We call them donut holes for mass appeal, but actually here in Canada they are better known as Timbits. Yes that is only one coffee shops name for them, but Tim Hortons is a national treasure for Canada. Timbits are Canada’s donut holes, no matter where you get them.
Our ode to Tim Horton’s is over now, so we can get to the even better stuff. These little donuts are the best way to end a great series with Brickwork’s Ciderhouse. Easy to make and even easier to eat.
Seriously you may need to hide these from yourself or you’ll guzzle them down all in one sitting. To stop ourselves we gave some away, the proceeded to finish the rest that we didn’t.
Enjoy alongside Brickwork’s Queen Street 501 Cider and a few great friends. Can’t ask for a better night really.
Apple Cider Donut Holes w/ Cherry Glaze
- 1 1/4 cup Brickwork’s Queen Street 501 Apple Cider
- 2 cups all purpose flour
- 3/4 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
- 2 tbs melted vegan butter
- 1 cup brown sugar
- 1/2 vegan buttermilk (1/2 tbsp apple cider vinegar + 1/2 cup non-dairy milk)
- 1 tsp vanilla extract
- 2 cups icing sugar
- 1/4 cup Brickwork’s Parkside Cherry Cider
- Add Brickwork’s Queen Street 501 Apple Cider to a small pot and over medium-low heat simmer for about 15 minutes. We are reducing the cider to get a bigger flavour into a smaller amount. It should reduce to 1/2 cup.
- Make vegan buttermilk by combining apple cider vinegar and non-dairy milk. Let this mixture sit for about 10 minutes to curdle.
- In another bowl mix flour, baking powder, cinnamon and cloves. Set aside.
- In a separate bowl add brown sugar, flax egg, melted butter and mix well. Then you add the buttermilk, vanilla extract and 1/2 cup of reduced apple cider. Mix until one consistency.
- Create a well in the centre of the flour mixture and pour your wet ingredients in. With a baking spatula fold until just combined.
- We used a cake-pop maker. Added enough batter to each mould and baking for about 6 minutes or until golden brown. If you do not have a cake-pop maker you can use your oven. Add about 1 tbsp of the mixture to a small muffin tin. Repeat until all the dough is used up. Bake in an oven heated at 350F for 9-10 minutes.
- Remove donuts and allow to cool on a wire rack completely.
- While they are cooling you can make your glaze. To make the glaze combine icing sugar with Brickwork’s Parkside Cherry Cider. Whisk until all combined. You want a thick consistency, just a bit thinner than molasses. This will allow it to really stick to the donuts. You may need to add another 1/2 tsp – 1 tsp of cider.
- Once the donuts are cooled entirely dip each one in the glaze and return to the rack for it to harden. Ensure that you have something under your rack as it will drip and be a bit messy!