How to Make Tim Hortons‑Style Doughnuts at Home

Nothing says Canadian comfort like biting into a warm Honey Dip or Chocolate Glazed straight from the fryer. The good news: you can recreate both classics in your own kitchen without specialty equipment—just a heavy pot, a thermometer, and a free Saturday morning. Below you’ll find two core recipes (yeast‑raised and cake‑style), glazing instructions, and troubleshooting advice. Brew the coffee, cue the hockey, and let’s fry.

Gear You’ll Need

• A heavy 4‑litre pot or countertop deep‑fryer

• Deep‑fry or instant‑read thermometer

• Stand mixer with dough hook (hand kneading works too)

• Two round cutters or drinking glasses (about 3 inches and 1 inch)

• Wire rack set over parchment for drip‑drying

• Optional piping bag if you plan to fill doughnuts later

Pantry Checklist

For Honey Dip (yeast‑raised):

• All‑purpose flour (3 ¾ cups)

• Bread flour (½ cup)

• Granulated sugar (¼ cup)

• Active dry yeast (2 ¼ teaspoons)

• Warm milk, about 105 °F / 40 °C (1 cup)

• Melted butter (3 tablespoons)

• Egg yolks (2)

• Salt (1 teaspoon)

• Vanilla extract (1 teaspoon)

• Canola or other neutral oil for frying (about 2 litres)

For Chocolate Glazed (cake‑style):

• All‑purpose flour (2 cups)

• Granulated sugar (½ cup)

• Unsweetened cocoa powder (¼ cup)

• Baking powder (2 teaspoons)

• Soft butter (3 tablespoons)

• Whole milk (1 cup, room temperature)

• One large egg

• Salt (½ teaspoon)

• Vanilla extract (1 teaspoon)

• Frying oil (same as above)

Part 1 – Honey Dip Doughnuts (Yeast‑Raised)

1. Activate the yeast
   Warm the milk, stir in the granulated sugar, then sprinkle yeast over the top. After eight minutes it should appear foamy—your cue that the yeast is alive.

2. Make the dough
   Combine the two flours and salt in a mixing bowl. Add melted butter, egg yolks, vanilla, and the foamy milk mixture. Knead five to six minutes with a dough hook (or eight by hand) until the dough feels smooth but slightly tacky.

3. First rise
   Lightly oil the bowl, cover, and let the dough sit in a warm spot for about an hour, or until doubled in size.

4. Shape
   Punch down, roll the dough to roughly half an inch thick, and cut 3‑inch circles. Punch a smaller hole in each centre to create the classic ring. Place each ring on a small square of floured parchment.

5. Proof
   Cover the rings with a clean towel and let them puff for 30–40 minutes. They should feel airy but still hold shape if nudged gently.

6. Fry
   Heat oil to 350 °F / 180 °C. Fry two or three doughnuts at a time—one minute on the first side, one minute on the second—until pale golden. Drain immediately on a rack.

7. Glaze
   While doughnuts are still warm, whisk together half a cup of honey, one cup of icing sugar, two tablespoons of milk, and half a teaspoon of vanilla. Dip the top of each doughnut; set back on the rack. The glaze should form a thin, glassy coat within minutes.

Part 2 – Chocolate Glazed Doughnuts (Old‑Fashioned Cake)

1. Cream butter and sugar
   Beat the softened butter with the sugar until light and fluffy, about two minutes.

2. Add wet ingredients
   Mix in the egg and vanilla until fully combined.

3. Fold in dry mix
   Sift flour, cocoa, baking powder, and salt together. Add half of this mixture to the bowl, then half of the milk, repeating until a thick batter forms.

4. Chill
   Wrap the dough in plastic and refrigerate for at least 30 minutes. Cold dough is less sticky and retains its shape in hot oil.

5. Roll and cut
   On a floured surface, roll the chilled dough to half‑inch thickness. Cut rings just as you did for the yeast version.

6. Fry at a cooler temperature
   Cake doughnuts prefer 340 °F / 170 °C. Fry for about 90 seconds per side. They will crack lightly on the surface when done.

7. Chocolate glaze
   In a bowl, whisk one cup of icing sugar, three tablespoons of cocoa, a pinch of salt, and just enough hot water (about three tablespoons) to reach a pourable consistency. Dip the cooled doughnuts, let excess drip, and rest on the rack until the glaze sets satiny and firm.

Classic Variations

• Boston Cream: Inject cooled Honey Dip rings with vanilla pastry cream, then coat the tops in simple chocolate ganache.

• Dutchie‑Style: Fold a handful of chopped raisins into the yeast dough, fry as rectangles, and finish with a light vanilla glaze.

• Maple Dip: Replace honey in the glaze with real maple syrup plus a drop of maple extract for the iconic coffee‑shop flavour.

Troubleshooting

• Greasy exterior means your oil ran cool. Bring it back to the correct temperature before adding more dough.

• Raw centre usually points to oil that’s too hot or dough rolled too thick—use a ruler for consistency and monitor that thermometer.

• Tough texture in yeast doughnuts often comes from over‑kneading. Stop mixing as soon as the dough turns elastic and pulls cleanly from the bowl.

• Glaze sliding off suggests the doughnuts cooled too much. Dip while they’re still warm but not piping hot.

Storage and Reheating Tips

Fresh‑fried doughnuts taste best within four hours. To keep leftovers for the next morning, store them in an airtight container at room temperature. A quick eight‑second microwave zap revives softness. For longer storage, freeze un‑glazed rings in zip bags up to one month; thaw at room temp, then glaze just before serving.

Nutrition Snapshot (Honey Dip)

Expect roughly 260 calories, 37 grams of carbs, and 11 grams of fat per ring—almost identical to the drive‑thru version. It’s a treat, not breakfast every day.

Final Coffee‑Shop Hacks

1. Fry the centres as Timbits—they’re ready in half the time and perfect for taste‑testing doneness.

2. Reuse a clean Tim Hortons takeaway box for a fun presentation when you gift these to friends.

3. Pair with a homemade “double‑double” (two creams, two sugars) to complete the illusion.

Mastering oil temperature, proofing patience, and quick glazing turns your kitchen into a mini Tim Hortons—minus the line‑up. Happy frying, and may your Honey Dips shine with that unmistakable translucent sheen.