3 Ingredient Donut Hole Recipe (2024)

FAQs

How do you make a homemade donut pan? ›

All you need is a cupcake pan and some regular old tin foil! Cut the foil into a 4 x4 square and bend gently around your middle finger. Remove your finger and press the shape you're left with into the muffin tin. The results: You're left with a perfect donut hole shaped tin that yields you round baked donuts.

In truth, though, many donuts with holes don't actually have any dough cut out of them to make their shape. Instead, special machines spray dough into a fryer in a circular pattern. The donut holes you buy at the bakery or grocery store are usually made out of dough simply cut into small squares!

You can successfully make a doughnut pan out of a muffin pan and aluminum foil. The doughnuts were perfectly moist, fluffy and delicious. They'll be smaller than your standard doughnut and certainly not uniform in shape, but the taste is all there.

1 regular sized donut is equivalent to about 4 donut holes.

Another alternative method to make donuts with a muffin tin is to take a 5x5 square piece of foil and fold it over one of your fingers. Then, fold the foil around your finger and gently fold the sides up to create a donut-shaped mold, as recommended by Taste of Home.

Combine water, muffin mix, nutmeg and cinnamon in a large mixing bowl. DO NOT OVERMIX. Deposit #20 scoop of batter into well-greased donut pans; spread batter to fill circle (uneven is ok). Bake as directed below.

The main difference between the two is that cake style donut holes use a leavener like baking soda or baking powder to bring rise to the bread, while a yeast style donut uses yeast.

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.

The ingredients are simple and likely already in your kitchen-flour, eggs, cinnamon, sugar, vegetable oil, butter, milk, baking powder.

In fact, there are various types of doughnuts that do not have a hole, such as beignets, fritters, and cake doughnuts. These doughnuts are usually denser and have a different texture and taste compared to traditional doughnuts.

How to make donuts at home without donut pan? ›

To create your makeshift donut pan, start by taking a 5"x5" square piece of foil and place it over your fingers. Fold the foil around your fingers and carefully fold the sides up to create a mold. Fit the mold into a cup of your muffin pan and press into place. Repeat for remaining cups.

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 to 12 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

THE PERFECT RING DOUGHNUT

To get the tastiest level of softness to crispness, a ring doughnut should have an average hole size of 0.4-inches (11mm). This is a 'squidge to crisp' ratio of 3.5 to 1. Its diameter should be between 2.8-inches and 3.2-inches (72mm and 82mm).

Donut holes or timbits are balls of dough sold in major North American restaurant chains such as Tim Hortons. Contrary to popular belief, timbits are not the product of a donut with a hole in the center. They are made from molded balls. These will be fried in hydrogenated vegetable oil.

Donut trivia: The size of the average donut hole is 4/5 " in diameter.

Another option that is even easier is to take a 6x6 inch piece of foil and ball it up and make sure to flatten out one side of it. Then place it in the middle of a muffin pan. You can make the piece of foil a little bigger if you want the hole of the donut to be larger.

Use an appropriate frying vessel

Something deep, heavy, and wide is best. A Dutch oven or a very large saucepan are both good, but J. Kenji Lopéz-Alt uses a wok, a solution that makes a lot of thermal sense.

On a medium, heavy-bottomed pan, heat about 2-3 inches of oil to 375 F. Carefully lower a few donuts at a time into the oil, peeling them off from the parchment paper before cooking. Cook on one side for 2-3 minutes, or until golden. Then cook on the other side for 1 minute or less, until golden.