With a donut mix, it was sweeter and had that subtle donut flavor. If I let it rise, it was as light and airy as a raised, glazed donut. In a hot oven, they baked very quickly.
To fill them, cut a half-inch slit in the side of the donut and stick a pastry tip or the clipped corner of a pastry filling pack and squeeze--just as if you are filling cupcakes.
You can also slice them and fill them with stabilized whipped cream.
