Tim Hortons Old Fashioned Plain Donut Recipe

We’ve all had that moment standing in line at Tim Hortons, eyeing the classic old fashioned plain donut, crisp edges, cakey interior, a subtle tang that keeps us coming back. Recreating that exact bakery memory at home is possible when we understand the ingredients, technique, and a few small tricks Tim Hortons uses to get consistent texture and flavor. In this guide we’ll walk through a tested recipe and explain why each step matters so you can make restaurant-style old fashioned plain donuts in your own kitchen.

What Makes The Tim Hortons Old Fashioned Plain Donut Unique?

Tim Hortons’ old fashioned plain donut stands out because it balances crunch and crumb without being greasy or overly sweet. The exterior has a cracked, slightly caramelized crust from a higher-heat fry and a bit of sugar in the batter that promotes browning. Inside, the crumb is dense but tender, more cake-like than yeast-raised, with a subtle acidity that brightens the flavor. That tang often comes from a combination of baking powder and a touch of buttermilk or a brief cold fermentation process that allows the flavors to deepen.

Another distinguishing feature is the donut’s shape and surface texture: roughly shaped rings with irregular crevices that hold a hint of oil and provide contrast between crisp edges and pillowy interiors. When we make these at home we focus on: a sturdy yet tender batter, temperature control during frying, and a quick finish that preserves the donut’s delicate crumb while offering the desired crunch.

Ingredients

Below we list the ingredients split into dry and wet components so you can measure and prepare efficiently. This recipe yields about 10–12 old fashioned plain donuts depending on cutter size.

Dry Ingredients

• 3 cups (360 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 tsp ground nutmeg (optional, traditional)

Wet Ingredients

• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, cold (we’ll explain alternatives below)
• 1/4 cup (60 g) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 tbsp light corn syrup or malt syrup (optional, helps color and slight chew)

Notes on ingredients: Buttermilk contributes acidity that reacts with baking soda to create better lift and subtle tang. If you don’t have buttermilk, use 1 cup milk + 1 tbsp white vinegar or lemon juice, let sit 5 minutes. The corn/malt syrup is optional but mimics bakery browning and mouthfeel.

Equipment You’ll Need

We recommend gathering these tools before starting to keep the process smooth:

• Large mixing bowl and medium bowl for wet ingredients
• Whisk and rubber spatula
• Measuring cups and digital scale (metric preferred for consistency)
• Rolling pin
• Donut cutters or two round cutters (about 3″ outer, 1″ inner)
• Baking sheet lined with parchment
• Wire rack for cooling
• Heavy pot or deep fryer with thermometer (candy/deep-fry thermometer)
• Slotted spoon or spider skimmer

Temperature control and quick handling tools (spider/skimmer, wire rack) make a big difference in frying safety and finished texture.

Step-By-Step Recipe

This section walks through the recipe methodically so the results are reproducible. Read all steps first, then begin.

Prepare The Dough

1. Sift together flour, baking powder, baking soda, nutmeg, and salt into a large bowl. Whisk in granulated sugar.
2. In a separate bowl, whisk eggs lightly, then combine with cold buttermilk, melted butter, vanilla, and corn syrup.
3. Make a well in the dry ingredients and gently fold the wet mixture in with a spatula until just combined. The batter will be thicker than pancake batter but still soft: avoid overmixing, a few dry streaks are okay because the dough will hydrate while resting.

Resting And Cold Fermentation

Cover the dough and refrigerate for at least 1 hour, ideally 3–12 hours. Cold rest firms the dough, develops flavor, and makes it easier to roll without sticking. We usually refrigerate overnight for a slight increase in tang and structure.

Shaping And Cutting The Donuts

1. Lightly flour a clean surface and roll the dough to about 1/2″ (12 mm) thickness, older-fashioned donuts are typically thicker than cake donuts.
2. Use your 3″ cutter to stamp out rings: re-roll scraps once or twice to avoid toughening from repeated handling.
3. Place cut donuts on a parchment-lined baking sheet and refrigerate for 15–30 minutes before frying: this helps maintain shape and reduces oil absorption.

Frying: Temperatures, Timings, And Technique

1. Heat oil (vegetable, canola, or a blend) to 350°F (175°C). Maintain steady heat, a heavy pot and thermometer are essential.
2. Fry donuts in batches: don’t overcrowd. Gently lower rings into oil, frying about 90–120 seconds per side until golden brown and nicely cracked on the surface. Flip once using a spider.
3. Aim for oil temperature to stay between 335–360°F (168–182°C) during frying: lower temps make donuts greasy, higher temps brown too fast.

Draining And Cooling Properly

Transfer fried donuts to a wire rack set over a baking sheet to drain. Let them sit 3–5 minutes to cool slightly, still warm is best for texture. Avoid stacking while hot: that traps steam and softens the crust.

Finishing, Texture Notes, And Troubleshooting

Finishing is simple for a classic plain old fashioned: a light dusting of granulated sugar if desired, or leave them unadorned to showcase the cracked, caramelized surface.

Texture notes: We want an exterior that’s crisp and slightly brittle with a cakey interior dense enough to hold its shape but tender when bitten. If your donuts are heavy or oily, the most common culprits are underheated oil, overworked dough, or frying too many at once.

Common Problems And How To Fix Them

• Greasy donuts: Raise oil temperature slightly and fry in smaller batches. Ensure dough is chilled before frying.
• Flat or dense interior: Overmixing the batter can develop gluten: mix just until combined. Also check your baking powder/baking soda freshness, expired leaveners give weak lift.
• Browning too fast but raw inside: Oil too hot. Lower to 335–350°F and fry a touch longer at the lower temperature.
• Excessively cracked or broken shapes: Dough too dry or too cold: give a few extra minutes at room temp before rolling and handle gently. Conversely, if dough is sticky and slumps, chill longer.

If you prefer a slightly softer exterior like Tim Hortons’ freshest donuts, fry at the lower end of the temperature range and remove when light golden, the exterior will be less hard and the interior will retain moisture.

Storage, Reheating, And Serving Suggestions

Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a single layer on a tray, then transfer to a sealed bag for up to one month.

Reheating: For best texture, reheat at 300°F (150°C) in a preheated oven for 4–6 minutes from room temperature or about 6–8 minutes from frozen until warm. A quick 6–10 second zap in the microwave softens them but will remove crispness.

Serving suggestions: These old fashioned plain donuts are perfect with coffee (of course) or a creamy latte. We also like them split and lightly spread with butter or jam for a homey treat. For extra authenticity, serve plain, Tim Hortons’ fans will tell you the beauty is in the simplicity.

Conclusion

Reproducing a Tim Hortons old fashioned plain donut at home is a matter of understanding balance: the right batter consistency, a short cold rest for flavor and workability, and strict oil temperature control during frying. We’ve shared practical steps, troubleshooting tips, and storage advice so you can make donuts that are crisp at the edges, tender inside, and true to the familiar bakery flavor. Try one batch with an overnight rest and adjust minor details (oil temp, frying time) to match your preference, we think you’ll be surprised how close you can get to the original right in your own kitchen.