A Taste of Home: Homemade Timbits

There's something special about the recipes that find us, rather than the other way around. This one for homemade Timbits, or doughnut holes as some call them, is one of those. It wasn't passed down through generations on a faded recipe card, but shared over a kitchen table by a friend on a chilly afternoon. It’s simple, humble, and never fails to make the house smell absolutely wonderful. It’s become our little family's go-to for a quiet weekend treat, and I'm so happy to share it with you.

What You'll Need

Nothing fancy here, just pantry staples. The magic is in the method.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk (any kind you have on hand)
• 1 large egg
• 2 tbsp melted butter, slightly cooled
• 1 tsp vanilla extract
• Vegetable oil, for frying
• 1/2 cup sugar + 1 tbsp cinnamon for rolling

Putting It All Together

The process is a gentle one. There's no need for a heavy mixer; a few bowls and a wooden spoon will do just fine.

• In a large bowl, sift together the flour, sugar, baking powder, and salt. This little bit of effort makes all the difference for a light texture.
• In another bowl, whisk together the milk, egg, melted butter, and vanilla until it's all one happy, smooth mixture.
• Pour the wet ingredients into the dry and gently stir until just combined. A few lumps are perfectly okay—overmixing is the real enemy here. Let the batter rest for about 10 minutes.

The Sizzle and The Sugar

Now for the fun part. Please do be careful with the hot oil.

• Heat about 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 365°F (185°C). If you don't have a thermometer, test with a tiny bit of batter; it should sizzle and float to the top without burning.
• Using a teaspoon, carefully drop small, no-bigger-than-a-teaspoon dollops of batter into the hot oil. Don't overcrowd the pot. They'll tell you when they're ready.
• Fry for a few moments until the bottom is golden, then flip them until they're golden brown on all sides.
• Remove with a slotted spoon and let them drain on a paper towel-lined plate for just a minute.