15 Minute Donuts, From Scratch

01.31.2012

This post is going to be short and sweet today just like this simple donut recipe =).  I’m in love and hate with this recipe I made.  Love because they are amazing, and hate because I could eat all of them.  To me these taste just as good (or better) as any cake donut you could buy at your local bakery but you can make these at home in 15 minutes (some done in 15 the entire batch took about 19 to be more exact =).  I made this recipe because sometimes I just can’t wait 3 hours for a fresh donut.  These are purely amazing and deliciously tender, enjoy!

15 Minute Donuts, From Scratch

Yield: About 30 Donut Holes

15 Minute Donuts, From Scratch

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1/4 cup buttermilk
  • 1/4 cup granulated sugar
  • 3 Tbsp melted butter
  • 2 cups vegetable oil, for frying
  • Granulated sugar, cinnamon sugar or powdered sugar, for coating

Directions

  • Preheat oil over medium heat in a 10 inch non-stick fry-pan (keeping an eye on it as it is heating). In a small mixing bowl, whisk together flour, baking powder and salt. In a medium mixing bowl, whisk together milk, buttermilk, sugar and melted butter. Using a fork stir in dry ingredients and mix just until combine (think of making biscuit dough, you just want to incorporate the ingredients).
  • Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball (gently rolling to keep them fluffy, think of rolling something really fragile. Again this is like a biscuit dough you don't want to overwork it). Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown. Carefully remove with metal tongs or a fork and drain onto a paper towel lined plate. Roll in sugar. Repeat this process with remaining dough (you can fit about 8 donuts in the pan at once if you can work that fast =). Note: these are best enjoyed the day they are made.
http://www.cookingclassy.com/2012/01/15-minute-donuts-from-scratch/

132 comments

  • Amy: These look so yummy, and easy! I will be trying these! January 31, 2012 at 1:09pm Reply

  • Angela: Donuts are my Kryptonite! And these look fantastic :) January 31, 2012 at 1:44pm Reply

  • Kristina: yum! 15 minute donuts sound dangerous… that means I can make them all of the time.. and eat them all of the time :) January 31, 2012 at 2:57pm Reply

  • Molly @ Me and Madeline: Just made these with my 3 year old daughter! So super easy and very yummy! January 31, 2012 at 4:58pm Reply

  • shecooksandheeats: OMG 15 mins! Thanks so much for the recipe! I’ve been reading your blog for awhile now and I just LOVE it!! I love all your recipes, they are so yummy! :) February 1, 2012 at 1:20am Reply

  • nidhi: your photographs are amazing.i have been looking for eggless donuts recipe for a long time. thanks for the recipe. February 1, 2012 at 6:12am Reply

  • Linda @ Lemon Drop: gorgeous photos and great recipe. Looking fwd to making these !

    Linda @ Lemon Drop

    http://lemondropsfoodie.blogspot.com/ February 1, 2012 at 10:45am Reply

  • Anonymous: Do you think that you could use a mini donut maker to cook these? February 4, 2012 at 5:17pm Reply

  • Jaclyn: Anonymous, I think you should be able to. I can’t guarantee it because I’ve never tried =), but I don’t see why not. Though I would recommend covering them in glaze after cooking rather than sugar because if they aren’t fried it would be hard to get the sugar to stick I think. I hope that helps! February 4, 2012 at 10:26pm Reply

    • tish: I can say that i tried another recipe for a cake ball maker, and it said dip the balls in melted butter and roll in sugar, TOTALLY worked!!
      maybe brush the butter if you want to use less… but this DID work! March 23, 2013 at 7:37pm Reply

  • Jaclyn: Thanks so much for your comments everyone! February 4, 2012 at 10:26pm Reply

  • Sandra: These were so good….I did not have buttermilk and I was out of vinegar to make my own. I just used extra milk to make up the difference. So easy and the kids loved them:):) February 5, 2012 at 7:41am Reply

  • Anonymous: Gotta Try these! February 7, 2012 at 12:29pm Reply

  • Jacquelyn: These are so adorable! My kids would love these and I am so going to make them this weekend as they both are having friends sleepover. February 7, 2012 at 9:29pm Reply

  • Joan@chocolateandmore: These look so wonderful and easy, can’t wait to try them. pinned and new follower here! February 20, 2012 at 10:07am Reply

