Monday, April 27, 2009

What was I thinking?

Go nuts

Have you ever tried to make homemade cake doughnuts? Not the yeast kind… the cake kind? Well, I tried to last weekend and it was a disaster. I had dough stuck to my hands. Stuck to the counter. I did manage to squeak out a few doughnuts, but they ended up with crusty outsides and doughy, sticky insides. I was really frustrated, disappointed and ultimately donutless. But, I’m pretty sure I know what went wrong.

  1. When recipes say generously flour your surface… They mean it
  2. When recipes say heat oil to 365 degrees. They mean it. (But, in my defense, I didn’t have an oil thermometer and the oil looked hot.)

So this weekend, I gave it another go… and with much better results. Not perfect, but much better.

The dough was really sticky on both attempts, so I was sure something was wrong. But this time, I generously floured everything around… the surface, the rolling pin, my hands, me. I sprinkled flour on top of flour determined to make the dough workable.


And it worked. I was able to roll out the dough and cut circle shapes for the doughnuts. I don’t have a doughnut cutter, so I used two different size circle cutters. One about 3 inches wide and the other about 1 inch wide. Looks pretty good, huh?!

Stuck dough

Not so fast. Ugh! I guess I still didn’t use enough flour because I couldn’t get them to come away from the surface.

Distress call

Doughnut patties

Frustrated, again… I just took the dough in my hand and formed doughnut patties and I used the small cutter to remove the centers while still holding the dough. (Hey, it worked.)

Finally, a good one

Eventually, though, I got it down and was able to turn out some really pretty ones that I could even pick up. Yay!

Frying cake

They went in the oil when the temperature was right.

Oil thermometer

And I knew just when that would be because of my handy dandy new oil thermometer. It definitely makes a difference.


See. Doughnuts. (applause, here)

Doughnut holes dough

The best thing about doughnuts? The scraps.

Doughnut holes

You can fry them, too. Cover them in powdered sugar and it almost makes it worth all the trouble.


You can also make a glaze and dip the tops of your doughnuts.


Sprinkles don’t hurt either.


Yum! And definitely not doughy inside. They were really pretty good. Maybe a tiny bit dry… or maybe I left them in the oil too long.

But, I’m not going to find out.

It was fun trying something new, but the next time I want doughnuts, I’ll be hitting up my local Dunkin’ Donuts for some chocolate glazed munchkins… and maybe a few blueberry ones for kicks.

Here’s the recipe I concocted after researching multiple ones for cake doughnuts in case you want to improve on it.

Slightly Dry Cake Doughnuts
4.5 cups all purpose flour
1 cup sugar
4 tsps baking powder
1 tsp salt
3/4 cup milk*
2 eggs
1/4 cup butter, melted and cooled
1 tsp vanilla

  • Sift flour, baking powder and salt in a bowl and set aside.
  • Beat eggs in a medium bowl until frothy. Add sugar and continue beating until combined.
  • In another bowl, combine melted butter, milk and vanilla.
  • Add the milk mixture to the egg mixture and stir until combined.
  • Add the wet ingredients to the flour mixture stir until combined.
  • Chill the dough for about 30 minutes to make it easier to work with. (Ha!)
  • Generously flour your work surface and roll dough out about 1/4 inch thick.
  • Use a doughnut cutter or two circle cutters (1 and 3 inch) to cut out shapes.
  • Heat about 2 quarts oil (about 3 inchees deep) in a large, heavy pot to about about 360 degrees.
  • Fry 1-2 doughnuts at a time about a minute on each side. (I didn’t actually time this, but it wasn’t too long)
  • Remove and place on a paper towel-lined tray.
  • When cool, sprinkle powdered sugar or dip them in a vanilla glaze.
  • Makes 12 doughnuts and 12 doughnut holes.

* Most of the recipes called for a cup of milk. I dropped it back thinking the dough was too wet, but it probably needs it for the moistness if you can figure out how to work with the dough. :)

Vanilla glaze
2 1/2 cups powdered sugar
2 Tbsp butter, softened
1 tsp vanilla
3-5 Tbsp milk

  • With a mixer, mix sugar and butter.
  • Add vanilla
  • Add milk one tablespoon at a time until you reach the desired consistency.


P.S. Here’s what happens when you don’t own an oil thermometer. Doughnut disaster!

Messed up doughnuts

Crazy Cookie Lady said...

