The recipe isn't "new". It's actually the same donut recipe I have in my 1950's cookbook. But it is a good one. I think the problem some people had with the recipe might be easily fixed if they were given some "hints." 1. The dough will not "rise" in a cold room, set the heat at 75, put on a light-t-shirt and wait. Also, do not place in a warmed oven, often this kills the yeast. Better slow and steady. The dough does need time to rise ( sometimes hours) so I wouldn't attempt to make this if you are in a hurry. 2.The dough is a sticky,soft and somewhat wet dough. I use my kitchenaid with a dough hook. To "know" when there is enough or the right about of flour the dough will cleanly pull off the sides of the mixing bowl yet have a small "stem" of dough attached on the center bottom of the bowl. You can slowly add one tablespoon of flour at a time if the sides continue to stick. Allow it to "knead" in the mixer for atleast 5 minutes do not add too much flour, this is not a dry bread dough. 3.For people who seemed to think the glaze was "bland" or lacking flavor, I followed the recipe with half the vanilla and added a little orange zest and instead of hot water, added hot orange juice ( I also doubled the recipe and glad I did). I did wish I would have added a little more yeast to make them rise a little higher and more fluffy. I might try 2 packages, plus 2 tsps next time. They are tasty. Would have given it 5 stars, but it's not new or original. :)
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The recipe isn't "new". It's actually the same donut recipe I have in my 1950's cookbook. But...