Go to the Recipe: Doughnut Glaze
Any ideas for creating a sugar reduced or sugar free glaze?
Would maple syrup work in a higher quantity than the extract?
Why would you want that in a donut? Donuts are desserts.
Some people have to monitor their sugar intake for health reasons obviously... a great donut shop should provide vegan, gluten free, and reduced sugar options for their customers. Variety is the spice of life!
Hate to ask, but would almond milk do well in this glaze? (Only asking because I know a few people who are allergic to dairy who I want to feed donuts to).
I have to disagree. A great donut shop has to provide one thing only: a great donut!
Hi. I once had a recipe for frosting based on cream cheese, never tried it though but it looket very shiny and tasty (probably less sweet). Do you knoe how I can combine it in yours?
I think what your looking for is called a Bagel.
1% are celiac. I wouldn't expect any shop to cater specifically for such a small segment (e.g. with your demand for gluten free options).
Hi! User Ursula asked us to post this response on her behalf:
Hi -
I like to use sweeteners, too: contact Splenda customer care, and ask them to assist you with that.
I have seen one of their recipes for which they used "pretend powdered sugar" to dust the pastry with: for that you need to pulse the granulated Splenda (Costco) in your Cuisinart.
Put into your browser address bar: splenda email address -> then you get to an online form of theirs.
Their customer service will help you!
Ursula
What is the shelf life of the glaze once on the donut? Half a day or so? Or by chance does the sugar help keep the milk from turning sour in some way?
It last much longer than the donut its on;) It dries out and that helps it with shelf life.
Id love to help you out here but I am bit confused on what you are asking. Are you asking for a glaze or a frosting?
I don't see why it would not work, it has most of the same functional qualities as dairy milk in this use case. I'd give it a go sir, but please post the results, I am very curious to see how it turns out.
Yes, and you can make a glaze form pure maple syrup, so dairy free too. You would need to heat it up t around to hard crack stage then whip or mix as it cools to crystalize. This of course will be much more difficult than adding maple flavor to the recipe posted.
A frosting. Thanks.
Hey Chef steps!! Amazing recipes as always! I wanna know how long can I have the donuts in the fridge before they start getting a bad taste! Can it be more than two or three days? I'm not sure about this because its a fried recipe. Thanks!! Xx
I used about half of the sugar called for, and a bit of vanilla extract and it was still insanely sweet. Any other ideas for glazes? Can I mix fruit puree with some sugar perhaps?
Question: can you make ahead & freeze the doughnut dough or freeze after frying/ cooling!?
Hi Allis, you can absolutely make the dough ahead and freeze, but we don't recommend freezing the doughnuts after you've fried and cooled. They're definitely meant to be eaten right away!
there's butter and milk in the dough...
Cooking the butter/milk denatures some of the molecules in the donuts themselves making it easier to eat, while with the glaze it's uncooked.
Never measured by gram, need chart that tells how many teaspoons or cups to use
This glaze had a very powdery texture for me. I'm assuming it's the starch in the sugar. Would letting the glaze rest for a few hours help with that?
Yes thay need to tell us
Holle
Any ideas on how to make a non-dairy donut glaze?
Or, you could just buy a metric scale...
Or just open another tab on the computer/phone you're on and google it
Nah man, Metric is a stupid outdated system.
Even though the imperial system is older than the Metric system. (also Metric system is easier to use and overall more precise.)
We hav had a times needed to freeze doughnuts whe given more than one can eat Wrapped each doughnut individually individually in nonstick paper then placed them in lock tight bag and then again in a bag Defrosted them at room temperature and they taste not too bad considering
Can I use water, or a combination of cream and low fat milk, or half and half instead. Lol!
so stupid... haha now that imperial is based on metric, i don't thik so
On its own I found this recipe really gross and bland. Just tasted like powdered sugar. I highly suggest using buttermilk instead of milk and adding about 60g of butter and heating up your glaze until it bubbles, then cooling the glaze until it’s about room temp before glazing. Amazing results.
Cups or gram measurements?
In all patisserie, cake baking, etc etc, it is super important to use very accurate precise measurements in grams or ounces. You can buy a digital scale for about $15 in any cooking shop or supermarket. Choose one like the Terraillon scale which allows you to measure in grams, millilitres, lbs/ozs, pints, quarts, & liquid ozs etc
There is a great Free app for iPhones called Kitchen Dial which allows you to convert easily from teaspoons, tablespoons, or cups etc etc and allows you to choose from a long list of ingredients. (I would not be without it!).
A cup of plain flour will be very different to a cup of caster sugar in any recipe obviously, so it is important.
You can therefore easily work with European gram recipes or American cup recipes without driving yourself crazy.
I love this! Just tried this exactly as you've said... superior taste, for sure. Thanks for sharing...
Question: i want to make glaze with fruit flavor , like pineapple, cherry, coconut what do you recommend in those cases!?
Can you please, please, please tell me if these doughnuts are going to taste stale the next day. I have cooked several different recipes on doughnuts and the day that I fry them they are awesome. I put the left overs in a air tight canister to have the next day but they are stale tasting. Pleeeeeease help!!!!!!
Please provide the measurements in cups, teaspoons, etc for us Americans ... Desperate to make my very favorite donut in the world.. Patt Pruitt Many, many thanks. 🙏😘
Autolyse and it’ll last a week
I'm American but I measure everything in grams for precision in baking. Cups and teaspoons are not precise measurements.
Olá, sou brasileira e gostaria muito de uma receita de donuts americano, pois sei que são os melhores. Vou iniciar uma renda extra com a venda de donuts na minha cidade. Se tiverem sugestão para donuts diet, Light, vegano, também seria bem vindo. Muito obrigada.
John, just Google the conversions-- or better yet, buy a scale. They are cheap and your baking will improve
https://www.chefsteps.com/activities/how-to-make-bulletproof-fluffy-yeasted-doughnuts-at-home
sou chef na america embasy no japan e os americanos ama estes donuts
It's possible you are glazing too soon after the doughnuts come out of the fryer/oven. The residual heat will make the glaze seem loose or wet. If your chocolate glaze is grainy like sand, try letting it mix longer and follow this process: wet ingredients first, dry on top, mix. Hope this helps!
Oi Debora, em cual cidade voce mora?
