"I went and bought the ingredients for this the moment i finished watching the video lol. Sadly, it is somewhat difficult where i live to buy anything other than already ground spices :( Still it turned out pretty good if i do say so myself (i just grilled the meat - chicken in my case - no cutting open flower pots for me). I also didn't have Carda"

"Having read several comments about the doughnuts being too heavy i did a little experiment (well, it's more like an accident but still). I used Active Dry Yeast instead of Instant Yeast the first time i made them and they turned out perfectly, after the first rise, after cutting out the shape i left it to rise for another 30 - 45min before frying them and they were light and airy and perfect.

For those who don't know the difference, with ADY, it can raise the dough several times (sometimes 2-3 times) and requires 'activation' by leaving it in warm water for 10-15min for it to become foamy before use in the recipe. While instant yeast can be added directly into the mixture.

When I tried to use Instant yeast the next time i made them and for some reason the doughnuts came out heavier and more dense then my previous batch. I’m not sure why, but all in all, i get better results using active yest rather than instant.

"delicious! slightly too salty... it had nothing to do with the house seasoning though since i only sprinkled a pinch on each side... i think it's the cream of mushroom soup...i'll probably look into one with a lower salt content when i try this next time. Also I had no red wine so i opted to leave out the worcestershire sauce and mix red wine vinegar and sake.

Still.. it came out great and i had left over (since i live alone) so i wrapped it up and put it in the fridge. The next day, I separated it into smaller strips and heated it up in the frying pan along with the gravy the next day and it still tasted great :D