Fresh, hot baked doughnuts do not require a speciality pan to prepare. Use a regular muffin pan for the doughnuts. Foil-covered dowels keep the doughnut batter in the proper shape during baking. Once the doughnuts are cooked, remove the dowels; your doughnuts will be perfectly shaped and a lot healthier than their fried counterparts.
- Skill level:
Things you need
- Aluminium foil
- 12 wooden dowels, 1 inch wide by 2 inches long
- Muffin pan
- Cooking spray
- Doughnut batter
- Pastry bag with star tip
Preheat the oven per your recipe.
Wrap the foil around each of the dowels to completely cover them.
Spray the inside of the muffin pan and the foil-covered dowels with cooking spray.
Hold a dowel in the centre of a muffin well with one hand while pouring the doughnut batter in with the other hand. Alternatively, fill a pastry bag with a star tip with the batter and pipe it out into the muffin tin around the dowel in a doughnut shape. Fill the well ½ full. The dowel will preserve the hole shape in the centre of the doughnut.
Repeat with the remaining muffin wells to make 12 doughnuts.
Bake the doughnuts according to your recipe.
Pull out the foil-covered dowels from the centre of each doughnut before removing the doughnuts from the pan to cool.
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