roll out the dough and maybe to use a doughnut cutter, the dough has to be a dough and not a batter. This recipe makes a batter.
About a quarter cup of milk is all you'll need, but quickly work on it until you have made a soft dough. Don't add all the liquid until you have it figured. Add a bit more flour if it is too thin.
You should be able to hand-form a tight circle of dough, if necessary. And remember that it cook to double in thickness and be 2/3rds wider than the original dough circle, with the hole getting bigger. So make your circle pretty tight.
The recipe should be fixed and re-issued. It tastes good.
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This recipe is a flavour-success, but an effective failure. It is wrong to rate a flawed...