Excellent! However, for those of us who have just started cooking, I would like to share the mistakes I made: 1) unsweetened apple sauce means unsweetened! I had to go look for a recipe to make the sauce, and it had sugar there, thus the extra sugar burnt in the frier, and I had to start all over. 2)Sugar is not in the dry ingredients category. I didn't read through the instructions carefully, and added the sugar with the dry stuff, and so had nothing to beat the eggs with thus the fluff never came. Still hard to understand how friers work. Had it on the right temperature and all, but the outsides started browning while the insides were still wet. Plus the doughnuts soaked up too much oil. I read that adding half a teaspoon of vinger (carefully) to the hot oil will help prevent that. Will try it next time.
BUT this recipe found its way to our tummies, hearts and the recipe box. Will make it again and again!
9 users found this review helpful
Oct. 11, 2010