A donut pan is a heavy, non-stick pan with circular impressions for baking low-fat donuts. Recipes range from yeasty to dense, and a basic glaze can be added.
A donut pan is a pan with circular impressions in the shape of a donut, designed essentially for the sole purpose of baking donuts. Baked donuts tend to be low in fat, making them a great alternative to traditional fried donuts for people looking to eat a healthier diet. A number of donut recipes can be used with a donut pan, ranging from yeasty pie doughnuts to dense older ones.
As a general rule, a donut pan is made of heavy, non-stick material. A nonstick pan allows bakers to pour the dough directly into the pan without having to grease the pan or line it with paper. The heaviness of a good donut pan allows the heat to be distributed slowly and evenly across the donut without burning it. Donuts made in the skillet will tend to have a lighter flavor and can have a range of textures depending on the type of recipe used.
To make quick donuts in a donut pan, sift together two cups of flour, three-quarters of a cup of sugar, two teaspoons of baking powder, and one teaspoon of salt. Add spices like ginger, nutmeg and cinnamon if desired for a more complex and interesting flavor, or add cocoa for chocolate donuts. Cut a spoonful of butter. In a separate bowl, gently whisk two eggs and mix in three-quarters of a cup of milk and a teaspoon of vanilla. Combine the wet ingredients with the dry ingredients to make a batter.
When filling a donut pan with batter, keep in mind that the batter will rise, so be sure to stop a short distance from the top of each donut-shaped depression in the pan. Bake at 350 degrees Fahrenheit (177 degrees Celsius) for eight to 10 minutes, until donuts are golden brown and slightly springy. Donuts can be served plain, dusted with powdered sugar, or glazed.
A basic glaze combines a hot liquid like water or coffee with powdered sugar and a flavoring of your choice. Maple and vanilla are both common, but you can also experiment with flavors like lemon, orange, or chocolate. For a more chocolate-like sensation, sift the cocoa along with the confectioner’s sugar before adding the liquid, and use vanilla extract and/or chocolate oil. As with fried donuts, baked donuts are best served warm and dipped in a warm glaze, though they can be cooled briefly in an oven or toaster oven.
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