Super Easy Doughnuts

I rated this 5 for taste but it turned out so well because I followed the others' recommendation to only add 1/2 cup milk. Doing it that way, it turned out PERFECT. I lightly wet my fingers before working with the dough and did dropped donut holes instead of traditional donuts. Keep in mind that the holes will about double in size when they expand in the oil! We topped with cinnamon/sugar, powdered sugar, or chocolate syrup. Will definitely make these again!

I think the milk amount should be halved. This recipe is the one my grandmother, mother, and I have used for years, but mine takes the same amount of milk and vinegar, but DOUBLE the amount of everything else. Just use half the amount of milk and vinegar listed in this recipe and they will turn out fine. I have make this "half batch" of about 18 doughnuts many times.

Milk ingredient updated by the allrecipes staff on 1/66/2008.

This was the first recipe that has ever made me angry. Even after taking tips from previous reviews, the dough still wasn't rollable. I did 1/2 c milk with 1 tbsp vinegar and added more than a cup of additional flour. After that I let it sit for 20 minutes in the bowl. It was so sticky that rolling it out & cutting it into doughnuts wasn't even an option. I was able to roll them in my hands to make holes, which worked out just fine. All in all the taste was pretty good(even after adding a lot of extra flour). I would look elsewhere before trying this recipe again.

You can substitute plain yogurt for the milk/vinegar mixture - makes it easier, and they come out tastier (in my opinion).

I made this recipe twice. First time, to the letter, turned out great, but thought it could use a little more flavor. Second time I used 1 tsp vanilla instead of 1/2, and added 2 TBSP of vanilla instant pudding mix to the flour mixture. It added just enough of the flavor I was looking for. Dont diminsh the vinegar, it needs it for the rising power and will not affect the taste if that's what you're worried about. I found that all the listed amount of ingredients made for a very good consistancy of dough. It was just barely sticky, but by the time you add the flour for rolling it is fine. You don't want to overwork the dough with too much flour or it will become tough. try to handle as little as possible. I used a mason jar lid for the cut out and the top of of two liter bottle for the center cut. Perfect!!

WOW!! I used the recipe conversion and made only a 9 serving recipe and it turned out awesome. We used a 1/4 cup of buttermilk because that is essentially what the milk and vinegar are.. and we used a small cookie scoop and dropped straight into the oil. My 3 year old had a blast rolling them in powdered sugar. oh yeah and once it is converted it calls for a half an egg.. we used egg substitute that I had laying around from my parents visit. lol. Worked like a charm.

This recipe is very simple, quick, and tasty, and makes a perfect basic cake doughnut recipe. The dough doesn't have much flavor on its own, so for myself I would season them with cinnamon, citrus, vanilla, etc. If you roll each doughnut quickly in flour before frying you'll get a nice, crispy exterior.

I loved these, they were light and fluffy and reminded me of when my mother made doughnuts when I was a child. I agree with alot of other reviews, they needed more dry ingredients or less wet (I simply added more flour until it was at a soft, roll-able texture). I don't know about going as low as 160 on the oil temp tho, mine worked great at 375, and started cooking slower when the oil cooled down to 350, I would imagine keeping the oil so low (the 160) would make them greasy. Wish we had powdered sugar to glaze them, but they were good with a sprinkling of granulated sugar and cinnamon.

These were fantastic and super easy! I made a few adjustments, first I used 1/2c whole wheat flour and 1 1/2c white flour, next I did not fry them but baked them for 13 min at 325 and lastly I dipped them in melted butter then cinnamon sugar since I did not have powdered sugar on hand. I would definitely make these again!

I made these donuts. They were perfect. I will use this recipe every time I make donuts.

5 stars! Awesome! After reading the reviews I doubled the recipe but only used 3 tblspn vinegar, added 1 tsp nutmeg, doubled the vanilla. Fried at 375 deg and coated with cinnamon and sugar. Anyone living in upstate NY: These are like "Freihofer's" but BETTER! The family LOVED them! I highly recommend being very careful about adding the milk, the recipe simply calls for too much. You want to end up with a very soft but manageable dough, not a paste!

I love this recipe, the taste is great and was exactly what I was looking for. The only changes I made was, I added an extra 1 cup of flour to the dough and it rolled out smoothly. Also, I added 1 teaspoon of ice cold water and it set up quickly. Being I had a house full of kids to feed I did several variations. I did the usual donuts and holes along with whole donuts that I later cut halfway open and put in jelly, cream cheese, and vanilla pudding. They turned out awesome and I will surely be making these again.

