what size donuts does this pan make?
1323815
diameter 2-3/4" which would fall in the medium category I would guess. The height depends on the amount of batter used when filling the tin.
1323816
the diameter would be 2-3/4" and the thickness depends on the amount of dough you put into the well. We like them thick so I fill the well about 3/4 full and my batter has baking powder so that will cause the donuts to rise above the donut well. Try pumpkin donuts, they are the best and a white cream cheese powdered sugar frosting makes them even better. Any cake donut recipe will work.
912349
If you have a rotating carousel in your microwave you should know that DIAGONAL measurement is 13 3/8". I thought the 12" pan would work in my oven with a 12 1/2" rotating plate, but I was wrong and had to modify the pan. I took it out to my shop and removed an 8th inch from each corner with a wood rasp and sander. I also took some off the "feet" so it would nestle better on the glass plate in my oven. NOW IT WORKS LIKE A DREAM.
2235084
I use a 10" USA metal pan for browning. It is 7" on the bottom. I use a 10" ring which is 8.25" on the inside and 10.25" on the outside. The 9" ring is probably 7.25" on the inside and 9.25 on the outside.I use Pillsbury pie dough or make my own because the frozen crusts are so fragile. Measure the 9" crust across to decide. If it is more than 9" buy the 10" size . If less the 9". I bake for 15 minutes before adding the ring.
319420
Hmmm, I just looked at this item again and I see limited quantities are left. I'd contact the seller for dimensions, when I ordered mine in October 2012 there were different sizes to choose from. I apologize for my previous answer. The size I ordered was for a 9x11 regular cake pan. Good luck! -ShoeShopper
992827
Hi, Book Lover # 52. I made the doughnuts and they came out rounded. I think it's the baking powder or whatever rising ingredients are in your recipe. You don't need a second pan - just fill like a muffin pan. My recipe called for me to fill the holes 2/3 full. They came out really nice.
2100881
This pan yields drunken Bundy cakes 2.25 x 1.5 h and can be a bit larger in height if you use batter up yo the top of the center
2012910
I haven't measured exactly, but it is about the same capacity as 12 muffins or a 13 x 9 cake pan. It makes a large bundt cake.
1042834
this is a beautiful pan but just a bit small for me - it holds 10 cups of batter....most of my recipes are btw 12-16 cups of batter.....hope this helped!
1222683
Standard size ,these are not mini donut pans,in fact , I use a standard soup can opened with an outside edge can opener and a shot glass for the center(crude ) ,but, effective . JT
1189560
I think it would work fine for one of the thinner batters, such as for making funnel cake. The times I've made donuts, they were more of a dough that you roll out and cut. I think it would take a special device to drop out donut dough.
859632
It takes the sane amount if batter as a 2 layer 9" cake. I don't know demensions - I didn't use it this year I used my Nordic acorn pan for corn muffins. Just make sure you never fill any pan more than 3/4 full.
1049386
I've only used the 2 tsp (smallest) size. It makes cookies that are 2 inches wide. (Or 2 inches, if the dough is stiff enough not to spread as much.) I doubt if my information is all that helpful, but good luck.
855739
Shirley, sorry to hear about your donuts not coming out of your pans. I haven't used the pans yet, but sounds like the the nonstick surface isn't working.
401183
I'm not familiar with the size listing. But an angelfood cake using a dozen large egg whites fits this pan nicely.
737080
Regular size 3 to 4, smaller box donuts perhaps hold another (5). Cannot place them too closely or they don't fry as nicely. Any overcrowding isn't good idea.
4476
I used a couple of mini pans, including this one, and I thought they were annoyingly hard to fill. A pastry bag is recommended, if you must have mini donuts! I bought several of the regular size, instead.
624641
Sorry I can't be more precise, but I use these 4" pans and 6" pans. The last time I used them I think I got two of each, but bottom crusts only, using a recipe for pate brisee with 2 1/2 cups flour. I use crumb topping instead of a top crust. With the 4" pan a double crust seems like too much crust to fruit ratio. It's OK with the 6" pans which I like better for that reason. If I do make a top crust I usually make a lattice or use cookie cutters and just sort of overlap them. That way there isn't so much crust. Hope this helps.