This 15-minute homemade donut recipe is a quick and delicious way to enjoy fresh donuts without the long prep time. It is simple and delightful, and can be made with ingredients you probably already have. The recipe is easy to make and fun to make, with many flavors and topping combinations available. Homemade doughnuts are easier to make than you might think, and they are dressed in your choice of vanilla or chocolate glaze.
To make homemade glazed doughnuts from scratch, preheat oil in a deep sauté pan or pot over medium heat. Whisk together flour, sugar, baking powder, and salt. Warm milk to 100°F to 110°F, add sugar to dissolve, and stir gently. Add yeast and stir gently.
In a small saucepan, bring cream, milk, and sugar to a simmer over medium heat. In a large bowl, mix flour, sugar, baking powder, salt, and nutmeg. Whisk together eggs, melted butter, and milk in a separate bowl. Deep-fry the doughnuts in oil, dip them in melted butter, and toss them in cinnamon sugar.
For a quick and easy homemade donut recipe, follow these steps:
- Grease a large bowl with cooking spray and set aside.
- In a medium bowl, whisk together flour and salt.
- Form doughnut holes and bake for 10 minutes. Enjoy the fresh, fluffy glazed doughnuts and doughnut holes for a special treat.
📹 Canned Biscuit Donuts EASY | How to make donuts at home QUICK!
Today I am showing you the easiest and quickest way to make glazed donuts. I would consider this a great donut or food hack.
📹 How to Make Homemade Glazed Doughnuts
Hosts Bridget Lancaster and Julia Collin Davison make foolproof Yeasted Doughnuts. Get the recipe for Yeasted Glazed …
In the early eighties, I met and married my high school sweetheart. His mom was the first and only person I knew who made homemade donuts from canned biscuits, topping hers with a Jiffy mix chocolate icing. She told me that she learned to make them from the cook at a local diner she worked at as a teenager. My mom was a wonderful cook too, but she had never heard of anyone doing the donuts that way either. Needless to say, in the months leading up to our wedding my mom in law helped me gain about 10 pounds. She made the chocolate iced donuts, a to die for peanut butter fudge that I have never tasted the likes of before or since, and popped popcorn on her stovetop that tasted better than movie theater popcorn. My parents, in laws, and husband are no longer with me, but this article brought back memories. I’m going to have to make these donuts for my granddaughter. Thank you for the article how to.
I tried this out with my husband yesterday, and just had fun with it. I did actually have a hint of doughiness in the middle, so I popped it in the oven for about 10 minutes to fix my issue. It came out beautifully, and they were just so much fun. I’ve actually watched this article more than once, I even had a friend show me how to make donuts when I was 19 or somewhere around that age- and I can honestly say I finally made them. Lol. It’s so silly, I’ve just always wanted to try. So yeah. Thank you for your recipe. Much love. 💗 Daisy
Great hack! I remember one from my childhood as well. Take Jiffy cake mix and add a little more flour to achieve a dough consistency. Roll into balls or use a small ice cream scooper. Fry, then roll in either powdered sugar or cinnamon/sugar mixture. Next, turn on the t.v. for some Saturday morning cartoons. Oh, and some Nestle Quick chocolate milk too. Enjoy.
My Mom used to do this when we were growing up, but of course she used the smaller biscuits that were like 10 for a $1.00 a roll back then. I still remember her drawing them on a brown paper bag, doubt we had paper towels back then, even if they existed we couldn’t afford them. They were so good, brought back lots of memories. She made glazed and sugar and cinnamon and we helped her.
Tips and advice: The NON flaky (no layers) biscuits work best! The cheapest (4-packs) do just fine. My glaze was either milk and powdered sugar (sometimes added cinnamon) or lemon/orange juice with powdered sugar. I use to inject a little jelly into the donut holes. I never twisted them because I preferred the dough be fully cooked. Even if I didn’t make “holes”, I put a small hole in the middle just to be sure it cooked thoroughly.
Reminds me so much of when I cook beignets. Grands original rolled out to a quarter inch cut into quarters deep fried just a moment and then toped with powdered sugar. Amazing freaking amazing. Just like Cafe Du Monde in the French Quarters that have been cooking nothing but those and coffee for over a hundred years
I never heard of making doughnuts with biscuit dough. I will have to try this. Thanks for sharing. It was very satisfying to watch. I saw a guy put biscuit dough in oiled muffin cups. Then he topped it with a mixture of parmesan, mozzarella cheeses, chopped pepperoni and a hint of olive oil and Italian seasoning. After baking he dunked them in warm pizza sauce. It looked awesome.
