Today half batch just to make apple fritters (love all the little fried bits stuck together – yummy!). I know this won’t be the last time we make these!!! This recipe is amazing! (We usually have two wooden spoons so one is flipping and one has lots of dripping doughnuts on it.) Would they still be good if I make Them the night before?
)I made these donuts last Friday on my day off and made apple fritters with the scraps. Let them rise until puffy and pretty much doubled in size. I am putting a Bosch mixer on my birthday list though. I was cooking with my 5 year old daughter, so I thought maybe she put in too much flour. I measured the flour accurately.
Imitation can do in a pinch for baking, but in frostings and glazes the difference in flavor is significant I adore your recipes and your website. No good.I'm Mel, food is my love language, and my greatest desire in life is to share the best of the best recipes with YOU!
Again, probably the altitude.Thanks for the comment and review! Has anyone perfected maple frosting to mimic the maple bars frosting?So happy to hear that, Rachel! Scald milk and allow to cool.
I’m glad you included the note about resisting the urge to add more flour because after the rise in the refrigerator, the dough rolled out “like a dream” as you said. The butter was plenty soft. I highly recommend an electric stand mixer for this homemade donut dough. I’ve made dozens of your recipes without any problems-but this one was a fail for me. But this recipe will probably be best with a stand mixer because it requires a longer kneading time.My husband loves chocolate glazed donuts. You can see from the picture below that no matter how lovingly you reroll the dough, the donuts are bumpier, lumpier and not quite as pretty.
I know I’m being a broken record right now, but even if the dough hasn’t fully cleared the sides, bottom or middle of the bowl, if it has kneaded for 10-12 minutes and doesn’t leave a lot of residue on your fingers, it’s good to go! Afterwards it was super loose so I ended up adding the full 7th cup.
I’m a cooking teacher and I use your recipes ALL of the TIME. Let all the cut out donuts and donuts hole rest and rise on greased parchment-lined baking sheets until noticeably puffy. I gave them out to my friends and everyone was so impressed by my donut abilities and even compared them to the famous Krispy Kremes.
I have been craving donuts something bad.
I have tried a few different recipes but I just havent had any luck. !Thank you for the review, especially using a Kitchen Aid!I neglected to read the recipe all the way through and didn’t realize the overnight in the fridge part – so I let it just rise in a warm oven for 1.5 hours and they were fantastic. So glad I did! https://www.justataste.com/easy-homemade-glazed-doughnut-holes-recipe
Or a squeeze of lemon maybe?Oh, I see you answered someone else already about the powdered sugar taste in the glaze. The apple fritters were soooo good. Lol.
Keep reading to get the simple step-by-step instructions. Donuts are certainly a good justification to add 2% to our pick up order! They turned out perfect. Hope you (and all your readers) are doing well.Yum.
I’m guessing any type of milk would work, although I hesitate to recommend skim. You posted this glorious recipe! Soooo soft and fluffy!
I let the donuts rise in the oven at 170* and they didn’t rise much but got very soft; next time I’m trying the parchment squares trick. Mix the ingredients together with the paddle attachment.