Cake Doughnuts

This recipe DOES have the correct amount of flour to make the donuts light & fluffy. By placing the dough on a floured surface & sprinkling with flour, it removes the tackiness of the dough. The dough does not stick to the rolling pin. The only suggestion would be to let the donuts drain & cool somewhat before adding sugar/cinnamon coating. If the sugar coating is added too soon, the donuts will retain too much sugar mixture and drown the taste of the donut & you will only be tasting the sugar.

We are first time doughnut makers, so take that for what its worth. We made doughnuts and doughnut holes out of our center pieces we cut out. By the time we got to our holes (we did them last) we had it down pat. Our doughnuts came out very crunchy and greasy, and not very doughy in the centers at all. I think our mistake was not letting the oil get to temp (It really needs to be 370 or even a tad higher) or else the doughnuts just float around soaking up oil for too long. Use high heat, and don't over cook (golden does not mean brown! It took us a few tries to see the difference) Personally, I think the flour ratio is right on. I can see how adding extra flour could dilute the taste as another poster mentioned. Do use extra flour when rolling out. We will be doing these again soon to iron out our wrinkles and I'll review again. In our case, I think the failure was our fault, not the recipe! Use high heat! Don't overcook!

These were excellent, like the difference sliced grocery store bread and homemade. I've never made doughnuts before so I was really impressed. I read the other reviews before making these and have some hints for people who were finding the dough too sticky. I made the recipe as stated with two notable exceptions. First I used Becel margarine because that was all I had on hand. I don't buy butter unless I need it for shortbread. I will buy butter for this recipe. I think the butter would help the dough firm. After making the dough I divided it in half and added two tablespoons of dutch process cocoa in an attempt to try to make chocolate doughnuts for variety without making two different recipes - I lack willpower and my waistline doesn't need dozens of doughnuts in the house. The cocoa didn't work and that half of the batch was compost. It did however roll out better than the plain batch which was probably due to the extra dry ingredients. I let the dough sit in the fridge uncovered overnight. Also I rolled these out on a board slightly more floured than I would use for pastry. After cutting the doughnuts out I let them air dry while the oil was heating and then fried them for 1 1/2 minutes per side. We dusted only half of them with sugar/cinnamon mix and they were equally good without as they were with it. I've promised the family that next weekend will have a dougnut extravaganza and freeze the majority.

Where I come from in Upstate New York these are called Fried Cakes. They are often sold in the fall to accompany fresh apple cider. They are not meant to be like Krispy Kremes. Those are yeast based donuts. These are supposed to have a denser texture. It is also customary to coat them with cinnamon and sugar or eat them plain but they are never iced. Thanks for this old time recipe.

This recipe is fabulous! I don't have a donut cutter so I dropped batter by spoonsful. Just use very small spoons, though. The first batch came out big as tennis balls. Still delicious, but quite large. I then tried dropping a scant teaspoon, and they came out about the size of golf balls. The smaller ones are wonderfully crunchy and crispy while the larger ones are more cake-like. Yummy.

Ive used this multiple times, followed it exactly using the spoon drop in the oil method (to save myself time),and have had raving success every single time. Thank you for a smokin doughnut recipe! YOU ROCK!

Ihave been baking MANY years. Wanted sonething to do with my grandchildren so I thought I'd try this. WHAT A MESS!! The dough was SO sticky that it could't be handled. I thought I made a mistake in the recipe so I mixed up another batch of dough and the same thing. This recipe is just awful! It doesn't even deserve 1 star.

This recipe had a very great flavor; however, the dough was too sticky. I added (about 1 c.more flour) till it was not so sticky.

This recepie is inacurate in the whole point of view, the time to refrigirate the ingridients is not enogh and need more flour , is very messy and with the actual ingridients like the flour amount is not enogh to make the consitency that the doughnuts need to be able to take them and fry them..my kids did not like them either

This recipe is great. I found that it does need to be refrigerated a little longer than an hour. Instead of adding milk I added apple cider. They turned out so delicious.

I believe I read all 122 reviews before trying this recipe. I decided to just cut back the milk by 1/4 cup, due to several warnings about dough being too sticky. They came out FABULOUS! Made as directed except for decreasing the milk, refrigerated overnight, used plenty of flour to pat out the dough with my hands (rolling pin totally unnecessary), cut and fried as directed. OMG heavenly! My husband flipped over these! No problem with stickiness at all. We had eaten half a dozen before I could get cinnamon sugar on them. Stored in Tupperware, they were still plenty good the next day. Thank you for the wonderful recipe!

