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.

good. i added a little more van for taste

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.

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

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.

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

this is a recipe that I will not try again

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.

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.

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.

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

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.

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

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.

they were bad

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

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.