They look amazing!! Not sure I would be brave enough to try and make fried doughnuts. We have a Krispy Kreme not too far away :P

Great job and remember: sprinkles cover all mistakes!!

April 27, 2009 04:34 PM
Anonymous said...

Hi,I have the dough nu matic but your
prescriptios is a formidable idea,
my childres to put very happy.

April 27, 2009 04:37 PM
PDawg said...

Oh man… my parents used to make doughnuts all the time when I was a kid. You just reminded me. I haven’t been brave enough to try them yet. I better get on it!

April 27, 2009 04:45 PM
Leslie said...

You are SO brave! I would probably spill the hot oil and burn the entire house down in a grease fire. Way to go on the donuts – they look positively delicious.

April 27, 2009 04:53 PM
Jennifer said...

They look yummy! However I agree that homemade doughnuts are just too hard, so I use a can of biscuits and homemade glaze. You just cut the hole in the biscuits and then pan fry them until brown on each side. Then glaze them up and they are just as good as krispy kreme. It may be cheating, but they are still fun to make with the kids.

April 27, 2009 04:59 PM
Starwoodgal said...

Those look Da-Lish!

Love the donut carnage.

April 27, 2009 05:24 PM
Saee Koranne-Khandekar said...

Hi! I’ve been reading your blog all evening and to say that it’s inspiring would just be an understatement. Especially considering that my jaw has reached the floor and the tongue will roll out any minute.

You’re a cake decoration goddess, you are!

April 27, 2009 05:26 PM
Ranee said...

We make doughnuts every year for Shrove Tuesday. The secret to cake doughnuts (yeast doughnuts don’t need this) is to chill the dough at least a couple hours before you work with it. It makes it much easier to cut out and move. We use a deep fryer so we use the temperature selector on that.

wv: jamultr (n.) Tool used to fill doughnuts with jam that is generally stored in a holster.

April 27, 2009 05:46 PM
Julia said...

I love your blog and your pictures are priceless – they tell a story on their own! You are inspiring me to try new things. I have definitely been in a rut. Thanks!

April 27, 2009 05:59 PM
Snooky doodle said...

Awesome. these donuts look delicious! :)
Ps it s nice to know that even great masters have flops :)
I love your blog

April 27, 2009 06:21 PM
Lan said...

I’m looking for a candy thermometer and I love yours. Where did you get it?

April 27, 2009 06:46 PM
Just for Knits n Giggles said...

ooooh… My Gram used to make us doughnuts all the time!
A little trick to getting the cut doughnuts off the counter… one of these:

I don't remember where I got it but it works wonders. I'm sure you could find one just about anywhere.

OR one of these?!!!

April 27, 2009 07:24 PM
Esther said...

i think i gain five pounds every time i read your blog :)

April 27, 2009 07:41 PM
Annie said...

Hey Bakerella–Back in the 80′s my Mom made the most wonderful purchase ever. It was an electric donut maker that she bought at a Service Merchandise (anyone else remember these stores?). We used it all the time. Ah, sweet, beautiful donuts!

April 27, 2009 07:55 PM
Amber said...

Wow! If you had trouble I will stick with my non stick regular & mini donut pans! They do seem a bit like glorified muffins but are much less healthy with sugar, glaze or sprinkles on them! :)

April 27, 2009 08:20 PM
Sue said...

Wow, if those were a failure, I don’t even want to think about what mine would have looked like!

Your blog is so terrific. I just love seeing what you’ll come up with next. You are so creative and funny and fun. I’ve given you a really well-deserved award on my blog. Congratulations!

April 27, 2009 08:41 PM
Katie said...

If you ever get an urge to tackle fried doughy goodness again, try sopapillas. They’re so puffy and delicious and amazing! Especially if you inject the airy cavern with honey, oh yum!

April 27, 2009 08:47 PM
Emily said...

I make donuts several times a year. I learned how to make them from my grandfather, who learned from his father, we sold them at our diner for over 65 years. So here’s a tip that might help; you are best off letting the dough refrigerate overnight so it gets a chance to firm up better, otherwise its way to sticky, but don’t let it go any longer than that or the dough tends to dry out. Also dough cutter can come in handy for the few that do stick.

April 27, 2009 09:00 PM
Jenny said...

These brought back fond memories of my grandma in North Dakota. Making them was a day long event and she was working waaaay before we got up. I think the cake donut is supposed to be a little dry because you use them to dunk in Swedish coffee,or at least you do on the prarie. So, you made them just right!!

