Simplest Vanilla Doughnut Glaze
by Zehorit Heilicher, Tastemaker in Residence - Recipe provided by Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker
SMALL BATCH MAKES ENOUGH FOR ONE DOZEN cake or ring-shaped doughnuts.
BIG BATCH MAKES ENOUGH FOR ONE DOZEN large doughnuts (bars, pershings, twists, fritters, or bullseyes)
SMALL BATCH
Ingredients
3 1/2 cups/350 g confectioners’/icing sugar, sifted
1 1/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1/2 tsp vanilla extract
1/3 cup/75 ml plus 1 Tbsp hot water, plus more if needed
BIG BATCH
Ingredients
4 1/2 cups/1 lb/450 g confectioners’ icing sugar, sifted
2 tsp light corn/golden syrup
1/4 tsp iodized salt
3/4 tsp vanilla extract
1/2 cup/120 ml hot water, plus more if needed
Time = 5 minutes active time, plus glazing
Instructions
- Place the confectioners’ /icing sugar, corn/golden syrup, salt, vanilla, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more hot water, a teaspoon at a time.
- To glaze, dip one side of each hot doughnut into the warm glaze, and let dry 10 to 15 minutes before serving.
Cook's Note - For glazing tips, see page 29; Top Pot Hand-Forged Doughnuts Cookbook.