Food Network
Home> Recipes> Dessert>
Yeast Doughnuts Recipe

Yeast Doughnuts

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (139)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 139

Showing 81-90 of 139

Sort by:

Newest

  • on January 20, 2008

    Flag

    Made these for my family recently, and they absolutely loved them! Although they do take a little time due to rising times, they are definitely worth the wait! These are better than any I've had from any donut shop, but you do have to glaze them to get the best flavor. We'll make these again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 12, 2008

    Flag

    Very good recipe! My friends, husband and myself couldn't get enough of them! It makes a LOT of doughnuts and I would like some recomendations for freezing for later use,,, HELP!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 12, 2008

    Flag

    We made this recipe and it is the shazz! The only thing I need to suggest is that you measure the flour by weight and not volume. Other than that, along with the glaze, these doughnuts are the shazz! On a fun note, when the icing is hot, roll the doughnuts in coconut or your favorite dressing, it spices them up quite a bit...and guess what, all those that said better than Krispy Kreme.....they were right!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 05, 2008

    Flag

    Like other reviewers, I would recommend adding more flour. Okay, I changed the recipe a little bit, but the flour measurement is off. Changed shortening to butter, used rapid-rise yeast, and used half the sugar and enough splenda to make up for it. Rose beautifully and fried up fine. I used about 1/2 inch oil in a saucepan --- just watch it close. 1 minute per side is perfect if you keep the oil at the right temp. Bigger doughnuts will not get done before burning. I sliced slightly-cooled doughnuts with a serrated knife and filled with one heaping tablespoon of sweetened whipped cream (splend and vanilla and a teaspoon of apricot preserves. I couldn't believe how good they were. Entire process was less than 1 hour with rapid rise yeast. With the rapid rise, you heat the liquids (without eggs to 120-140 and then add it to all of the dry ingredients already mixed together. Beat a bit and then add the egg. I didn't add enough flour to get a ball, but it didn't matter. The extra moisture provides more steam to puff up. A batch I made the previous day using a different recipe were like tasteless bricks in comparison.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 15, 2007

    Flag

    I love it but I wish there was a subsitute shown for vegetable shotening.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 07, 2007

    Flag

    This was an easy recipe to follow. The results were beyond perfect! Instead of using the glaze, after frying them, i coated them in a light dusting of sugar. Great with any coffee!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 29, 2007

    Flag

    Tis doughnut rocks

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 17, 2007

    Flag

    I do not own a scale and it would have been nice to have a cup measurement for the flour.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 09, 2007

    Flag

    Fairly easy and tasty. Too bad I know what's in it and how unhealthy it is. Ahh, deep fried goodness. =

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 14, 2007

    Flag

    I thought these were fantastic!!! I don't usually give 5 stars but these were worth it. I did use 1/2 c of sugar instead of the 1/4 because of the other reviews that said the donoughts were bland and it turned out great. Be warned that the dough is not typically what you would consider dough, but more like really thick, sticky batter, but don't worry. DON'T ADD MORE FLOUR. That will contribute to the bland flavor. They also were a little greasy but I put them on a paper towel lined baking sheet and baked them for 5 min at 250 and they were just perfect. Not greasy at all.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 4 5 6 7 8 9 10 11 12 13 14 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.