My grandma made these for the grandkids when we stayed over on the weekends. She made like three different icing toppings for them. Chocolate (she kept a canister of cocoa in her cabinet), cinnamon and brown sugar and a vanilla one. She’d put sprinkles on some of the vanilla ones. Sometimes she’d use store biscuit dough and most of the time she made them from scratch. Only time we had store bought donuts or cakes was birthdays. Granny could do it all! Since there were so many grandkids she’d mostly make donut holes to stretch the dough. 😊
Flaky biscuits aren’t the best choice. They more likely to fall apart. Homestyle works well. Or any other kind that’s not Flaky Layers. I found that the best part was the donut holes. So I made a whole tube into donut holes. It was really good! I strongly recommend Glazing and then drying and then glazing again.
I make “cinnamon rolls” out of canned croissants. Store brand works just fine. Cut them into wedge strips, sprinkle with cinnamon and sugar, roll and bake. Then use the confection sugar glaze over the top. If you have cinnamon chips (like chocolate chips” you can add those in also when rolling them up before cooking. Nice easy treats can be made from these canned doughs. I will have to try the donuts next!
Havent had the idea of making these for along time until I saw your post. Thank you for sending me back in time with some of the best memories of sharing the baking with 3 of my great aunties, grandma and momma. I’m 69 as of this past 14th of the month, and I transported back to when I was 4 years old sitting at the table icing Christmas cookies. These look so easy and even though it’s just me, I’m going to bake them for just me and eat them all. LOL
We were small children it was my father who made the donuts, from scratch. He stopped making them before I learned his recipe and all the “ins and outs”, but I do remember him saying you should only flip a donut once while frying. I loved his donuts because they were always a bit crunchy on the outside and just right on the inside. As we got older we discovered Krispie Kreme. I always loved their twists, but never see them anymore. Just 1 Oriental bakery near me makes twists and they go quickly.
I remember being in the Girl Scouts and using biscuit dough to make doughnuts with vegetable oil. They’d pour powdered sugar in a bag and a cinnamon sugar in another bag. After frying them, they were so good. Today, I decided to make a doughnut and doughnut hole out of one of the biscuits (homestyle Buttermilk). I think next time, I’ll use plain biscuit dough. I really enjoyed them. My Mom wasn’t a fan. Said, “It tastes like a biscuit.”
Awesome article,and tutorial. Growing up in the 70s and on the wrong side of track, these were the only donuts I had ever seen. I can afford whatever I want now but I still cook the recipes my mom and granny made. They are just as good and i still feel my granny next to me. I live in texas and my granny was from Southeast Kentucky.
🗣Thank you. I am going to do this with my grand children.My sister use to do this about 60 yrs ago and I always think of her when I see donuts.You have made my life more beautiful today and I can wait until I see my gkids again. They will be so happy.Thank you lady. This is how we make our world better by sharing with one another. 💯🌷💝😘
We always bought donuts as I was growing up but I sure would love to try this recipe it looks so good and I will let you know how it comes out I think I’m going to subscribe to your website I love simple recipes that won’t break the bank because inflation is beating the crap out of everyone thanks for your amazing recipes ❤
instead of dropping the dough in to the oil, put them on the spoon first then lower them in to the oil, that way you don’t risk splashing boiling oil on yourself, yes, we did this too once or twice, it just wasn’t worth the cleanup, like frying chicken too much splatter and too much hassle to cleanup, though i did finally find a way to make the mess a LITTLE easier to cleanup, cover the stove top in foil, that way when the oil pops out of the pan, it will land on the foil and once everything is done, you just ball up the foil and throw away the mess, there was still a good bit to clean up, but it did help.