  • Richelle: I can’t stop pinning your recipes :) March 21, 2012 at 10:41am Reply

  • Jaclyn: Richelle – thanks for the comment and thanks so much for the pins =)! Have a great day! March 21, 2012 at 3:57pm Reply

  • Anonymous: Would regular milk be ok to substitute for the butter milk? March 28, 2012 at 9:45am Reply

  • Jaclyn: Anonymous – Regular milk would work, I just like how the buttermilk gives it just a bit more flavor. March 28, 2012 at 10:33am Reply

  • Claudia: Is it bad that I want to skip the gym right now to make these donuts! I just created my own Dessert Recipe list Under 20 Minutes- You better believe that these Donuts were added to it: http://www.skinnyscoop.com/list/claudia/dessert-recipes-under-20-minutes April 4, 2012 at 6:07pm Reply

  • Jaclyn: Claudia – I often run into the same problem =). Thanks for the comment and re-post! April 4, 2012 at 9:41pm Reply

  • Anonymous: Can you use olive oil for frying? April 5, 2012 at 8:34am Reply

  • Jaclyn: Anonymous – I can’t guarantee how good they’d taste if fried in all olive oil because I’ve never tried it =), if you are wanting to try frying in olive oil I would recommend doing half olive oil half vegetable oil otherwise I think the olive oil flavor would be too overpowering. Hope that helps! April 5, 2012 at 3:56pm Reply

  • Anonymous: YUM!!!!! Need I say more?? Haha :)
    -Elisabeth May 27, 2012 at 5:46pm Reply

  • Jaclyn: Anonymous – I think “YUM!” sums these up really well =). May 28, 2012 at 10:14pm Reply

  • Alex Morrison: These were awesome!! Yum!! My boyfriend loved them. Can’t wait for the kids to try them in the morning. May 30, 2012 at 8:10pm Reply

  • Yanet Alvarez: As I’m typing this my mouth is full. I made them and they are delish!!! Will make them soon again. Thanks May 31, 2012 at 7:57pm Reply

  • Jaclyn: Yanet – I love your comment!! So happy to hear you loved these and youre very welcome! Thanks for leaving a comment! June 1, 2012 at 9:47pm Reply

  • Author Anonyme: Thanks for the easy peasy recipe!

    I’m making these delish looking babies tonight to take to a friend’s for dessert. I think I’ll roll mine in orange/lemon zest sugar to give them a summer citrus-y zing :) June 22, 2012 at 8:55am Reply

  • Anonymous: I’m a huge fan of chocolate, so would there be a way to add some cocoa powder to these? I’m not sure what the measurement would be. June 23, 2012 at 6:53am Reply

  • Jaclyn: Anonymous – I would say maybe about a 1/4 cup, but since that would increase the dry ingredients in the recipe you would probably want to add another Tbsp butter. Also, keep in mind that is a total guesstament, I haven’t tested that yet =). Once I do I will post it. I would say to increase the amount of granulated sugar in the dough so it doesn’t have a bitter chocolate flavor. I hope those recommendations help, chocolate donuts are amazing! Wish I had one now. June 24, 2012 at 7:43pm Reply

  • Anonymous: I have made these with a can of biscuits to. July 6, 2012 at 6:52am Reply

  • Anonymous: Can you adapt this recipe for vegans? Replace milk with soy milk and butter with marg? July 19, 2012 at 10:25am Reply

  • Jaclyn: Anonymous – I would recommend using soy or almond milk and using vegetable shortening instead of butter. I hope you enjoy! July 19, 2012 at 11:09am Reply

  • Cathleen: These look perfect! I definitely want to try this out! July 24, 2012 at 10:36pm Reply

  • Barb: I make these too & we love them. I do add 2 eggs & 1 tbsp vanilla extract to mine though. I think it makes them fluffier & gives more of that doughnutty taste with the vanilla in the background. August 6, 2012 at 10:36am Reply

  • Anonymous: way too oily. added more flour to help roll into balls, they were ok, but so so oily. kinda gross. I have better recipes from my nana. August 20, 2012 at 8:39am Reply

  • Karey: Just made these! So easy. Thanks for the recipe.
    I dipped mine in maple glaze – I am Canadian, afterall. August 20, 2012 at 5:32pm Reply

  • tanya: I’d love to try a maple glaze on these too, or maybe a sour cream glaze. September 19, 2012 at 11:06am Reply

