Homemade Timbits
Every Timbits Recipe on the internet uses baking powder, and I'm going to show you why that doesn't work. My recipe uses yeast, and it results in a lighter and fluffier texture, and it tastes exactly like a Timbit.
Ingredients
Doughnut Dough
- 2 ½ cups all-purpose flour
- 4 tablespoons sugar
- 2 teaspoons instant yeast (see notes)
- ½ teaspoon coarse kosher salt
- 4 ½ tablespoons butter (melted)
- 1 large egg
- 1 cup milk
Glaze
- ⅓ cup milk
- 2 cups confectioner's (powdered) sugar
- ½ teaspoon vanilla extract
For Frying
Instructions
- Combine 1 cup of flour, sugar, instant yeast, and salt. Add butter, egg, and milk, and whisk the batter vigorously until smooth.
- Add the remaining flour and continue mixing until well combined. The dough will be quite sticky. Transfer to a well-floured surface and knead for about five minutes or until it's no longer sticky and appears relatively smooth. You may need to add up to ¼ cup of flour as needed. Shape the dough into a ball and place it back in the bowl. Loosely cover the bowl with plastic wrap and let it rise in a warm spot for 1 hour.
- Once the dough has doubled in size, transfer it to a well-floured surface and flatten it to a ¾-inch thick rectangle. Use a dough scraper to cut the rectangle into logs, then divide each log into small pieces.
- Roll each piece into a ball and place it on a parchment-lined baking sheet. Leave about 1 inch of space between each ball. Loosely cover with plastic wrap and let it rise in a warm spot for 1 hour.
- Heat 1 inch of oil to 285℉ in a high-walled pot. Fry 6-8 Timbits at a time for 2-3 minutes, gently stirring and turning them constantly, until golden brown on all sides. Transfer to a paper towel-lined plate to dry.
- In a medium bowl, whisk milk, confectioner's sugar, and vanilla extract until it has the texture of thin paint. If it's too thick, add milk, one teaspoon at a time.
- While the doughnuts are still warm, add a handful of doughnuts to the glaze bowl and coat them gently with the glaze. Transfer them to a wire rack to dry. Allow the doughnuts to sit for at least 10 minutes to let the glaze set. Enjoy!
Notes
Yeast: I prefer using instant yeast, but you can also use active yeast. However, active yeast must be activated in a liquid before use. To activate it, combine the yeast with the milk and sugar and let it rest for 15 minutes before mixing it with the dry ingredients in step 1.
Glazing: For a smooth layer of glaze, apply it while the doughnuts are still warm. If they're cold, excess glaze will cling to the doughnuts rather than slide off them. You can pop them in the oven at 350℉ for a few minutes to make them warm again.
Nutrition
Calories: 480kcalCarbohydrates: 78gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 90mgSodium: 445mgPotassium: 203mgFiber: 2gSugar: 75gVitamin A: 593IUVitamin C: 0.02mgCalcium: 114mgIron: 0.4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!