April 27, 2009 09:28 PM
Cookin' Canuck said...

The ones from your second attempt look great. Actually, the scraps from your first attempt look pretty darn good, too. I’d be happy to dunk them into that bowl of vanilla glaze.

April 27, 2009 09:34 PM
My First Kitchen said...

Props to you for trying. And then trying again! This is such a great post. And the “help” photo gave me a good little chuckle. By the way, I wanted to thank you for providing me with several recipes I’m using for a large dessert party I’m baking for. You’re a one stop shop!!

April 27, 2009 10:03 PM
Heather said...

I’ve made lots of donuts like this and there are a few secrets. I make my dough the night before. 30 minutes isn’t long enough to the dough to chill, over night does wonders. Very little stickiness and not so much flour needed. Also buttermilk is excellent for the milk part. I think it makes a big difference. I have even used dry buttermilk for it.
The recipe I use is from the 1959 Betty Crocker Cookbook. (My mom gave it to me for just two recipes, the donuts and a cinnamon coffee bar cookie.) Best cookbook ever!

April 27, 2009 10:40 PM
Sheila said...

Bakerella — I’m sooo glad we made cake pops at PW’s Lodge instead of donuts! It wouldn’t have been pretty to see that many women crying all at once. :-)
Keep up the inspiring work!
Luv, GypsyBiscuit

April 27, 2009 10:52 PM
The Fab Five said...

HELP!!!!!! I’m helping to host my neice’s senior luncheon this weekend and I want to make cute pick cake pops for parting gifts/desserts for all the guests. Now, I’m thinking the best way to persent them would be indivually wrapped on a stick as opposed to boxing them in a small dessert box. Now, what do you suggest after I put them on sticks? I hate to just lie them on the tables?? thanks! angela

April 28, 2009 12:02 AM
Alexis said...

Mmmm! My Mom has been wanting a recipe for home-made donuts. Now I know whate recipe I’ll use to make some for her!
~ Alexis

April 28, 2009 12:29 AM
Your Ill-fitting Overcoat said...

I’ve got to say– that donut “disaster” still looks pretty darn tasty.

April 28, 2009 12:34 AM
the southern hostess said...

Well, they look beautiful and delicious! I’m so impressed.

April 28, 2009 12:40 AM
Aimee said...

oh they look Delicious! I have never tried to make homemade doughnuts because, well for what happened to you! Im glad you had some success! Now I want doughnuts!

April 28, 2009 12:44 AM
Gifts said...

uhhmmm!!….mouth-watering doughnuts! Thanks here!

April 28, 2009 01:10 AM
kbloems27 said...

Hey, I give you credit for taking it on!! They look delicious!!! I don’t think I am going to try it though!

April 28, 2009 01:33 AM
Burnt Mill Candles and Soap said...

ok this post was sooo not good for my diet

now all I can think about is donuts!

April 28, 2009 02:03 AM
Meg said...

ooh those look just like the ones my Nan used to make. Brings back memories of being a kid.

April 28, 2009 02:10 AM
coffeegrounded said...

forget glazed, only a cake will do! … and yours look ever so delish :)

April 28, 2009 03:51 AM
Pony Girl said...

Those look yummy! Thanks for sharing your donut adventure with us even though they didn’t work out the first time (great picture to demonstrate this, hee!) I thought the powdered donut holes looked the best! I don’t think I could ever attempt something that involves hot oil though…I’ll just have to stick to Krispie Kremes!

April 28, 2009 05:01 AM
Trish said...

Impressive. The glaze looks fantastic. And I prefer cake doughnuts anyway. Except for warm glazed yeast doughnuts. I worked at a bakery as a teen, and one morning ate eight. They were warm. They were glazed. They came down on the dumbwaiter. You understand.

April 28, 2009 05:19 AM
Michele Wimborough said...

They are so cute, they look to good to eat!

April 28, 2009 05:42 AM
Kamana said...

i am so going to try these. i dont like the yeasty ones. these look delicious

April 28, 2009 09:19 AM
thereddeer said...

They still look great!

April 28, 2009 11:53 AM
JennyMac said...

Hmmmm, that pile of doughnut disasters look heavenly to me. MUNCH!

April 28, 2009 12:50 PM
miss shortcake said...

Hark! Here be one brave lady! I am so afraid of deep-frying, I humbly bow in your presence! P.s. do you use a macro lens, and if so, which one? (I’m shopping)

April 28, 2009 03:34 PM
LaughingFamily said...

