Your own source even corroborates what I’ve said:

French-speaking Canadians prefer to use the generic term “trous de beigne”.

Sorry, neither my grandma nor my mom were posting on instagram making doughnut holes 20 years before Internet was even a thing?
The world existed before the Internet and we baked Trous de beignes in the kitchen instead of buying garbage frozen cardboard from some shitty corp.
They were smaller than Timbits because we literally just fried the hole part we removed from the doughnuts we also made. We’d use a glass to cut the doughnut shape and a sewing thimble for the hole because it was the right size.
The kitchen smelled for days and my mom would funnel the oil back in a container to reuse for the next batch months later.