It’s called a doughnut hole because it’s implied to be the piece of dough that was punched out to make a regular circular doughnut that has a hole in it.
Oh I understand that. I was just being facetious; my point was more to do with the definition of a hole, and how it’s used here to describe something that definitely is not a hole.
If we’re pedantic, then the doughnut hole is the middle bit of the original doughnut, now that this part has been punched out.
Roller if you’re fancy, smaller operations just use a ring cutter. (Source, me, I was baker and hand-cut a couple thousand circles most nights) We didn’t actually fry the holes though, more for process efficiency than anything. They got re-formed into a slightly firmer dough for cinnamon rolls and fritters. “Donut holes” were cut with a small roller with a hexagon pattern.
Cake donuts are indeed different because they’re made from a liquid batter. Fancy hopper on an arm over the fryer, drops perfect rings of batter into the oil when you turn a crank.
It’s called a doughnut hole because it’s implied to be the piece of dough that was punched out to make a regular circular doughnut that has a hole in it.
Oh I understand that. I was just being facetious; my point was more to do with the definition of a hole, and how it’s used here to describe something that definitely is not a hole.
If we’re pedantic, then the doughnut hole is the middle bit of the original doughnut, now that this part has been punched out.
Doughnuts are typically made from a straight piece of dough shaped into a circle, not a hole punched.
Doughnut holes are usually just bits of the dough, prior to forming into a circle, that’s cut up and fried
WHAT.
You mean they don’t have a donut hole puncher that punches out the hole??
I have only ever rolled doughnuts, but it seems some people practice darker arts…
This is not always correct
Typically, but not always.
Though if you bake donuts then you’re a heretic
Ime raised donuts get hit with a hole punch roller gizmo, cake donuts were different
Roller if you’re fancy, smaller operations just use a ring cutter. (Source, me, I was baker and hand-cut a couple thousand circles most nights) We didn’t actually fry the holes though, more for process efficiency than anything. They got re-formed into a slightly firmer dough for cinnamon rolls and fritters. “Donut holes” were cut with a small roller with a hexagon pattern.
Cake donuts are indeed different because they’re made from a liquid batter. Fancy hopper on an arm over the fryer, drops perfect rings of batter into the oil when you turn a crank.
🙏