If you’re an American friend, the term “TimBit” isn’t going to mean much to you which is why this recipe was called “Sprinkle Donut Holes” instead of what any Canadian would call it “Sprinkle Timbits.” If you grew up in Canada you’ll know that the term donut hole never caught on because the chain Tim Hortons sold “TimBits” (their version and branded with their name) and heavily marketed them for years. Now you can tell a Canadian traveller quite easy when they step into a bakery and ask for one. I’m really excited to have created a great recipe for these that not only fries well, but has a great mouth feel and are delicious! I guarantee that you’re going to love these!
2 Cups All Purpose Flour
3 Tbsp Brown Sugar
1 1/2 Tbsp Baking Powder
1 Cup Milk
1 Large Egg
1 Tsp Pure Vanilla Extract
1/4 Cup Salted Butter, melted
1/3 Cup Sprinkles
2 Cups Powdered Sugar
1/3 Cup Milk
1/2 Cup Sprinkles (for coating)
- Whisk flour, brown sugar, baking powder, and 3/4 teaspoon salt together in a large bowl, make sure it’s well mixed.
- Combine the milk, egg and vanilla extract in a smaller bowl and add into the flour mix. Add in the melted butter and the sprinkles and mix until a dough starts to form.
- In a large heavy bottom pot, heat at least 2″ of vegetable oil to 350F. Aside, line a wire rack with paper towel.
- Using an two spoons, spoon the dough into the hot oil. Fry until they’re golden brown (about 1-2 minutes per side) depending on how quickly your oil starts to cool. Using a slotted spoon, transfer to the rack andlet cool.
- Once the donuts have cooked and are cooling: whisk powdered sugar, sprinkles, lemon juice, milk, vanilla extract, and salt together in a bowl to make the glaze. It should be smooth.
- Place a wire rack on a baking sheet. Dip each donut hole (one at a time) into the glaze and place on the rack; allow excess glaze to drip off before serving. (I add some extra sprinkles while they’re drying, but this is totally up to you).