I tried a very small batch of these just to see what they're like. I didn't care for them, because they're not 'cake' donuts. Real cake donuts aren't rolled out. These are more like dense sweet bread in the shape of a donut. I realize most recipes for cake donuts on the web seem to be for rolled-out donuts, but donut cutters in the bakery are actually for the fried yeast donuts, not cake donuts. In the bakery, cake donuts are made with a batter and are dropped onto oil with a dispenser. The dispensers aren't very expensive. And you can find dispensers on the web that come with a traditional cake donut recipe such as that used in bakeries. It's even possible to use boxed cake mixes by altering the amount of wet ingredients added to the batter to make other flavors of cake donuts. But I would not call the donuts in this recipe here 'cake' donuts, because it's not made from a batter, but rather a dough.

Omg!! This recipe is amazing. Although I am not a fan of cake doughnuts (hubby is) I made this one today. I was a little skeptical about the 2 tbsp. of vanilla but tried it anyway. I will be making this one again and probably be doubling it. I wouldn't change a thing and had no

The doughnuts taste really good and the recipe is simple to make. I want to thank those of you who complained about the stickiness of the dough, you made my life easier. One cup of milk is really too much for this recipe; I used 2/3 cup of milk and the dough turned out perfect.

I made these with my 9-year old daughter and her friend. They were easy and very tasty. I will definitely make them again. We followed the recipe exactly and had no trouble.

Okay, so i have now made this recipe twice. I have made the typical doughnuts too and if that's what you are looking for, this isn't it. However, i loved the the flavor and density of this doughnut! The dough was a really sticky consistency like a lot of people said- but i turned it out straight onto some flour and carefully folded the dough a few times to make it pliable! Little Tip 1. Don't bother using a rolling pin- just use your hands to get it to the right level- it's not a tough dough at all so it's easy to shape and will prevent sticking. Tip 2. if you are using a cutter, dip it into flour each time before cutting and it should slip right out. What i also LOVED was the fact that it was so much easier and quicker to make than the usual doughnut! THanks for the recipe!

These are good! They are just like I like them: crunchy on the outside and fluffy on the inside. I made holes without refrigerating the dough first becuase I was in a hurry. The dough was tacky but I was able to scoop out about a tablespoon and roll it in my hands to make a ball. I dropped it in the oil and fried for about 2-4 minutes. I didn't have vanilla extract or nutmed and they were still flavorful. I can't wair to try it with those ingredients!

They are very good! The recipe was very easy to make and calls for items you probably already have in your pantry! They were the best warm!

I have tried a number of recipes But this is the winner. My family loves this so much that i keep getting request every other week.. Thank you Chrsitina for sharing this recipe.

Great doughnuts! We made 2 double batches .. added a little more cinnamon and nutmeg on the second round, but they are great.

i need to make 300 dozen of donuts in my beshaw donut robot, i used this recipe and it was the best that i have ever used. I mixed and used right away!! thank you for saving my festival today. lunora

I followed the reciepe to the T..cutting them out was a mess even on a slightly floured surface..when I would get one good one and fried it in the hot oil the outside got beyond golden brown before the insides leaving them a little doughy inside nor could I taste any of the flavors ....store bought tastes better than these....I have been making pretty much everything from scratch cakes, frostings etc in order to cut down our food bill still in dire need of finding a good doughnut reciepe...

I used a liberal amount of flour when rolling them out and they came out picture perfect, golden and crispy outside, moist and tender inside. We sold a gazillion at our bake sale!

This is a fantastic basic cake doughnut recipe. Instead of using melted butter I used a room temp butter. I also used my mixer w/ a dough hook to mix. I did find the dough a little sticky so I added 1/4 cup of flour which made it perfect. Will be holding on to this recipe. I also used someone elses suggestion for 1 1/2 minutes per side while cooking... they came out perfectly cooked.

My family thoroughly enjoyed this treat. I refrigerated overnight which I think made it easier to roll out/cut out the donuts. Very flavorful, very soft -- and they stayed soft during the week until they were gone. I would highly recommend this recipe.

great finger food for young kids..older kids like with icing

I would not try this recipe again! It was a batter. But that's what you get when you have 1 cup of milk to 2 1/2 cups flour! I had plenty of flour on my work surface but it still wasn't enough. When I cut out the doughnuts they stuck to everything, including my fingers when I tried putting them in the oil. I kneaded more flour in but then they were too dense. I will look for another recipe next time.

