We did share a donut recipe a few years back but I made them a bit differently this year and I think I like this way the best yet. I didn't soak them (not as healthy, but hey, we make them just once a year anyway:). I used part white flour and part whole wheat, so there is a more depth and taste than with just white flour, but just enough white flour to give that lightness and fluffiness that is so lovely.:) Anyways, I would just use some donut recipe that calls for eggs and butter and sub those parts of flour as I explained. Let me know if you have any more questions!

Blessings,
Allison