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Crisp on the outside, light and moist on the inside, these doughnuts are comfort food through and through. Serve them warm with a generous sprinkling of confectioners' sugar, and you have a decadent breakfast or midnight snack.

Source: Martha Stewart Living, February 2006
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  • MS11627153
    21 OCT, 2017
    Gluten-free variation: omit wheat flour and use 1 1/4 cups white rice flour, 3/4 cup sorghum flour, 1/2 cup oat flour, 1/4 cup millet flour, 1/2 cup potato starch, 1/2 cup corn starch. Use white rice flour or millet flour for work surface and baking sheets.
    Reply
  • blopez
    23 APR, 2009
    This donut uses yeast which makes it a yeast donut. A cake donut doesn't use yeast.
    Reply
  • inky86
    19 FEB, 2008
    is it possible to add berries?
    Reply

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