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.