Copycat Tim Hortons Maple-Glazed Donut Holes Recipe – Sweet, Soft, and Simple

If you’ve ever craved those sweet, bite-sized donut holes from Tim Hortons, this recipe brings that cozy coffee shop treat home. These donut holes are soft inside, lightly crisp outside, and coated in a maple glaze that’s smooth and glossy. They’re easy enough for a weekend project and special enough to share.

You’ll get that familiar maple flavor without needing any fancy equipment. Grab a bowl, heat some oil, and let’s make a batch that tastes like the real thing—maybe even better warm from your own kitchen.

What Makes This Recipe So Good

• Authentic maple flavor: Real maple syrup gives the glaze deep, caramel notes and a natural sweetness.
• Light and tender dough: A simple leavened dough fries up fluffy with a slight chew—exactly what you want in a donut hole.
• Quick to fry: Small bites cook fast, so you can glaze and eat them warm within minutes.
• Make-ahead friendly: The dough chills nicely, and the glaze can be prepped ahead for less fuss later.
• Perfect for sharing: They’re portable, snackable, and ideal for brunch, parties, or a coffee break.

What You’ll Need

• All-purpose flour: The base for soft, structured donut holes.
• Granulated sugar: Light sweetness in the dough.
• Baking powder: Lift and fluff without yeast.
• Fine salt: Balances sweetness and boosts flavor.
• Whole milk: Adds moisture and richness.
• Unsalted butter: Melted, for tenderness and flavor.
• Egg: Binds and enriches the dough.
• Vanilla extract: Warm, bakery-style aroma.
• Neutral oil for frying: Canola or vegetable oil works well.
• For the maple glaze:
  • Pure maple syrup (Grade A)
  • Powdered sugar
  • Unsalted butter
  • Milk or cream
  • Pinch of salt
  • Optional: maple extract for a stronger maple kick
• Optional add-ins: A pinch of cinnamon or nutmeg for the dough.

Instructions

1. Set up your station: Pour oil into a heavy pot or deep pan to a depth of about 2 inches. Clip on a thermometer if you have one.Line a sheet pan with paper towels and set a wire rack on top for draining and glazing.
2. Mix dry ingredients: In a medium bowl, whisk 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt. Add a pinch of cinnamon if you like.
3. Mix wet ingredients: In another bowl, whisk 3/4 cup whole milk, 2 tablespoons melted unsalted butter (slightly cooled), 1 large egg, and 1 teaspoon vanilla extract until smooth.
4. Make the dough: Pour wet ingredients into dry and stir with a spatula until just combined. The dough should be soft and slightly sticky. If very sticky, sprinkle in 1–2 tablespoons more flour. Don’t overmix.
5. Chill briefly: Cover and place in the fridge for 15–20 minutes. This firms the dough and makes shaping easier.
6. Heat the oil: Warm oil to 350–360°F (175–182°C). Keep it in that range for even browning.
7. Shape the donut holes: Lightly flour your hands. Scoop teaspoon-sized portions (about 1 tablespoon each) and roll quickly into balls. Aim for 1 to 1.25 inches wide.Work in batches so they cook evenly.
8. Fry: Carefully lower 6–8 donut holes into the oil. Fry 2–3 minutes, turning often, until deep golden brown and cooked through. If they brown too fast, lower the heat.
9. Drain: Transfer to the rack and let excess oil drip off. Check one donut hole—if the center looks doughy, fry the next batch slightly longer or smaller.
10. Make the maple glaze: In a small saucepan, melt 2 tablespoons butter over low heat. Stir in 1/3 cup pure maple syrup, a pinch of salt, and 1/4 cup milk or cream. Whisk in 1.5–2 cups powdered sugar until smooth and pourable.Add a few drops of maple extract if desired. Keep warm on the lowest heat so it stays fluid.
11. Glaze while warm: Dip each warm donut hole into the glaze, turning to coat. Set back on the rack to let excess drip and the glaze set. For a thicker shell, dip twice after the first coat sets for 2–3 minutes.
12. Serve: Enjoy while slightly warm for the best texture and flavor.

