Reviewed: Sep. 10, 2006

Should have read reviews first, had to add more flour to make rollable, then they tasted bland. Using canned biscuit dough is much easier and tastier.

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Moriah J

Cooking Level: Expert

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Reviewed: Aug. 14, 2006

I've learned my lesson; from now on I'll read the reviews before I start a recipe! I bet these would have turned out alot better with 1/2 c. milk instead.

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Maladict

Cooking Level: Expert

Home Town: Idaho Falls, Idaho, USA

Living In: Logan, Utah, USA

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Reviewed: Jun. 5, 2006

I thought this would be fun to do with the kids. We were disappointed because they are more of a funnel cake, and certainly can't be rolled and cut with a doughnut cutter--more like plopped into fryer with a spoon.

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fara

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Reviewed: Apr. 20, 2006

These didn't "rise" at all. I let them set after cutting them out and they still ended up tasting like fried cake doughnuts. I wouldn't recommend this recipe at all

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autumn_15_2004

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Reviewed: Apr. 16, 2006

After living in China for a year, these doughnuts were a real treat. I only did 1/2 cup of milk as suggessted, and they turned out wonderful!!! I topped them with chocolate icing and now they are a favorite among my teammates.

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zorphth44

Living In: Russellville, Arkansas, USA

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Reviewed: Apr. 1, 2006

Was having quite the craving for some donuts NOW and this did the trick! Like almost everyone else, I cut the milk down to 1/2 cup and they came out perfect! Had just a few drops of vanilla left, so I added a little anise extract which made them really good, too!

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ETH72

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Reviewed: Mar. 22, 2006

these are great!!! very tasty when dipped in cinnamon and sugar!!

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: Mar. 18, 2006

This is a great recipe. I did as others and only used 1/2 cup of milk. I think next time i'll add more dry ingredients to make the dough more manageable. It turned out great and we loved it. My girls ate it up. I used powdered sugar and on a few i used a cinnamon and regular sugar mixture. They did not look like storebought donut holes and they were very crispy outside but all in all, still very good. This was my first time making donuts so im very pleased!!

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PEANUTPRINCESSES

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Reviewed: Feb. 16, 2006

It was horrible! These didn't even taste like doughnuts... really upsetting. I wouldn't recommend these to anyone.

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Melanie C.

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 31, 2005

I rated this 5 for taste but it turned out so well because I followed the others' recommendation to only add 1/2 cup milk. Doing it that way, it turned out PERFECT. I lightly wet my fingers before working with the dough and did dropped donut holes instead of traditional donuts. Keep in mind that the holes will about double in size when they expand in the oil! We topped with cinnamon/sugar, powdered sugar, or chocolate syrup. Will definitely make these again!

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SherriM

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Reviewed: Nov. 2, 2005

I thought it was kinda hard to mack the recipe. It would'ent stay to gather when I did it but other then that it was really good tasting when you dident burn them.

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B.L.S

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Reviewed: Nov. 1, 2005

the doughnuts were really good! cooking them for 2 minutes made them really burnt though. i wouldnt cook them as long and make them a little but thiner. they would burn really bad on the outside but on the inside they were really doughy. *ME LIKES COOKIES*

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ME LIKE COOKIES

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Reviewed: Nov. 1, 2005

These doughnuts were pretty good. They were super easy, and didn't tasts to bad!! The recipe was very easy to follow and simple! When I made the dough it kind of fell apart when I tried to shape it into a doughnut shape.

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ashley

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Reviewed: Oct. 27, 2005

Delicious, but yes, more dry ingredients were needed. Mine was batter when it should have ben dough.

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freshfruityblob

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Reviewed: Sep. 4, 2005

I loved these, they were light and fluffy and reminded me of when my mother made doughnuts when I was a child. I agree with alot of other reviews, they needed more dry ingredients or less wet (I simply added more flour until it was at a soft, roll-able texture). I don't know about going as low as 160 on the oil temp tho, mine worked great at 375, and started cooking slower when the oil cooled down to 350, I would imagine keeping the oil so low (the 160) would make them greasy. Wish we had powdered sugar to glaze them, but they were good with a sprinkling of granulated sugar and cinnamon.

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Carrie

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Jul. 29, 2005

my "doughnuts" came out like little doughblobs, the taste was alright but if the dough was thicker they would have some good doughnut potential

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amberStar

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Reviewed: Jul. 10, 2005

The Doughnuts taste great, but had to double the dry ingredients. The dough was to sicky to be able to handle. After adding additional ingredients. the dough was still a little sticky but manageable. The doughnuts are more like cake doughnuts than raised doughnuts.

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ADAM_DANIAL

Cooking Level: Expert

Home Town: Forest Grove, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: May 24, 2005

I think the milk amount should be halved. This recipe is the one my grandmother, mother, and I have used for years, but mine takes the same amount of milk and vinegar, but DOUBLE the amount of everything else. Just use half the amount of milk and vinegar listed in this recipe and they will turn out fine. I have make this "half batch" of about 18 doughnuts many times.

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SandyBakes

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Apr. 26, 2005

It was ausome!

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CALEB3

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Reviewed: Apr. 6, 2005

This Donuts are quick easy, and my husband and daughter loved them. They also have the bonus of being lower in sodium, than most of the donut recipes one usually finds.

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