❤ this is incredible and making donuts and also donuts with an awesome incredible also you can make English muffins make it pizza for when you have kid’s parties cupcakes English muffins in all you need is Ragu Sauce in hamburger meat in all your trimmings put on English muffins in UPenn an oven 375 and you just watch it make cupcakes pint and ice cream that’s a celebration for little kids for Hardy and that’s a wonderful gift happy September😂❤❤❤❤❤
My sisters and I made these growing up and topped them with powdered sugar. I recall using a cap from a soy bottle (or something similar) to make the hole in the middle of the biscuit (to this day I still love a good donut hole – LOL). These were delicious and fast to make (and inexpensive). Brings back good memories. 🙂
Made this tonight! They were eaten up SO quick! I had a hard time getting the twist donuts to cook enough on the inside before the outside got too dark. But all the other shapes came out fantastic! I followed your glaze recipe as well and only needed a extra tablespoon of water. Thank you for sharing this!
just a thought on something i noticed. you did NOT add any sweetener to the bread, sugar etc. you could have just fried the biscuit dough without cutting into doughnuts or making twists. also you should dip them into the icing while they are still quite warm, it coats better and doesnt use as much of the icing.
I just made these and they are so yummy, Angelica! I did learn something though, while making them. Use a small pan to fry in on purpose because you need the depth of the oil in order for them to expand while they are frying. You probably said that and I missed it. Silly me! 😂🤣😂 Thank you for yet another great, easy recipe!! 💜🍩💜
My Mother did not make these, but the 4 kids at home in the summertime did just that. We also would go to the neighborhood store and buy a $.10 cent pack of yeast and make all kinds of goodies. Plus on Saturday mornings at the farmers market down the block would be packed with farmers and home-baked goodies.. We would purchase an entire farm fresh apple pie for $.50 cents. We grew up in the Midwest good eating. I truly miss those days and prices. 😋
We use to make These with the .89 can of biscuits because it was guaranteed we were going to at least burn up three or four of them👀😜 so I suggest using Grands Brand after you mastered not burning them and making sure they’re cooked all the way through! Simple cream cheese, frosting, powdered sugar, cream cheese, and a little bit of milk. Yum. You could even add some vanilla or lemon extract or strawberries🙃
Mom used to make these for us. My baby sister was 9 and afterschool she decided to make them for my mom and stepdad as a surprise when they got home from work. The oil started smoking as they pulled on the driveway and she was afraid she would get into trouble if she smoked the house up. She took the hot pot of oil to the sink, turned on the water, got the sprayer nozzle and sprayed cold water into the oil. It exploded. As they came through the door my sister screamed bloody murder. My step dad ran to the kitchen grabbed her and ran with her to the bathroom. He turned on cold water and held her arms under the running water to try to cool them down. Huge Leather thick chunks of skin kept falling from her arms into the sink. She was burned sooooo badly. It was horrific! I hope everyone who reads this will REMIND YOUR KIDS THAT WATER AND HOT OIL ARE A DANGEROUS COMBO.
How did I find this article? lol! This is one of the ways my mother used to make doughnuts, when she was in a hurry. SO OF COURSE, this is the way I have been fixing them for YEARS. lol. but like my mom, I just mix REGULAR SUGAR with cinnamon and dip the doughnuts in it, while still hot, so the sugar mix sticks. MY kids and their friends loved them. My kids are adults now and, for the most part, eat healthier 🙄 lol. I still make them from time to time. I enjoy them with coffee 😋 ☕ Thanks for sharing! ♥ I am definitely gonna have to try your glaze! YUM!!
I used the flaky layered buttermilk and they came out great. First time ever trying to make them with dough that I didn’t hand make. I had my temp on 350 degrees but it was too high since I had a squared pan. They also came out a little thinker than I like so I am trying again tomorrow or the day after. 😂😂😂. I’m so grateful I found your website! Thanks so much for everything!
Just an FYI: You were NOT using a “Spider” that utencil you had is a Skimmer. A “Spider” looks like a spider’s web, it’s made of metal wire, not a solid pierced piece of metal. Also, NEVER overcrowd your frying oil. This lowers the oil temp and makes for uneven frying. The amount of dough pieces you had in there at one time, you really should have been using a bigger pot or a dutch oven…and definitely MORE OIL.
my mom made these when I was growing up. She just pulled hole into ordinary canvas and fried it, and she dipped it in and icing made from powdered sugar, a touch of vanilla, and just enough milk to make it thin enough to dip a donut in. Or sometimes she just baked the canned biscuits and mixed peanut butter and maple syrup for a thick dip for the biscuits.
Thanks for the article, as I was growing up we used to do this as well. But honestly I didn’t know doughnuts could be made with the Pillsbury biscuit dough. I just remember that the packet was different and a lot thinner probably a different cheaper brand. Next time I go to a market I will definitely buy the Pillsbury biscuit dough and I will make my own for my kids and hubby. Once again for sharing.
