Used the slow morning (snow day) as an opportunity to try these. Yum Yum!! DH said, "Do not lose that recipe"! Mine look just like the picture above, and they are moist & flavorful. I had to hunt down my dk. corn syrup & powdered milk from the back of the cupboard, and messing up the food processor to puree the orange zest & raisins was more effort than I want to go through on a typical weekday morning. BUT the results of this recipe was more than worth the work. Wonderful with morning coffee, and I can't wait to have another with tea this afternoon after I'm done shoveling. Thanks, Sue, for sharing this one!

Yes, Cathy, he and I both managed to put on some weight. I put on about 15 pounds he put on a LOT more than that. I think it was sitting every night with a couple of glasses of wine and cheese "for Cooper". Yeah, Cooper got fatter too, the vet isn't impressed, LOL, but Cooper's happy! Blue Cross insurance isn't though, if your BMI is over a certain number, they make you pay more, so it's got to come off. Dang, now I want muffins and not healthy ones either! Annie

Thanks for the comments! Annie, they are really good! They taste like cake donuts, but lighter in texture...not quite as dense. I ate one without the sugar coating and one with. I liked them both. The kids have all eaten them now and say they'd prefer them without the sugar coating. They loved the flavor and the texture. So, it looks like these will go into our muffin rotation, but next time, I'll pass on the coating.

I can vouch for this recipe. This is the recipe I use when I want fresh warm donuts. Home Cookin Chapter: Recipes From Thibeault's Table Yeast-Raised Glazed Doughnuts ============================= Yeast-Raised Glazed Doughnuts From the King Arthur Flour All-Purpose Baking 1/2 teaspoon of salt 1/4 teaspoon of nutmeg 1/4 cup (1 3/4 ounces) sugar 2 1/4 teaspoons instant yeast 3 cups (12 3/4 ounces) unbleached all-purpose flour 1 large egg 1 cup (8 ounces) milk 2 tablespoons (1 ounce) butter, melted 1/2 teaspoon vanilla extract 6 cups (2 pounds) vegetable oil or shortening (2 1/2 pounds), for frying Glaze 1/4 cup (2 ounces) milk 2 cups (8 ounces confectioners' sugar 1/4 teaspoon vanilla extract Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk. Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4-inch thickness and cut with a round cutter (or, using a pizza wheel, cut into strips to make crullers, see pg 40 of KAFAPBC). Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again. Place oil or shortening in a heavy pan or deep skillet and heat to 350F. Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels. To make glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla. When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drip down.