Donut Glaze Recipes

3 EASY WAYS TO MAKE DELICIOUS, SWEET DONUT GLAZE

Steps:

• Measure out 2 cups (240 g) of powdered sugar into a mixing bowl. Use a dry measuring cup to measure out 2 cups (240 g) of powdered sugar. Pour them into a large mixing bowl. Powdered sugar is also known as confectioner's sugar or icing sugar. This recipe will make a delicious classic, vanilla-flavored donut glaze.
• Stir 1⁄4 c (59 mL) of milk into the powdered sugar using a whisk. Use a liquid measuring cup to measure out 1⁄4 c (59 mL) of milk. Pour it slowly into the bowl of powdered sugar while simultaneously stirring it in. Keep stirring until the mixture becomes uniformly smooth. If the glaze is not smooth and creamy yet, try adding more milk 1⁄4 US tbsp (3.7 mL) at a time.
• Mix in 1⁄4 tsp (1.2 mL) of vanilla extract and a pinch of salt. Use a measuring spoon to measure out 1⁄4 tsp (1.2 mL) of vanilla extract and pour it into the glaze mixture. Grab a pinch of salt, which is about 1/8 tsp (0.75 g) of salt, and dump it into the bowl as well. Stir the vanilla and salt in thoroughly. If you want a stronger vanilla flavor, you can use up to 1⁄2-1 tsp (2.5-4.9 mL) of extract. You could also add other flavoring ingredients at this point if you want. For example, try adding the zest from 1/4 of a lemon for a lemony glaze. You can also try adding a dry spice like cinnamon to your glaze for a different flavor. Try mixing in about 1⁄2 tsp (2.5 mL) of ground cinnamon and see how it tastes, then add more if you want a stronger flavor.
• Dip your donuts into the glaze and put them on a rack until the glaze hardens. Grab a homemade or store-bought unglazed donut and dip the top half into the glaze until the donut is half submerged. Place the donut unglazed-side-down on a metal rack and let it sit until the glaze hardens. Repeat this for each donut you want to glaze. You don't have to stop at glazing just half the donut! Feel free to cover the whole thing in glaze if you want to. You can also dip the donuts into other toppings, such as rainbow sprinkles, while the glaze is still liquid.

5 DONUT GLAZE RECIPES

Steps:

• In a medium bowl, whisk together all of the ingredients.
• Whisk until silky and smooth.
• If you want it thinner add a little more milk
• Store the icing at room temperature in an airtight container for 2 weeks.
• In a medium bowl, whisk together all of the ingredients.
• Whisk until silky and smooth.
• If you want it thinner add a little more milk
• Store the icing at room temperature in an airtight container for 2 weeks.
• In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
• Dip doughnuts in chocolate glaze and let rest to harden slightly.
• Store the icing at room temperature in an airtight container for 2 weeks.
• In a medium bowl, whisk together all of the ingredients.
• Whisk until silky and smooth.
• If you want it thinner add a little more milk
• Store the icing at room temperature in an airtight container for 2 weeks.
• Combine sugar with cinnamon in a medium bowl.
• Dip donuts into cinnamon sugar while still warm.
• Cinnamon sugar can be covered and stored for up to 2 years.

HOMEMADE GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
• In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
• Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
• Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
• The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
• Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
• Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
• Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
• For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
• To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

DONUT GLAZE

Steps:

• For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
• Add the vanilla and hot water. Mix until smooth.
• If you're making the chocolate glaze, melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth.
• When the donuts have cooled, dip each \top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

CLASSIC GLAZED DONUTS RECIPE BY TASTY

Steps:

• In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
• In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
• Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
• Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
• Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour, or until doubled in size.
• Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
• Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
• In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
• Strain the glaze through a fine-mesh sieve to remove any lumps.
• Dunk the donuts in the glaze or drizzle the glaze on top.
• Enjoy!

DOUGHNUT GLAZE

Steps:

• Soften 1/2 pkg of gelatin with 2 tablespoons of cold water.
• Add boiling water and then add the powdered sugar; mix till it is smooth.

GLAZED YEAST DOUGHNUTS

Steps:

• In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
• In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
• On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
• Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
• To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.

CLASSIC GLAZED DOUGHNUTS

Steps:

• Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
• Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
• About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
• Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
• Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they're completely covered. Put on racks to let the glaze harden.