Feb 24, 2013
These are delicious, but there definitely was a learning curve, so please let me share a few very important tips that I hope will help you. (1) do not overfill, (2) be sure that your slit on the top is deep enough to allow steam to escape, and (3) be sure that you get a good seal before putting into the oven. What happens if you don’t do all of the above is that the doughnut will dome-up in the the center, the top half of the doughnut will slide off, and if you don’t have a good seal, your filling oozes out. Thank goodness, I had a piece of parchment paper on the pan because I did have a mess. But the recipe is not at fault here, I think it’s a solid recipe. I used a 2-1/2” cutter, had some puff pastry dough left, so I cut a few little doughnuts (about 1-1/2”). FYI, these small ones are perfect for ”one bite” and would be really nice for a buffet table or kids.
—lutzflcat
