• Choose a category
• All
• Classic-Fiction

By Root 278 0

agar, and water: Whisk the granulated sugar, agar, and water together in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 minute, stirring occasionally. Add the syrup to the confectioners’/icing sugar bowl. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary.

- To glaze, immediately dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 minutes before serving.

- For glazing tips.

CHOCOLATE GLAZE?

There’s no such thing as a chocolate glaze. Or is there?

Technically, a glaze is much thinner than an icing and covers a doughnut more thoroughly, dripping down the sides of the doughnut. It’s also usually transparent. At Top Pot, we place doughnuts on giant cooling racks as they come out of the hot oil, then transfer them to a glazing apparatus, where we can glaze dozens at a time using a giant handheld glazing trough that allows the glaze to come out in a giant, ribbony sheet.

So no, you don’t usually see chocolate glaze—it’s usually thicker, and it’s called chocolate icing or chocolate frosting. But if you want to make a chocolate glaze, go ahead: add 2 tbsp unsweetened cocoa powder (sifted) to a vanilla glaze with the rest of the ingredients, and go to town.

SIMPLEST VANILLA GLAZE

SMALL BATCH MAKES ENOUGH FOR ONE DOZEN cake or ring-shaped doughnuts big batch makes enough for one dozen large doughnuts (bars, pershings, twists, fritters, or bullseyes)

* * *

SMALL BATCH

31/2 cups/350 g confectioners’/icing sugar, sifted

11/2 tsp light corn/golden syrup

1/4 tsp iodized salt

1/2 tsp vanilla extract

1/3 cup/75 ml plus 1 tbsp hot water, plus more if needed

BIG BATCH

41/2 cups/1 lb/450 g confectioners’/icing sugar, sifted

2 tsp light corn/golden syrup

1/4 tsp iodized salt

3/4 tsp vanilla extract

12 cup/120 ml hot water, plus more if needed

TIME

5 minutes active time, plus glazing

* * *

- Place the confectioners’/icing sugar, corn/golden syrup, salt, vanilla, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more hot water, a teaspoon at a time.

- To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 minutes before serving.

- For glazing tips.

MAPLE GLAZE

MAKES ENOUGH FOR ONE DOZEN doughnuts

* * *

31/2 cups/350 g confectioners’/icing sugar, sifted

11/2 tsp light corn/golden syrup

1/4 tsp iodized salt

1 tsp vanilla extract

1/2 tsp maple extract

1/3 cup/75 ml maple syrup

1/4 cup/60 ml hot water, plus more if needed

TIME

5 minutes active time, plus glazing

* * *

- Place the confectioners’/icing sugar, corn/ golden syrup, salt, vanilla, maple extract, maple syrup, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more hot water, a teaspoon at a time.

- To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 minutes before serving.

- For glazing tips.

Note: This is a thin glaze, not the thick Maple Icing that is the standard topping for Maple Bars.

BERRY GLAZE

SMALL BATCH MAKES ENOUGH FOR ONE DOZEN cake or ring-shaped doughnuts Big batch makes Enough for one dozen large doughnuts (bars, pershings, twists, fritters, or bullseyes)

* * *

SMALL BATCH

31/2 cups/350 g confectioners’/icing sugar, sifted

11/2 tsp light corn/golden syrup

1/4 tsp iodized salt

1/2 tsp vanilla extract

1 tbsp berry jam

1/3 cup/75 ml plus