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These doughnuts were great! It was first time and I did all the non-frying parts with my daughter. She loved the baking process and the doughnuts when they were done. A tad strong on the nutmeg taste, so I may reduce that a bit next time; but definitely worth it. We will be making these again, for sure!
A few lessons I learned while making these:
1) Keep the middle hole relatively small as the doughnut tends to look kinda goofy when the hole gets too big
2) I found on our gas range, that proper frying setting was around 3 1/2 or 4 (around medium-low)
3) While frying, do not wait for them to turn anything darker than a LIGHT brown, as any darker and they will far to done to taste good
Once I got those down, they were very tasty!
This recipe worked out fairly well for me. The doughnuts came out pretty, and tasted good, though were a bit on the bland side. I used 1 tsp of cinnamon and half a tsp if nutmeg, because I don't care for nutmeg. I think next time I will add a bit more sugar and double the spices. I dipped the doughnuts in a basic powdered sugar glaze. My kids loved them. The dough was easy to handle, and the 360 degree temperature was perfect. I didn't have to scramble to keep them from burning, and they cooked all the way through with no problem.
Chev V, just a fabulous recipe! I have tried all kinds of doughnut recipes, yeast and cake-like, such as this one, and this one is by far the best. The secret to success for these doughnuts is to keep the oil level and temperature just right. I followed the recipe exactly, but since I enjoy vanilla, I added 2 tsp. to the mix, as well as adding 1/2 tsp. of cinnamon. Makes beautiful doughnuts, and the recipe yielded about 22 3-inch ones for me. Thanks for the recipe!
I have been frying doughnuts for more than 60 years using a 150 year old recipe. I made these the other day and can tell you they are delicious. A cast iron spyder is the best for frying. I use both cinnamon and sugar and plain sugar. You can also frost them. I like a chocolate glaze or maple cream frosting.
Wonderful recipe! I will definitely use this anytime I make donuts. I did swap out cinnamon for nutmeg only because I don't like nutmeg and I added a little vanilla because my family adds vanilla to everything sweet (lol) but I believe the recipe is great as is (if you like nutmeg)----- I made donut holes as well as regular. i made a quick icing with butter, powdered sugar, vanilla and lemon juice for the sprinkles to stick to. YUM!
Excellent recipe! easy to make,next time i need to cook them a little longer im new at frying...lol but the ones that were cooked all the way were delicious! will make these again!
Wonderful recipe! Relatively easy to make.
VERY bland following the recipe, so I made a few tweaks, and am now VERY close to getting the recipe perfected for our likes. I increased the cinnamon, and nutmeg to 2 t. each, added 1 t. vanilla, increased Baking powder to 4t.,used salted butter, and also used Buttermilk instead of milk. Otherwise, I left the recipe alone. Ive been making this recipe regularly for the last few weeks and altered as needed. Rather than making donuts, I dropped teaspoonfuls into the hot oil, only because the my adult children, and grandchildren like them this way, and no problems with them not frying thoroughly through. I also placed them on cooling racks with brown paper below to drain remaining cooking oil. They raised beautifully, crusty outside, moist and fluffy inside. I didnt frost or sugar them either, instead, I made up dishes of coatings, to be used as desired when eating them. Im hoping when making the next batch Ill have this recipe perfected to taste like the fry cakes my Grandma made when I was a child.
this recipe was great!!..easy as pie!!.. I made the dough and rest it over night in the fridge, <br/>next morning heated oil up to a med - low...360 degrees... used a top to a icing tub and for the middle I used a plastic can top the small end, they were the perfect size looked liked <br/>I bought them at a store. sooooo!!!!!! tastey....yummmm!!!!! I used a cinnamon sugar and a glaze for the topping. everyone was so impressed .....thank you for the recipe and for all the tips.........HAPPY EATING .
This is a tasty recipe, but the flavor wasn't quite what I was looking for.... might need some vanilla. These reminded me a lot of the donut holes my mom made as a kid, but her recipe was "cut pop-open biscuits in 1/4's and fry til golden" so her recipe was much less work.<br/><br/>All in all, they were pretty, and golden, with a little crispness (I fried mine til they were a little darker)<br/><br/>A few things I learned - <br/>On my electric range, they were best fried at 6 (10 being High) I used the donut holes to find the right frying temp, so as to get the least amount of wasted dough.<br/><br/>I used a Cut-N-Seal tool to cut the circles (about 3 inches) and a small shot-glass to cut the holes (about 1 inch). DM83737 is right, don't let the holes get too big or they do look a little silly, mine were about as big as you want to let them get.<br/><br/>I think I'll keep playing with your recipe til I get them just right for me :) Great starter recipe, thank you!