The World's Easiest Baked Donut Hole Recipe (2024)

FAQs

Can you bake donuts instead of deep frying? ›

With these no fry doughnuts, there's no messing about with hot oil or time spent standing over a hot pan. Oven baked doughnuts have a fairly different texture to the traditional deep fried versions. You'll find that they're much more cake-like and less chewy, hence often being referred to as cake doughnuts!

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

Strangely enough, these days, many commercial donuts don't have holes punched out of them at all. Instead, the dough is sprayed in a ring shape directly into the hot oil, and the donut holes you see sold in major donut chains and at grocery stores are just made from specially cut pieces of dough that are fried.

A no-yeast rich cake donut hole with soft crumb texture coated in sugar. These old-fashioned bakery style donut holes are easy to make and are great for the holidays or summer vacation.

No, baked donuts do not taste the same as fried donuts. The cooking method affects the texture, flavor, and appearance of the donuts.

Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The flipper turns the doughnuts over midway through the oil.

Baked, not fried

Entenmann's Donut Cakes are delicious, moist, old-fashioned-style doughnuts that offer something new—they're baked! Made with real ingredients like cinnamon and chocolate, they have no high fructose corn syrup or artificial colors.

Use Bread Flour.

While all purpose works well for this recipe, I much prefer bread flour because of the extra gluten. More gluten means more of a chew and I love a soft and chewy donut! Both can be substituted one for another in this recipe. If you happen to have bread flour, I'd recommend using that for best results.

The sugars in donuts can become a risk factor for gum inflammation and cavities. And keep in mind that one donut can contain as much sugar as a chocolate chip cookie, or even more.

They are known in the bakery world as donut holes, but tim hortons refers to them as timbits.

Why are donut holes so good? ›

To fully cook the insides of the dough, the dough would have to stay in the oil for a longer time, which would lead to the outsides becoming burnt. Punching a hole in the middle of the dough, however, allows the insides and the outsides to cook evenly, creating a perfect doughnut.

Jelly Doughnut

These classic doughnuts are typically round without a hole in the middle, and generally leavened with yeast. The center is stuffed with jelly, jam, or preserves (and sometimes chocolate!), giving you a burst of flavor with each bite.

A puddle of rich, velvety caramel surrounded by a light airy donut, topped with chocolate icing and finished with chocolate drizzle. Lemon Meringue Puddle Doughnut.

It's a weighted training device that slips over the shaft of the driver and rests on the head of the club. You should make certain that you can still swing the club crisply while using it. The purpose of the donut is to loosen your muscles before or during the round.

The use of buttermilk or sour cream may impart a rich flavor to the doughnut. It is typically deep-fried, and may be deep fried at a lower temperature compared to other doughnut styles, having a crunchier texture compared to other cake doughnut styles.

Yes, if you prefer not to fry, you can also bake donuts in the oven. Simply prepare the dough, shape it into donut rings, and bake them in a preheated oven at around 375°F (190°C) for approximately 12-15 minutes. This method results in a slightly different texture but can still be delicious.

Set your burner on medium and let your pan of oil heat for around 5 to 10 minutes. Put the meat thermometer in the center of the oil to check the temperature. The oil should be between 350 degrees Fahrenheit (177 Celsius) and 400 F (205 C), depending on what you're cooking.

Stiff/Dense Donuts: Under proofed dough. Poke the dough, if it springs back too quickly they are under proofed and need more time. Cracked Donuts: The donuts could be under-proofed, you didn't get a clean cut on the donuts when cutting them out, or the dough was too cold.