Homemade Glazed Timbits.

My kids are love everything about doughnuts and Timbits.  Fluffy, light, sugary, airy, doughy, sweet, GLAZE.   While jelly donuts have been and will always be my favourite variety,  and chocolate too. These small Timbits are  (we call Timbit in Canada)  moist, and thickly covered in a sweet glaze. So good. You better try it.  And very easy to make.  

Good luck.

Yield: about 2 dozen. 

Ingredients:

For the Timbit:

• 5-6 cups canola oil for frying
•  1 cup milk, or sour cream
• 1 egg
• 2 cups all-purpose flour
• 2 tablespoon sugar
• 4 teaspoon baking powder
• pinch of salt
• 1/4 cup unsalted butter, melted ( 1/2 stick)

For the glaze:

• 1  1/2 cups confectioners sugar ( powdered sugar, icing sugar)
• 3 tablespoon whole milk
• 2 teaspoon pure vanilla extract

Directions:

Make the glaze:

1. Sift the confectioner’s sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and vanilla extract until the mixture is smooth. If the glaze isn’t thin enough stir 1 additional tbsp of milk. Cover the glaze with plastic wrap and set it aside while you make the Timbits.

2. Timbits:

1. Add the oil to a large heavy-bottomed pot. Begin heating the oil medium heat to 350F.  ( You will need a deep-fry thermometer) Line a baking sheet with paper towels.
2. In a small bowl whisk together the milk and the egg. 
3. In a  medium bowl whisk together the flour, sugar, baking powder, salt. Stir the milk-egg mixture into the dry ingredients then stir in the melted butter, mixing until a soft dough forms.
4. Once the oil has reached 350F use a small ice cream scoop to drop about 1 tbsp scoops of dough into the oil, careful not overcrowd the pan. Fry the Timbit, flipping them into the oil, about 2 minutes or until they’re golden brown. Using a slotted spoon transfer them to the paper towel-lined baking sheet.
5. Allow them to cool slightly. Placing cooling rack atop a baking sheet, then one by one dip the Timbits into the glaze and transfer them to the rack to allow the excess glaze to drip off.

This recipe adapted from King Arthur Flour. Thank you.

Note: If you don’t like glaze you can eat with sifted icing sugar.

Enjoy 😉