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Finishing Doughnuts
Appears in
Published 2008
Doughnuts should be well drained and cooled before finishing with sugar or other coatings. If they are hot, steam from the doughnuts will soak the coating. The following are some popular coatings and finishes for doughnuts:
- Roll in cinnamon sugar.
- Roll in 4X sugar. (To keep the sugar from lumping and absorbing moisture, it may be sifted with cornstarch. Use 2 to 3 ounces starch per pound of sugar, or about
150 g kg - Ice the tops of the doughnuts with a fondant or fudge icing.
- To glaze, dip in warm Doughnut Glaze or in a warmed, thinned simple icing or fondant. Place on screens until glaze sets.
- After glazing, while glaze is still moist, doughnuts may be rolled in coconut or chopped nuts.
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