I have been using this baked donuts recipe for a couple of months now. They are truly the best tasting donuts made. However, I find it somewhat of a trying task to spoon the thick sticking batter into the donut hole pans. I am afraid if I add more milk to the batter, the batter will not rise appropriately. What should the consistency of the batter look and feel like? Do you have any tips for getting the heavy batter into the donut pan reservoirs without it being a messy project?

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