I'm pretty sure the instant sealing effect of the hot oil helps to keep these in shape; the batter is pretty soft, it is a batter.

That being said, new LC recipes are only ever created or improved by somebody taking a chance and trying something. Why don't you consider trying baking up a half-batch, if you HAVE a donut pan (I certainly don't)...try the universal temperature of 350F, and until they test dry in the center with a toothpick -- then post the results back here.

Look forward to it!