Too funny! Your experience with donuts reminds me of my first go at pretzels. It was not a pretty day, but I recovered, and my recipes has greatly improved. I’m just impressed that you gave them a shot!

April 28, 2009 03:34 PM
Melissa said...

Oh, my….I love homemade doughnuts. My mother used to make the best yeast ones but the cakes ones were always my favorites :)

April 28, 2009 04:20 PM
The Chocolate Lady said...

You are making me HUNGRY!

As a kid I made them with pillsbury bisquits…I know, not the same.

Yours looked fantastic!

Now all you need is some chocolate frosting :)

April 28, 2009 05:26 PM
Simply BB said...

You inspire me to want to bake more and more……

Hence- Want to! LOL
You make some really great stuff- thanks for sharing!

April 28, 2009 05:57 PM
Brittany said...

i made chocolate cake donuts last weekened and it was a disaster, too! as i was lowering a donut into the oil, it slipped off the spoon and splashed all over my arm! i have second degree burns now. ): plus my donuts got all hard. so i put them in pudding instead!

April 28, 2009 06:08 PM
Saucy said...

I don’t make the cake kind, our family makes the yeast kind, we use Baba’s old recipe. And I’ve never used an oil thermometer for my doughnuts or my chicken fingers… I just wing it “old school” but somehow it works. But if I tried a new recipe, I think I’d be screwed.

April 28, 2009 07:00 PM
Ashley said...

where did you get your thermometer?

April 28, 2009 08:06 PM
kitchen doughdough said...

Wow-look at all these comments! You are so creative-LOVE the help sign! It made me laugh.

April 29, 2009 12:05 AM
Hillary and Cameron said...

What’s next… doughnut hole pops? Please?

April 29, 2009 12:31 AM
sidi2u said...

Way to go “Donutrella”! I love the way you always share your good and not so good experiences.


April 29, 2009 01:08 AM
Amber said...

You were a brave, brave women to try for a SECOND time! Glad you had success! They look delicious! And picture perfect, of course. ;)

April 29, 2009 01:20 AM
Chelsea said...

LOVE your blog! Everything looks Fabulous!!!

April 29, 2009 01:22 AM
BentoForKidlet said...

Wow! They look delicious :D I’ll definately stay away from trying to make them myself. Anything that involves a thermometer is dangerous for me :P

April 29, 2009 01:24 AM
Bakerella said...

Yay, I'm not the only one with donut difficulty. But thanks for all the tips. Especially Just for Knits n Giggles. With that one from Target. Who knows, It's worth one more try.

Didi – they were some seasonal sprinkles I found at Marshalls or TJ Maxx.

LaDue & Crew – chin up

Kara – I used to have one that was never used. But I have no idea where it went to.

Yael – ditto

Laurel Nelson – ha. pro? I wish.

morgana – thanks!

Cheryl B. – thanks for the tip

ODD imagination – fun!

Victoria – I need one of those.

Memoria – what leftover glaze?

Starwoodgal – thanks!

Lan – Williams Sonoma

Just for Knits n Giggles – Okay… with that I might actually try them again. thanks

Annie – i think we had the same one. Never used and now it's gone. boohoo.

Katie – sounds yum, send me some.

The Fab Five – yes … treat bags and tied with ribbon. stick them in a styrofoam block.

miss shortcake – a macro extender
Here's my stuff

Anonymous LaughingFamily said…

Brittany – Yikes! Hope you're ok.

Ashley – Williams sonoma

April 29, 2009 02:47 AM
mamawheeler said...

My great-grandmother used to “whip up” loads of these…WHAT A WOMAN!! I have tried, too, but have decided that my recipe for Applesauce Drop Doughnuts is (sorry, Granny) better. They are SOO simple and absolutely delish!!

April 29, 2009 02:53 AM
Logan and Rebecca said...

I would LOVE LOVE LOVE to see how you set up your photo shoots! Do you use scrapbooking paper below and behind your food? Your photos and graphic design are SO BEAUTIFUL. Please PLEASE please give us a post about your photography and design process!

April 29, 2009 03:17 AM
Tina said...

THANK YOU THANK YOU THANK YOU!! I’ve been wanting a good donut recipe and this will be tried out this weekend :) YOU ROCK!

April 29, 2009 01:52 PM
sweetbakes68 said...

The donuts look beautiful, giving me the urge to try my hand at donut making. Lets see how it goes. Thank you, your blog is so creative

April 29, 2009 02:23 PM
Sue Sparks said...

