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Copycat Timbits (Homemade Canadian Donut Holes)

Easy homemade Timbits! These light, tender bite-sized donut holes taste just like the Tim Hortons-style classic and are ready in 30 minutes. Finish them with powdered sugar, cinnamon sugar, chocolate, or maple glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: Canadian
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp butter melted and slightly cooled
  • 3/4 cup whole milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 6 cups vegetable oil for frying
  • 1/4 cup granulated sugar for cinnamon sugar coating
  • 1 tsp ground cinnamon for cinnamon sugar coating
  • 1/2 cup powdered sugar for dusting optional

Equipment

  • 1 Heavy-bottomed pot or deep fryer
  • 1 Deep-fry thermometer
  • 1 Small cookie scoop (1-inch)
  • 2 Mixing Bowls
  • 1 Slotted spoon

Method
 

  1. Pour oil into a deep, heavy pot (no more than halfway) and heat to 375°F (190°C). Clip on a deep-fry thermometer.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the melted (cooled) butter, milk, egg, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir just until combined. The dough should be soft and slightly sticky — do not overmix.
  5. Using a small cookie scoop or two spoons, form 1-inch balls.
  6. Carefully lower 6–8 Timbits into the oil at a time. Fry for 2–3 minutes, turning once, until deep golden all over. Let the oil return to 375°F between batches.
  7. Drain on paper towels for 30 seconds. While still warm, roll in cinnamon sugar or dust with powdered sugar. Serve fresh.

Notes

• Timbits® and Tim Hortons® are registered trademarks of Tim Hortons. This is an independent copycat recipe and is not affiliated with the company.
• Keep the oil steady at 375°F — adding too many Timbits at once cools the oil and makes them greasy.
• Glaze variations: for chocolate, dip warm in 1/2 cup melted chocolate + 1 tbsp butter. For maple glaze, whisk 1 cup powdered sugar with 2 tbsp maple syrup and a splash of milk.
• Storage: covered at room temperature up to 2 days, or freeze up to 1 month. Reheat at 350°F for 3–4 minutes.
• For a chewier, bakery-style bite, use a yeasted dough instead (needs about 1 hour to rise).