The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ISO: Homemade Doughnut Glaze

Barbarainnc's picture

ISO: Homemade Doughnut Glaze

Looking for a homemade doughnut glaze that works. I like the clear glaze the best, but would also like a chocolate version. I have tried the water/ powdered sugar version and the milk /powdered sugar version. It didn't glaze the doughnut like I thought it would. I know I can buy doughnut glaze in a bucket, but I don't need 2-5 gallons. If you have a glaze that works, please share. :) :) :) Looking for a glaze that will set up on the doughnut. The glazes I tried weren't heated and the doughnuts were soft and gooey the next day. If you've ever had a Krispy Kreme Doughnut, that what I want. :) :)

Maverick's picture

You are probably looking for a thicker glaze based on the milk (or water)/powdered sugar "not working" comment. But perhaps clarification on what is meant by "not working" would be helpful. The addition of corn syrup will achieve this. I would start by substituting half the liquid (milk or water) with corn syrup. You can then adjust by adding more liquid to thin or more powdered sugar to thicken. 


Barbarainnc's picture

I'd really like a recipe to go by. If I add corn syrup, it the mixture cooked?? Thanks

Luber's picture

What you want is fondant, a candied (cooked) sugar product that is far superior in looks, taste and mouthfeel to anything made with powdered sugar, which always feels gritty and tastes too sweet on the tongue. You can buy it in a bucket from a bakery supply house or easily make it at home, here's the recipe:

    2 cups cane sugar (granulated is fine, but do not use beet sugar)
    1/2 cup water
    2 Tbsp. light corn syrup
    1/16 tsp. cream of tartar

If you've never made candy, first, read up on basic candy making techniques and get a candy thermometer. Note that candy burns are serious and nasty.

Boil it to 234ºF (soft ball stage). Immediately remove from heat and then keep the syrup in constant motion as it cools to prevent recrystallization, turning it into a creamy white plastic mass; the old-school way is to pour it onto a marble slab and knead it first with a metal scraper and then by hand. I just pour it into my KitchenAid mixer with the paddle at low speed.

It will get very stiff as it cools; you can add a small amount of water to make it kneadable. Add even more water to make a medium-thick frosting for lines and swirls on top of pastries (e.g., crosses on hot-cross buns) or for enrobing petit-fours, or even more for a thin glaze to dip whole doughnuts in. For a chocolate glaze, hold back the water and add bitter chocolate while it's still warm, then add water to adjust the consistency; butter or shortening may be added when it's cool for a fudge consistency. For a buttercream frosting, hold back as much water as possible then beat in butter or shortening when it's cool, then add a few drops of water to the desired consistency and/or melted chocolate for chocolate buttercream.



pmccool's picture

How does sucrose from a sugar cane plant differ from sucrose from a beet plant?


EvaB's picture

in the sugar itself, the major problem with beet sugar is the refining process which if you don't get the lime (used to precipitate the sugar from the mass) out properly the sugar won't melt! Had that problem with sugar from Alberta it was cheaper than the Roger's (the usual brand and oldest one available here) which is cane, when we were making peanut brittle, the sugar wouldn't melt or caramalize properly, and my brother said it was too much lime left in the process. He said he'd made wine with the sugar and had to throw it out, it wouldn't brew properly.

The sugar mill was eventually taken over by Roger's and the sugar was fine after that, you can't tell what type it is anymore, you have to see where it was refined! The thing is that beet sugar is ok, if the process is done accurately and properly but you have to know that before using the sugar, as the extra lime causes all sorts of problems in cooking.

gerhard's picture

Your recipe for fondant might work but I always cook a bit higher to 240 to 244 F, thining fondant with water is not a good idea as it makes it sticky.  After cooking the syrup you should leave the syrup motionless till it cools to around 100F and then agitate the mixture.  Agitating it at a high temperature will cause large crystal to form, the closer to 100F you let it get before starting the agitation the finer the crystals and the better the mouth feel.  When using fondant to ice donuts it is a better idea to heat the fondant to about 100 F then when it cools on the donut it sets hard with a nice shine, if you go to a much higher temperature than that you will melt some of crystals out and it will become sticky and not set properly.  

For a honey dip type donut I have only ever used icing sugar mixed with water and then dipped the donuts while they were hot, let them hang for a couple of minutes and they are dry and are easy to handle.  This type of dip works well as long as the donuts are intended to be eaten the day they are made, the glaze will eventually draw moisture out of the air and puddle under the donut.



Barbarainnc's picture

My hubby came home with a bag of dounut holes. I ate 3 and he took them away. I got the name of the bakery and just called them. I asked about the glaze and he said it was homemade, but wouldn't share what was in it. Family Secret!! Thanks so much for taking the time to give me the recipe. I will try it. Should the doughnuts be hot , warm or cold before dipping in the glaze?  :) :) :)

FaithHope's picture

I like Alton's donut glaze rec.  He has both white glaze and choc.  Really yummy!  I'm sure you'd find it on Food Network.

mrfrost's picture

I was also pleasantly pleased with Alton Brown's glaze recipe. It's not quite Krispy Kreme, but there may be something top secret going on with that. There are "copy cat" recipes online purportedly cloning the recipe, but...

Video of Alton's recipes(he has chocolate also) are available on Just search for the Good Eats "Circle of Life" episodes there. The glazes are in part 2.

Videos purportedly showing the Krispy Kreme process can also be found there at youtube.

Maverick's picture

What kind of glaze are you looking for? One like those used for cookies? What did you not like about the ones you tried? If it is flavor, have you tried adding vanilla?

Here is one:

Sugar Glaze
2 Tbs. butter
1 cup powdered sugar
1/2 tsp. vanilla
2 Tbs. water (clear glaze) or milk (white glaze)
Melt butter and add to powdered sugar, vanilla and water. Mix well for a couple of minutes. Pour into shallow dish for dipping/coating warm doughnuts. For thicker glaze use 1 tablespoon of water or milk.

Here is another:

Vanilla Glaze

Yield: enough glaze to accommodate 24 doughnuts.

Whisk together, 2 1/2 cups sifted powdered sugar with 2 tablespoons milk, 2 tablespoon light corn syrup and 1/2 teaspoon pure vanilla extract.

If too dry, add more a few more drops of milk and corn syrup or, if too thin, add more sifted powdered sugar. When right, the mixture should be bright white, quite thick and very smooth and shiny. If it starts to set, re-warm briefly, in the microwave, uncovered. (For a colored glaze, Stir in 2 to 3 droplets of a pastel food coloring, like pink, yellow, mint green, light blue or violet. Stir the coloring in, drop by drop, until the desired color is achieved.)