For ease of preparation I placed the dough in a pastry bag fitted with a large round tip and piped round circles straight onto a parchment lined bake sheet. The second batch, the pear doughnuts, I piped into the wells of doughnut pan. Both turned out great – the pear doughnuts that were piped into the doughnut pan, of course came out more uniform. But I actually prefer the uneven and imperfect look of the hand piped ones.
The original recipe calls for letting the dough rest in a food storage bin, but I didn’t have one so I let mine rest in a stainless bowl and then placed an inverted empty one directly on top of it.
The original recipe finishes with a maple glaze, since I didn’t have any maple syrup on hand I improvised by making a simple glaze and then drizzled it with a caramel sauce.
If you make the pear variation, make sure they are ripe – soft to the touch.