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Crispy and Creamy Doughnuts

Reviewed: Dec. 27, 2012
Right out of the fryer, these were like heaven. Amazing. But, cold, a few hours later, they were still good (just not AS delightful). They're definitely better than store-bought. I don't know if they are Krispy Kreme or not -- I am going to try one of those knock-off recipes. I was actually looking for a recipe to emulate the kind of donuts made by Korean shop owners that are so numerous in the Dallas/Fort Worth area. Their donuts are AMAZING. I was hoping to find something VERY light and fluffy and less spongey. I did have to add flour to this because it was so sticky. I also had to let them rise for a very long time to double, so it ended up taking me more like 4-6 hours to go from start to finish. Also, they are not sweet alone because there is not much sugar in them -- the icing or sugar coating provides the sweetness, which is fine to me. This made about twenty 3.5" donuts and lots more donut holes for me. I tried a larger cutter and the big donuts were not as cute as the 3" cutters. Also, the icing should be tripled if you want to glaze all of them.
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Sweet Dinner Rolls

Reviewed: Sep. 27, 2012
These rolls are DELICIOUS. I wouldn't even call them "sweet," necessarily. (I realize they contain 1/3 c of sugar!) They remind me of what my husband and I call "pillows of heaven" -- rolls from Golden Corral (which is the single reason we'd go there). I've made these twice and although they seemed slightly different each time, they were both VERY good. I've used 3/4 c whole wheat flour just to see, and they were great. All all-purpose was great, too. I didn't make them into croissants, I just balled them up and made them into rolls to use for sandwiches or whatever, and it saved me a lot of time and mess, and they were still great. This is a keeper for sure.
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