These are great! Honestly - first timers to this recipe - don't change a thing. If you find you want to play with it later; do so; but these are wonderful as written. I cannot count the number of times I've made these; and I ALWAYS have people wanting more; wanting the recipe; raving over them for days afterwards. There is one thing that I (almost) always do; though; that is just a tiny bit different to the instructions - that's just cut them small so what I have in the end is a bunch of doughnut holes - I use a plastic shot glass to cut them out and they're the perfect size for party finger food; and people keep coming back for more and more. Great for kids and adults. Can also coat them in chocolate ze (just add some cocoa powder to the glaze - as per personal prefernce); or for the kids you can thin the glaze a tiny bit more and roll in sprinkles immediatly after glazing. Have also done larger circles (as per normal doughnuts) and just left them whole (not cut out the hole in the center) and used a piping bag to put jam in the center. Very versalile recipe and did I mention; great?? Have done these and will do thise again and again (by popular demand of our whole little town; not to mention my family...)

Reviewed On: Feb. 5, 2011

We thought this recipe was ok... other than my 4 year old daughter; who would not touch it; said exactly 'hash browns yuck!'; but they went down alright for everyone else. Did seem to be missing something; though; not where near what they sell in restaurants. Grated the onion; as well as the potatoes; fried in just enough oil to cover the bottom of the pan to decrease the oily taste some said about; but still; I will be looking for other recipes to try; this one was ok but nothing spactacular at all.

Reviewed On: Jan. 7, 2010

Wonderful! This is what we've been looking for! A light; white bread; that doesn't go stale quickly so long as it's in a bag or similar;doesn't go mouldy quickly in general; keeps it's fine flavour even past that first day or so. Not to crunchy in the crust for the kids; but has a nice bite to it; not as soft as the interior. Slices well; not crumbly; holds its texture; easy to spread marg or jam, etc. on it without it falling apart; easy to make; really; overall; a great white bread. The only differene I made to the recipe is to proof the yeast in a warm milk/water/sugar mixture rather than just the water and sugar (I always do this; though); and to add half a teaspoon of bread improver; again; as per usual when I make bread. Our staple recipe now!

Reviewed On: Jan. 6, 2010