I tried to make maple bars once and it did not work out (kind of brick-like)…Good for you and your persistence! Another success!! :)

April 29, 2009 03:26 PM
Spruce Hill said...

Yummy!Can you come live with me?

April 29, 2009 04:57 PM
Julie said...

I love all your great baking escapades so I had to tag you in my meme on my blog. Thanks!

April 29, 2009 07:02 PM
Dawn@Embracing the Ordinary Life said...

I have a question…the ones that didn’t turn out…could you make those into cake balls by crumbling them up and mixing in the frosting???

Just wondering…and I hope I didn’t drool too much on your blog…

April 29, 2009 09:24 PM
RinRin said...

Hi Bakerella. I love your site. I stumbled upon this site and thought of you. Just thought that I would drop you a note


April 29, 2009 10:45 PM
Anonymous said...

That’s a lot of work for 12 donuts and 12 donut holes!

April 29, 2009 10:54 PM
CottageGirl said...

Thank you, Bakerella Girl for being real! I laughed so hard top see your mistakes and your “Help” sign,,, and the title to your doughnut recipe!!!!!!!!!! (I’m not laughing at you I’m laughing WITH you!) Things like that happen to me all the time!!!!!!!

April 30, 2009 02:28 AM
Bakerella said...

Dawn@Embracing the Ordinary Life – Yes, if they didn’t have gooey unbaked centers.

RinRin – thanks

Anonymous – you said it!

CottageGirl – if you had been here you would have been laughing at me.

April 30, 2009 03:42 AM
Angela said...

They look amazing!! Thanks for sharing your non-successful story as well. It’s nice to know even Bakerella has a flop lol Give me hope! :)

April 30, 2009 05:03 AM
travelingmama said...

Hey there! I’ve got the screen covered and I’m on the look out for a stray kid or my husband because if they saw me looking at photos of donuts it would be over for me! LOL! I tried them last year and my daughter still retells the horror of biting into her yucky donut Mommy made. Gotta love kids, right? Every time we leave Morocco, the top of the must-see’s is the donut shop. Who needs the Eiffel Tower or the Egyptian pyramids when there are donuts to be found?!

April 30, 2009 01:42 PM
Stacey said...

I love making yeast doughnuts, but have bever tied the cake kind. You make them look so good!
~ Stacey

April 30, 2009 02:54 PM
Cate O'Malley said...

They look fabulous! Way too time consuming for me, but I’m going to live vicariously through your mouth-watering pictures – yum

April 30, 2009 03:41 PM
Lindalou said...

Since I’m not a big donut fan, I think I’ll pass on this trying this recipe. I applaude your perseverence though. They looked great.

April 30, 2009 04:09 PM
~Dana said...

DIVINE! I love this post!

April 30, 2009 04:14 PM
Anonymous said...

What kind of camera are you using? Great pictures.

April 30, 2009 04:19 PM
Les Petites Coquetteries said...

Disaster never looked so good ;)

April 30, 2009 06:36 PM
175 said...

Oh yes. Fresh donuts? You’re going to make lots of friends with those.

April 30, 2009 06:59 PM
A Fancher said...

Thank you so much for posting this. I think you must’ve read my mind because we just moved to a town in Montana with no donut shops. No Krispy Kreme and no Shipley’s. The grocery store does make donuts, but I can’t wait to try to make some of my own. Thank You!

April 30, 2009 07:08 PM
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April 30, 2009 07:20 PM
Crystal Annie said...

I love homemade donuts I tried Pumpkin last time and they were excellent. I used a deep fryer so I didn’t have to worry about the temp.

April 30, 2009 09:56 PM
Cakespy said...

OK, so you know that if they are slightly dry there’s actually a great opportunity there…for DOUGHNUT BREAD PUDDING! Oh yes. ;-)

May 1, 2009 12:47 AM
bzymomof4punks said...

Yum..they look good whether they turned out or not. I like your title. My 3 yr old calls them gonuts instead of doughnuts. Will have to give these a try.

May 1, 2009 01:32 AM
rochelle said...

Lately, when making bread, and just recently, beignets, I’ve been spraying the counter with Pam instead of using flour and it has worked like a charm. I think that’s my new tool from now on! The doughnuts looked yummy, and so did the cake from your last post. MMMMMMM…

May 1, 2009 06:23 AM
kitchen doughdough said...

