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Norpro 6-Count Nonstick Donut Pan
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- Pan measures 15 inches/38 cm length by 9.25 inches/23.5 cm width by 1 inch/2.5 cm deep
- Pan makes 6 standard donuts at a time, each 3.5 inches/9cm diameter
- Durable nonstick coating helps ensure effortless food release
- Recipes and instructions included
- Hand washing recommended
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Cut the grease and extra calories of deep fried donuts by baking them instead in Norpro's Nonstick Donut Pan. The pan makes 6 standard donuts that are 3.5 inches wide. The durable nonstick coating helps ensure effortless food release and clean up a breeze. Recipes and instructions included. Hand washing recommended.
Top customer reviews
As others have said, be sure to season the pan before first use. It is otherwise well made. I have some older Norpro cookware, and it is heavy gauge metal, quite heavy, similar to commercial bakeware that I used in restaurants. This pan is not nearly as thick, perhaps equal to the thickness of an inexpensive (home) cookie sheet or sheet pan. I was somewhat disappointed that it was so thin, but it works fine for baking. I was also annoyed to find that I really need two of these for most recipes. Most recipes are sized for a dozen or more donuts. I also couldn't find a cookie sheet-sized pan that made twelve donuts. So, just suck it up and buy two, if you think you'll bake donuts very often.
This pan comes with two basic recipes: Chocolate Cake Donuts and Cake Donuts. You can adapt the recipes to suit your needs. One thing about the recipes is that the yield for the cake doughnuts is approximately 36 mini doughnuts so if you only have one pan that is going to take you three times longer to bake them. The chocolate cake doughnuts yeild 24 so you still might want two pans.
To make perfect doughnuts I put the batter in a gallon-sized plastic bag and cut off the bottom tip as directed in the recipe book. It worked fairly well and the doughnuts had a perfect shape once cooked.
I'd suggest you buy at least two pans because most of the recipes I've found make 2 dozen doughnuts. I've looked for additional recipes here at amazon but have only found a few doughnut books. If you know of any others please leave me a note in the comments section. :) Thank you!
~The Rebecca Review
P.S. I tried the vanilla cake doughnut recipe (except I only made half - 18 doughnuts) that comes with these pans and it worked great except use half the salt it calls for. The doughnuts stuck a little while still warm but come out of the pan much better when slightly cooled. The only problem is they don't give you a recipe for the frosting. So here is a strawberry icing recipe I made up today:
1 cup confectioners' sugar
1 tablespoon strawberry jam
4 tablespoons whipping cream
1/4 teaspoon vanilla
2 drops red food coloring
Blend all ingredients until creamy
and smooth. I use a spatula but a
wooden spoon works well too. To make
a plain vanilla icing just omit the
strawberry jam and food coloring. This
will frost 18 doughnuts. Double the recipe
if you need icing for 36.
P.S. 2 - I made the chocolate doughnuts and they stuck like crazy. I had to put them in the freezer to cool them down then they came out of the pan OK with a small spatula that I ran around the doughnuts. The second batch was much better because I oiled the pan. So do use the non-stick spray or oil of your choice and you will have better results. The chocolate doughnuts are fairly bland without a good icing so here is the icing I came up with:
1 cup confectioners' sugar
2 tablespoons cocoa
4-5 tablespoons whipping cream
1/4 teaspoon vanilla extract
Blend everything together with a
spatula and ice doughnuts when slightly
cooled. They ice best when they are still
slightly warm. This will frost 24 doughnuts.
The recipe batter was very thick. I spooned it into the wells, leveled each with the back of a spoon and then wiped off the top of the center post/hole-maker and put in batch in a 325F oven. When I checked them 8 minutes later I was shocked, they looked just like the picture uploaded by S Powell. The top of each is a bit white, with a beautifully browned bottom.
Some people complained of the crevice/indentation. It seems to form a line around the equator of each doughnut, as if they were fried and flipped halfway. The pan simply wiped clean, nothing stuck in this indentation. I cannot imagine that being an issue, regardless of batter unless the surface was marred.
Note: In any baked doughnut recipe, remember to always use nutmeg, all flavors, even chocolate. Without the nutmeg, it they can taste more like cupcakes.