Excellent recipe but I followed the advice of others. I used 1/2 cup milk and added 2TB of apple cider vinegar to it and let set a couple minutes before adding into the dry ingredients. Also make sure you let your doughnuts to sit before frying. I ended up with 9 doughnuts and 9 holes. Perfect amount for my kids for a special after school snack.

I got the babycakes donut maker for christmas and was looking for an easy recipe. Quick easy baked donuts that tasted excellent. This is a keeper for me!!!

Perfect! If you cut the recipe in half, you can still use the whole egg. This is a very forgiving recipe, especially if you skip rolling the dough and just drop bits of batter into the hot oil. That way you don't have to worry about having a sticky mess on your counter when you're finished.

We liked these. The dough was a little sticky, but we just turned the dough out on to a flour-dusted surface, and kneaded in a little more flour to make a soft dough. I think too much flour might have made the final product dry; the soft dough was perfect. We fried in batches, and it only took a few minutes per batch. My 6 year old made the dough, and my 14 year old fried them up.

I thought these were really good, and I liked that I had all of the ingredients. The only modification I made was to use buttermilk instead of the milk/vinegar mixture because I needed to use some up. The texture was lighter than some of the other ones I've tried. Thank you for the recipe!

these were good but lacked a great flavor. Needs lots of tweeks to make them taste good.

I was at first a little iffy about the vinegar, but at the end I was pleased.

I didn't really care for this recipe that much! It was easy to follow, and everything! But I ended up having to add more flour than the recipe called for, it might have been because of the weather, I'm not sure! But I ended up just following all the steps and adding a 1/2 cup extra of shifted flour, then I rolled out the dough, and used a doughnut cutter, and I just rolled the dough into little balls and deep fried them and coverd them in powder sugar, and it reminded me of a funnel cake, it was delioious though!! :)

I made these donuts this evening, and Boy, were they a huge success in the household!!! I substituted the vinegar and milk with "buttermilk" I used WHAT THE RECIPE ASKED FOR 3/8 milk and they were soooooooooooo incredibly easy and delicious. Folks around here were eating them by the 3's (big smiles here) I am copying this recipe over and over and over and keeping it in all my cookbooks. (Just a bit of advice, when it came to measuring the 3/8 cup of milk my mom told me to measure using the 1/4 cup measure three (3) times - and again, I can't stop raving about these delicious, mouth-watering donut recipe. God Bless you and thanks a million!!!!!!!

Good doughnuts, fast and easy. And the FOUR boys at my house all took time to sit down and eat them! Thanks for Sharing

I didn't know making donuts was this easy! Used 1/2 cup milk, and added lots of extra flour when rolling out to reduce sticky factor. We used a shot glass to make donut holes. Very good!

I gave this five stars,they were delightful and yummy and my kids could not get enough,i will be making theses as often as i can

This dough came out so beautiful!

so good!

Just okay. Dough was a bit bland so I added some almond extract for an extra kick. I followed the advice of another reviewer and used 6 tb of milk per the original recipe. Doughnuts came out a little too dense for my liking, and kept bursting as they cooked. I ended up with doughnut flowers rather than holes. I covered mine with cinnamon brown sugar, powdered sugar, and a blackberry cream cheese glaze. I may try this recipe again, but if it doesn't work the second time, I will be looking for another doughnut recipe.

This is the BEST doughnut recipe I have ever made. We loved making little doughnut holes with this dough. The only problem I found with the recipe was that it was really sticky when I made it as the recipe states. I ended up adding about a cup of extra flour and it turned out perfectly.

I did not care for this. This was my first attempt at doughnuts. I made again and cut the doughnuts thicker, it came out a little better, however I will try other recipes. Dough had no flavor and was blah.

Fabulous flavor and texture and thank you Allrecipes for correcting the milk ratio; also it was very handy to know that 6 T equals 3/8 C. An instant favorite in my family. I did however figure out that you have to either roll out the dough and cut it or drop VERY SMALL donut holes into the hot oil, or the centers will not cook through - I later surmised that that is why donuts have holes. I dropped desert spoon sized dollops and ended up with some gooey centers. Pay close attention to oil temperature as well. Because I used a deep skillet and not a deep fryer, 375 was too hot.

Very good! I made these as drop holes and then dropped them in a simple glaze. On the last batch I made, I added a bit of nutmeg and cinnamon to the batter. Great recipie!

