By Whisper on October 14, 2003
Photo by Perfectionist cook
Photo by Perfectionist cook
"These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!"
Serving Size: 1 (1272 g)
Servings Per Recipe: 1
"These doughnuts are great! I sent some with my boyfriend when he went to visit a mutual friend and he said they tasted like mini elephant ears! The key to making this recipe work is to ADD VANILLA EXTRACT. I put a little over a teaspoon into the full recipe (36 doughnuts) the second time I made them and the reviews were much better: more moist, better flavor."
"First of all, cake like is exactly right. This is not a doughnut. My friends and I decided to call it a "snikerdoodle snack cake". It's more of a snack/short cake consistency. Done in regular size/medium muffin pans...one recipe yielded alot...so unless you want a whole buch don't double the recipe. Taste was ok but wasn't impressive."
"this was very easy to make. I used equal instead of the sugar and it came out very good.my family taught it was very delicious."
"I made these in my donut pans and they were very good. Need to cut recipe in half next time, though. Prefer to make and eat rather than freeze some (although that's not a bad thing, especially when packing lunches). Anyway, my family requested plain, baked donuts and these fit the bill!"
"Like so make other reviewers of this recipe I did not fully read the instructions, and took a hardy leap into the mix before looking. Once I did realize these were not going to look anything like the photo (As I don't have a doughnut pan, and I don't think most people do either) I had to make last second decision on what to do with these things. StrawberryParfait's review gave me the idea to turn them into coffeecake muffins. Good base recipe, but you'd get better reviews of you changed that default pic to something more muffin-like."
"This recipe is absolutely phenomenal! I received a donut pan for Christmas so my friend and I decided to try it out using this recipe--and we are so glad that we did! The doughnuts were the perfect texture, not to dry or too cake-y. We finished them with a basic glaze and dipped half in a chocolate peanut butter icing and the other half in a white chocolate coconut icing. They received rave reviews from my family. I will definitely be making these again!"
"Very disappointing - picture and recipe are misleading. These are cupcakes, that's all."
"This recipe is TERRIBLE....very dry and they just fall apart."
"Make these all the time. The family loves them. I halve the recipe though and use the full 1/2 cup of butter (simply an error in reading the recipe originally but I like the added flavor) additionally I use a full teaspoon of nutmeg and no cinnamon. They are just as great served as a plain cake doughnut as they are dipped in butter. I think tomorrow I will try making a maple syrup glaze for them."
"My family loves these doughnuts. I've made them a couple times now. I do add vanilla as other reviewers recommended, and I also sub brown sugar for about 1/4 cup of the white sugar. I usually use part buttermilk or even all buttermilk for the milk. I've even added cocoa powder and a little chocolate syrup to make chocolate doughnuts. I frost the doughnuts with maple frosting or chocolate frosting and add sprinkles to some. :)"
"These were nothing like a doughnut...... great for cupcakes though."
"OMG these are AMAZING!!! I did use vanilla extract as a previous review suggested. I didn't have any nutmeg either, so that was omitted. I also cooked them in an electric mini donut maker instead of the traditional oven method.
I tried a few in powdered sugar and quickly switched back to butter, sugar/cinnamon.. I ate at least 6 before putting them away. I had to stop myself so my kids could have them for breakfast ;) I will definitely make these again!"
"These doughnuts were delicious! I added the extract as a previous reviewer suggested and they came out really good! I have to say, I didn't try it without, but will continue to do it with the vanilla as it probably does add to the yumminess of the doughnut. Will make again, but this time double the recipe!"
"Not like doughnuts at all, lol! But very light and fluffy! I added some orange and vanilla extract to the batter, it came out very tasty. Used the glaze from Recipe #51199, adding some orange extract and extra vanilla, it's a really yummy combination. Would not recommend baking them on a cookie sheet in an attempt to achieve a biscuit shape...they came out like giant hand-sized cookies instead lol!"
"I thought the recipe would have a thicker dough like batter and I didn't have a muffin pan. I dumped the batter in to a cake pan and it made a great coffee cake. My hubby loved it!"
"These were nothing like a doughnut. They did however make a good tasting snack that my husband gobbled up."
"I've made this recipe several times now and always to rave reviews! It's light, subtly flavored and totally delicious!!!"
"My 10-year old daughter chose this recipe to make and had alot of fun with them. We made 1/3 with cinnamon/sugar, 1/3 with plain frosting, and 1/3 with chocolate frosting, for a total of 21. The actual "donut" could use a little more flavor, but over all a good tasting, fun recipe, thank-you!"
"I chose this recipe because I liked the fact that it had 1/2 cup of butter which made it a very light version. On the positive side, the doughnuts worked beautifully and the recipe made exactly 36. I didn't coat them in butter and cinnamon sugar but used Kitten's Icing Recipe # 179685 instead. These were very nice but you should keep in mind that they are not a yeast dough fried in oil so they won't have the same texture or flavour as a normal doughnut but I found these a very acceptable substitute if a little cake-like and the kids devoured them."
"I made these in doughnut pans and I got 1 dozen big doughnuts. They are very light textured but not super big on flavor, but that is easy to remedy. From start to finish it took me 30 minutes. I will definatly keep this recipe close at hand for a very quick morning snack. Thanks, Dian"