|(QMI Agency files)
Ubiquitous Canadian coffee and doughnut (or is it donut?) maker Tim Horton’s recently created much excitement when it debuted its “Priestley” Doughnut. It’s apparently composed of a chocolate Timbit crammed into a Strawberry Vanilla!
I should add that this no doubt delicious sugar-laden invention was created by actor Jason Priestley and announced during an episode of How I Met Your Mother.
Depending on how you look at it — fortunately or unfortunately — it’s only available in Squamish, B.C.
For those of us that haven’t made it onto the telly, creating your very own version of this deep-fried confectionary is still within grasp. Once you’ve mastered the simple batter, it’s really only then up to your imagination how their filled, iced or decorated.
Replacing the traditional English jam filling with Nutella is a start. Needless to say the warm doughnut melts all that chocolate hazelnut goodness for a wicked, if not somewhat messy, result. Of course peanut butter, with or without the jam has an equally impressive outcome.
Chocolate sprinkles, bacon bits, mini marshmallows, maple crumbles, crushed nuts and just about any flavour of icing or jam you desire, all give the humble cinnamon and sugar a run for it’s money.
I recently stumbled across a classic 1970s hand-held, spring-loaded doughnut maker in a flea market. Excitement reigned. Finally, my doughnut making would have symmetry and a hole rather than the golden (but holeless) mounds I’ve been passing off.
It was with a certain amount of pride that I learnt my plump sugared spheres were unanimously voted superior to the holed variety by all family members. So back to the careful easing of tablespoons of batter into the hot oil while waiting for the coffee to brew.
Conquering the beavertail comes next.
- 1 cup (250ml) castor sugar
- 2 Tbsp. (30ml) melted butter
- 2 egg yolks
- 2 egg whites — beaten to stiff peaks and set aside
- 1 1/2 cups (350ml) milk
- 3 cups (750ml) all-purpose flour
- 2 1/2 tsp. (12.5ml) baking powder
- 1 tsp. (5ml) salt
- 1/2 tsp. (2.5ml) ground nutmeg
- 2 tsp. (10ml) vanilla essence
Combine sugar, melted butter and egg yolks and beat well.
Sift together flour, baking powder, nutmeg and salt. Add alternatively to mixture with milk, beating well after each addition.
Add vanilla. Lastly, fold in stiffly beaten egg whites.
Using a deep-fry or candy thermometer, heat 4 inches (10 cm) of vegetable oil in a deep saucepan to about 360-375 F (182-190 C). Test oil temperature with a drop of batter, which should fizzle and then float. Oil should not be smoking.
Gently ease tablespoons of batter into oil and allow to cook until golden. Gently flip over to cook other side. Remove doughnuts with slotted spoon and allow excess oil to drain off on paper towel. Roll in sugar, ice, decorate or fill as desired. (A cake icing bag filled with jam etc. and inserted into side of a warm doughnut works well as a filling utensil).
Mix together 1 cup (250ml) icing sugar and 2 Tbsp. (30 ml) hot water. Dip doughnuts one by one into glaze and then sprinkle with desired topping.