These Homemade Donuts are a wildly popular donut recipe! Ultra soft, light, airy and they are sinfully addictive. I have provided countless tips and tricks to achieve the most amazing doughnuts you'll ever make at home. It's as light as biting into a cloud!
If you love this, you should try my cranberry orange rolls or the easy hot cross buns next!
Why you’ll love these light and fluffy donuts?
These are one of those recipes I keep coming back to—soft, light, and ridiculously pillowy, with that airy texture that reminds me of a warm, sweet cloud. If you love Krispy Kreme, you’ll be amazed at how similar these are, especially fresh and warm from your own kitchen.
The thin, sweet glaze melts right into every bite, giving them that classic bakery-style finish. And clearly, I’m not the only one who loves them—this has been our website’s most popular recipe since 2017, with thousands of readers making and loving them!
- maria doss
★★★★★
"OMG!!!! first try absolutely amazing. Totally delicious. Thank you for sharing. Had to use instant yeast but worked perfectly"
- MAGS
Here are some photos shared by our readers who’ve tried the recipe!
Jump to:
- Why you’ll love these light and fluffy donuts?
- Donut Ingredients
- Common mistakes to avoid when making donuts
- Tips for Success
- More Ways To Use Yeast
- Homemade Donuts Recipe
- How to make donuts at home?
- How to make a donut glaze with powdered sugar?
- Donut Glaze Variations
- Can You Freeze Homemade Donuts?
- Donut FAQs
- More tasty treats
Donut Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Milk: The amount of milk in your doughnut dough has a direct impact on texture. Using too little milk results in a firmer, drier dough, which produces denser doughnuts—far from the soft, pillowy texture we're aiming for. For best results, use full-fat whole milk, which adds richness, moisture, and a tender crumb thanks to its higher fat content.
- Butter: Butter contributes both fat and moisture to the dough. When heated, the water in butter turns to steam, helping lift the dough from the inside and creating that light, airy interior. The fat also tenderizes the dough, resulting in a softer crumb and a richer flavor.
- Yeast: Fresh, active yeast is key to well-risen doughnuts. Yeast is a living organism that feeds on sugar and creates carbon dioxide, which causes the dough to rise. To keep it active and extend its shelf life, store your yeast in the freezer in an airtight container, and always check expiration dates before making yeast donuts.
- Eggs: Eggs should always be brought to room temperature before mixing into the dough. Cold eggs can shock the dough and slow down yeast activity, which can lead to poor rising and a denser final texture. Room temperature eggs also incorporate more evenly for better structure.
- All-Purpose Flour: All-purpose flour offers just the right balance of protein (10–11%) to create structure without developing too much gluten. Unlike bread flour, which has a higher protein content (12–14%) and can make the yeast donut dough tough, all-purpose flour keeps the doughnuts soft, fluffy, and tender—ideal for that melt-in-your-mouth bite.
- Nutmeg: Nutmeg adds that signature warm, nostalgic flavor found in classic yeast-risen doughnuts. For best results, avoid pre-ground nutmeg, which loses its potency quickly. Instead, use whole nutmeg and grate it fresh—just a small amount goes a long way in enhancing the flavor.
- Oil for Frying: Use a neutral oil like vegetable or canola oil for frying. Avoid oils with low smoke points, like olive oil or unrefined coconut oil—they can burn easily, change the color and texture, and give your doughnuts an off taste.
Common mistakes to avoid when making donuts
Some common mistakes when making homemade donuts include using expired yeast, not allowing the dough to proof long enough, overworking the dough, adding too much flour, and frying at the wrong temperature.
- Yeast not active - Yeast is a living organism that creates air bubbles when activated with liquid, giving dough its rise and fluffiness. Always test yeast to make sure it’s still active before using.
- Proofing the dough - Kneaded donut dough should rise in a warm spot for 1 to 2 hours, or until it doubles in size. After cutting, let the donuts rise again for about 1 hour until they’re fluffy. This crucial step helps achieve the light, airy texture you find in Krispy Kreme donuts.
- Don't overwork the dough - Kneading yeast dough for too long develops excess gluten, which can make the donuts tough and chewy.
