Vanilla Donut Glaze
We tried so many recipes trying to get the right glaze. We have provided you with the winning recipe! The Perfect Vanilla Glaze.
Finding LorAnn’s Bakery emulsions have been a game-changer in our search for the perfect recipe. In the Vanilla Glaze, we used Butter Vanilla Emulsion. It is a must-have for every home baker’s shelf.
Enjoy!
Vanilla Donut Glaze
This Vanilla Donut Glaze recipe is AMAZING!
Ingredients
- 2 cups Confectioner Sugar Sifted
- 1 1/2 tsp Light Corn Syrup
- 1/4 tsp Iodized Salt
- 1 tbsp Granulated Sugar
- 1 tsp Butter Vanilla Emulsion LorAnn Emulsion
- 1/3 cup Water
Instructions
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Place the confection sugar, light corn syrup, salt, and Butter Vanilla Emulsion in a large mixing bowl. Set Aside
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Make a syrup with the granulated sugar and water. Whisk the granulated sugar and water together in a small saucepan. Bring to a boil and reduce the heat. Allow simmering for a minute stirring occasionally.
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Add the syrup mix to the confectioner sugar mix
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Blend mixture with either a whip or mixer until all ingredients are combined.
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To Glaze: Dip donuts into the warm glaze.
The best-glazed donut recipe.
The one ingredient that makes this glaze
If your glaze tastes like sweet nothing, it’s almost always the flavoring. Vanilla extract gets baked out and watered down. What I use instead is a bakery emulsion, which holds its flavor instead of disappearing.
- LorAnn Butter Vanilla Bakery Emulsion – this is the one. It’s what makes a homemade donut taste like a donut shop donut instead of like sugar.
- LorAnn Buttery Sweet Dough Emulsion – for the dough itself, if you’re making the yeast donuts to go under this glaze.
A bottle lasts a long time. You use it by the teaspoon, and it’s the difference people can taste without being able to name.
What I’ve learned since first posting this
- Glaze the donuts while they’re still warm, not hot. Hot melts it straight off; cold sits on top in a crust.
- Thinner than you think. It should run off the whisk in a ribbon. It sets up firmer than it looks in the bowl.
- Dip, lift, twist. Let the extra run back into the bowl for a few seconds before you set it down.
- A cooling rack over a sheet pan catches the drips and saves your counter. The drips go back in the bowl.
- If it sets too hard, you used too much sugar or too little liquid. Add milk half a teaspoon at a time.
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