Using a pastry bag to pipe the batter into the pans yields even, uniform sized doughnuts. Alternatively, you can use a zip top bag. Fill the bag with the batter, and snip off one corner to use as a piping bag. The key to baked doughnuts is keeping a careful eye. I find they go from perfectly tender to dry and overdone quickly, so try not to multitask while they’re baking. In my oven, 8 minutes was perfect. The doughnuts should look dry and set on top, and spring back when tapped with your finger. For a Dairy Free Alternative, substitute shortening for the butter. Coconut oil will work, too, but keep in mind that it imparts a coconut flavor to the finished doughnuts.