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I love, love, love doughnuts but buying them can get expensive. This recipe is economical and so delicious. It beats any store-bought doughnut. —Sherry Flaquel, Cutler Bay, Florida
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Nutrition Facts: 1 doughnut equals 249 calories, 10 g fat (1 g saturated fat), 33 mg cholesterol, 214 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Sunny Morning Doughnuts published in Taste of Home April/May 2009, p43
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 03, 2009 by Baggy6
This is such a good recipe. We rolled ours in cinnamon yummy! And some we even added mini chocolate chips and some we rolled in our hands and filled with jelly after fried. Thank you so much
Reviewed on Oct. 21, 2009 by hudlinc
Delicious! These were the best and easiest doughnuts I have ever made. My two boys request them all the time. This is a definite keeeper
Reviewed on Aug. 30, 2009 by ibakeandstamp
Is this recipe correct? My husband was excited to make these for our kids while we were on vacation. The dough was soooo sticky (even after adding an extra cup of flour) that we couldn't even roll it out. Once we managed to get a couple of circles cut out that barely resembled doughnuts, they were difficult to fry (is there a certain oil we should have used? We used canola to fry.). Even with a lot of powdered sugar, these tasted awful. Did anyone else have a similar experience? Just wondering what we might have done wrong??
Reviewed on Apr. 11, 2009 by charlotte2nd2@juno.com
I am pleased to say these doughnuts are easily made, and are very 'tender' after they are fried. Everyone who ate them said they were wonderful. I will definitely make this recipe again. CVM
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