Best Donut Glaze Recipes

AIR FRYER DONUT HOLES WITH LEMON GLAZE

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Add butter and use a fork or pastry cutter to work butter into the flour mixture until it resembles coarse cornmeal.
• Pour in milk and vanilla and combine until liquid is evenly distributed. Add additional milk, 1 tablespoon at a time, if dough does not come together. Knead dough for 1 to 2 minutes.
• Preheat an air fryer to 320 degrees F (160 degrees C). Lightly spray the basket with cooking spray.
• Divide dough into 12 equal portions and set 6 portions into the basket without touching. Lightly spray with cooking spray.
• Air fry for 5 minutes, lightly spray again, then fry for an additional 2 minutes. Transfer donut holes to a wire rack and repeat with remaining 6 portions.
• Stir confectioners' sugar and lemon juice together in a very small bowl until well mixed. Drizzle lemon glaze over the donut holes and serve warm.

DONUT GLAZE

Steps:

• For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
• Add the vanilla and hot water. Mix until smooth.
• If you're making the chocolate glaze, melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth.
• When the donuts have cooled, dip each \top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

3 DONUT GLAZE RECIPES

Steps:

• In a medium bowl, whisk together all of the ingredients.
• Whisk until silky and smooth.
• If you want it thinner add a little more milk
• Store the icing at room temperature in an airtight container for 2 weeks.
• In a medium bowl, whisk together all of the ingredients.
• Whisk until silky and smooth.
• If you want it thinner add a little more milk
• Store the icing at room temperature in an airtight container for 2 weeks.
• In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
• Dip doughnuts in chocolate glaze and let rest to harden slightly.
• Store the icing at room temperature in an airtight container for 2 weeks.
• In a medium bowl, whisk together all of the ingredients.
• Whisk until silky and smooth.
• If you want it thinner add a little more milk
• Store the icing at room temperature in an airtight container for 2 weeks.
• Combine sugar with cinnamon in a medium bowl.
• Dip donuts into cinnamon sugar while still warm.
• Cinnamon sugar ca be covered and stored for up to 2 years.