These were fantastic! The dough (if mixed as is) was not dough - it was a soupy batter. I just added an unmeasured amount of flour to it and in the end they were like Dunkin Donuts cake donuts!!! yum. They did get a bit dry after a few days, so next time I'll be more careful about how much extra flour I add in. Thanks for sharing!

DELICIOUS AND SO EASY....

they were ok...followed recipe to the T, was to salty for my taste...kind of overpowered the taste and the dough was to sticky, terrible texture

WOW! These are sooooo good!! Ten times better than any I have ever had - anywhere. I used the icing from the Crispy and Creamy Doughnuts recipe on this site. They stay warm for about 45 min, but even after they have cooled they are still amazing.

Another Upstate New Yorker thinks these are about as close as you'll come to the real deal found at the cider presses in the fall...brought back memories of riding to the country to buy cider and fresh donuts. We called these Fried Cakes. These should not be pale in color but nice and toasty brown!! Nice and crunchy on the outside and soft inside. Great with Cinnamon-sugar! Dunk them in cocoa or coffee too-YUM! Eveyone loved them!! Thanks a bunch!

Read all reviews and wanted them to turn out the 1st time. My son wanted donuts for his birthday "cake", so I choose these. I tripled the recipe to get enough and ended up with 43 donuts and holes. So, I used 2/3 cup of milk and room temperature, soft butter and I did use some whole wheat flour. Everything else as stated. Had a nice stiff dough and refrigerated them overnight. Rolled out great in the morning. No problems. For those new to donut making...it may be helpful for you to roll and cut all donuts out while oil is heating up to get that done and have enough ready to cook and also really slick to put freshly fried donuts on flat paper grocery bags spread out. The trickiest part for me in frying is getting that oil to stay the right temp, lots of waiting, don't rush and use oil that's not at temp. (oily donuts) or too hot (burnt, dark donuts). Good recipe with those adjustments, not frustrating as some have experienced. Not too sweet, just right with cinn/sugar and glazes. Thanks!

This recipe is definitely a keeper! Reading the ingredients, I decided there would be enough flavor to skip the cinnamon/sugar coating, and I was right. Going off the advice of other commenters that it needed more time to chill, I made the dough the night before. I still need to work with my oil temperature, but that's my issue, not the recipe. I highly recommend this one!

Like other reviews need more flour I skipped the 1 hour cool down time cook right a way turned out great. Rember recipe are a guide have fun with it enjoy.

I did not care for this recipe. No offense to the person who put this on here, but a word of advise for any one else that tries this, its perfect for funnel cake, but not for doughnuts, its toooooo sticky to roll and there doesnt seem to be anything you can do about it either.

As per other reviewers, I reduced the milk, too. Came out very good. Next time I will definitely double the amount, as these go very quick. Just the right taste ! mmmmm good!

I just made these and they were outstanding. I have been looking for a cake doughnut receipe for years. This is a keeper. I agree, use extra flour when rolling out the dough. It is a very light dough.

I just made these for my children, used 1 cup finely milled soft wheat flour in place of 1 cup white flour, substituted margarine for butter & soy milk for milk (dairy allergy) AND baked these in my donut pans. They were AWESOME! Light, fluffy, and delicate. I baked them for 8 minutes at 400 degrees in regular sized donut pan & 6 minutes at 400 degrees in mini donut pan. Very tasty! Now I'm going to make up chocolate donuts replacing 1/2 cup flour for 1/2 cup unsweetened cocoa powder and minus the spices.

i thought this recipe was exceptionally good. my daughter and i made them and everyone enjoyed them. i also found the dough to be a little sticky but nothing a little flour couldn't fix. this was my first time making doughnuts and it won't be my last. i will be using this recipe again and again.

WOW!!!!! These doughnuts were a HUGE hit with my kids. I promised my son that we would make doughnuts and this was the first recipe we tried. I did add a little bit more flour as the dough was way to sticky for me. Other than that I didn't change a thing. Next time I've promised him Chocolate doughnuts, so I'll try modifying this one.

