Sorry for being late to the party. First, the people who suggested using freezer bags to fill the doughnut pans were brilliant. It works like a charm. Additionally the batter freezes nicely. I seem to get about 18 doughnuts per batch - perhaps I am under filling the pans or my pans are a different size (they were a gift and are Wilton, not KAF). I put a third of the batter in a bag and popped it in the freezer. Then let the batter thaw overnight in the refrigerator, come to room temperature, and bake. Baking is another thing. It appears from the pictures in the blog that the doughnuts pans are on a sheet pan. Trying this gave me softer doughnuts but increased the cooking time to about 12 minutes from 7 or 8 minutes. Still, fresh baked doughnuts in under 15 minutes is great. For flavors I tried upping the cinnamon. I added a tablespoon of cinnamon and a cup and a half of mini cinnamon chips to the batter then tossed in cinnamon sugar. Those were a big hit but next time I'll cut back on the cinnamon chips as too many compromises the integrity of the doughnuts and they can be a bit crumbly. I tried lemon poppy seed. I added a teaspoon of lemon oil, a tablespoon of lemon zest, and a couple of tablespoons of poppy seeds. I made a glaze with a tablespoon of lemon juice, a cup of confectioners' sugar and about a quarter cup of milk.

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