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Ateco 3.5" Donut Cutter, Stainless Steel

Item # 14423Item: 14423UPC: 014963144237UPC: 014963144237
Ateco 3.5" Donut Cutter, Stainless Steel
Price: $4.95
Only 33 available.
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    Ateco 3.5" Donut Cutter, Stainless Steel

    The Ateco 3.5" Donut Cutter is the epitome of culinary precision, designed to craft perfect donuts every time with its sleek and durable stainless steel design. This tool is indispensable for those who take joy in baking, offering a quick and elegant way to cut through dough effortlessly.

    With a diameter of 3.5 inches and standing 1.75 inches high, this cutter allows for the creation of generously sized donuts, ideal for filling, decorating, or enjoying as is. The robust stainless steel construction ensures a long-lasting, easy-to-clean tool that resists corrosion, making it a valued addition to your baking repertoire.

    • 3.5" x 1 3/4" high
    • Stainless Steel


Shop More Ateco >

Ateco 3.5" Donut Cutter, Stainless Steel

The Ateco 3.5" Donut Cutter is the epitome of culinary precision, designed to craft perfect donuts every time with its sleek and durable stainless steel design. This tool is indispensable for those who take joy in baking, offering a quick and elegant way to cut through dough effortlessly.

With a diameter of 3.5 inches and standing 1.75 inches high, this cutter allows for the creation of generously sized donuts, ideal for filling, decorating, or enjoying as is. The robust stainless steel construction ensures a long-lasting, easy-to-clean tool that resists corrosion, making it a valued addition to your baking repertoire.

  • 3.5" x 1 3/4" high
  • Stainless Steel


Shop More Steel Cutter, Impact Resistant >

Dimensions and Weight
Height1 3/4"
Features
MaterialStainless steel
Ateco 3.5 Donut Cutter, Stainless Steel
Average Customer Rating
(1 reviews)
51
Glad I got this! I'm glad I purchased the big donut cutter after reading a review that the small one was a bit to small. The big one is about the average size of a donut. Works fine and easy to clean
By Yolita, Texas on February 16, 2018