Review on Beasea Donut Pan 2 Pack, Non-Stick 6 Cavity Doughnut Baking Pans, Donut Maker Carbon Steel Donut Mold Tray For Full-Size Donuts, Bagels, Oven, And Dishwasher-Safe Mini Bagel Pan by Aaron Johnson

I love to bake donuts, but mistakenly purchased some mini-donut pans. They are kinda a pain -- hard to fill because they are so small and one batch of batter made so many it was just more work. These are your average sized donut wells and they bake evenly and practically wipe clean. They are dishwasher safe (though it says, don't use dishwasher tabs), but they are so easy to wash by hand that I just do that.FYI, this is the recipe I used and they were delicious. (Actually, even BETTER the second day, too.)½ cup sour cream1 large egg½ teaspoon vanilla extract¼ cup vegetable oil (I used soybean oil)½ cup sugar1 cup all purpose flour½ teaspoon baking soda⅛ teaspoon nutmeg (optional)¼ teaspoon saltFor The Glaze:1¼ cups powdered sugar4 tablespoons or ¼ cup milk¼ teaspoon vanilla (optional)INSTRUCTIONSPreheat oven to 350. Grease donut pan with oil or cooking spray.Whisk together the sour cream, egg, vanilla, oil, & sugar in a bowl.Add flour, soda, salt, & nutmeg (optional) & stir together until well combined.Fill donut pan with batter & bake for 12-16 minutes or until the top is springy to the touch & the sides are turning golden brown. Remove from oven & let cool in pan for 5-10 minutes then transfer to cooling rack.For the Glaze: In a small bowl, combine powdered sugar & milk together. Glaze should be thin so you can easily dip the donuts to glaze them. You may need to add a little more milk or powered sugar to get the right consistency.Once the donuts have cooled down a bit dip the donuts into the glaze, flipping them over so both sides get covered. Set on a cooling rack to dry. Place a piece of waxed paper or paper towel under the cooling rack for easier clean up from the dripping glaze.