Reviewed: Oct. 9, 2009

Great recipe it's very similar to one I have been using for years. A tip for first timers: the side that you have facing up while rising turn them over and deep fry that side down first and it will help the doughnuts rise better and they wont turn out as cake like.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

snowwhite20

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 24, 2009

This is a good recipe for anyone wanting to make donuts similar to your local donuts shop. They are not cake donuts and if they turn out like that, then you didn't make them correctly. I recommend microwaving the milk, butter & sugar one minute or until luke-warm to avoid killing the yeast when you add it to your dry ingredients. You may need to let the doughnuts rise longer than the recipe calls for. Also make sure that you are using good yeast that hasn't expired. It's all about the rise and that they are cooked properly. I recommend using a thermostat controlled deep fryer to accurately fry these doughnuts just a little bit past golden brown. Let them cool down before you coat them. They are excellent with glaze, powdered sugar & various flavors of cake icing.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CURRYCOOKS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2009

I followed the direction to a T and they tasted more like cake doughnuts. They weren't soft and and chewy in the inside they were more cake like. My husband liked them as for me I like the taste of actual yeast doughnuts.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lydia

Cooking Level: Intermediate

Living In: Riverbank, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2009

do not overbake these! once i learned not to overbake, they taste like the 'real thing'.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hsin-Hsin

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2008

Gotta bring this one down a notch. I've made them twice, and they came out dense and dry. I think the yeast may be mixed in wrong. I would try activating it with the sugar next time, and maybe using half the egg.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DSLAUGH

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Mishawaka, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2008

good. i added a little more van for taste

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kitchenelf

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2007

Very good. I probably could have let them rise a bit longer to make them fluffier, though- the next day they were a bit hard already. I used the suggestion of using confectioner sugar and milk to make an icing, but I also used about half confectioner sugar, half chocolate milk mix. I only wish I had waited until the doughnuts were cool before dipping them into the icing, because the icing melted on them right away, covering the overall doughnut rather than making a nice-looking icing. Overall, very satisfying.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2006

it was ok i just think it could have tasted better, they got really hard quick. Also they just had a really doughy taste

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

usafmommy

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Mountain Home, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2006

These tasted pretty good but I wish that they had risen better. Unlike suggested by other reviewers, the milk and butter mixture was not too hot causing yeast death and I allowed them to rise for double the time required once rolled out and they still did not rise enough. They did puff a bit more in the oil but they were a little heavier than I would have liked. I was looking for a very light-textured puffy doughnut and this was not it. My kids liked the taste though and loved rolling them in cinnamon sugar and dipping them into chocolate glaze; so if I can't find a perfect light and puffy doughnut recipe we will make these again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Char

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 31, 2005

These doughnuts came out tasty, light and not too sweet. Perfect.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

godspoiled

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2005

this is a recipe that I will not try again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHogue

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Kalispell, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2004

For the person who wondered why their doughnuts didn't rise... this recipe isn't very specific about the temperature of the liquid to be mixed into the yeast/flour mixture. The instruction "until butter melts" could end up with the liquid too hot and that will kill the yeast. Use an instant read or candy thermometer and check that the liquid is at around 120°F-130°F for "rapid rise" active dry yeast 110°F-115°F for regular active dry yeast.

Was this review helpful? [ YES ]
44 users found this review helpful

Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2004

My husband made your yeast doughnuts recipe and the dough did not raise. He said he followed the recipe and the yeast was just purchased a few days ago and was fresh. We are wondering what went wrong.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BECKRJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2004

Emtmom said you can may dip them in chocolate glaze but did not give the recipe for chocolate glaze? why not Emtmom? please send it to me . I sure would like to make your doughnuts useing the chocolate glaze thank you.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

V7PURPLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2004

The taste was great, but these didn't raise well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

REDFRECKLES1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2003

I had to watch them very carefully when I was cooking as they went brown very quickly, but these were yummy. Some with a blob of jam in the centre were yummier still.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LOULOU73

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2002

This is my favorite recipe so far and I have gotten a lot of compliments on this recipe and everyone has asked me for it that has tasted the doughnuts. I did dissolve the yeast in 1/4 cup of lukewarm water instead of using a mixer, you may have to increase the flour if you use this method, and let rise till double, then shape or cut, then let rise again. I also used a glaze of 3 cups powdered sugar, and 1 1/2 teaspoons vanilla, and 3-4 tablespoons milk.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

PEANUT4100

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2001

Great tasting! The dough needs to rise twice so be sure to plan ahead. These were very easy to make.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SHELK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2001

These were delicious! You've got to try these! Smelling them cook was almost as good as eating them. I coated some with cinnamon sugar in a ziploc bag, and dipped the rest in glaze. YUMMY! My son wants me to make a batch for his 1st grade class at school. I would suggest just a variety of doughnut holes for that.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

LILACBEACH

Cooking Level: Expert

Living In: Hubbard, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2001

one of the best doughnut recipe I have ever tried! and most important,my kids helped me and love to eat them too!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MAKNONA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Yeast Doughnuts

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!