I used only 1/2 cup and milk and the full amount of vinegar. I didn't try to roll them out since my goal this morning was dropped donut holes. This recipe was excellent for that. Once I managed to get my oil the right temp these were wonderful

(photo#8) i substituted donut receipe for Phillsberry Buttermilk Biscuits; DEEP fry each in veg oil few minutes, turning til golden-brown all sides (don't overcook them, if they are cooking too fast, lower flame, othewise insides will be sticky); they will be about the size of a lemon, or 3bites; allow to cool on paper towel about 20 minutes before filling. i found a filling receipe for 'raspberry sauce' as follows: One 12oz bag of frozen raspberries (not in syrup) ½ cup + 3 TB of water ¾ cup white sugar/Splenda 1 TB lemon juice 3 TB cornstarch ¼ cup cold water Gently simmer the raspberries, water, sugar and lemon juice for 15 minutes, in a small heavy bottomed pan. After 15 minutes, you can push the berries through a sieve if want a seedless filling (I got rid of the seeds). Bring the strained berries back to a full simmer. Dissolve the cornstarch in the ¼ cup of water and whisk it into the simmering berries. Bring it back to a boil, and simmer for another five minutes. Cool/chill completely. It will thicken as it cools. i followed this receipe exactly and the Raspberry sauce was slightly tart, absolutel delish!; i would not make any change in the amount of sugar unless you like it sweet-sweet; i cooled the filling overnight, but i think it would be okay if refrigerated an hour or two; i used a pastry bag with the long tip; also; poked side of the donut with tip of a knife where pastry tip inserted to prevent squeezing donut; dust TOPs of donuts with conf. sugar.

these are amazing, and following with just adding 1/2 cup of milk, i found i still had to add some flour at the end when kneading a little, they came out great. We will make them again often, since they won't last long

I am a firm beleiver in don't messing with the recipes until you try it first. I have no Idea what went wrong but as for frying them, Mine fell apart and soaked up alot of grease (@375) I thought the dough was alot like a sugar cookie dough so I baked them in the oven @400 worked good and with some frosting was able to use the dough and not throw it out. I'll look else where for a drop doughnut. sorry just didn't work for me.

The recipe is misleading in that you can't roll the dough out and cut it. I dropped it by spoonfuls into the oil. I didn't care for it much, but my 4 year old.

Everyone else has such good reviews, so I must have done something wrong. I followed the advice of other reviewers and put let milk in, but somehow I ended up making these bland doughnut "cookies". I gave them to the dog, I'll try another recipe.

Really quick and easy just like it says!! I used Wheat flour and almond extract and wowie! (also only used 1/2 cup milk) very good!!

I have just made them. they are super delicious. I only added one teaspoon cinnamon to this recipe. Thanks a million it's a great one :)

These are good doughnuts (I make doughnut holes/balls with this recipe using a teaspoon measure). I've made them a number of times and they have always turned out for me. I think someone has corrected this recipe because my original print out of this recipe had 7/8ths cup milk and now it is 3/8ths cup milk. I also add 1/2 teaspoon of nutmeg to get a bit more flavor. My children love these, and I usually freeze the extras (without glaze or sugar). I glaze them after they are defrosted.

love the dough so easy to work with :) super yummy coming out of the fryer.

If you are used to the usual yeast type donut this is definately a differnt texture, I only gave it three stars because I thought the flavor was lacking, I actually could taste the vinegar in it and that wasn't so plesent, and then it was super sticky and hard to form into any shape. My girls loved then though.

I really like the homemade donuts my mother-in-law makes. She couldn't find the recipe so I tried this one. I thought the oil at 375 degrees was way too high! I burnt the first few. I didn't have a donut cutter so I used a cup and medicine cup (to cut out the middle). Mine were thin, but we like them that way!

I absolutely LOVED these! I had to use Apple cider vinegar but they were AMAZING!!!! The only thing I didnt find accurate on the recipe was the ammount, it said that it would yield 18 servings, and It would, if all 18 people had at least 6!! When I made it, it made 101 donuts!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Although, as you can tell by my name, I like to make things small:) so I might have made some of them a little bit smaller than expected:) Anyways, I will definitely make these again!!!!

