Stacey

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!

Made this for 170 people. They raved! Made minor adjustments for maximum flavor - can tweak to how you want it. Added more cumin, mustard, thyme and garlic and also added fresh minced garlic (a must). Used less heat ingredients to allow children to enjoy. It's essential to get that crust on the meat by searing your meat if you are not grilling. Made some without that (accidently), and it just wasn't as good. Absolutely fantastic! Thanks for a new go to recipe!

If I could give this more stars I would - thank you Shannon!! This was absolutely fantastic!!! No changes needed. This recipe is so much easier than a similar chinese one I have, but it doesn't take over 2 hours to bake and turn and I LOVE that I don't have to take the time to marinate!!! We all loved it and I'm making it another time this week - but tonight I'll used boneless thighs. I hope others discover and use this recipe!

Hubby says they are TOOO good! That's good! Guess we'll make them lots. After reading reviews and making I have some recommendations. I did not have an issue with the eggs curdling, maybe because my double boiled mixture was not overly hot. Perhaps the coconut could be reduced to 3/4 C next time. But my non-coconut friends even liked these. We do not have custard powder around SO...I did some research and I was pleased with how they turned out. DO NOT USE VANILLA pudding. Custard powder is NOT pudding. Simply substitute 2 TBSP of cornstarch and vanilla. I had vanilla powder, so I used a tsp of that. I also only used one cup of p. sugar. It was the right sweetness but I wish there was a little more of that layer, so next time I might try two cups of p. sugar, if that is too sweet, than I will add another stick of butter to increase volume. Used semi-sweet chips for topping. Turned out beautifully! Can't wait to make these when it's too hot this summer to bake.

WOW! All I can say is that I wanted to drink this marinade it was sooo good. I inadvertantly forgot to add the lemon juice, but it was great anyway. I was only to marinade for 7 hours and it was still infused with flavor. Excellent recipe - my new favorite!