I had tried this as directed a few times. It wouldn't rise though they puffed up nicely when frying still my results weren't doughnut like. I recently saw another doughnut recipe that was very similar ingredient wise. Using advise from there and only a slight change in ingredients I got very good results. First melt the butter, combine it with milk, sugar, and egg make sure this mixture is warm but not to warm. Add this mixture to bread maker mix salt with flour add to maker. Put yeast on top. I ended up adding an extra 1/8-1/4 cup of flour while the dough was kneading as the dough was way to soft other wise. The other recipe was a refrigerator recipe so you may be able to yet away with the soft dough if refrigerating but the extra flour is a must if you are not. I just made a batch last night I doubled the recipe cooked a third of the dough right away and refrigerated the rest and cooked this morning. To refrigerate add a little oil to a glass bowl roll the dough in the oil to coat cover and refrigerate. Last nights doughnuts where good much better then previous efforts with this recipe. this mornings were great. With this mornings I took the extra step of letting an oven heat up a bit then adding a pan of hot water to help hold the temp and letting them rise in there. It may account for the difference in quality between last nights and this mornings.
Was this review helpful?
16 users found this review helpful
I had tried this as directed a few times. It wouldn't rise though they puffed up nicely when...