Doughnuts in an oil fryer
Molly 07/210/2017 07/30/2017
I have made this recipe twice now; I halved it once for my family of five. Both times after the first attempt at cooking, they completely dissenigrated in the oil. I ended up doubling the amount of eggs called for in the recipe and letting the batter sit for about 15 minutes before cooking again. I also lowered the oil temp and that helped (as noted by others, the outside was extremely dark and the inside was not fully cooked in the FryDaddy). I'm not sure if it is because we are at high altitude (5,500') but they were successful! I have been very happy with Pamela's products!
Laura 12/337/2017 12/04/2017
Total failure. :o(. If the oil wasn't hot enough, it crumbled during the frying process. If it was too hot, the outside got too dark and the inside wasn't done... Have a whole bowl full of dough and not sure what to do now. What about baking the rest?
Misty 01/02/2016 01/03/2016
So with a donut maker it is only the mix and buttermilk? Or is it everything else too?
not given 11/322/2015 11/19/2015
about how many does one batch make?
TT 03/63/2015 03/05/2015
The recipe was easy to follow, but some of my donuts were crumbly, some were cooked all the way through, the color was very dark on the outside (presumably from the almond meal in the mix), and the texture was pretty heavy. I fried mine in peanut oil. I will continue to search for a GF donut recipe that is lighter in texture. This one was OK and certainly gets points for ease of preparation!
ashley callstrom 04/112/2015 04/23/2015
I loved it, I'm using the recipe again for my daughter's birthday
Starr Hinrichs 05/123/2015 05/04/2015
We use the oven baked recipe, brushing finished donuts with butter and dipping in cinnamon sugar. They are fabulous! It is superior to non gluten free cake donuts in our opinion.
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