Keeping It Fresh

These are best the day they’re made, but you can keep them in an airtight container at room temperature for up to 2 days. If the glaze softens, let them sit uncovered for 10 minutes to reset. To revive, warm in a 300°F (150°C) oven for 5–6 minutes.

Avoid the fridge—it dries them out. For longer storage, freeze unglazed donut holes up to 1 month, then thaw and glaze fresh.

Why This Is Good for You

• Control over ingredients: You choose real maple syrup, quality butter, and clean oil—no mystery additives.
• Smaller portions: Donut holes satisfy a sweet tooth without committing to a full donut.
• Mindful treat: Homemade desserts encourage slower eating and appreciation, which can help with portion control.
• Customizable: You can adjust sweetness, use less glaze, or bake a portion to suit your goals.

Pitfalls to Watch Out For

• Oil temperature swings: Too hot and they brown before cooking through; too cool and they absorb oil. Aim for 350–360°F.
• Overmixing the dough: This leads to tough donut holes. Mix until combined, then stop.
• Shaping too large: Big donut holes undercook inside. Keep them around 1–1.25 inches.
• Glaze too thick or thin: If it won’t cling, whisk in more powdered sugar. If it’s pasty, add a splash of milk.
• Skipping the chill: Brief chilling helps with cleaner shaping and less stickiness.

Recipe Variations

• Maple-cinnamon glaze: Add 1/2 teaspoon ground cinnamon to the glaze for warm spice.
• Brown butter glaze: Brown the butter before making the glaze for a nutty, toffee-like depth.
• Baked mini “holes”: Spoon batter into a greased mini muffin tin and bake at 350°F (175°C) for 10–12 minutes. Brush with glaze while warm. Different texture, still delicious.
• Yeasted version: Swap baking powder for a yeast dough if you love extra chew. Let rise until puffy, then fry.
• Chocolate-maple twist: Drizzle set maple glaze with melted dark chocolate for contrast.

FAQ

Can I use pancake syrup instead of pure maple syrup?

You can, but the flavor won’t be the same.

Pure maple syrup gives a cleaner, richer maple taste. If using pancake syrup, add a drop of maple extract to boost the flavor.

What oil is best for frying?

Use a neutral, high-heat oil like canola, vegetable, or peanut oil. They stay stable at frying temperatures and won’t overpower the maple glaze.

How do I know the donut holes are cooked through?

They should be a deep golden brown and feel light.

Cut one open—no wet dough inside, just a fluffy crumb. If the center looks damp, reduce your dough size or fry 30–60 seconds longer.

Can I make the dough ahead?

Yes. Mix the dough and chill tightly covered for up to 24 hours.

Shape just before frying. The dough may stiffen slightly; let it sit at room temperature for 10 minutes if needed.

My glaze won’t set. What should I do?

Whisk in more powdered sugar, 1–2 tablespoons at a time, until it thickens.

Let the donut holes cool for 3–4 minutes before dipping so the glaze doesn’t slide off immediately.

Can I air fry these?

You can air fry shaped balls at 350°F (175°C) for 6–8 minutes, flipping halfway, then glaze. The texture is more like cake donut bites—still tasty, just different from deep-fried.

Do I have to use whole milk?

No. 2% works, and nondairy milks like oat or almond are fine. Whole milk gives the richest texture, but the recipe is flexible.

How do I prevent greasy donut holes?

Keep the oil at the right temperature, avoid overcrowding, and drain on a rack.

If the oil drops below 340°F, the dough absorbs more fat, so let the oil recover between batches.

Final Thoughts

These copycat Tim Hortons maple-glazed donut holes hit all the right notes: warm, tender, and unmistakably maple. With a few pantry staples and a steady oil temperature, you’ll get a batch that tastes café-worthy from your own stove. Keep the glaze simple, fry in small batches, and enjoy them while they’re still slightly warm.

Make them for a cozy weekend treat or your next brunch spread—just be ready for them to disappear fast.