I've been baking doughnuts for awhile now (using the pans KAF sells), but I usually always have the same problem. The top is cooked well, but the bottom is always under done. I've tried scooping the doughnuts have way through baking to flip them only to make a mess. What am I doing wrong? Are there any other work arounds? I know my ovens hot spots and I know that is not the problem. And as an example of what I'm talking about - scroll to the very first picture above - the top cinnamon sugar doughnut on the right sorta looks like what I'm talking about. Help please! P.S. I've always found the batter too thick to use one of those pancake/cupcake pen things - which I bought only to make doughnuts! Katie, when I bake them, they're not underdone - just not browned on top as they are on the bottom. Is this what you're talking about? The top crust is very light, the bottom crust nice and golden. That's why I like covering them with powdered sugar or cinnamon... It's just the nature of the pan, nothing you're doing, if that helps- PJH

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