In the early 70’s my family and l lived in Chicago and in the winter months on Sundays my dear mother would make all kinds of treats and these were one of them. I’m told that I’m a very good cook and I am very good at eating something and duplicating it. My daughters when they were younger loved that I could do this. Welllll oneday my daughters wanted donuts. I remembered the delicious donuts mom made for me growing up. So I got in the kitchen and made these for my girls. OMG!! The BRATS did not like them!! I was so hurt it was the first time they did not like something I made them!! They told me to please call their dad who was on his way home and have him pick up DD. They still talk about this today and they are 32 and 37!! I WAS SO HURT!! DD over my mother biscuits donuts!! BRATS!! 😂🤣
I still do this! I’m allergic to eggs so I can never buy donuts! Sometimes I just shake in bag of powdered sugar/cinnamon. Occasionally just in sugar like they have on buffet at Japanese restaurants. You may want to add “No egg” to your headline. We egg-allergy sufferers are always googling no egg recipes. 💜😀
I learned to make donuts from scratch in a small town bakery that had been open since the 1920s. They used one ingredient in the donut dough that you left out: baking powder. Yup, in yeast raised donuts. It gave them just a little extra puff when they hit the fryer. They were so good, one of my regular customers married me. Those old home town donuts are the standard I use to judge all others, and I’ve never quite found their equal.
4.5 c flour .5 c sugar 1 t yeast 1.5 c milk 1 egg -mix then cover and rest 20 minutes 1.5 t salt -mix 7 minutes 8 T butter -gradually ad to mixer while running about 10 minutes -transfer to a greased bowl and evenly coat rounded dough. cover and rest overnight to 48 hours -roll dough 10 x 13 and cut 12 doughnuts -proof in oven TURNED OFF with a pan of hot water for 45 minutes -fry 1 minute first side and another minute on second side -remove doughnuts to drain on papertowel over a rack to drain extra grease
Hi Ladies My mom was making those same donuts back in the 1970s since I was 15 or so. I am 70 now. I tried making them about 10 years after that but they didn’t come out the same. After that I cheated and used frozen bread dough. That is also how I made sopapillas. Those came out more like my mom’s doughnuts. Just as good too. Mike-Las Vegas NV
I used, to live in Burns Oregon in the late 90’s. And I, used to work in the bakery in a grocery store. I learned how, to make donuts and other pastries. I forgot, how much fun it was working there. I, need to start doing this again. Because I, just love having an occasional donut or two. Especially in, the morning with a cup of coffee. 😛😛😛
Flour: 4 + 1/2 cups all purpose Sugar: 1/2 cup granulated Instant yeast: 1 teaspoon Milk: 1 + 1/2 cups Egg: 1 large Mix two minutes Wrap and let stand in bowl 20 minutes Salt: 1 + 1/2 teaspoons Mix five to seven minutes Butter: 8 tablespoons (113.39 grams) slightly softened, cubed, added in increments Mix 7 to 13 minutes Round… place in greased bowl… cover with cling wrap and rest in fridge 24 to 48 hours
I made four donut recipes this week, searching for the best. This one wins, hands down, no contest. The dough was a little finicky and annoying (I was using a Bosch mixer so I had to make some adjustments) but the results were so worth it! One note – do not use warm milk! I warmed it up out of habit, and when it was time to add the butter it melted into a slimy, goopy mess. I had to knead it by hand to make it come back together – not fun. I realize I’m not selling this very well, but it really is spectacular. Add a little fresh ground nutmeg to the flour to make it extra special.
Cooking gives one a real sense of satisfaction. When one can make something themselves instead of going to the store and buying something already made one can use their cooking skills throughout their entire life. I have impressed many women with my cooking skills as cooking is not only a way to a man’s belly but also a way to woman belly and hips as well…. Confucius > “A really fat girl is a really happy girl!”
