Timbits, also known as donut holes, are delicious little cakes that are fried and covered with frosting that originated in Canada. They come in the form of small balls that are filled.
Timbits are usually covered with icing or powdered sugar. More consistent than traditional donuts, they are eaten at breakfast or snack time, accompanied by a hot drink. But they are also on every table at community events or office meetings. Timbits are the pride of Canadians to this day.
What are timbits?
Donut holes are balls of fried donut dough covered with icing sold in North American fast food chains such as Tim Hortons or Dunkin’ Donuts (they are called munchkins).
Timbits exist in the form of spherical bites. In Canada, they are generally consumed in the office, at meetings and parties. They are the pride of Canadians and are one of the country’s must-try culinary specialties.
Timbits can be filled with strawberry jam, custard or chocolate spread. Otherwise, they are consumed naturally and covered with a sweet icing.
What is the difference between timbits and donuts?
There are mainly two types of donuts. On the one hand, there are the yeast donuts, which use fresh or dried yeast in their recipes.
On the other hand, donuts made with baking powder (made without baker’s yeast) whose consistency is closer to that of a cake than to that of a leavened dough product. Timbits are therefore halfway between a cake and a donut.
Timbits have a more compact texture than traditional donut. They can be filled or covered with icing or powdered sugar.
However, some timbit recipes use leavened donut dough. In this case, the timbits or donut holes are made by frying the dough removed from the central part of the donut. As a result, they are considerably smaller than traditional donuts.
What is the origin of timbits?
Timbits or donut holes are generally sold in North American fast food chains. They are called timbits in Tim Hortons franchises. They are found under the name of munchkins at Dunkin’ Donuts.
Tim Horton was a famous Canadian ice hockey player and businessman. Ice hockey culture is very present and unifying in Canada and Canadians immediately embraced the Tim Horton chain when the famous ice hockey player launched it.
The first Tim Hortons restaurant was opened in 1964 in Hamilton, Ontario. Timbits were first introduced by the popular Tim Hortons restaurant chain in Canada in 1976.
Since then, the timbits have been gathering hearts and rallying communities. Timbits are one of Tim Hortons’ signature specialties and a trademark of the Tim Hortons restaurant chain.
What are the best glazes?
There are several types of glaze for glazing the timbits. Some like them plain (old-fashioned). Others prefer them covered with powdered sugar or a mixture of powdered sugar and cinnamon.
But the most popular glazes are sour cream glaze, royal icing or honey glaze. It is also possible to cover the timbits with candy and vermicelli for a more festive side.
Donuts around the world
In France, nun’s puffs (pets de nonne) are small choux pastry fritters eaten all year round, especially during Mardi Gras.
In Spain, buñuelos are sweet, round donuts that are eaten during Christmas, Ramadan and the Jewish holidays of Hanukkah. It is common to dip the buñuelos in a mixture of powdered sugar and cinnamon after frying them.
In Morocco, sfenj is a donut based on leavened dough, like bread dough, made of flour or very fine semolina. After frying it in oil, sfenj is sprinkled with sugar or dipped in honey.
Timbits
Ingredients
- 4 cups all-purpose flour , sifted
- 4 tablespoons caster sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- ½ teaspoon freshly grated nutmeg
- 2 eggs , beaten
- 300 ml whole milk or more, (at 97 F / 36°C)
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter , melted and lukewarm
- Vegetable oil (for frying)
- 1 cup sugar or icing sugar (for the topping)
Equipment
- Stand mixer
- Skimmer
- Cooling rack
Instructions
- Add a large volume of oil into a deep, heavy-bottomed pan.
- Heat over low to medium heat until the oil reaches a temperature of approximately 350 F (175˚C)
- If necessary, lower the heat to maintain the oil at a temperature between 340 F and 350 F (170˚C and 175˚C).
- While the oil is heating, in the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda and nutmeg.
- In a measuring glass, whisk together the milk, eggs and vanilla extract.
- Gradually and while kneading with the dough hook, pour the milk mixture into the flour mixture and mix for 30 seconds.
- Add the melted butter and salt and knead for 3 minutes at high speed, until a homogeneous and thick dough forms. It is important not to knead for too long to obtain extra soft timbits.
- Using 2 tablespoons, scoop portions of dough and dip them in hot oil at the right temperature.
- Do not overload the dough too much and fry the timbits for about 2 minutes on each side.
- Using a skimmer, remove the donuts from the oil and place them on a cooling rack lined with paper towels.
- Pour the sugar into a deep plate.
- Roll each donut in the sugar and coat them well.
- Transfer the donuts to a cooling rack.
Notes
As the founder of pastry food blog Les Trois Madeleines, Sarah-Eden reinvents glamorous desserts with original pastries. She enjoys discovering new blogs, interacting with food bloggers, and of course, she loves madeleines!
Tyler says
My kids love these little round donuts. I usually put jam fillings in it.
holden says
yeeee haaaaaayyyyyyyy they’re called TIMBITS and the be sold at the timmy hoes