Ok, the last few days every time I am out and see a Tim’s I keep thinking Coffee an a small box of timbits.. I have been making desserts but none of them overally sweet to be honest, I have been cutting out sugar and replacing it with fruit butters as well as just reducing the amount of sugar that goes in recipes.
So my sweet tooth was really wanting something and you know what its like, once that bug has bitten, it just itches at you.. I know that for me, there is little to no point of fighting it if I have gone a number of days with it bugging me, nothing I eat will stop me from wanting “it” and what I wanted was sweet fried dough.
But with the March Challange, there is no Tim’s anywhere on the menu.. so after chores tonight, I came in and whipped up this recipe, I didn’t measure, so this is the closest I can come to amounts.
- To glugges of oil (2 TBSP or So)
- about 1/2 cup of sugar
- 1 large egg
- about 1/4 or so of sheep milk (which if replacing would be light cream for the amount of the fat content)
- A pinch of salt
- 1 tsp of baking powder or so
- 1 cup of flour.
Mix till it formed a stiff dough, got out my tiny cast Iron fry pan and filled it with oil and heated at med heat till it was hot though, and dropped scant half tea-spoons of the dough into the pan, it held six to seven at a time, flipped over when golden brown, and drained on a clean cotton dish towel, processed until all done, then mixed about a tsp of Cinnamon with about a 1/4 cup of sugar and flipped all the cooked timbits in the sugar/cinnamon mixture.. Voili Sweet, crunchy fresh homemade timbits..
Six of these little babies later and I was thrilled at how good they turned out and was more then willing and ready to put the other 3/4 away for the night..
Just another Day on the Farm 
I like yeast doughnuts better than cake so when I get a craving for them I fry bread dough in hot oil and sprinkle with sugar and cinnamon. Fixes the same craving. Now if only I could come up with the glaze they use for honey dipped (it isn’t honey.)
Hi Callie
I do that quite often on bread making days, we call them Dough Dogs in my family, and I can remember love it so much on camping trips, how early did my mom have to get up to wake us kids up with fresh hot dough dogs frying in the cast iron over the fire.
Over here where we live, fried bread dough is called toutons. (without the French accent). They are made each time (yeast) bread is made, fried in a small amount of butter, in a regular frying pan, and are enjoyed plain with butter and jam, or just jam. Preferably something tart. I jazz it up now and then by deep frying and doing the same with cinnamon and sugar… and for those of us who don’t bake our own bread, fresh touton dough is available everyday in both grocery stores here!
Hi Hill,
Would you be willing to let them know what general part of Canada you are in that they are called this, and how sweet to be able to get fresh dough at the store, most of us can get frozen dough but its just not the same as fresh when making these.