Comments on: Easy Homemade Buttermilk Old Fashioned Doughnuts

By: Liz

Liz — Wed, 27 Jul 2022 15:24:12 +0000

In reply to Charles. It you Charles. The chilled dough rolls fine. Try 2 pieces of parchment with dough dusted with flourbon each side to roll between. Delicious, crunchy edged, glazy goodness.

By: Reta Shepard

Reta Shepard — Mon, 18 Oct 2021 15:43:37 +0000

Dear Haley, alias the domestic rebel, I love, love, love these doughnuts! Couple months ago I invited my grand-daughter over to make em with me. Of course, I couldn’t find your receipe….. I think cause I wrote them out as “donuts”! These are NOT “donuts” They are “doughnuts”!
Today I found your receipe, my grand-daughter coming back tonite to make “doughnuts” this time. Last time I was so disappointed, but I’m sure tonite will be a huge success.
Thank you for posting your receipe! Reta Shepard from northern Michigan, about 50 miles south of the Mackinaw bridge.

By: Sheri

Sheri — Wed, 11 Aug 2021 04:13:43 +0000

I have made these twice and they don’t taste good at all! They are heavy and stodgy. The buttermilk flavor doesn’t come though and they are more like a hush puppy. They are impossible to roll and become too flour laden. So on the second batch I didn’t even attempt to roll them out, I just scooped them with a small cookie scoop. They are still flavorless and very heavy. I am sorry to say this but this recipe is not a 5 star recipe and if you read the 5 star ratings, they are from people who didn’t even make them and are just rating these doughnut off of looks. I am an experienced baker and can say with confidence that these doughnuts are lacking a richness, a good mouth feel, as well as being dull and uninspiring!!

By: Pilar

Pilar — Mon, 24 May 2021 01:03:15 +0000

In reply to Charles. I was able to roll the dough. After allowing the dough to sit in the refrigerator for an hour it became a little less tacky. And having been warned that it would be so, I floured my working counter space, generously. I had no problem, rolling and cutting the dough.

By: Charles

Charles — Sat, 10 Apr 2021 17:46:07 +0000

In reply to thedomesticrebel.

Dough is too limp to roll. Had to chuck the dough and use another tried and true recipe. Perhaps it can be dropped like a hush puppy, but it certainly cannot be rolled.

By: Mark

Mark — Sun, 28 Feb 2021 20:09:42 +0000

In reply to Melinda. I'm glad I'm not the only one who had this problem. I've made lots of bread, and often with high-hydration dough, so I've had experience with wet dough, and I'm pretty good at dealing with it. Not with these though. This recipe (as well as any serious recipe that involves a lot of flour) should list weight in grams for flour amount; and preferably all dry ingredients. Also, if I were to try these again, I might even put the dough in the freezer instead the the refrigerator, in order to make it easier to work with.

By: thedomesticrebel

thedomesticrebel — Wed, 18 Nov 2020 01:33:41 +0000

In reply to Greg. Greg, I totally wish I could have tried Voodoo in their hayday! Sounds better than the ones I tried. Enjoy these!

By: Greg

Greg — Tue, 17 Nov 2020 19:42:24 +0000

I am glad you got to try Blue Star. I second that they have the most amazing donuts, I have yet to come across anything that comes close. It’s truly a sad day when you go to Blue Star and they closed early because they sold out of donuts.

As for VooDoo, I wish you had a chance to try them when they first were established and were a late night hit. Originally they were open crazy hours, something like 8pm-8am catering to the “last call” bar crowd offering donuts like NyQuil and Pepto donuts… the hype is no longer warranted IMO.

More importantly, thank you for sharing this recipe. This style of donut is favorite and I look forward to trying my hand at creating them!

By: Melinda

Melinda — Sun, 04 Oct 2020 16:10:29 +0000

In reply to Nancy McNerney. I had the same issue.

By: thedomesticrebel

thedomesticrebel — Thu, 17 Sep 2020 01:15:50 +0000

In reply to Val. Val, woohoo! Glad you enjoyed!