Great recipe and demonstration. It does not convince me to try this recipe but it does make me appreciate the donuts I buy even more. Honestly it’s just too much time and work for a dozen donuts! Signing off now, for some reason I am feeling the need to go to our only all night donut shop 😇! Sad thing is I just broke the 55# weight-loss plateau this morning thanks to KETO 😢
Hey ATK – I have an idea: you use the phrase “a wire rack set over a baking sheet” a lot on your show. This should have a fancy (read: french) term, like a “bain marie.” So I’d like to suggest “panier” (pan-yea) which literally means ‘basket’ like a wired or wooden/wicker basket but gives me the same vibe as the wire rack. Just an idea. 🙂
I have a memory as a kid where the local donut maker had his setup in a trailer. He would let us kids come behind the counter to watch them frying. None of it would meet current health and safety codes now but it is a cherished memory. I remember the flavor as amazing and it ruined my taste for anything that is not freshly made. I’ve got the dough from this recipe about to go in the fridge overnight. Donuts in the morning!
Now that’s something tasty and new to add to my itinerary . for when my grandkids come over instead of just making cupcakes. Now we need to see how you made that flavorful chocolate and strawberry glaze. And I also love coconut Donuts so I will just use the confectionery glaze and dip it in coconut yum yum.
Oh Bridget oh yeah thank you girls my word this is mona66 in clintonville Wisconsin my mouth is watering girls that was great oh my word and I can get the stuff and together to make it I’m definitely going to make those those look divine thank you so much for sharing I love you all I spent years perusal y’all on TV don’t have TV but I have this cricket phone and I’m so glad I caught up with you again thank you girls you just made me happy God bless and I’ll pray for your families
I have made many, many of your recipes Bridget, and had excellent results, but not so much with this one. I made these today exactly as directed, following your article at the same time. I am most disappointed with the donut itself, it was lacking flavor and sweetness. It tasted more like fried bread dough than a donut. Or at least the donut I am accustomed to, made by a local bakery and absolutely the best raised donut in the world. I liked your method of refrigerating overnight as that made it much easier to roll out and cut. However I won’t proof them in a steam oven again, as they came out too wet and were difficult to handle. By the time I got to the last 4, they were drier and easier to pick up. In my opinion these need much more yeast (for both flavor and rise) and a bit more sugar, as well as substituting shortening for the butter. And I think they should be fried in shortening as well.😀
My all time, absolute favorite donut is a glazed donut with chocolate icing…growing up our little local bakery made them…. but they are so hard to get these days with the combination of glazed and icing. Now I can make my own after perusal this article!!!! 🥰 PS– how did you make the raspberry glaze, please???
I’m living in Germany. My husband was craving American donuts and he said the german donuts even dunkin donuts bakerys are out of reach in making and tasting, it’s disgusting and disappointing. So i told him, hold on, I will gonna make you so some good donuts. He meant no way, you can’t, your going to fail. You haven’t even American flour. So today was the day, I made donuts of your recipe. He was so scared to disappoint me, but then he took a first bite and his eyes watered. Oh yes, these are Donuts! You do everything to hold me here😂. Thanks a lot for sharing that delicious recipe and it works, even with german flour!
While these doughnuts look just wonderful I can’t take any more of their sentences beginning with SO! Every freaking sentence is “So” this or “So” that! Which is why I quit perusal America’s Test Kitchen and Cook’s Country (I watched Milk Street for a little while and they started it too so I stopped perusal it too). Wonderful recipes and wonderful cooks/chefs – until they switched over to the “So” sentence! I know, I know – I should ignore it and move on. Just enjoy the recipe and the people. It is one of my huge quirks (be nice) and I should probably seek professional help for it (that’s a joke, by the way) but it just drives me batty! If I could copyright “so” I’d be a gazillionaire! Sorry about this – I’ll get off my soap box now and leave for the store. Maybe I just needed to get some crabbiness (yes, there is another word for that) out of my system this morning.
I worked at a Winchell doughnut shop at 2 locations we used raw yest that was a big lump not dry. I don’t know what was in the dough mix ill bet i can ask my sister in law She worked at the dough factory Testing the doughs, she used to bring home the test cakes she made. Omg the test cakes were delioush just heat it up in the microwave with butter on it. Yum. A fresh out the fryer hot just glazed dougnts can’t be beat. It melts in your mouth. I had a hard time making twists few made it to the display. Somehow they would disappear but i cant eat a whole 5quart batch..
