Donut Glaze
published about 1 hour ago
Imagine a cupcake without a glorious heap of frosting — it wouldn’t quite be a full treat, right? The same goes for a donut. Especially for those with a sweet tooth, that layer of sugary goodness is what makes a donut so irresistible. And this glaze recipe, although simple, will do just that. It’s a basic vanilla glaze , but consider it a blank canvas to have fun with flavors. Feel free to use any fruit juice in place of the milk or try coconut milk for a vegan variation.
What’s the Difference Between Icing and Glaze?
Both are typically made with powdered sugar and milk, but a glaze has more liquid and is thinner (think: pourable consistency) than icing. Glazes are usually translucent and poured over cakes and pastries, most notably donuts . Icings are usually spread or brushed on cookies.
Why Is My Donut Glaze Runny?
Donut glaze is supposed to be runny and translucent and apply a thin coating to whatever you’re dipping in it. This will contribute to that toothsome crack when you bite into the donut.
How Long Does a Glaze Take to Set?
Donut glaze sets within minutes at room temperature, which is why we suggest keeping the glaze warm while you’re working.
Comments 0 RatingsDonut Glaze
Yield Makes (enough for 24 donuts, or more, depending on size and amount used)
Prep time 2 minutes
Cook time 4 minutes to 5 minutes
- alcohol-free
- egg-free
- kidney-friendly
- peanut-free
- low-potassium
- pork-free
- pescatarian
- gluten-free
- tree-nut-free
- low-sodium
- red-meat-free
- low-fat
- fish-free
- vegetarian
- shellfish-free
- no-oil-added
- soy-free
- wheat-free
- Calories 292
- Fat 0.7 g (1.0%)
- Saturated 0.4 g (1.9%)
- Carbs 72.3 g (24.1%)
- Fiber
- Sugars 70.9 g
- Protein 0.6 g (1.3%)
- Sodium 50.5 mg (2.1%)
Ingredients
- 1/2 cup
milk
- 1 1/2 teaspoons
light corn syrup
- 1 teaspoon
vanilla extract
- 1/8 teaspoon
kosher salt
- 3 1/2 cups
powdered sugar
Instructions
-
Fill a large bowl with hot water and set aside.
-
Add 1/2 cup milk, 1 1/2 teaspoons light corn syrup, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt to a medium saucepan and stir to combine. Heat over low heat until warm, about 4 minutes. Gradually whisk in 3 1/2 cups powdered sugar until well combined.
-
Transfer the saucepan to the bowl of hot water—either letting it float in the water or sit on top—to keep the glaze warm and runny. Dip donuts, one at a time, into the glaze and let excess drip off. Place glazed donuts on a wire rack. Glaze will start to dry and set after about 5 minutes.
Recipe Notes
Storage: Any leftover glaze can be covered and refrigerated for up to 1 week. Warm it back up before using.
Source : food
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