- More flour than needed - Measure your all-purpose flour carefully—using too much can make homemade donuts dense instead of light and fluffy.
- Fry at the right temperature - The ideal frying temperature is 330–340°F. If the oil is hotter, the donuts will brown too quickly on the outside before cooking through. Medium heat works best—test with a small piece of dough; it should take about a minute per side to turn golden. Adjust the heat as needed. If you own a deep fry thermometer then this is great time to use.
Avoid these common mistakes, and you'll be rewarded with soft, fluffy donuts—just like Krispy Kreme!
Tips for Success
- Oil temperature - The magic temperature is 330-340 degrees F. Hotter will get the outside brown fast before the homemade donuts have a chance to rise fully in the oil. If you own a deep fry thermometer then this is great time to use. If not, medium heat is perfect and test one doughnut - it should take about a minute on each side to get golden in color. Adjust heat accordingly.
- Color, color, color - PALE GOLDEN AND NOT ANY DARKER! Letting the donuts deep fry until brown will form a crusty outside, and not the light texture we are aiming for.
- Measure flour correctly - Adding too much flour to the homemade donut recipe is the most common mistake and will make your glazed donuts dense. The best way to measure is to fluff your flour in the canister with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Use the right amount of liquid—Too much makes the dough too loose, while too little results in a dry dough where gas bubbles struggle to form.
- Don't overcrowd when deep frying - Adding too many donuts will cause the oil temperature to drop rapidly and your doughnuts might absorb some oil, making them greasy.
- Storage - These are absolutely best when fresh! However, unglazed donuts can be refrigerated, in an airtight container for up to 4 days (warm in the microwave for few seconds before eating). It can be stored in a sealed container at room temperature; beyond that, the glaze becomes sticky.
- Glaze the donuts when warm - Glaze the donuts while they're still warm but cool enough to handle. At this stage, the glaze clings beautifully to the surface and sets into that classic thin, shiny coating. If the donuts are too hot, the glaze will melt and slide right off. If they've cooled completely, the glaze won't stick as evenly or create that smooth finish.
More Ways To Use Yeast
Homemade Donuts Recipe
Ingredients
- 1 ½ cups lukewarm milk (whole milk or 2%)
- 1 stick unsalted butter ( ½ cup ) at room temperature
- 4 ½ teaspoons active dry yeast or Instant yeast
- 3 large eggs at room temperature (NOT COLD)
- 6 tablespoons sugar
- 1 ½ teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 5 ¼ cups + 2 tablespoons all purpose flour divided
- vegetable oil for deep frying
For the glaze
- 3 cups confectioners sugar
- 5 to 6 tablespoons water
- 1 ½ teaspoons vanilla extract
- 2 pinches salt
Instructions
To make doughnuts
- Make a sponge. Combine the first 7 ingredients (milk through nutmeg) and 2 cups flour in the bowl of your stand mixer. Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
- Finish the dough. Add the remaining flour ( 3 ¼ cups + 2 tablespoons ) and switch to a dough hook, knead on medium speed for 3 minutes (dough will be very soft).Remove the bowl from the mixer and scrape down the sides of the bowl. Cover the bowl with a clean kitchen towel and place it in the warmest spot in your kitchen. Let the dough rise for about 1½ hours, or until it has doubled in size.Pro tip: Soft dough equals soft doughnuts. Do not be tempted to mix in more flour!
- Cut rounds. Generously dust your counter with flour, then turn the dough out onto the counter and lightly dust the top with more flour. Using a rolling pin, gently roll the dough to ½ to ¾ inch thick, then cut out the donuts with a donut cutter.Gather the scraps and gently press them together, kneading just once or twice—just enough for the dough to hold together. Avoid overworking the dough to preserve the air bubbles that make the donuts light and fluffy. Roll out the dough again and cut out more donuts.
- Rise again. Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45 - 60 minutes.