  • Heather: Can I substitute evaporated milk for the regular milk? October 18, 2012 at 7:20am Reply

  • Jaclyn: Heather – I’d say you’d be fine to as long as you reconstituted it with some water maybe 50:50. I hope that helps! October 18, 2012 at 3:18pm Reply

  • Anonymous: Is it fine if I use milk mixed with vinegar (or lemon juice) as a substitute for buttermilk? Will it change the flavour of the donuts? October 20, 2012 at 11:59am Reply

  • Jaclyn: Anonymous – I think for this recipe you’d be fine to make that substitution, I’d recommend using 3/4 tsp of the vinegar or lemon juice + 1/4 cup milk. Hope you enjoy! October 20, 2012 at 3:03pm Reply

    • Anonymous: I used 3/4 tsp of the vinegar and 1/4 cup milk instead of buttermilk and they turned out fantastic! My little sister thought they were Timbits from Tim Hortons when she tasted them! Thanks again for the great recipe! October 21, 2012 at 1:53pm Reply

  • Anonymous: First timer and they turned out great! I did not have buttermilk so I substituted almost a 1/4 cup of sour cream and an extra dash of milk. Wife and kids wolfed them down! Thanks October 27, 2012 at 7:50am Reply

  • Betsy Herrington: Fun to make! Mine were slightly oily the first batch, and then got better as I went along. I had to add a little more flour due to the dough being too sticky for rolling. Other than that, lovely. Tasted like funnel cake! November 15, 2012 at 4:18pm Reply

  • dillu: how to make the substitute for buttermilk? jus as mentioned above shud i add milk (1/4cup) and vinegar (3/4tsp) together and mix and add to the recipe or any other method?? pls help! November 27, 2012 at 2:27am Reply

    • Jaclyn: Yes you just combine the 1/4 cup milk with 3/4 tsp white vinegar or lemon juice and let it rest a few minutes then add to the recipe. Hope you enjoy! November 27, 2012 at 4:55pm Reply

  • dillu: hi jaclyn!! wow!! i tried it! turned out really well!! got over in mins!! since i dint hv white vinegar nd ws impatient to buy….went ahead and replaced buttermilk with 1 1/2 tsp of yogurt mixed with 1/4cup of milk. The result : perfect balls tht melted away!! thnk u for the wonderful recipe!! November 28, 2012 at 6:05am Reply

  • Anonymous: Hey! I just made these, great great great except for that mine stayed doughy inside? even tried lower oil temperature and longer frying time but alas still doughy!! any ideas? December 5, 2012 at 7:17am Reply

    • Jaclyn: I would recommend that you try making them into smaller balls before frying and see if that helps. You could also try a few tbsp less milk. Hopefully that does the trick =). December 5, 2012 at 10:10am Reply

  • Whatever Dee-Dee wants: I can’t wait to try out this recipe. Yum! December 8, 2012 at 2:35pm Reply

  • Laura: I made donuts! I have always wanted to try making donuts but was just so intimidated by the deep frying process. Somehow, making these donuts made it all seem so easy that I just dove in and DID IT! Thank you so much for this recipe – I know I will be making them again often :) December 28, 2012 at 9:43am Reply

    • Jaclyn: Glad you enjoyed them Laura! I like these too because they are much easier then cutting donuts and so forth =). Thanks for your comment! December 28, 2012 at 6:32pm Reply

  • Lucinda Welk: Could self rising flour be used in the recipe instead of all purpose flour, salt and baking powder? December 29, 2012 at 12:22pm Reply

    • Jaclyn: It may work, but I wouldn’t recommend it just because I don’t know the exact amount of leaving agents that are in self-rising flour so you may not get enough rise. December 29, 2012 at 3:37pm Reply

  • Mark McC: Hi there! Thanks for posting this easy recipe. I surprised my wife with breakfast in bed, consisting of these doughnuts and fresh espresso made from coffee i roasted a day ago. I added about a 1/2 TBS of lemon zest (maybe more) and instead of buttermilk used greek yogurt. They were amazing. Thanks again! January 27, 2013 at 11:02am Reply

    • Jaclyn: Mark – those additions sound delicious. I wish my husband would make me breakfast in bed, could you send him some advice haha =). Thanks for your comment! January 28, 2013 at 1:34pm Reply

