I have been thinking of getting a doughnut pan, but not sure whether to get the Nordic or Wilton. Has anyone had experience with either? I want to hopefully achieve that crispy/harder exterior texture, with a fluffy/moist interior, without the fuss of deep frying.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.