- Prep. When you're ready to fry, pour enough oil into a large Dutch oven so it's about 2 inches deep. Heat the oil over medium-high heat until it reaches 330°F to 340°F (a deep-fry thermometer is very helpful here—see the notes below if you don't have one).Meanwhile, place a wire rack over a large baking sheet. This gives the donuts a place to drain any excess oil.👉 Keep a close eye on the oil temperature—it makes all the difference. If the oil is below 330°F, the donuts will absorb more oil and can turn out greasy. If it's above 340°F, they'll brown too quickly on the outside before the inside has a chance to fully cook and rise, leaving you with a crisp exterior instead of the soft, light, cloud-like texture you're after.
- Deep fry. Carefully add 2 to 4 donuts to the hot oil, making sure not to overcrowd the pan. Fry for 45 to 60 seconds per side, or until they're light golden brown on both sides. Transfer the donuts to the prepared wire rack and repeat with the remaining donuts and donut holes.👉 For the softest, lightest texture, avoid frying the donuts until they're dark brown. A pale golden color is exactly what you're looking for.Tip: To test if the oil is at the right temperature, pinch off a small piece of dough and carefully drop it into the oil. It should turn golden brown in about 40 to 50 seconds. If it browns much faster, the oil is too hot. If it takes much longer, let the oil heat a little more.
Glaze the doughnuts
- 👉 Glaze the donuts while they're still warm but cool enough to handle. At this stage, the glaze clings beautifully to the surface and sets into that classic thin, shiny coating. If the donuts are too hot, the glaze will melt and slide right off. If they've cooled completely, the glaze won't stick as evenly or create that smooth finish.
- Make glaze. In a medium bowl, whisk together all of the glaze ingredients until smooth. Start with 5 tablespoons of water, then add a little more, 1 teaspoon at a time, until the glaze is thin, smooth, and easy to dip.
- Glaze donuts. Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack. Let glaze set for about 20 minutes before serving. We never wait that long around here!
- Serving. These soft glazed donuts are at their absolute best while they're still warm. If you have leftovers, they're best enjoyed within 1 day. To bring back that freshness, simply microwave a donut for about 5 to 7 seconds before serving.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make donuts at home?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1. Make a sponge- Add milk, butter, yeast, eggs, sugar, salt, nutmeg and 2 cups of flour into a stand mixer and mix to create a very soft and sticky dough. This is secret in achieving a fluffy crumb! This method is usually adopted in making making Asian style breads that is very light and airy.
2. Add remaining flour and knead to a soft dough, using the dough hook. The dough should stick to the bottom and little bit to the sides. Don't worry - This is due to high moisture content and this is essential in creating a best homemade donut recipe.
👉 Soft dough equals soft homemade doughnuts. Do not be tempted to mix in more flour!
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Pro tip: If you like to make it by hand, then mix for about 5 minutes, using a wooden spoon in step-1 and another 5-6 minutes in step-2 of the recipe.
3. Let dough rise for about 1 and ½ hours, until doubled in volume. Find the warmest spot in your kitchen , like a sunny window, near the stove top or in a luke warm oven.
4 & 5. Shape the dough - Dump the homemade donut dough onto a floured kitchen counter, Roll ½ inch to ¾ inch thick, dusting the top with flour as well. Cut doughnut shapes and place on floured cookie sheets. Cover with a clean kitchen towel and place again in the same warm spot for about 30-60 minutes, until they almost double in size.
Deep fry homemade donuts in moderate heat, until pale golden on both sides. Drain on paper towel. Remove when they are light golden in color and not get dark in color.
How to make a donut glaze with powdered sugar?
A basic doughnut glaze is very simple and takes just a few minutes to make! Here's how:
- Gather the ingredients: Add 3 cups powdered sugar, 5 tablespoons water, 1 to 2 teaspoons vanilla extract and 2 pinches of salt into a large bowl.
- Mix the glaze: Mix all ingredients together until smooth and without any lumps.
- Adjust the consistency: If the glaze is too thick, add a few drops of water until it thins out. If it’s too thin, mix in more powdered sugar, a tablespoon at a time. The ideal donought glaze consistency is smooth, pourable, and thick enough to coat the doughnut without running off.
- Glaze the donuts: Dip each warm doughnut into the glaze, letting the excess drip off. Place on a wire rack over a baking sheet to catch drips. The glaze will set in about 20 minutes.
