Tim Hortons Honey Crullers with Vanilla Honey Glaze

Why You’ll Love This Recipe

• Air-light French-style cruller with a delicate, shattering shell and soft custardy interior.
• Shiny vanilla–honey glaze that sets just like a shop doughnut.
• Step-by-step method that makes frying relaxed and repeatable at home.
• Pantry-friendly ingredients and pro tips for consistent lift and shape.

Grocery List

• Produce: None
• Dairy: Unsalted butter, whole milk, large eggs
• Pantry: All-purpose flour, sugar, powdered sugar, honey, vanilla extract, kosher salt, vegetable oil, light corn syrup (optional)

Full Ingredients

For the Cruller Dough (Pâte à Choux)

• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) whole milk
• 8 tbsp (113 g) unsalted butter, cut into pieces
• 2 tsp (8 g) granulated sugar
• 1/2 tsp (3 g) kosher salt
• 1 1/4 cups (150 g) all-purpose flour
• 4 large eggs (about 200 g without shells), room temperature
• 1 large egg white (about 30 g), room temperature, as needed
• 1 tsp vanilla extract

For Frying

• Vegetable, canola, or peanut oil (enough for 2–3 inches depth; about 2 quarts/1.9 L)

Vanilla–Honey Glaze

• 2 cups (240 g) powdered sugar
• 3 tbsp (60–65 g) honey
• 1 tsp vanilla extract
• 1 tbsp light corn syrup (optional but helps a glossy set)
• 4–6 tbsp (60–90 ml) whole milk, plus more as needed
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Prep your tools and parchment

Cut twelve 3-inch (7.5 cm) squares of parchment paper. Fit a large piping bag with a 1/2-inch (12–13 mm) open star tip (Ateco 826/829 or similar). Set a wire rack over a sheet pan for draining. Have an instant-read thermometer ready for monitoring oil temperature.

Step 2: Cook the panade (choux base)

In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a full boil over medium heat. Add flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the pan. Continue cooking and stirring for 1–2 minutes to dry the dough slightly; it will steam and leave a thin film on the pan. This drying step helps the crullers puff and hold their ridges.

Step 3: Cool briefly, then beat in the eggs

Scrape the dough into the bowl of a stand mixer (or a mixing bowl). Mix on low for 1 minute to cool to warm (about 140°F/60°C or comfortable to the touch). Beat in the vanilla, then add the eggs one at a time, mixing thoroughly after each until smooth. The dough will look broken at first, then come together. Add some or all of the egg white until the dough falls in a thick, glossy ribbon and forms a “V” that slowly droops from the paddle or spatula. You may not need all of the white, or you may need it all—go by texture.

Step 4: Pipe the cruller rings

Transfer the dough to the prepared piping bag. Pipe 3-inch (7.5 cm) rings onto each parchment square, slightly overlapping the ends to seal. Aim for even thickness so the rings puff uniformly. Place the piped rings on a sheet pan and freeze or chill just until the surface feels set, about 15 minutes in the freezer or 30 minutes in the refrigerator.

Step 5: Heat the oil

Pour oil into a deep, heavy pot to a depth of 2–3 inches (5–7.5 cm). Heat to 330°F (165°C) over medium heat. Adjust the heat to maintain 325–340°F (163–171°C) during frying. Too hot will over-brown before the centers cook; too cool will make them greasy.

Step 6: Fry until puffed, crisp, and deeply golden

Working in batches of 3–4, gently lower a ring into the oil, parchment side up. After 20–30 seconds, use tongs to peel off and discard the parchment. Fry 2–3 minutes, then flip and fry another 2–3 minutes, adjusting heat to stay within 325–340°F (163–171°C). Flip once more for 30–60 seconds to evenly color and finish cooking. Crullers are done when deeply golden, dramatically puffed, and feel light. Drain on the rack and repeat with remaining rings, allowing the oil to return to temperature between batches.

Step 7: Mix the thin vanilla–honey glaze

In a medium bowl, whisk powdered sugar, honey, vanilla, corn syrup (if using), and salt. Whisk in 4 tablespoons milk, then add more milk a teaspoon at a time until the glaze is thin and pourable. Aim for a ribbon that disappears back into the bowl in 2–3 seconds—this gives that classic, shiny, sheer coat.

Step 8: Dip, set, and enjoy

Let crullers cool 5 minutes so they are warm but not hot. Dip the top of each into the glaze, lift, and let excess drip off. Return to the rack and allow 10–15 minutes for the glaze to set shiny. Serve fresh for the most ethereal texture.

Pro Tips

• Texture test matters: Add egg white only until the dough forms a slow “V” off the spatula—too stiff won’t rise, too loose loses ridges.
• Chill briefly: A quick freeze helps rings keep their shape when they hit the oil.
• Temperature control: Keep oil between 325–340°F (163–171°C). Work in small batches and let the oil recover between them.
• Glaze sheen: A tablespoon of light corn syrup keeps the glaze glossy and helps it set with that doughnut-shop shine.
• Seal the ends: Slightly overlap where you start/finish piping so the ring doesn’t separate during frying.

Variations

• Lemon–Honey Glaze: Add 1 tsp finely grated lemon zest and use lemon juice for half the milk.
• Maple–Honey Glaze: Replace half the honey with pure maple syrup; add a pinch of cinnamon.
• Vanilla Bean: Split and scrape 1/2 vanilla bean into the glaze for visible specks and deeper flavor.

Storage & Make-Ahead

Crullers are best the day they are fried and glazed. Hold unglazed crullers at room temperature up to 6 hours and re-crisp 5 minutes at 300°F (150°C), then glaze. Store glazed crullers loosely covered at room temperature up to 1 day. For make-ahead, pipe rings on parchment squares and freeze solid, then transfer to a freezer bag up to 1 month. Fry from frozen, adding about 30 seconds per side.

Nutrition (per serving)

Approximate per cruller: 260 calories; 14 g fat; 29 g carbohydrates; 12 g sugar; 4 g protein; 170 mg sodium.