MY COOKBOOK

MY COOKBOOK
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5.1.16

OLD FASHIONED CHOCOLATE DONUT HOLES


Did you hear about the Toronto man who hijacked a bus to go to Tim Hortons? We do like our timbits! Tim Hortons was bought out a couple of years ago.  If that wasn’t bad enough the new owners tried to take timbits off the menu, underestimating our love for it. “Timbits are more than just deep-fried balls of water and flour to Canadians,” picketer Tom Delmont told the Oakville News at a rally outside that city’s Lakeshore Road Tim Hortons location. “If these Americans think they can just stomp in and take away our Timbits, they’re in for a Whopper of a surprise. Welcome to Canada. This is the way we do things here. Source  

A year later we are still buying timbits, but since one never knows how long we can, I made these donut holes and they actually taste better than Tim’s. Still, as long as they are selling the stuff I will be buying. But in case we can't... I already figured out how to make two of the staples; old fashioned chocolate and the honey glazed.

Old Fashioned Chocolate Donut Holes

1-1/4 cups flour
1/2 cup cocoa
1 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
3 Tbsp buttermilk
2 Tbsp melted butter
oil for frying

Glaze
3/4 cup icing sugar
2 Tbsp buttermilk
1 tsp vanilla extract

  • Whisk together the flour, cocoa, baking powder, and the salt.
  • In a small bowl, whisk together the eggs, sugar, buttermilk, and melted butter.
  • Add to the flour mixture and stir to blend.
  • Chill for at least 1 hour and up to 3 hours.
  • Meanwhile in a medium bowl, whisk together the icing sugar, buttermilk and the vanilla extract to make a pourable glaze.
  • Line one tray with parchment paper and one with paper towels. Set aside.
  • Scrape the chilled dough onto a generously floured cutting board.
  • With floured hands, shape the dough into 1/2 inch thick ropes.
  • With a chef’s knife cut the dough rope into 1/2 inch segments.
  • Roll into balls and place them on the parchment lined baking sheet.
  • Meanwhile heat up 2 inches of oil in a smaller dutch pot on medium high heat.
  • Roll 4-5 donut holes into the hot oil. Turn them over in the same order they went into the pot.
  • As soon as the last donut hole is turned, start taking them out with a slotted spoon and transfer them to the paper towel lined tray to drain.
  • Fry the remaining donut holes.
  • Dip them into the prepared glaze.
  • Let the glaze set for ten minutes before sampling. 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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