  • thearith: mixture of donuts ready mixed , how long we kept in warm place ? do we have another way is easier than this ? February 9, 2013 at 2:56am Reply

    • Jaclyn: You could mix the dry ingredients to store in an airtight container then add remaining ingredients when you want to make them. February 12, 2013 at 11:45pm Reply

  • Mrs. Carol Duchscher: I am going to try Honey and cinnamon instead of Buttermilk. I haven’t yet. February 21, 2013 at 1:45pm Reply

  • Lauretta Grove: I am making these tomorrow. I love donuts and these sound great. LG February 21, 2013 at 6:45pm Reply

    • Jaclyn: Hope you enjoy! February 22, 2013 at 10:03pm Reply

  • nisnai: I just made them , first time ever!! with my kids..vey easy and yummy! not too sweet. Thank you!! February 24, 2013 at 2:47pm Reply

    • Jaclyn: So glad you enjoyed these, thanks for your comment! February 24, 2013 at 7:07pm Reply

  • Asma: First time I tried doughnuts – and I am hooked! Thank you for the super easy recipe that even first timers like me can use! :) Now I just look for an excuse to make some. March 5, 2013 at 4:42am Reply

    • Jaclyn: I’m so glad you enjoyed these and found them to be easy to make =), thanks for your comment! March 8, 2013 at 4:59pm Reply

  • Asma: :) Can we have a yeast doughnut recipe – easy one. i love bread (all kinds), but don’t have oven here – so things that can be made on stove are ideal. Have tried some recipe of skillet bread – not most astounding – but will do kinda thing.

    Maybe more of on-stove-bread/bakeries stuff?

    thank you thank you and thank you:) March 8, 2013 at 11:42pm Reply

    • Jaclyn: Asma – I know I need to post a yeasted doughnut here soon, thanks for the reminder! I’ve been wanting to make one like Krispy Kreme (not sure if you’ve tried them or not but they are amazing). March 21, 2013 at 10:32am Reply

      • Asma: yay! and I look at these pics and I am going to make doughnuts again :) March 21, 2013 at 9:28pm Reply

  • Sara: They didn’t work out for me…twice in a row :( March 13, 2013 at 2:32pm Reply

    • Jaclyn: Sorry to hear that Sara! You may want to make sure to check the oil temp before you begin frying and also be careful not to over-stir the dough. March 14, 2013 at 4:05pm Reply

  • Rosario: I love doughnut ,and I’m going to make this it looks yummy March 25, 2013 at 8:16pm Reply

  • Leigh: can you change the measurements into grams instead of cups please (i’m new to the wonderful world of baking and have been using scales not cups) Xx March 26, 2013 at 2:11pm Reply

    • Jaclyn: Sorry unfortunately I don’t have this recipe in weight. Wish I could help more! March 30, 2013 at 10:42pm Reply

  • Dália: Thanks for the amazing recipe. I made and all love.
    See here my post of your recipe:
    http://preguicanacozinha.blogspot.pt/2013/03/156-donuts-em-15-minutos.html
    Thank you. March 29, 2013 at 3:57am Reply

    • Jaclyn: They look fabulous =)! Thanks so much for sharing! April 2, 2013 at 7:39pm Reply

  • anto: A friend of mine made sweet potato doughnut holes and they were such a huge hit! Do you think this would work if i replaced the buttermilk with a sweet potato puree? April 12, 2013 at 6:07pm Reply

    • Jaclyn: I would say you could replace it with part potato puree but you would likely also want to up the amount of what you are replacing as the sweet potato puree won’t equal quite the same amount of liquid. Hope that makes sense. April 14, 2013 at 5:03pm Reply

  • S.A: Sorry this recipe did not work for me. I used the exact quantities as mentioned but my dough was of a thick batter consistency and i had to keep adding more flour. Also, the balls soaked in a lot of oil and didn’t taste anywhere like actual donuts. April 20, 2013 at 7:04am Reply

  • Tarsha: Just made these for a Sunday afternoon treat and they were just blissful! I don’t usually get much enthusiasm from hubby for my cooking but his reaction was the equivalent of breakdancing on the ceiling. A very definite ‘make these again – soon!’
    Thank you very much for the recipe! April 28, 2013 at 2:09am Reply

    • Jaclyn: You’re very welcome Tarsha! So glad that these were enjoyed, thanks for your comment!! May 3, 2013 at 11:52pm Reply