Donut Glaze Variations
Here are a few easy and delicious glaze variations for your glazed doughnuts to try:
- Chocolate Glaze – Mix powdered sugar, cocoa powder, milk, vanilla extract together.
- Maple Glaze – Combine powdered sugar, maple syrup, and milk with a pinch of salt.
- Lemon Glaze – Stir together powdered sugar, lemon juice and finely grated lemon zest.
- Orange glaze - Mix powdered sugar, orange juice and finely grated orange zest.
- Strawberry Glaze – Puree chopped fresh strawberries in a blender or a food processor. Pour into a bowl and mix with powdered sugar and a splash of lemon juice.
- Coffee Glaze – Mix powdered sugar, brewed coffee or instant espresso powder together.
- Caramel Glaze – Combine caramel sauce, powdered sugar, pinch of salt.
- Krispy Kreme Doughnut Glaze - Mix powdered sugar, vanilla extract, milk and a dash of corn syrup.
Can You Freeze Homemade Donuts?
Yes! Homemade donuts freeze surprisingly well, making them perfect for enjoying later. For the best results, freeze the donuts before glazing. While glazed donuts can be frozen, the glaze tends to become sticky or melt as the donuts thaw, so glazing them fresh gives you the best texture and flavor.
How to Freeze Unglazed Donuts? Let the fried donuts cool completely, then wrap each one tightly in plastic wrap to prevent freezer burn. Place the wrapped donuts in a freezer-safe bag or airtight container and freeze for up to 2 months.
How to Glaze Frozen Donuts? When you're ready to enjoy them, let the frozen donuts thaw at room temperature for 1 to 2 hours, until they're soft but still cool. Warm them in the microwave for 10–15 seconds—just until warm, not hot. Dip each donut into the glaze, let the excess drip off, then place it on a wire rack until the glaze sets.
Can You Freeze Glazed Donuts? Yes, you can, but the glaze may soften, melt, or become sticky during thawing. If you're planning ahead, I highly recommend freezing the donuts without the glaze and glazing them just before serving. They'll taste and look just like they were freshly made.
Donut FAQs
For homemade donuts, all-purpose flour is typically the best choice. With a moderate protein content of 10–11%, it provides enough structure for the dough without making it tough—resulting in soft, tender, and airy donuts.
Bread flour has higher protein, which develops more gluten and can make donuts denser and chewier.
Avoid self-rising flour, as it contains leavening agents like baking powder or baking soda, which isn’t suitable for yeast donuts and will affect the texture and rise.
The best oil for homemade donuts is a neutral, flavorless oil with a high smoke point, so it won’t overpower the delicate taste of yeast donuts. Oils like vegetable, canola, or sunflower oil cook evenly and keep your donuts tasting perfect—without any off-flavors.
If you don't have a donut cutter, you can still make donut shapes using common kitchen tools. Roll out your dough on a lightly floured surface to about ½ to ¾ inch thick. Use any of the following methods to cut donuts:
Round cookie cutter: Use a 3-inch round cookie cutter to cut out circles.
Other kitchen objects: You can use like a drinking glass or a small bowl to cut out the outer shape of the donut.
Knife: Using a sharp paring knife, cut out a circle, then carve a smaller circle in the center to form the donut shape. While it may be less uniform, it gets the job done.
To cut the inner holes: Use the wide end of a large piping tip to cut out the holes, as we did to shape the Halloween chips. You could also use a bottle cap or a shot glass to cut out the holes.
For soft, light, and perfectly cooked donuts, keep the oil between 330°F and 340°F. A deep fry thermometer is the easiest way to maintain this temperature, and it's well worth using if you have one. If the oil is too hot, the outside will brown too quickly before the inside has a chance to cook and rise properly. If it's too cool, the donuts will absorb excess oil and can turn out greasy.
Not sure if your oil is ready? Pinch off a small piece of dough and carefully drop it into the oil. It should take about 1 minute to turn a beautiful golden brown. If it browns much faster, the oil is too hot. If it takes much longer, let the oil heat up a little more.
As soon as the donuts hit the hot oil, the air bubbles trapped inside the dough rapidly expand. This is what gives homemade donuts their signature light, fluffy texture and those beautifully airy interiors.