These were very tasty but the dough was impossible to roll. I made them into drop donuts instead. next time I will try chilling the dough a little longer.

I do not understand the negative aspects of some of these reviews. This recipe is fabulous! Yes, a bit sticky to work with, but well worth the effort. Husband loved them as well.

I really enjoyed this recipe. I am only fifteen and I have been able to make this recipe about 5 times in the past two months. I would have given it five stars but the first time I made it the dough was sticky. So when making this add a about another cup and a half of flour. It turns out great and everyone enjoys them.

I reduced the amount of baking powder to 1 teaspoon and reduced the amount of milk to 3/4 cup and added more cinnamon, 1 1/2 teaspoons to coat.

This recipe was great, the first time I made it I put in the nutmeg, the second time I left it out. I enjoyed it more with the nutmeg left out just because it tasted more like the fair doughnuts. It does take some getting used to if you have never made doughnuts before, but practice makes perfect!:)

I wanted something that didn't require yeast and was an alternative to the "biscuit" donuts we've been making. I wanted to like this because honestly it smelled delicious and the idea of a cake doughnut is yummy, but even letting the dough sit overnight it was still unworkable. I put a heap of flour onto my work area, it absorbed it and still stuck. I couldn't even pick it up. If someone can find a way to make these with the right consistency I'm sure they'd be delicious.

Yay.....an easy peasy recipe for doughnuts! These are just as yummy as raised doughnuts without the fussiness of yeast. My entire family and I enjoyed them on a snowy day together. Great with chocolate glaze, too! A definite 5 star recipe!!

They tasted good but it took me a while to figure out the size of each piece and temp of the oil. I have never cooked anything like this before and it was definitely not as easy as I thought it would be. Overall it tasted good but there was some "user error."

I did not care for this recipe.

I found this recipe to be easier than i thought. I found that the oil temp need to be perfect, the hotter the better. We ate these up in a little over a day plain and with sugars, powdered and cinnamon sugar.

Absolutely divine. Reminds me of the donuts my mom used to make.

These were delicious. Yes, the dough is very sticky but it fries up nice. I just dropped spoonfuls into the oil and made doughnut holes. I substituted wheat flour for the white and unsweetened applesauce for the butter and they still turned out great. My kids loved them too!

The dough is WAY too sticky to actually make any type of shape other than drop doughnuts. I'm amazed that this recipe has gotten such good reviews. Will not make again!

Fast and awesome! Was so impressed. First time Ive ever made donuts and they turned out great! perfect cake taste; reminds me of grandma's house.

This hit the spot with my doughnut cravings. I used all wheat flour. I added vanilla, nutmeg, and cinnamon.I fried mine in a small pot on my stove with no problem. I flatted the dough in my hand until it was 1 inch. We could't wait for icing.

Ev1 Loved these- great recipe- thanks so much!

I made only doughnut balls with this one. I followed the recipe and used the cinnamon sugar coating but I did not like the outcome. This doughnut has no taste. I offerred it to my 5-year olds and they ate one and were done. I guess it wasn't a big hit with them either. My husband, you ask? No, he did not like it. But...if you just coat it with confectioners sugar instead, it's not so bad. I used a heart cookie cutter with half the recipe and was surprised to find out it kept the shape of the heart.

All I can say is great! Thank you for posting this recipe

I followed the recipe 100% and I found the batter to be to sticky When I put the dough on a floured surface it just spread! I tried cutting them with a donut cutter and when I tried picking out the donut to put into the oil it reminded me of childs toy called Green Slime! So I had to add about 1 cup of extra flour so I could at least roll it out and cut it. I should have just scooped it and put it into the oil that way. I might try it one more time...

This recipe is awesome! I forgot to refrigerate the batter but they turned out all the same a bit sticky initially but firmed up well when cooked. Thank you so much for sharing:-)

These are very yummy..I rolled out mini dough balls..I did let them sit a few minutes before adding topping.. I sprinkled a few with confectioners sugar but enjoyed cinnamon and sugar better.. But i give 5 star plus!

I had to double the recipe they turned out so good big fluffy and yummy. Hubby said they were the best I had made. I also kneaded some extra flour into the dough, made it very easy to roll out and cut with my doughnut cutter, just the right amount of flour after you knead it for few min.

awesome and easy. no waiting for donuts to rise. tastes great.

