It was a fresh, snowy Valentine’s Day morning when I decided to make a special batch of heart-shaped doughnuts to celebrate the holiday.
I should have known that it would all go terribly wrong.
I should have taken a picture of my first batch of doughnuts–hugely swollen over the edges. Golden and crispy. And completely stuck to the pan. When I flipped them–blam!–doughnut crumbs everywhere. I was too sad to document it.
After I got home from work, I decided to try it all again. I will have doughnuts! I didn’t buy this new pan for nothing!
Boo! They were super crispy–almost fried–with no cake-y texture at all. They were gluten free! That’s what gluten free baked goods do best: density. Oh well. I still glazed and sprinkled them. And ate three.
I’m not even going to talk about lighting the brownies on fire. That’s a story for another day.
Recipe from Cybele Pascal, who seems to know something about doughnuts that I don’t.
unethical vegan 
Try the jelly filled donut cupcakes from Veganomicon. Totally kills the cravings, and they are baked, not fried. Worth the extra calories. 😉
I need to look into that. I bought a new doughnut pan, and the babycakes book (I’m trying to do this gluten free, too). Wish me luck!
I know what happened! You need to grease the pan (yes, even if they’re nonstick) and then flour them, too. Grease and flour the pan and you should be fine. Good luck!