  • Demotivated: Didnt work April 29, 2013 at 3:35am Reply

  • Happy & Healthy: Fabulous recipe. I’ll be trying these today with my nieces. Thanks. :) May 4, 2013 at 7:36am Reply

  • Leslie: These look sooo good! Could you substitute almond milk and lactose-free butter in this recipe? Thanks so much! May 14, 2013 at 4:26am Reply

    • Jaclyn: Yes I think that should be just fine Leslie. I LOVE almond milk, I don’t know if I’ll ever be able to go back to cows milk. May 14, 2013 at 3:25pm Reply

      • Leslie: Oh good! Thanks! :) June 11, 2013 at 9:48am Reply

  • syera: can i use cake flour instead of all purpose flour? :) June 9, 2013 at 9:40am Reply

    • Jaclyn: That would probably work ok in this recipe, not completely sure but I’d think so. June 10, 2013 at 8:12pm Reply

  • Erren: I made these with my 5 year old son yesterday. We made a huge mess, but they were delicious! Thanks so much for the recipe!
    Love your blog by the way! June 13, 2013 at 3:36am Reply

    • Jaclyn: Thanks Erren! I’m so glad you liked these, thanks for your comment! June 13, 2013 at 9:10am Reply

  • mandee: I just made these, my husband was eating them faster than I could take them out of the pan:) June 23, 2013 at 2:38pm Reply

    • Jaclyn: Haha that’s what I like to hear :)! Glad they were enjoyed Mandee! June 23, 2013 at 9:59pm Reply

  • Carolyn Scaturro: Does it taste like cake or an actual donuts taste? July 31, 2013 at 9:45am Reply

    • Jaclyn: They taste like cake doughnuts to me. July 31, 2013 at 5:44pm Reply

  • Alyce: What can I use instead of baking powder? August 28, 2013 at 8:11pm Reply

  • RS: Thanks for sharing this great recipe! I made them, and they were really easy to make and yummy (: September 1, 2013 at 2:57am Reply

    • Jaclyn: I’m so glad you liked them RS! Thanks for leaving a comment! September 1, 2013 at 12:25pm Reply

  • Heather: I just found your site today, while looking for a fast and easy doughnut recipe! This one was awesome!!! I’ve totally fallen in love with your site! Can’t wait to try so many of the other fabulous recipes! I love your “look”, the classy pictures and yet simple and easy instructions of how to make each one! Thanks so much!! September 9, 2013 at 9:41am Reply

    • Jaclyn: I’m so happy to hear you like my site Heather :)! Glad you liked these doughnuts too! Thanks for your compliments! September 19, 2013 at 10:58am Reply

  • tati: I made these, they came out like chinese donuts from a buffet. I couldn’t roll them into a ball though so they came looking sort of like fritters. the taste was good though. most important thing is to let them sit on top of paper towels cuz of all the oil September 22, 2013 at 6:23am Reply

  • When a doughnut craving strikes… | Peonies, Orchids, and Roses: […] adapted from Cooking Classy […] October 7, 2013 at 7:10pm Reply

  • Danielle: Mom used to make doughnuts at home. An easy trick to make perfect holes is flatten the dough by hand *gently* and cut it with an empty film canister.

    Cleaned, of course. And it’s a good idea if the film canister has a hole poked in the bottom of it.

    You can do that with round flaky Grands biscuit dough or croissant biscuit dough to make mock Cronuts on the cheap, too. I’m craving those things right now o.O October 21, 2013 at 9:14pm Reply

  • JUDIE J. BLISS: I LOVE COOKING, AND I WILL DIFINITELY TRY MAKING THIS. THANK YOU!!! October 22, 2013 at 7:22am Reply

  • kerrisha: hiii… instead of making balls can i roll out the dough and use a donut cutter to cut it? November 9, 2013 at 5:26am Reply

    • Jaclyn: I think it would probably depend on how large it is, you just want to make sure they are going to cook through so I wouldn’t recommend a regular size doughnut cutter a mini might be fine though. November 9, 2013 at 9:14am Reply

  • kerrisha: i made these and now am in love with it!!! thanks for your awesome recipe!! :) November 9, 2013 at 12:11pm Reply

    • Jaclyn: I’m happy to hear you’re in love :). Thanks for your comment Kerrisha! November 10, 2013 at 7:56am Reply

  • Groovy Mom: These were great. They are like the Chinese doughnuts, but better – like mini fritters. I’ve made some like these before, and lost the recipe. So glad to find another one. Thank you.

