Tim bits
Timbits, also sometimes known as munchkins are delicious mini donut balls.
It’s origins have mentions of Tim Hortons doughnut and coffee shop, in 1964. He supposedly took the dough left from making the holes in the doughnuts and started frying them too, and selling them!
Ingredients
- 250 g plain flour sifted
- 4 tbsp caster sugar
- 1 tbsp baking powder
- 1 egg
- 150 ml milk
- 70 g butter melted
- 1 tsp vanilla extract
- 40 g brown sugar
- 40 g caster sugar
- 1 tsp cinnamon powder
- 4 tbsp Ambre maple syrup optional
- 2 litres frying oil for frying
Instructions
- Preheat the deep fat fryer to 160˚C. Prepare a large dish with kitchen paper.
- Melt the butter in a saucepan and set aside to cool until around body temperature. Runny but not too hot!
- In the meantime, in the bowl of a mixer, combine the flour, 2 tablespoon of caster sugar, baking powder and nutmeg.
- In a second bowl or jug, combine the milk with the egg, and vanilla extract. Stir in the butter too just before mixing with the flour.
- Using a paddle or a spatula if doing by hands, combine the flour mixture with the milk and butter mixture.
- Combing and knead if needed until the dough come together and is forming a smooth mixture. Don’t overwork the dough to ensure the mixture is light when deep-frying.
- In a small bowl, combine the brown sugar, the rest of the caster sugar and cinnamon powder. Keep aside until needed.
- Then, start to cook the Timbits donuts. Using 2 tablespoons, portions the dough into walnut size irregular balls and dip them as them are formed in the deep fat fry to cook.
- Using a slotted spoon, move the donut in the oil and let them cook for about 5 -8 minutes depending on the size of the balls.
- Remove the donuts from the oil and place them on a prepared dish to drain the excess oil.
- Toss the donuts in the cinnamon sugar and serve warm with a drizzle of maple syrup or some chocolate sauce for indulgence.
