Baking donuts isn't just a healthier cheat; it’s a practical, modern way to bring a classic into your weekday rhythm. The texture is lighter, more cake-like, and the lack of greasy cleanup means you can whip up a batch while you’re still in your pajamas. This method leans into the rise of home baking, where the process is as joyful as the result.
Think of it as the chill cousin to the glazed, fried classic—less stress, more sprinkle. We’re borrowing a trick from the popular “baked cake donut” movement that has taken over kitchens from Brooklyn to Berlin. You don’t need a specialty pan; you need a muffin tin and a little ingenuity.
How to Donut Without a Pan
First, grab a standard 12-cup muffin tin. The trick is to create the donut hole by pressing a small, oven-safe object into the center of each muffin cup. A pastry tip or a small, greased foil ball works wonders—just press it in before baking and remove it after.
For a simpler route, simply bake the batter as small, rounded muffins, then use a shot glass or an apple corer to punch out the center while they’re still warm. This technique is a little messy but deeply satisfying, like a DIY craft project you can eat.
Originating from the Dutch “olykoeks” (oily cakes), the donut has wandered from deep vats to ovens. Fun fact: the first recorded baked donut recipe appeared in an American cookbook in the 1930s, proving that convenience has always been the true American innovation.