    I let them drain on paper towel for about a minute, then shook them in a bag of sugar. Very tasty. November 10, 2013 at 7:02pm Reply

    • Jaclyn: So glad you found another recipe you like :)! November 16, 2013 at 9:29pm Reply

  • MJ: I am in the process of making these; I am a newbie at doughnuts. When I am mixing the wet ingredients they do not seem to mix, the butter clumps. Is this normal? What do I do? Thank you kindly in advance, MJ. November 30, 2013 at 4:05pm Reply

    • Jaclyn: The butter will clump a little into the wet ingredients as it cools it always seems to do this but it should be fine once it mixes into the dry. December 7, 2013 at 10:03pm Reply

  • Abhilash Saksena: try baking it instead of frying(flatten it instead of making balls), makes it taste better and definitely less oily. also try rolling it in chocolate sauce instead of sugar, shape it properly like doughnuts if you wish, and u have hit a jackpot (Y) December 1, 2013 at 5:49am Reply

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  • Rosario: Just made these for my ol lady. We both loved them. Thank you. January 29, 2014 at 1:51pm Reply

    • Jaclyn: I’m so glad you both liked them Rosario! Thanks for coming back to leaving a comment! February 2, 2014 at 10:26pm Reply

  • Vishakha Jain: How to know the right temp of oil without thermometer February 4, 2014 at 11:21am Reply

  • Barb: This was the second recipe I tried for donuts and I still had trouble. After a few donuts the batter seemed to get to warm to handle. I couldn’t roll these because the batter was too sticky. What am i doing wrong? I was afraid to refrigerate these to much thinking it would mess up the deep frying part, but the little bit that I did put them in the fridge seemed to help. Why does this donut batter get to sticky to roll into balls? Should i refrigerate it? I did make sure that I did not over mix the batter as well. Help lol! February 9, 2014 at 3:33pm Reply

    • Jaclyn: If they were super sticky I’d probably just try adding a little more flour next time. Sorry that happened! February 16, 2014 at 6:46pm Reply

  • Crazy for Donuts | amreyskitchen: […] thanks to Jaclyn of Cooking Classy for this 15-minute recipe. I was able to whip up a batch during the early hours of dawn! Of course, […] February 18, 2014 at 11:11am Reply

  • Amrey: Hi, Jaclyn! I’d like to thank you for this quick recipe. It surely helped satisfy my cravings! I shared your recipe on my blog. I hope that’s okay. Thanks again. :)

    http://amreyskitchen.wordpress.com/2014/02/18/crazy-for-donuts/ February 18, 2014 at 11:22am Reply

    • Jaclyn: That’s fine! I’m so glad you tried them! March 9, 2014 at 1:45pm Reply

  • ben: Are they supposed to be so doughy inside March 2, 2014 at 7:51am Reply

    • Jaclyn: No – did you check the oil temp before frying? Also make sure that they aren’t too large or they won’t cook through in the middles. Hope that helps! March 2, 2014 at 11:53am Reply

  • David Nanaut: What can I substitute the Butter Milk with?, i’m from the real north and we only get the regular milk unless we order it from down south which can get a bit expensive up here. March 24, 2014 at 4:04pm Reply

    • Jaclyn: Just add 3/4 tsp lemon juice or white vinegar to a liquid measuring cup then add enough milk to reach 1/4 cup. I hope that helps! March 31, 2014 at 8:59pm Reply

  • holly: Could you substitute something for buttermilk? March 26, 2014 at 9:34am Reply

    • Jaclyn: Just add 3/4 tsp lemon juice or white vinegar to a liquid measuring cup then add enough milk to reach 1/4 cup. March 31, 2014 at 8:59pm Reply

  • Stephanie: Instead of frying these in oil how would turn out if I wanted to bake them in the oven…would they loose there shape in the oven..is just balls u make or can u do the larger donuts with the holes in the middle? What about putting a filling in the middle April 6, 2014 at 7:24pm Reply

    • Jaclyn: I think they probably would loose their shape but they might work in doughnut pans in the oven? April 15, 2014 at 8:53pm Reply

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