Tim Hortons Recipe

Measure and heat water

Measure 4 cups of filtered water. Heat to just below boiling (about 200°F / 93°C) if using a drip machine; if using a manual brewer, bring to a boil and let rest 30 seconds.

Add 8 tablespoons of medium-fine coffee grounds to your coffee maker's basket (or to a French press). Use a ratio of roughly 2 tbs grounds per cup for a strong Tim Hortons-like brew.

Brew the coffee with the heated water according to your device's instructions. For drip: run the 4 cups of water through the grounds. For French press: pour water, stir, steep 4 minutes, then press.

Serve hot in pre-warmed cups. Offer sugar and milk/cream to taste.

Warm milk and activate yeast

Warm the 1 cup of milk to about 100–110°F (37–43°C). It should feel warm but not hot. Pour into a mixing bowl, sprinkle 2 tsp instant dry yeast and 1 tbs sugar over the milk; let sit 3–5 minutes until foamy (if using active dry yeast; instant will incorporate quickly).

Form the dough

Stir in 2 tbs melted butter, 1 large beaten egg, and 1 tsp vanilla extract into the milk-yeast mixture. In a separate bowl, whisk together 2.5 cups all-purpose flour and 1/2 tsp salt. Gradually add the flour mix to the wet ingredients, mixing with a wooden spoon or dough hook until a soft, slightly sticky dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic (or knead 4–5 minutes with a stand mixer on medium). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–90 minutes.

Shape donuts

Once risen, gently deflate the dough and roll it out to 1/2-inch thickness on a lightly floured surface. Use a 3-inch round cutter to cut donut rounds; use a 1-inch cutter to cut holes. Re-roll scraps and repeat to yield about 8 standard donuts.

Second rise

Place cut donuts and holes on parchment-lined baking sheets, cover lightly with a towel, and let rise until puffy, about 30–45 minutes. They should nearly double in size.

Heat oil and fry

Pour 2 cups vegetable oil into a deep, heavy-bottomed pot or deep fryer and heat to 350°F (175°C). Fry donuts in batches of 2–3 (do not overcrowd) for about 45–60 seconds per side, flipping once, until golden brown. Use a slotted spoon to remove and transfer to a wire rack set over a tray to drain briefly (about 1–2 minutes) before glazing. For donut holes, fry 60–90 seconds total, turning as needed.

Make the glaze

In a shallow bowl, whisk together 1.5 cups confectioners' sugar, 3 tsp milk, 1/2 tsp vanilla extract, and 1 tsp light corn syrup (optional) until smooth and pourable. If too thick, add milk 1/2 tsp at a time; if too thin, add sifted powdered sugar 1 tbsp at a time.

Glaze the donuts

While donuts are still slightly warm (not hot), dip the top of each donut into the glaze and set back on the wire rack to allow excess to drip off. For a shiny, even coat, dip and rotate quickly, then let the glaze set for 10–15 minutes before serving.