I took the top reviewer's suggestions and omitted the nutmeg and cinnamon, I used buttermilk ("soured" lactose-free milk, really) and I used two tablespoons melted butter in place of the shortening. Honestly, I made this recipe twice this morning. The first time was unsuccessful because I overfilled the doughnut pans (and honestly, I think that the baking time was too low) and the doughnuts were underdone and kind of gross. The second time, I slowed my roll. I used a tablespoon of batter on each side of the doughnut pan, banged the pan down on the counter a few times (which my mother always taught me to do with cakes, not only to even the batter but to also try to eliminate some of the air bubbles), then I baked them for eight minutes at 425*. The second time they turned out perfect. They're exactly as the title states--fluffy and cake-y. I got 18 muffins out of one recipe. I used my Grandma's Vanilla Glaze for these doughnuts instead of the one called for in this recipe. My husband and kids ate 12 doughnuts all on their own, I sent the other 6 to my aunt's house for her family. This was a good learning experiance for the first time I've ever used a doughnut pan. I'll use this recipe again.
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I took the top reviewer's suggestions and omitted the nutmeg and cinnamon, I used buttermilk...