45 Reviews

I help the chapel cook dinner for single airmen in the dorms once a week and, I prepared approximately 50 of these plus all the holes, and they were an amazing success. Some thought they were better than Krispy Kreme.

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Gracegideon January 03, 2009

Awesome homemade doughnuts, I don't keep buttermilk so I make "fake" buttermilk when I need some and they were great! Here are buttermilk substitutes if anyone needs them: 1. Add 1-3/4 tablespoons of cream of tartar to a cup of milk OR 2. Add a tablespoon of lemon juice OR white vinegar to a cup of milk and let it stand for 5 to 10 minutes.

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Missyvixen1217 November 24, 2008

I have made these twice this winter already and they are a big hit with my family -- there is just something about buttermilk that makes wonderful baked goods. The only change I made was to proof the yeast in a small, warmed glass bowl and then add it to the other ingredients in the large bowl. It's a beautiful dough, rolls out easily -- I also used a larger doughnut cutter, about 3 1/2", yielding about half as many larger doughnuts. We didn't glaze these either, just tossed them in regular granulated sugar. I mixed them up, cut them out and let them rise in the refrigerator all day,then took them out and fried them that night when we got home from a Christmas activity. Delicious.

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Soeur Souris December 21, 2007

I have a KA, so this was practically no work at all. Dough was so soft and pliable. I let it double before rolling and shaping. Let it rise again for 45 minutes before frying. These donuts actually taste best when rolled in plain sugar. Wonderful recipe. Thank you so much for posting. Will make again and again and again.

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Ilovemy4kids August 21, 2006

was a little worried at first with the dough being "springy" but these turned out awesome...just like krispy K......! even better.

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A cleary August 01, 2013

Praise God! I don't have to go 40 minutes out of the way to buy my favorite glazed doughnuts anymore. These were absolutely delicious! Thanks for submitting this recipe. Just curious as to how these could be this good without eggs? Every other recipe I have seen used eggs. What made me want to try this is of course, was the buttermilk, which always makes baked products moist.

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Gcolorina May 12, 2013

These were such a hit! I made some for my son's birthday breakfast and they disappeared! My husband says they're better than Krispy Kreme (but then again, there is no Krispy Kreme where we live, so his memory may be a little fuzzy)! :D Definitely a keeper!

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moose_kristi April 28, 2012

These are fantastic and so good. My daughter who is gluten intolerant hasn't had a doughnut in a months, and she said that these are by far the best she has eaten. The rice mix is very easy to do, and taste good. I am going to use this for other recipes that calls for flour. Thank you so much for sharing.

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cookingfor4 June 14, 2015

These turned out really nice, texture, rise...my cooking time turned out to be much less than 2 minutes. I also did the dough in my Kitchen Aid with the dough hook, which is a Godsend.. Perhaps I rolled them out too thin, because it made a lot more than 14 donuts. We also wanted more flavor, although I had added vanilla extract to the glaze, it seemed to be missing something else. I sprinkled them lightly with ground nutmeg (after glazing) and that seemed to be what I we were missing. I would make them again, rolling thicker and adding both cinnamon and nutmeg to the dough, then they would be just amazing. Thanks for sharing an inspiring recipe!

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Larawithoutau January 13, 2015

Than you for the most delicious doughnuts I've ever made. Easy preparation and very soft and tasty. The kids were amazed when they tried them! We're going to make these and only these from now on! A big thank you to you Marge from Norway!

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Chef Yngvar November 22, 2014
Buttermilk Doughnuts Donuts