Thank you this is an awesome recipe!!!! I would give 10 stars if I could. I had to make 2x the amount so I used half milk and half apple cider!!! So tasty. Thank you

These doughnuts came out perfect! The dough was a little sticky, but I just added more flour.

These are very good doughnuts made as is. They are not too sweet, which allows you to enjoy the glaze on them. Watch the oil so it doesn't get too hot, cook only until golden. Thanks for a new doughnut favorite.

Great recipe. Just had to add a little more flour but did not have a problem handeling the dough. Kids and husband loved them. Ive made them twice and going to make them again. I didnt have the nutmeg but they were still great.

A bit sticky. I added about 1/2 cup more flour when mixing and then kneaded in about 1/4 cup more when it was chilled. Other than that, great recipe!

After reading the first couple of reviews I was a little worried about this recipe. However when I made the recipe for myself I found it to be perfect. The dough was perfect. Just need to be sure to flour the board and the rolling pin. These cakey doughnuts came out wonderful.

I bake on a regular basis, and I decided to do something different. I attempted to make these for my family and they were a big disaster. Not enough flavor on the inside and the sugar topping was overkill, even after allowing the oil to drain away. I will never make these again.

Taste great, but the dough was to sticky. I chilled it for several hours. I had to add another cup of flour just so I could handle the dough

I was impressed with this recipe. I left out the cinnamon and nutmeg so I could use chocolate glaze and vanilla glaze on them. Got the recipe for both here on the site! and they are great!)You do need to add a little more flour because the dough is too sticky if you don't. Great doughnuts, will use this recipe from now on!

Mm-Mm!

I thought they were wonderfull for my first time trying. I had a difficult time moldong the dough however, I had to resort to the donut holes. I was halfway through the dough process when I realized I was out of vanilla so I used almond or some sort instead.

this turned out great. all 4 kids loved them and thats very rare. i did add more cinamon, nutmeg, and vanallia. will use this again for sure

This was a good recipe. I put 1/2 cup of milk instead 1 cup. I made fudge Frosting 1 Semi sweet chococlate square, 2 tablespoons butter, 4 tablesoons Karol Syurp,1 teaspoon Vanilla & 3 cups Powder sugar. Melt butter,chococlate square & Karol syurp in a small sauce pan heat on Med after all melted add Powder sugar. Mix untill smooth. enjoy

Delicious and extremely easy to make.

I've never made doughnuts before and these were great! Like the others, it did require a bit more flour than required in the recipe, but once I got into the doughnut groove, they turned out beautiful. Will definitely make these again!

THE TASTE WAS GOOD... BUT MY DOUGH CAME OUT VERY STICKY. WAS THERE ANYTHING THAT I DIDN'T DO?

I accidentally let the batter sit in the fridge for over two days, having intended to make them one morning and forgetting to do so once or twice. The dough was still very sticky and glossy, hard to work with but not impossible. I used an ice-cream scoop to dish out equal portions and then split those into small balls to make donut holes. (because they grew considerably as they fried.) the batter did stick to the bowl and to the plates I put the dough portions on. I didn't mind and I worked quickly with the batter, re-shaping the balls as I dropped them into the pan. I guess I'm just more patient than others with messy doughs. I fried them in the middle of the night using lard instead of regular cooking/frying oil because i wanted a more delicate texture and i find regular oils tend to make homemade donuts tough. I tossed them while they were still hot (thinking they were cooler than they were) in powdered sugar and cinnamon, which gave them a thick sort of glaze. I tried one while it was still considerably warm and I didn't like the taste at all, I found it too eggy and spice-heavy--but I let them sit out under a sheet of wax paper overnight. This morning they were absolutely wonderful. They were flaky and tender and they tasted just like (if not better than) most grocery or commercial donuts. I'll be using this recipe as my go-to cake donut recipe.

This recipe was not to my liking.

I am a HUGE doughnut fan but only like cake donuts like these. I made them about 32 yrs ago as a kid and still remember the experience and wanted to bring it to my kids. My sons (4 & 6) kept saying they wanted to go to Dunkin Donuts instead, until we tasted these! Now they asked to make them every weekend! Great texture and flavor and very easy to make. The oil temp is critical and a slight golden color was the best result, although even my brownish ones still tasted good. We bought choc cake frosting and dipped them in sprinkles, which were great. I need to find a recipe for more frosting options, though. Plain with a cup of coffee - I'm addicted! THANK YOU!

