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Your cart is empty. Measures: 13" X 8" X .75"/ 33cm x 20cm x 2cm
Make fun, bite-sized donuts at home! Cut the grease and extra calories of deep fried donuts by baking them instead! Ideal for low-fat and nonfat recipes. Features 12 cavities for perfectly shaped mini donuts; measuring 2”/5cm each. Durable nonstick coating helps ensure effortless food release and provides easy clean-up. Transfers heat evenly for consistent baking. Recipes and instructions included. Hand washing recommended.
Norpro was founded in 1973 with a vision to design, manufacture, and supply the highest caliber kitchenware. Norpro’s offering of innovative, high quality product for cooking, preparing and serving food are produced with superior materials and craftsmanship.
Snoopy
Reviewed in the United States on October 23, 2017
I like the donut size of this pan. They are larger than the Wilton mini donuts, which are quite small, but still smaller than a regular sized donut. The shape of the Norpro mini donuts are pretty uniform for a baked donut, and in comparison to the Wilton pan. Both Norpro and Wilton have great non-stick properties, just a light spray of non-stick spray and the donuts just slip out of the pans for two batches. The Norpro does not fit into my toaster oven though. The Wilton pan does.
Julia Elliott
Reviewed in the United States on March 15, 2014
After seeing cute little doughnuts on Pinterest, I wanted to try to make some myself. I found a recipe on Allrecipes.com and after spraying this pan with canola spray, I used a disposable pastry bag to fill this pan. My doughnuts came right out and looked very cute with glaze & sprinkles. I have two teenage boys so these little treats only lasted about 15 seconds on my small cake plate. These are very mini doughnuts (two bites for me). The pan could actually be twice as big (making 30 seconds worth of doughnuts) and still fit in my standard oven.I recommend this item for the cost, sturdy quality and nice finish. I chose this pan as the Wilton pan had a slight lip on the top edge.
Kindle Customer
Reviewed in the United States on January 13, 2013
I didn't get 2 of these..I'm not really sorry about that...but for those of you who are quicker than I 2 pans may well be the way to go...I only have one and it worked well for me...it only takes 5-7 minutes to bake a dozen of these...and when you do try this out...use a piping bag to put the batter into the mold...it will make this fast and easy and your product will look professional...the first donut I baked was the chocolate cake donut...the recipe comes along with the the pan...I found the donut to be too dense...I recommend a 1/2 teaspoon more of baking powder...but I found other recipes on the internet and my favorite recipe so far is the basic recipe that comes with the wilton donut pan...it puffs up and the donut texture is perfect...I put a little melted butter on the tops and rolled the donut in cinnamon sugar...these were awesome...the pan performs really well...after a few minutes of cooling the donuts come out with ease...a wonderful pan to work with...not using oil to deep fry makes this a healthier alternative as well...and I like the mini size...they are so cute...I made a few batches and took some to an early morning bantam hockey game...the young athletes and Moms and Dads ate them all up...I think you will enjoy this pan.
Barbara Olson
Reviewed in the United States on September 9, 2012
I bought this and the at the same time. The mini donuts turn out a bit rounder and more donut shaped than their larger counter part. The pan is nice and sturdy and the nonstick coating lets the donuts flip out with ease. A reviewer on the larger pan mentioned needing to season the pan, but I did not find that to be necessary and just washed my pans and made donuts right away. I did find that rotating the donuts a quarter turn after they cooled helped them release a bit easier.You will not be making donuts that are replicas of the typical fried cake donut, the texture ends up a bit more like swedish almond cake. They are delicious though, and NOT fried and you can experiment with flavors and whip up a batch and be eating a donut less than 15 minutes after you started making them. A donut recipe will yield close to 4 mini donuts for every large donut, so twice as many batches in the oven to contend with. It obviously depends on how full you fill the cups, but it's a good estimate when recipe planning.I've been very happy with both pans, and my 2 year old daughter likes the mini donuts better because "they are cute!". Plus, they are a good size for her hand and she'd rather have 2 mini donuts than 1/2 a normal donut.Helpful hint: use a frosting bag or a sandwich bag with a tip snipped off to fill the donut cavities to avoid getting batter everywhere.
The Rebecca Review
Reviewed in the United States on July 24, 2009
I was trying recipes from and needed a donut/doughnut baking pan. This one had some good reviews but I still wondered if the doughnuts would stick or not. Well without even using any cooking spray they worked fine on the pumpkin doughnuts and the doughnuts released perfectly even while hot. Cleanup was also a breeze.This pan comes with two basic recipes: Chocolate Cake Donuts and Cake Donuts. You can adapt the recipes to suit your needs. One thing about the recipes is that the yield for the cake doughnuts is approximately 36 mini doughnuts so if you only have one pan that is going to take you three times longer to bake them. The chocolate cake doughnuts yeild 24 so you still might want two pans.To make perfect doughnuts I put the batter in a gallon-sized plastic bag and cut off the bottom tip as directed in the recipe book. It worked fairly well and the doughnuts had a perfect shape once cooked.I'd suggest you buy at least two pans because most of the recipes I've found make 2 dozen doughnuts. I've looked for additional recipes here at amazon but have only found a few doughnut books. If you know of any others please leave me a note in the comments section. :) Thank you!~The Rebecca ReviewP.S. I tried the vanilla cake doughnut recipe (except I only made half - 18 doughnuts) that comes with these pans and it worked great except use half the salt it calls for. The doughnuts stuck a little while still warm but come out of the pan much better when slightly cooled. The only problem is they don't give you a recipe for the frosting. So here is a strawberry icing recipe I made up today:1 cup confectioners' sugar1 tablespoon strawberry jam4 tablespoons whipping cream1/4 teaspoon vanilla2 drops red food coloringBlend all ingredients until creamyand smooth. I use a spatula but awooden spoon works well too. To makea plain vanilla icing just omit thestrawberry jam and food coloring. Thiswill frost 18 doughnuts. Double the recipeif you need icing for 36.P.S. 2 - I made the chocolate doughnuts and they stuck like crazy. I had to put them in the freezer to cool them down then they came out of the pan OK with a small spatula that I ran around the doughnuts. The second batch was much better because I oiled the pan. So do use the non-stick spray or oil of your choice and you will have better results. The chocolate doughnuts are fairly bland without a good icing so here is the icing I came up with:1 cup confectioners' sugar2 tablespoons cocoa4-5 tablespoons whipping cream1/4 teaspoon vanilla extractBlend everything together with aspatula and ice doughnuts when slightlycooled. They ice best when they are stillslightly warm. This will frost 24 doughnuts.
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