As promised last week, I said I will be sharing the recipe for the four different glazes I used to coat my ring doughnuts, so here we are! If you missed the ring doughnuts recipe, don’t worry the link is right here 👇
Making these glazes is as simple as the recipe looks. But before we start, here are some tips you need to know.
# Water/Milk to be used for the first 3 glazes must be lukewarm, NOT HOT.
# Water/Milk for the first 3 glazes should be added 1 tablespoon at a time till you get the desired consistency.
In other words you want your glaze to have a consistency that’s not thick and not too thin. It should also be able to coat the back of a spoon after it’s mixed.
# Glaze should not have lumps
For a detailed video on the glaze, see link 👇
Vanilla Glaze:
In a little bowl, add your icing/confectionery/powdered sugar. Next add your vanilla extract. Add luke warm water/milk 1 teaspoon at a time and mix together between each interval till you get a not too thin consistency.
Chocolate Glaze:
In a little bowl, add your icing/confectionery/powdered sugar. Next add your cocoa powder and chocolate flavour. Add luke warm water/milk 1 teaspoon at a time and mix together between each interval till you get a not too thin consistency.
Mocha Glaze:
In a little bowl, add your icing/confectionery/powdered sugar. Next add your instant coffee and vanilla or coffee flavour. Add luke warm water 1 teaspoon at a time and mix together between each interval till you get a not too thin consistency.
Mirror Glaze:
- In a medium bowl, add the ¼ cup of water. Next sprinkle gelatin on it. Set aside for 10 minutes.
- Add the ⅛ cup of water to your icing sugar, next add your corn syrup/glucose, stir well to combine.
- Next get a medium pan or pot, pour in the icing sugar mixture and allow it cook for few minutes on low heat till mixture produces bubbles.
- Next add your gelatin mixture, stir well, add the condensed milk, stir. Remove Pan from heat.
- Pour the hot mixture over the chocolate and allow the chocolate melt completely.
- Once this is melted and cooled then pour into different smaller bowls, depending on how many colours you want to create. Make sure you use gel food colours and mix each mixture well so the colours blend in well.
Troubleshooting:
# Glaze too thin, add extra icing/powdered/confectionery sugar
# Glaze too thick, add extra lukewarm water or milk
#donutglaze #krispykreme #ringdoughnut
Sussan Apeh.
Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via sussycakes@sussycakes.com.ng