Homemade Tim Hortons Timbits: Yeast and Cake Donut Holes

Why You’ll Love This Recipe

• Two styles in one batch: pillowy yeasted and tender cake-style donut holes for an authentic assorted mix.
• Four classic finishes: vanilla glaze, glossy chocolate dip, honey-dip, and powdered sugar.
• Foolproof frying cues, exact temperatures, and timing for light, non-greasy results.
• Perfect for sharing: big-batch yield with easy make-ahead and freeze options.

Grocery List

• Produce: None
• Dairy: Whole milk, buttermilk, unsalted butter, eggs
• Pantry: All-purpose flour, granulated sugar, powdered sugar, instant yeast, baking powder, baking soda, salt, vanilla extract, ground nutmeg, honey, semisweet chocolate, light corn syrup (optional), neutral frying oil

Full Ingredients

Yeasted Donut Dough

• Whole milk, warmed to 105–110°F (40–43°C): 1 cup (240 ml)
• Instant yeast: 2 1/4 tsp (7 g)
• Granulated sugar: 1/4 cup (50 g)
• Large egg: 1
• Unsalted butter, melted and slightly cooled: 3 tbsp (42 g)
• Vanilla extract: 1 tsp (5 ml)
• All-purpose flour: 2 3/4 cups (330 g), plus a little more for dusting
• Fine salt: 3/4 tsp (4 g)
• Ground nutmeg: 1/8 tsp

Cake-Style Donut Batter

• All-purpose flour: 2 cups (250 g)
• Baking powder: 2 tsp (8 g)
• Baking soda: 1/4 tsp (1 g)
• Fine salt: 1/2 tsp (3 g)
• Ground nutmeg: 1/4 tsp
• Granulated sugar: 1/2 cup (100 g)
• Large egg: 1
• Buttermilk: 2/3 cup (160 ml), plus 1–2 tbsp if needed
• Unsalted butter, melted: 3 tbsp (42 g)
• Vanilla extract: 1 1/2 tsp (7.5 ml)

For Frying

• Neutral oil (canola, peanut, or vegetable): 2–3 quarts (2–2.8 L), enough for 2 inches (5 cm) depth

Finishes & Glazes

• Classic Vanilla Glaze: Powdered sugar 2 cups (240 g), milk 3–4 tbsp (45–60 ml), vanilla 1 tsp (5 ml), pinch salt
• Honey-Dip Glaze: Honey 1/3 cup (110 g), milk 1/4 cup (60 ml), powdered sugar 1 1/2 cups (180 g), vanilla 1/2 tsp (2.5 ml), pinch salt
• Chocolate Dip: Semisweet chocolate, chopped 6 oz (170 g), unsalted butter 2 tbsp (28 g), light corn syrup 1 tbsp (15 ml, optional for shine), milk 2–3 tbsp (30–45 ml) to loosen
• Powdered Sugar Coating: 1–1 1/2 cups (120–180 g) powdered sugar for tossing

Step-by-Step Instructions

Step 1: Mix and knead the yeasted dough

In a large bowl, whisk warm milk, yeast, and sugar. Let stand 5–10 minutes until foamy. Whisk in egg, melted butter, vanilla, salt, and nutmeg. Add flour and mix with a wooden spoon until a shaggy dough forms. Knead on a lightly floured surface (or with a dough hook on medium-low) until smooth and slightly tacky, 5–6 minutes. Avoid adding too much flour; the dough should be soft.

Step 2: First rise

Place dough in a lightly oiled bowl, cover, and let rise at warm room temperature until doubled, 60–75 minutes. Meanwhile, line a sheet pan with parchment and dust lightly with flour.

Step 3: Make the cake-style batter

In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg, and sugar. In a separate bowl, whisk egg, buttermilk, vanilla, and melted butter. Add wet to dry and fold just until combined. The batter should be thick and scoopable; add 1–2 tbsp buttermilk if very stiff. Rest 10 minutes to hydrate the flour.

Step 4: Heat the oil and prep your station

Pour 2 inches (5 cm) of oil into a heavy pot and heat to 350°F (175°C), maintaining 340–355°F as you fry. Set up a wire rack over a sheet pan for draining. Have a spider/skimmer ready. Prepare a small bowl of oil for dipping your scoop/spoons so batter releases easily. Place the powdered sugar in a bowl (or bag) for dusting.

Step 5: Shape and proof the yeasted donut holes briefly

Turn risen dough onto a lightly floured surface. Gently pat to 1/2-inch thickness. Cut into 1-inch squares and roll each into a smooth ball (or pinch off walnut-sized pieces and roll). Place on the prepared pan, cover loosely, and let rest 10–15 minutes to relax while the oil stabilizes.

Step 6: Fry the yeasted donut holes

Fry 8–10 at a time without crowding, turning often, until evenly golden, 1–2 minutes per side. Aim for an internal temperature of 195–200°F (90–93°C). Transfer to the rack to drain. Keep oil near 350°F, allowing it to recover between batches.

Step 7: Fry the cake-style donut holes

Using a 1-tbsp (#60) scoop or two small spoons, drop rounded tablespoons of batter into the oil. They will puff and begin to turn themselves; flip as needed for even browning. Fry 1–2 minutes per side until deep golden and 200°F (93°C) in the center. Drain on the rack.

Step 8: Make glazes and finish the assortment

Whisk the vanilla glaze ingredients until smooth and pourable. Whisk the honey-dip glaze until thin and glossy. For chocolate dip, melt chocolate, butter, and corn syrup over very low heat or in short microwave bursts; whisk in milk until smooth and dippable. Keep glazes warm over a bowl of hot water if needed.

While donuts are still warm (but not piping hot), dip a third in vanilla glaze, a third in honey-dip, and a third in chocolate. Let excess drip, then set on the rack to set 10–15 minutes. Toss some warm donuts in powdered sugar to finish the “assorted” box vibe. Mix and match as you like.

Pro Tips

• Keep oil at 340–355°F for light, non-greasy results. A clip-on thermometer is your best friend.
• Fry a test piece first to dial in timing and color; adjust heat as needed.
• Dip donuts while still warm so glazes set into a thin, even coat.
• Use a small cookie scoop for consistent cake-style sizes; lightly oil the scoop for easy release.
• Warm glazes stay silky. If they thicken, thin with 1–2 tsp warm milk or rewarm briefly.

Variations

• Maple Dip: Replace 2 tbsp milk in the vanilla glaze with pure maple syrup; add a pinch of salt.
• Cinnamon Sugar: Toss warm donuts in 1/2 cup (100 g) sugar mixed with 1 tsp cinnamon.
• Lemon Glaze: Add 1–2 tbsp fresh lemon juice and 1 tsp zest to the vanilla glaze; thin with milk as needed.

Storage & Make-Ahead

Best enjoyed within 6–8 hours. Store glazed donuts uncovered at room temperature up to 1 day; covered they can soften. For longer storage, freeze unglazed donut holes in a single layer, then bag up to 2 months. Rewarm at 300°F (150°C) for 5–8 minutes, then glaze. You can also make the yeasted dough through Step 1 and refrigerate overnight; bring to room temp, then proceed with shaping and frying.

Nutrition (per serving)

Approximate per donut hole (average across finishes): 120 calories; 5 g fat; 16 g carbohydrates; 2 g protein; 80 mg sodium; 8 g sugars. Values will vary by size and glaze.