I hope you don’t mind, I used your writing with food idea on my blog :) I just wrote something with chocolate chips for a recipe I was making. I’m just getting into baking and you are such an inspiration to me!!

May 1, 2009 08:27 AM
Maybe said...

I want one !!!! Thanks for all the tips, I plan on trying soon since my boyfriend keeps craving for donuts !

May 1, 2009 10:01 AM
Lindsey said...

I decided to try my hand at cider donuts last fall, and had a similar experience the first time around, so now when I make them, I make sure to flour the crap out of everything. And an oil or candy thermometer is definitely key.

The cider donuts don’t come out dry at all, probably because of all that cidery goodness!

May 1, 2009 12:02 PM
Joanne said...

I hate deep frying things. The mess, all the oil, the clean up, having to perfectly time it. Ugh. Kudos to you for giving it a second shot, they do look beautiful.

May 1, 2009 02:41 PM
Si said...

beautiful donuts! Loved you on PW site too!

May 1, 2009 04:11 PM
The Gomes Family said...

They look like store bought ones, you did great! You are braver than me!

May 1, 2009 04:39 PM
LadyStitchPA said...

I think I’ve just gained 5 lbs. just looking at these yummy doughnuts.

They are amazing and I’m off to my kitchen to try them.

May 1, 2009 05:42 PM
Gerardo y Aimee said...

You are so creative. I love your recipes, the colors, your website. You are so talented! Thanks for sharing all these with all of us. I found your blog tonight, and I’m already a fan.

I also love the fact that you have a ‘piece’ of my country in your kitchen (Puerto Rico – sand from Rincon Beach :)

May 2, 2009 02:00 AM
MyThoughtsMyVoice said...

yum yum yum. I was so excited to try this one cause no baking :-) but i don’t have a theremometer :-( Oh well, will still have to try though

Thanks again!

May 2, 2009 03:56 AM
Niki said...

It’s 11pm where I live, but I’m thinking it’s time for a doughnut run. Sure, they won’t be this cute. But your doughnuts have inspired me to consume mass quantities of glazed goodness. I didn’t need to fit into that swimsuit anyway! ;)

May 2, 2009 04:57 AM
SPfork said...

it looks so yummy!! :)
though it sounds like a bit of a hassle… reading your post makes me want to eat some doughnuts now ^^

and i haven’t had those in a REALLY long time.

May 2, 2009 04:26 PM
Michelle Aguilar said...

wow, Love them! Or my waist or bump line doesn’t but, wow, what a great job! Your a true baker inspiration to me, a baker but, not that good.

I do make a great cinammon raisin bread with duck eggs. I always bake with my game animal eggs as everything becomes so much fresher.
It takes 3hours 40 minutes to make 6 loaves of this bread.
It is so yummy toasted and smart butter.
I have discovered over the years that chicken eggs deviled eggs are way to fresh, that is why I have to buy eggs to make them then.


May 2, 2009 05:10 PM
chocolatecoffeekitchen said...

Oh the donut carnage! At least the second batch came out looking pretty :)

May 2, 2009 06:38 PM
Bethany said...

they are gorgeous! congrats!

May 2, 2009 07:11 PM
kissing cupcakes said...

you must change this picture on this blog! every time i visit here + see it, i crave donuts HORRIBLY :)

May 3, 2009 12:48 AM
Gerardo y Aimee said...

I’m planning my daughter’s Rainbow Brite Birthday Party and I would love to make the cake pops in the shape of the Sprite (Rainbow Brite’s “mascot”). Do you have any suggestions as to how I could shape the cake to assimilate the Sprite?

Any help will be so greatly appreciated!

May 3, 2009 01:14 AM
Carrie owner of Bella Cupcake Couture said...

OMG! These like the donuts you can get down at the Seattle Pke Place Market. I LOVE them!! Can’t wait to try them out.

May 3, 2009 08:03 AM
Sadia said...

My trick to avoid the annoyance of flouring my rolling surface (and having the dough stick anyway) is to use floured parchment paper, which can relatively easily be peeled off the back of the cutouts.

May 8, 2009 02:51 AM
laurelvb said...

It’s too bad you’re not going to try those again because you probably only needed a bench scraper to pick up your doughnuts! I bought one when I started making biscuits and use it for bread, croissants, danish pastries, in short anything that might stick to the counter. I even use it to cut bar cookies. Talk about fast.
P.S. I love all beautiful things you make on your blog.

May 10, 2009 05:36 PM
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