These have the texture of a doughnut- lightly crisp on the outside, soft and warm in the middle. They have no doughnut flavor. They taste like a fabulous bread stick. In fact, I may keep this recipe to make breadsticks (use 1/2 white/ 1/2 wheat flour, cook in rectangles and then sprinkle with garlic and parmesan). Vanilla would help tremendously for a doughnut flavor. This glaze is horrible. I used another recipe for icing (divided into 3rds and made chocolate, vanilla, and butterscotch, and some powder sugar doughnut holes), and the doughnuts all of a sudden tasted like doughnuts. With a rich glaze, I am glad the doughnuts don't have as much sugar. They just need the addition of vanilla to differentiate doughnut from breadstick.
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These have the texture of a doughnut- lightly crisp on the outside, soft and warm in the...