Doughnut Holes



This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.


175 g Bakers' Magic Gluten free flour

50 g Maize starch

1 Egg

25 g Caster sugar

50 g Warm water

200 g Warm milk

40 g Butter

1 tsp Salt

2 tsp Yeast (dried) 

Extra melted butter (~100 g) for rolling the "holes" 

Cinnamon sugar for sprinkling on top


For best results preincubate the yeast. Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in 50 g of warm water containing 10 g of sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with doughnut making.

Preheat oven to 200 C.

Grease a cake pop pan.


Place all ingredients, including preincubated yeast mix, in TM bowl.

Mix @ 37o C for 2.5 minutes at speed 4. Ensure all ingredients are fully incorporated into the mixture.

Transfer mixture to a piping bag (I use a size 7 star nozzle).

Stand Mixer

Place all ingredients, including preincubated yeast mix, in the mixing bowl.

Combine all ingredients using the flat beater (not the dough hook) until they are all incorporated and the mixture is smooth.

Transfer mixture to a piping bag (I use a size 7 star nozzle).

Stab Blender

Place all ingredients in a mixing bowl, including preincubated yeast mix.

Whiz together ingredients until a smooth consistency is reached.

Transfer mixture to a piping bag (I use a size 7 star nozzle).

All Methods

Pipe mixture into the wells of the cake pop pan, you will only need to 1/2 - 2/3 fill each. Clip the top on. 

Let the dough proof in a warm place for approximately;

15 minutes - if you used a Thermomix and preincubated the yeast.

20 minutes - if you used a stand mixer or stab blender and preincubated the yeast.

You will need to add on additional proofing time (~ 5 mins) if you didn't preincubate the yeast. 

The above times are guidelines only. 

Transfer trays to oven and bake for approximately 7 mins then flip the tray over and bake for another 5 - 10 mins. Some of the dough may escape the top hole during baking, this can be knocked off once out of the oven.

While the doughnut holes are baking melt the extra butter in a bowl large enough to hold one of the holes.

Take another similar sized bowl and pour in some cinnamon sugar (or get some icing ready). 

Place two cooling racks on your bench, one for the cake pop tray (top & bottom) and the other for the rolled doughnut holes. Place grease-proof paper under the cooling rack for the rolled donut holes.

Take trays out of the oven. 

While the donut holes are still hot, transfer one to the melted butter roll it around. I use two forks to transfer the donut holes. Transfer coated donut hole to cooling rack (with the grease-proof paper underneath). Working quickly repeat for all donut holes.

While the buttered donut holes are still warm roll them in some cinnamon sugar. Alternatively the doughnuts can be iced. 

Doughnut holes are best eaten warm. Mmmmmm