Doughnuts

Glazes

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Preparation info

  • Difficulty

    Easy

  • Each glaze is enough for about

    6

    doughnuts

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

Ingredients

Honey

  • 125 g ( oz/1 cup) icing (confectioners’) sugar, sifted
  • 1 teaspoon acacia or other light honey
  • 40 g ( oz) unsalted butter, melted
  • tablespoons hot water
  • ½ teaspoon natural vanilla extract

Vanilla

White

  • 175 g (6 oz) icing (confectioners’) sugar, sifted
  • tablespoons milk
  • ½ teaspoon natural vanilla extract

Maple Syrup

  • 165 g ( oz/1⅓ cups) icing (confectioners’) sugar, sifted
  • 45 ml ( fl oz) maple syrup
  • 1 pinch salt

Chocolate

  • 25 g (1 oz) unsalted butter, melted
  • 40 g ( oz) chocolate, melted
  • 110 g ( oz) icing (confectioners’) sugar, sifted
  • 2 teaspoons hot water

Method

Vanilla

White

Add the milk gradually as you mix. Add more milk if it’s too thick to dip, but the idea is for the icing to be as thick as possible so that it will be opaque when it sets.

Chocolate

The butter and chocolate can be melted together over low heat in a saucepan or double boiler.

The Glazing

For each glaze, simply mix all of the ingredients together in a bowl with a spoon or fork until combined. Then, holding the doughnuts in one hand, dip them in the glaze, turning them over the bowl to allow the excess to drip back into the bowl before placing the doughnuts on a wire rack to set. A little hot water can be added to any of the glazes if they have become too thick. If topping with chopped nuts, do so before the glaze sets to ensure they stick.