Doughnuts
Hi all,
I was wondering if anyone has the trick to getting that shiny, smooth glaze (or is it icing?) for doughnuts. I made the coffee-glazed doughnuts that appeared in Gourmet magazine and the glaze appeared to seep into the dough. It didn't create that smooth sheen found on those sprinkled cake doughnuts with the white icing. Is there a difference between "glaze" and "icing?" Thank you for any advice.
B.T.W, the yeast batter for these doughnuts was wonderful - airy and tender.
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3 Comments:
I think the trick is to ice them twice. Make sure they are completely cool. Give them a first coating of icing and let it dry completely. Then ice them again. The first coat will seal them and keep the second coat from being absorbed by the doughnuts.
kjgibson at 2:51AM on 06/07/08
The doughnuts must be cool and the first dip dry. The second dip is for show.
JerzeeTomato at 6:44AM on 06/07/08
Thank you.
bster18 at 2:28PM on 06/09/08