So good! I followed the recommendations of one review to only use 1 1/2 cups flour, 2 eggs, and vanilla. I mostly used white wheat flour, too. The resulting donuts were light and fluffy (you would never guess they were whole grain) and freakin’ addictive! You really only need a teaspoon of dough because they puff up so well. Everyone in the family loved these, including my 7 year old who is uber-picky (he has autism and food aversions). Great with a glaze or plain.
Also — I ran out of oil halfway through the batch, so I made the rest into donut muffins! Pour the batter into cupcake liners 2/3-full, dust with cinnamon sugar and bake 15-18 minutes at 350 degrees. They rise beautifully and taste like a giant donut hole, without the frying!
I was making my traditional buttermilk doughnuts (Recipe #91792) for guest when additional people showed up. I decided to also make some drop doughnuts to make sure there were plenty to go around. This recipe was very quick and easy and tasty. Everyone enjoyed them even though they preferred the raised doughnuts. One big plus, these definitely kept better and were just as good the next morning.
I adapted this recipe to make while camping, over the campfire. All of the dry ingredients were pre-packed in a zip bag and I added the wet ingredients when we were ready to make them. These were a huge success and every loved them! I’m going to keep a zip bag of ingredients ready to make at all times now!!
These were delicious. Crispy on the outside and soft on the inside. I like the fact that I don’t have to use yeast and wait to make the doughnuts. Great rolled in cinnamon sugar or plain! The best part is that my 3 year old daughter gave them a thumbs up and she can be picky! We’ll definitely keep this recipe and my mom has already asked for it. Thank you for sharing.
2 cups sifted flour
1⁄3 cup sugar
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