Missed out on the SundaySupper lineup (I thought I responded to the thread but I was wrong, oh well) with hometown recipes for a theme. To be fair, I already made my hometown recipe of Roma Pizza which every person who has ever been to an event in Hamilton has had. What else is there? Hrm. There’s a LOT of donut shops since Hamilton housed two 24 hour steel mills. It’s moved away from that onto more of a medical industry but hey, there’s always a Timmy’s on the corner to get your double-double on.

Timbits, or as yanks call them, donut holes are awesome. I think they threatened to take them away sometime last year and there was a polite protest so they apologized or something. That’s Canada for you. I dig the cake ones, and they would be easy to make if you had a cake pop machine however I decided to go old school and do the old-fashioned yeast raised glaze. You know, real doughnuts.

Vegan Timbits Print Recipe Pin Recipe Ingredients 1 package yeast

1/4 cup very warm water 110 degrees

3/4 cup non-dairy milk warmed

1/4 cup granulated sugar

1/2 teaspoon salt

3 Tbsp coconut oil liquid

2 Tbsp ener-g egg replacer whisked with 4 Tbsp water until frothy

3 cups all-purpose flour

Canola oil for frying Instructions Whisk together the water, yeast, milk, sugar, salt, and 1 1/2 cups of the flour until combined.

Add the egg replacer and beat until incorporated. Add the other 1 1/2 cup of flour, and using the dough hook, beat for 3-5 minutes until dough completely pulls away from the insides of the bowl. Once the dough is done, cover the top of the bowl with plastic wrap and let rise in a warm place until doubled in size, about one hour.

After the dough has risen, roll it out onto a floured surface at a thickness of about 3/4 inch thick and cut out using a small round cookie cutter. After cutting, place them on a greased pan, cover with plastic wrap and let rise for one more hour.

Put at least 2 inches of canola oil in a heavy pan and heat on medium/high for a few minutes until it reaches 375 degrees.

When the donut holes have risen to double their size, fry in hot oil for about 30 seconds per side. Check the bottom of the donuts and see if they are a nice golden color before flipping. Place holes on paper towels to drain excess oil and then dip them in glaze and put them on a cooling rack with wax paper under it to set.

GLAZE

Blend the following: 2 Cups powdered sugar (sifted if lumpy) 3-6 Tablespoons of water or non-dairy milk. Should be on the runny side.



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