More tasty treats
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
jerty bautista
These where absolutely amazing!!!!
Now how do i store the rest? 😂😂not fried doughnut?
Maria Doss
Hi Jerty,
That sounds wonderful!
As far as the question goes, the doughnuts are absolutely best when fresh.
However, UNGLAZED donuts can be refrigerated in an air tight container for about 4 days (warm in the microwave for few seconds before eating).
GLAZED donuts can be stored in a sealed container at room temperature for about 1 day.
Hope it helps:)
Cara
@jerty bautista, I froze these freshly fried doughnuts (cooled them first) and when I thawed them several weeks later and glazed them they were still amazing!
Maria Doss
That sounds wonderful, Maria
Bela
I am a huge Krispy Creme doughnuts, buy I live in Brazil! I’ve been trying several recipes until this (very last) one.
Todas was the 5th time I mixed the dough (by hand).
Result is always fluffy and airy doughnuts. Since I am from Spain, I have compared the spices and I prefer to infuse the milk wit crashed cardamon seeds and I filter them out.
Depending on how many people we are, I sometimes freeze the doughnuts after the second rise due to superb sunday treats for lazy rainy days
Thank you for this great récipe
Maria Doss
I'm a huge cardamom fan, so I absolutely love the idea of cardamom infused doughnuts. Thank you for the kind feedback:)
Cassandra
Hello, These turned out amazing! Very happy with the end product, Thank you! I wanted to add I did try allowing the yeast to bloom first. Mix the warm milk, sugar and yeast. Bloom 10 minutes and then carry on with the recipe. The rising of the dough only took 1/2 an hour doing it this way. I'm not sure if it was a fluke or if by allowing the yeast to bloom it shortens the rising time. The second rising was also half an hour and honestly they could have been done in 15 because they were getting BIG. Either way they turned out great! Very light and airy and moist. Maybe doing it this way cuts a bit of time which is nice! Thanks again!!
Bayan
Hi, I was wondering if you can use self-raising flour ? Thank you
Maria Doss
NO!!! I'm sorry Bayan, that is not the answer that you are looking for.
Self raising flour has rising agents (like baking powder/baking soda) in it, So, this will NOT WORK when combined with yeast.
Hope it helps:)
Yusuf bola
Hello.in you recipe above does it mean there is no need of water at all after adding the one and half cup of milk
Maria Doss
Hi Yusuf, Yes. Milk will be the only liquid. Hope it helps:)
Yolanda
Hey! I want to make this dessert tomorrow and I was wondering if I could mix with a fork or a spoon instead of a stand mixer( because I don't have one).
Maria Doss
Hi Yolanda, These doughnuts are best made with a stand mixer for that amazing soft and fluffy texture.
However, if you wanna try making by hand, then try mixing for about 5 minutes (using a wooden spoon) in step-1 and another 5-6 minutes in step-2.
Hope it helps:)
Cindy Gilmartin
I would like to make these donuts to fry tomorrow morning. I did these in one day the first time and they were fabulous, but I'd like to refrigerate the dough at some point and finish raising before frying. Is this possible, and if so, at which step. I have chores in the morning and don't want these done mid morning after breakfast. Thanks for the fantastic recipe. I treated my neighbor to some and she ate three by the time I got next door. They're that good!
Maria Doss
Hi Cindy, Glad you loved these doughnuts:) I might try refrigerating them at step-4 (cut doughnuts, place them on baking sheets as per direction, cover the sheets with plastic wrap and then refrigerate). You will need place the baking sheets at room temperature (remove plastic wrap at this stage and loosely wrap with kitchen towel) to completely thaw and the dough has risen as per direction before frying them. Hope it helps:)
Nancy
Hi! Recipe looks great. Just wondering if I can use airfryer for these? Can I substitute equal butter with healthier oil? I.e. olive oil or avocado oil
Maria Doss
Hi Nancy, Avocado/olive oils have a flavor of their own which might come through in the end product. I might go with half butter and half flavorless vegetable/corn oil.
As with air-fryer, I haven't tried these in an air-fryer nor did any of the readers. I'm so sorry that I'm not able to offer any help.