Although these doughnuts tasted delicious, the dough was so sticky that it was a complete mess while making them. I think the flour ratio is wrong in this recipe.The second time I made them I used 3 and a half cups of flour and the doughnuts turned out much better and the dough was easy to handle. My friends loved them!!

THE DOUGH WAS STICKY AND UNMANAGEABLE. THERE WAS NO WAY TO GET A SHAPE OUT OF IT. IT WAS A DISASTER.

We love trying new doughnut recipes and were excited about this one. Much to our dissappointment, the dough had the consistency of cake batter. We thought it owuld firm up when chilled, but it didn't. We had to add more flour, approx 1.5-2 cups more, to get the right dough cosistency. When cooked, they had lost all flavor.

I tried this recipe and it was the BOMB!!! everything turned out perfectly i am going to be using this recipe in the future Thanks Christina

fantastic!! the dough was easy to make and can be made overnight. I noticed that others complained the dough was to sticky .. this is true, the trick though is to flower surface well and pat your hands with flower ( lightly coating the dough). this makes the dough manageable and causes a lot less stress! :)

I followed the recipe exactly. I even added extra flour at the end to help the tackiness of the dough. The donuts were so sticky and gooey that I couldn't even pick them up to put them over in the oil. I ended up having to spoon the dough into the oil and we had all different shapes of donut holes..they weren't even that good. They were at the very most tolerable but I will never make this recipe again.

Tried these today, as I have had a bad graving for a good cake doughnut. Well it past the test. Yes the dough was very sticky. However, coming from a line of chefs & bakers, knew I needed to add more flour (a little at a time) to be able to handle the dough satisfactory. My husband enjoyed them very much and they will be repeated when the urge hits.

Made these yesterday, and also made my usual recipe. They are excellent as my husband said. He prefers this recipe. I added a fair amount of flour to my flouring board ( the dough was a bit soft & sticky). Turned out great! Next time I will reduce the cinnamon slightly. Now the grandkids will be the judges @ Thanksgiving! They love doughnuts. Thank you for sharing!

I got out the old family recipe (at least 100 years old) and compared it to yours. In mine, the flour measurement was the same, but everything else was about doubled (2 eggs, 1/2 to 1 teaspoon nutmeg, scant teaspoon cinnamon, 1 tsp salt, 1 1/2 Tablespoons BP, 3/4 cup sugar) except for the milk which was less at 3/4 cup. We never heard of putting the dough in the refrigerator. The main thing to watch for in getting tender doughnuts with crispy crust is to handle the dough gently and don't add much flour in the rolling (or patting) out process or the doughnuts will be like rocks. The cut out doughnuts should rest for 15 minutes before frying. And the temperature of the oil on this family recipe is 425 degrees F ! We dusted the fried doughnuts from our old recipe with powdered sugar while still warm. I have to tell you, they were the best!

Based on the ingredient amounts, this dough is unusable. I had to add in at least one more cup of flour, maybe two as I was looking for the correct consistency. You are looking for a dough that is sticky, but not like Elmer's glue. Because of the additional flour, the cinnamon and nutmeg amounts are off. Best to refrigerate overnight.

Just like Mom used make!! I liked the recipe very much, changed the milk to buttermilk, added 1/2 cup more of flour and left out the cinnamon. Didn't refrigerate dough, just rolled out and cut with doughnut cutter and deep fried. They came out like my Mom used to make. Her recipe was from the Rumford Cook Book, dated 1908. The doughnuts were perfect.

The dough cam out like a frosting, and I could not cut out the doughnut shape.

I was impressed with the simplicity of preparation and exceptional results. The flavor is quite good and even my wife, who can not handle a lot of sweets brags about these doughnuts to others all the time.

I wouldn't recommend this recipe. I was so hopeful in turning out a wonderful doughnut but it lacked flavor above all. The dough was entirely too sticky. I had it sitting in the fridge over night and after taking it out the texture was no different than when it went in, ridiculously sticky. I had to have added about a half a cup more flour in an attempt to roll them out and they were still sticky. Besides that, I just thought that these doughtnuts lacked flavor. My husband and daughter were so disappointed!!

I was really disappointed when I tried this recipe.The dough came out very very sticky and I was unable to roll it out.Ended up making little doughnut balls because of the stickiness.

just made these. they taste great and I was able to make them with stuff on hand! super recipe really. Thanks so much!