Great recipe, easy and uses minimal ingredients. The consistency is like a cake style doughnut. They are quick to make and fry up fast. I made them for my husbands birthday breakfast and he loved them. No waiting around for the dough to rise etc because there is no yeast. The updated ingredient amounts were perfect, and I used 6 TBL milk (3/8 c) and it came out great. Make sure to flour your surface and rolling pin well, the dough will seem sticky when first mixed but quickly comes together as you roll it out (assuming you floured your surface). I will definitely use this recipe again, what is more impressive than homemade doughnuts! Thanks, happy cooking!

I read the other reviews before trying this recipe on my own, i used 1/2 cup of milk and a tbsp. of vinegar and was expecting a 'runny' mixture since the other reviews mentioned that it will take a good amount of flour to get it to a rollable consistency so here's what i did: 1)i dropped a spoonful of dough onto a mound of flour and worked it lightly with my fingertips to get a soft rollable dough and cut out doughtnut holes 2) i dropped spoonfuls of the dough directly into the frying pan the RESULTS: i felt the rollaed doughnuts had a more flourey taste and were slightly dense. the douhgnuts i made dropping batter directly into the oil were soft and light and tasted like dunkin donuts cake doughnuts BUT i will say that its a lot trickier to fry them by dropping spoonfuls because if the oil is too hot they wont cook compltely from the centre and if the oil isnt hot enough then they will take longer to cook and you'll end up with a really oily doughnut. so i guess the next time i try this recipe i will try to control the temperature of the oil and droop 1/4 teaspoonfuls at a time to get a bite sized doughnut that's perfectly cooked

Needed more flour to make them moldable, and then the finished donut sticks I made were too dense, just not very good. Still worthy for morning coffee, but I'll look for another recipe.

This recipe was super easy and held up wonderfully to my allergy substitutions, which were; Ener-G egg replacer for egg and oat milk for the milk. I didn't coat them with sugar soon enough so it didn't stick, but they were delicious anyway!

Very easy. Tasted good over here. I cut the recipe in half and used butter instead of shortening. I cut the dough into 8 pieces and rolled them into circles before frying them in oil on the stove. Then powdered sugar after they cooled.

My first attempt at doughnuts!!! Such a success:)

They are....SUPER EASY... I did cut the milk down to 1/2 C. Made lots of donut holes. I used the dosing cup from a bottle of the kids medicine as my cutter and they puffed up to the perfect size. I will definately make this again!

As suggested by other reviewers, I cut the amount of milk down to ½ cup and the amount of vinegar down to 1 TBS. I used butter instead of shortening, and I doubled the amount of vanilla. I shaped the dough/batter into little balls instead of donuts, and dropped them in the fryer in batches of nine (but my fryer is a huge 5-litre one!). It made about 26 donut holes, and they were great without icing sugar! The flavor reminded me of cruellers my father used to make when I was a kid, but you need to add more flour until it's almost like pie crust dough. You then roll it out on a floured board to about 1/4" thick, and cut it into little strips (about 1" wide by 4" or 5" long), which you then tie into little knots and twists, whatever shape you desire! Deep-fry until golden and tasty, dust with icing sugar if desired. It's fun for kids to do, and I remember making them with my sibs and father. Thanks for the memories, Stephy. :)

turned out tasting really doughy did not like them at all

It was a snow day at school, to cold to go to the store and the kids were wanting a snack, so I looked up doughnut recipes, found this one, made them and it was so easy and fun to make, the kids loved them, said they were the best they have had in a long time, even my husband who mind you is not a doughnut person loved them told me to save the recipe!! lol

this was really good!!!!!... it turned out perfectly!!

Easy to make and can even top with chocolate.

The best doughnuts I have tasted in a while. Quick and very easy to make. They go really well with a glaze. Thanks for the recipe I'll definatly be using it again. Ten thumbs up =D

It really was super easy! I used coconut oil and it worked just fine!!

I teach Family and Consumer Sciences and today I had 65 high school students make this recipe - and they all did GREAT. I was a little worried about them using the grease but we didn't have any problems. We did use a Cooldaddy which made it very easy. I recommend this recipe to everyone - If 65 high school kids can follow the recipe and enjoy the doughnuts (in 45 minutes including set up and clean up) then you can't fail with this one. Thanks for a great recipe!

If you're considering making these I have to honestly say DON'T! You'll be wasting time and ingredients on something that WILL NOT turn out right AT ALL. The first batch fell completely apart in the fryer, so I tried wetting my fingers with milk in order to reduce the stickiness, doing so for the second batch helped slightly, on the third batch I made the doughnuts bigger and they turned out decent, but the taste was SUPER GREASY and crumbely. Save yourself the effort and go down to your local store and buy a dozen doughnuts.