I love doughnuts, and I love glaze, but what I can’t stand is the glaze so thick that you lose the taste of the doughnuts. I would like them with the glaze thinned down and brushed on so I can still enjoy a doughnut from time to time even though I’m diabetic. Hey, even I have sugar drops now and then and need a reason to get my sweet tooth on. Lol
There’s a local bakery here that made the best donuts ever for many years. They were very light, and I’m sure they weighed about 1/2 of the Krispy Kreme donuts in this recipe. Well, something happened with their oil, which now tastes like varnish and makes them inedible. It’s interesting the owner and employees can’t smell and taste it, I guess they became used to it.
Love donuts so much, one of the perks of working so early is fresh donuts. For a while I was the one making some of those donuts. Unfortunately due to nerve and muscle damage I am unable to do the thing I love I got told by the occupational therapist I’d never be able to go back to my field, it crushed my heart and soul
For many years I’d eat donuts from boxes that were hours old or a day or so. Good but nothing I’d just have to have. Went on a trip with a friend and we were up very early when she saw a Krispy Kreme across from our hotel. She said we need to hurry and get some just cooked fresh donuts. I just smiled but wasn’t anywhere near as enthusiastic. We got in line, got half a dozen and I bit into a very warm donut. The experience and taste was one like I’ve never had before. The donut was like cotton candy: melted on my tongue. I’ve not been to another donut shop early since then. I’d love to try my hand at making these to see if I can make at least a great tasting donut.
When I was about 24 I mdecided to make yeast donuts. I thought I would double it not knowing how many ii would make. It’s a good thing I lived in an apartment and know lots of people to share them with. I had a family of 2 adults and 2 kids 4&5. I had donuts on my coffee itable, put paper on my couch,chair, freezer, counters and kitchen table were all covered with donuts. I think I made about 80 -100. They are so good. 🤗😊💜
A good quality glazed doughnut in NYC can cost $5 and up; ridiculous, right? I made a batch of these doughnuts and my friends went nuts. I was told that they tasted better than Krispy Kreme and Dough Donuts (a very upscale expensive doughnut bakery). The doughnuts were not as light and airy as Krispy Kreme’s and not as dense as Dough Doughnuts. I think they’re the perfect donought. The glaze needs a little pure vanilla extract.
This is a great recipe. I made it and everybody loved the donuts!! However, my question is: If I’m in a rush, can I just leave it to rise in my proofing box and make the donuts that way? Would it affect the recipe terribly? Thanks for any ideas…It’s just that this people here can’t WAIT for my donuts!..lol
When Shopping was once a month and you traveled by horse and wagon for days for supplies egg white biscuits or egg biscuits with baking powder only for the rise was excellent…….. But with egg white or egg biscuits you only add one egg white to two cups of flour and one level teaspoon of baking powder to all purpose flour. Of course you cut you dough with butter or shortening. Don’t whip the egg or egg whites. The egg white was used to replace yeast. Try this recipe for donuts baking at 350 degrees…. Enjoy!
My family would get together to make these when I was a kid. It was the one day of the year that my parents didn’t attempt to monitor my sugar intake. So delicious! The closest I’ve been to that since then is Krispy Kreme if ya can get some straight off the line. It’s so much easier not to eat too many doughnuts s if ya don’t walk in the store!🙄. Or drive down that street. Or obsess by perusal yt articles. Or dream. Aw hell, who am i kidding? I’m going right now!
Used half of dough for doughnuts…yum, but I used the other half in my pullman covered bread pan buttered, and baked 30 minutes at 375. It was the best bread we have ever eaten. We ate the whole loaf in one evening (just two of us)! Will try it again to see if the results are the same; if so, we will be using this receipe for all out sandwich bread!
americans pretending they are the best thing ever but even my mom can do the same, just he doesn’t do the special glazes, based on the texture they are kinda the same I can make without all the “theory” and 48 hours waiting, I’d be very curious about the taste but having had commercial doughnuts they are not that special, maybe that’s just me
I have to try these again. Mine tasted of gummy dough. Maybe 2 minutes isn’t long enough. I did notice that the dough that was placed in at 6:33 floated instantly in the hot oil. Mine sank to the bottom like the Titanic and only floated to the surface after 30 seconds. I don’t think my yeast is bad since I just used it make bread.
The portion of flour(one and half cup of flour) is very wrong because when I added milk one and cup (as per recipe) the mixture became totally disaster, very much liquid. Therefore I had to throughout the whole mixture (flour, milk,egg and yeasts mixture. Very worthless bad recipe . I would say it is good for nothing worst recipe. Also there is no written recipe in the system. You are a worst baker. Do not send any recipe again.