Michaela Volpe
Hi there
My plan is to try these today however I dont have a stand mixer only an electric handheld one it does have two dough hook attachments though. Is it possible to still make these with that?Thank you!
Maria Doss
Hi Michaela, I think it should work:) However, I would suggest halving the recipe for the first time and see how it works.
Ruth
@Maria Doss,
I have a handheld mixer and it work out fine. The dognuts are really A.M.A.Z.I.N.G
Thank you Marianhh
Maria Doss
Hi Ruth, I'm so glad that it worked with a hand held mixer - Maria
Kemi
For the sponge can I put it overnight in the fridge and continue the next day? Cos that’s what I have seen done for sponge method. Is there a reason why you didn’t let it rise at room temp or fridge before adding the rest of the ingredients?
Thank you
Maria Doss
Hi Kemi, Since there is double rising in the recipe, you will not need to rise the sponge. You just mix it right away, hope it helps:)
Nunu
So u have recipe for half quantity? This recipe resulted in too many donuts for small family of 4 to consume.
Maria Doss
Hi Nunu, I totally agree with you, this recipe results in a LOT of doughnuts:)
If you place your cursor (do not click) over the number 25 (on servings), a slider will pop up! Use that to reduce to the number of doughnuts that you like and it automatically adjusts all ingredients to that serving.
However, if the quantity is reduced, then it will be kinda difficult to work in the stand mixer. Hope it helps:)
Eddy
How to cut perfect doughnut holes
Maria Doss
Hi Eddy, A doughnut cutter comes in handy! if you do not own one, then the broader end of a cake decorating piping tip (medium/ large ones) work like a charm. Hope it helps, happy holidays:)
-
Shah
I want to make 50 of ths delicious doughnuts can you please help me with the correct ingredients to be able to make 50 doughnuts for a get together on the weekend ♥️🙏 thank you.
Maria Doss
Hi Shah, Here are the ingredient measurements for 50 doughnuts :
3 cups milk
2 sticks unsalted butter ( 1 cup )
3 tablespoons yeast (9 teaspoons)
6 large eggs
3/4 cup sugar (12 tablespoons)
1 tablespoon salt (3 teaspoons)
2 teaspoons grated Nutmeg
10 cup + 3/4 cup all purpose flour
Glaze
6 cups confectioners sugar
1/2 to 3/4 cup water
1 tablespoon vanilla
1/4 teaspoon salt
Hope it helps:)
Wanga Robert
Is it possible to make these soft doughnuts for commercial purposes. like is it a good business venture?
Maria Doss
Hi Wanga, this recipe is designed for home cooking. I'm not really sure how it will work as a business:)
Linda
For a warm proving environment, warm tumble drier is brilliant
Maria Doss
Thanks for the tip Linda, I've got to try this 🙂
Bernadette
Omg!!!! This recipe was awesome!!! The donuts were so light, fluffy and soft!!! First time I made them. They were just perfect 😍 I will be looking at more of your recipes.
Luciana
Amazing donuts!
Chene
I tried your receipe and it was superb soo light airy fluffy nd nice thank you
Maria Doss
Hi Chene, Sounds wonderful, glad you liked it:) Wishing you a very happy 2021!!!
Jummy
My mixer is faulty and I want to try these doughnuts because they look really amazing and easy, I don't know if I can do it manually instead
Maria Doss
Hi Jummy, Though these doughnuts could be made by hand (will include a LOT of kneading/mixing), the result is not gonna be as soft as the machine method. So sorry that this wasn't the reply you wanted to hear, Maria
Shirley
Normally when I bake my donuts, it gets dry and not as soft as it should be the day after. Does your donuts still get silky and soft until the day after (maybe 2 or 3 days) as well?
Maria Doss
Hi Shirley, My apologies for a late reply, our website is going through some core changes. Regarding the donuts, these deep fried donuts are BEST WHEN FRESH and recommended to be consumed on the day they are made. However, if you wish to store them for a couple of days, then warm them for a few seconds in a microwave, just before eating.
Lilian
Hi, can you share the recipe with grams? Thankyou
Maria Doss
Sure Lilian, will add the measurements very soon. Thanks, Maria