I like that this recipe is so easy! i did give it a 4 because I felt like they are lacking just a little something in the overall taste.

I made this recipe verbatim and although it had a nice flavor the doughnuts were dry and rather tough, I will not make these again even with the changes noted by other reviewers, waste of time on this recipe, sorry.

Bland, very little flavor. Dough cooked too fast on the outside and was left doughy in the center. I definitely will not make this again!

I only used 1/2 cup of milk and one tablespoon of vinegar per the comments. We made donut holes, 1/2 spoonful seemed about right. Even with only 1/2 cup of milk, the dough was still very sticky. No problem for donut holes. They turned out delicious. I would have rated the recipe five stars, but the need to follow modified directions in the comments results in a lower rating.

I actually liked this. Mine turned out to be more like pancakes than doughnuts. My husband said that they tasted like this fried dough that he used to get back in NY. He liked them, so I guess it was a good thing. The only different thing I did was drop them into the pan so I guess that's one reason they came out like pancakes..lol. I dusted mine with powered sugar and cinnamon and sugar and they tasted good. I'm not sure if I'll make this again, but it was easy and quick.

the doughnuts were really good! cooking them for 2 minutes made them really burnt though. i wouldnt cook them as long and make them a little but thiner. they would burn really bad on the outside but on the inside they were really doughy. *ME LIKES COOKIES*

Pretty good..Easy to do..definately a cake doughnut. My kids loved them. My oldest son (16yrs) wanted them, found the recipe, we made it together, he did the cuting out. (took the inside of my 1920's aluminum doughnut cutter and made them. He did the rolling in the sugars too. Happy boys!

Very Easy and tasted good, more like funnel cake dough, but still great.

I made this recipe 2 in one day and my neighbors and family loved them! SSOOOOOOOOOO GOOOOOOODDDD!!!!!!

I was not satisfied with these doughnuts at all. They were fine right out of the grease, but 1/2 hour later, they were hard and tasteless. Not worth the trouble in my opinion.

This was my first time attempting to make doughnuts. My son and I liked this recipe. It was very easy to make, although I did use my kitchen aid which made the dough alot easier to work with. I fried the doughnuts in an iron pan for about 2 min's, turning once. I used the glaze recipe from the crispy and creamy doughnuts recipe and it was awesome. Only alterations for me were using 1/2 cup milk and I used butter instead of shortening!!

OMG 5 STARS I NEVER RATE ANYTHING I JUST GRAB THE INGREDIENTS AND GO TO THE KITCHEN WOW THIS WAS SUPER EASY AND VERY GOOD!! I WILL ALWAYS USE THIS THANK YOU SO MUCH!!

I have used about 3 or 4 high rated donut recipes from this site. My criteria for any recipe is usually 4 stars or higher, but the number of reviews has to exceed 100. With that said, these turned out better than expected. They are more of a cake like donut. I used a name brand flour that states Better For Bread flour on it and used 2 1/2 cups and 6 Tab of Milk and Apple Cider Vinegar vs white. Those were the only changes I made and oh I lowered skillet temp to 350 as they were burning on the outside at 375. I give these donuts a 4 if your using the correct type of flour (better for Bread) and increase to 2 1/2 cups. Be sure to have a well floured surface! The glaze I used I got from a another donut recipe and it has 1/3 melted butter and 2 cups of confect.sug, 1 1/2 tsp Vanilla and 2-4 Tabs hot water (add water til Thin but not watery).

This is a good, basic doughnut recipe, with the exception that it calls for just a tad too much liquid. I made it as written except that I used real buttermilk instead of the milk/vinegar substitute, and only put in 1/3 cup. It rolled out perfectly. (A tip that my mother taught me: when rolling out sweet things use powdered sugar instead of flour, it will add a little sweetness, but won't make your baked good tougher!) I don't have a doughnut cutter, but I used a 3" biscuit cutter and cut out the centers with one of my grandmother's cordial glasses and it worked perfectly. They fried easily. I thought they came out a little dense, but tasty. I did make a glaze of 1 C powdered sugar, 1/2 t vanilla and 2 T water to glaze the tops instead of dusting them with powdered sugar, but that's just my personal preference.

We couldn't stop eating these, they were so good! We did half dipped in powdered sugar and half in a cinnamon/sugar mixture. The cinnamon/sugar mixture stayed on better, but both were delicious!

delicious

These came out delicious and were super easy to make.

delicious

delish!! tasted like zeppoles and old fashioned donuts all in one!

