Others say...

"It's a doughnut pan..."
This is a doughnut pan manufactured in Germany by Kaiser Bakeware. The pan seems solid, even if it is lightweight. The price seems comparable for other doughnut pans sold here. The non-stick finish seems durable and it seems comparable to the Nordic Ware pans I have. The doughnuts are not very large, unlike the mammoth ones at the grocery store. I baked doughnuts from a Cooking Light recipe and I barely had enough to fill the pan though (roughly the batter from 2 1/2 c. flour and 1/2 c. sugar).

"Nice Pan"
I thought this was a nice pan, but I don't think it was quite worth the $16 plus shipping. I thought it would be heavier for that price.

It's still a good pan and I found plenty of recipes online for baked donuts. They usually call for them being piped onto a cookie sheet, but I just used the pan instead with fine results.

I do agree the donuts are a little heavier than normal store-bought cake donuts, but still they are good. Just don't over fill the shapes and your donuts come out fine looking. Nothing stuck, not even to the center flutes.

I will definitely use it again and try many different recipes. The donuts are not too big or too small. Fill in the forms with a pastry bag or plastic bag with a corner cut out, it makes it much easier to fill and the final product looks so much better.

"More Than One Way to Fry a Donut"
I'm a proud celiac chick from Finland, but I'm also a lover of homemade donuts. Now, for those of you who don't know what celiacs are, we can't eat any wheat or gluten. In plain-speak (no, I'm not implying you're stupid), we can't eat flour. It runs along the lines of an allergy, although the experts will gladly look down their noses and tell you it is NOT.

So how the heck do I eat donuts when they're made completely of flour? The answer is my cooking angel, Bette Hagman, who wrote up a donut recipe in one of her books, More from the Gluten Free Gourmet. Anyway, I use that recipe. However, I don't use this donut mold like I'm supposed to. No, I don't do baked donuts-what's a donut if you don't do the indulgent full-fat thing?

I put the batter into three of the molds at a time, tip it into the oil, and I deep fat fry those little suckers. And god, are they good! So, my ultimate point here is that this donut mold is extremely useful, in more ways than one. So grab one--especially if you're a celiac--and put your imagination and cooking skills to work.

"My mom has this and I want it!"
I found that any (non moist) cake mix will work. Mix it according to the directions and pour it is as if you were making cupcakes. The pudding and moist cake mixes don't turn out as well but can be used. I also add apple sauce in = amounts in place of the oil. Any store bought frosting watered down makes a great glaze. Or you can sprinkle on some powered sugar or hey, eat them naked. They are good with nothing on them at all!

"No U.S. recipe..."
A fine, well-made pan....BUT...the only recipe which comes with the pan is obviously European and lists ingredients in liter quantities, as well as items not common to the U.S.(such as "1 package of vanilla sugar"...what in blue blazes is that!)...as a result, I've only been able to admire the pan...can't use it till I find a recipe!