A little doughy and tasted like vinegar but overall it was good.

not enough flavor. i also over cooked them.

Used coconut oil instead of shortening, and cake flour instead of AP. And 1/2 cup milk 2 Tbsp vinegar and it worked beautifully for dropped doughnut holes! Let them cool a bit then rolled in powdered sugar. All in all a great turnout for my first time making doughnuts. Made about 32 2" doughnut holes.

Super easy to make and they are very yummy...not in the slightest bit healthy for you lol! But they taste great lol! My husband and I used wide mouth glass and a shot glass to make the donut shape...we made both donuts and "timbits"...very yummy :)

As a previous rated said, the dough was more of a batter consistency for me, therefore I wasn't able to roll or cut the dough. Thats my only complaint! Very good!

I used the 1/2 cup of milk like others suggested and the end result of this mess is a glob of so called batter! The recipe is a farce because you cant roll it LOL I tried adding more flour and that just made it to sticky to handle. You couldnt even drop it in to the deep fryer because it sticks to you.

My family loves these. Made mine just as directed and rolled half in powdered sugar and half in a powdered sugar/cinnamon mixture. Great recipe!

Though a first time donut maker, I cannot give this a better rating. What a mess. Did I need less milk as other reviews mentioned? Was the milk amount right? I have no idea. I followed the recipe exactly as listed. What I do know is this: I came -->.<-- this close to tossing the whole entire mess. In the end, because I didn't want to disappoint my kids, I persevered. They were not pretty, but they were edible and the kids loved them. And that's what matters, right? :)

These where out standing and yummy after trying another donuts recipe that had the texture of bagels I was kinda eager to try another. When I saw the picture on here with the fully look of a cakey donut I was like I must try old fashion cakey donuts are my favorite sure enough I found my favorite donut at last and I can make them and enjoy them with my tea you must definitely try :) they are outstanding. You can't even taste the white vinegar in them.

These turned out great. My son requested doughnuts for his birthday breakfast. I followed the recipe exactly. My son loved them. My daughter thought they were too crispy. Personally I liked the crispy outsides and light fluffy insides.

This was fun to try. I thought I would have a real doughy mixture - something I could actually roll and cut. This is not the case. I did everything according to the directions, but it didn't work out for me. However, I was able to drop the liquid dough into the oil and fry them - it was more like funnel cake. My husband raved over these! I will make again - even though I wasn't comfortable with the consistency. Oh, we were eating "doughnuts" in no time - super fast!

These doughnuts were awesome. I did add a little extra milk, about 1/3 cup more. I glazed half with a homemade chocolate frosting and placed them in the freezer for 30 minutes and the other half I just coated with powdered sugar. Very impressed with this recipe!

Easy and fun to make. Not overly sweet which is nice. You can add your own melted chocolate, powered sugar or glaze and they are perfect!

Wow...I was so disappointed....I followed advice from others and the dough was so runny I couldn't work with it and it was awful,awful tasting.

the recipe is wrong. Too much of milk..it will never become a dough.There is definitely something wrong with the recipe.I hope that the recipe will be corrected.

These are really great. But please note what everyone is saying - they are PERFECT with half the vinegar/milk mix. Will try adding a bit of cinnamon, nutmeg and anise for a spicer flavour!

I Made these this morning and they turned out great! I did cut the milk in half like one of the others suggested. Thanks for that they were perfect.

I tried this recipe and it was fine until it came to roll it out. I don't think all the flour in the world would have helped. even the non-stick rolling pin had no luck; it stuck to that like tar. i think that from now on i will stick to buying doughnuts from the store.

These were very delicious, lighter and fluffier than other recipes I have tried. We shacked with with cin/sug and powdered sugar and left some plain and added raspberry jam onto those. My only complaint was they turned out to be super sticky in the dough stage. I made them into balls and this was a messy process but I shouldn't have even bothered because when I went to put them in the oil, they just fell apart again. Still tasted good, just were in odd shapes. I think being so oddly shaped (Id say they were balls covered in spikes!) did make them extra crunchy which was good. I am not sure where I went wrong, I followed the posted recipe exactly. I was a bit confused about other peoples reviews when they said they halved the milk/vinegar part and then a review from allrecipes.com saying the recipe has been altered. I followed the recipe as posted. I will probably make another recipe next time because they were too messy.