Joy the Baker » doughnuts

Pink Raised Doughnuts with Toasted Coconut

joythebaker — Fri, 10 Feb 2012 09:48:25 +0000

I carry around a list in my brain… a list of things that I’m in love with. Actively in love with, everyday… just walking around in the world.

I’m in love with fresh ginger tea, jewels big and small, my perfect black cotton dress, girls with long wavy hair that I covet, day planners, mechanical pencils, and the smell of clean laundry.

This is aside from loving the people and pets around me. This love is separate from family and friends. This love sometimes steps to the back of my mind and I’m left feeling a little blaaaaaahhh…. until all the love comes rushing back and I remember that I’m totally in love with my life.

I mean… think about it. Despite its messes and disappointments… and bills, there’s a lot to be in love with… even if it’s just the smell of your new shampoo, because it reminds you of toasted coconut.

I made these pretty pink doughnuts, and shared them with friends. I decided that this Valentine’s Day… it’s important to be in love with life.

I don’t even care how cheesy that sounds… because it feels good, and tastes bonkers awesome.

These doughnuts are made with two important ingredients.

Bread flour… which makes the doughnuts slightly more dense. Bread flour has a higher protein content and gives these yeast doughnuts a heavier, slightly more toothsome feel. Delicious… really. If you don’t have bread flour on hand, you’ll want to use a slightly different doughnut recipe. Try this one! (You might even want to try Doughnut Muffins! )

and

Vegetable shortening… which acts as our internal fat in the doughnuts. Vegetable shortening is a different fat than butter. Butter has water in it, which can make the doughnuts crack a bit during frying. Vegetable shortening is a fat without water, so the doughnuts will be smoother. Feel free to use butter, but the doughnuts may have a slightly different appearance.

This doughnut mixture is mixed in an electric stand mixer with a paddle attachment before it’s mixed and kneaded with a dough hook.

Yes… I said mixed a lot of times in the above sentence. Deal.

After a bit of time in the mixer, the dough will be slightly tacky, but not stick to your fingers or the bowl. It will feel soft and pliable… but with a bit of weight to it.

Lovely dough before the rise.

Dough gets risen in an off oven with a warm water bath. It’s like an at-home proofing box.

Woah!

… this dough is about half as big as my cat. I dunno. I don’t have much else to compare the dough… or the cat to.

This is a test.

Which set will you make doughnuts out of?

Left… choose the one on the left.

This might be my favorite part of the process….

After this cute part comes the frying. No photography around hot oil please. It’s enough for me to not totally burn my hand just cooking the doughnuts. Let’s not put a camera in the mix.

If this beautiful, golden doughnut isn’t enough to make you love your living… I just don’t know what else to tell you.

Dip it is sugared pink… maybe that will help with the love.

… aaannnddd coconut.

Homemade doughnuts are undeniably perfect. These doughnuts are a play on the traditional cake doughnut, frosted pink and decorated with snow white coconut. This version is slightly more neon and toasted, making is rustic cool.

This recipe is from my favorite doughnut shop in Seattle, Top Pot. They’re cookbook Hand-Forged Doughnuts totally has my mouth watering. These people are not kidding around when it comes to doughnut land.

Pink Raised Doughnuts with Toasted Coconut

makes 12-14 doughnuts

recipe adapted slightly from Top Pot Hand-Forged Doughnuts

Print this Recipe!

For the Doughnuts:

3 tablespoons (four ¼ ounce packages) active dry yeast

1 cup warm water (about 105 degrees F)

½ cup granulated sugar, plus 1 tablespoon granulated sugar

½ teaspoon baking powder

½ teaspoon fresh ground nutmeg

2 teaspoons iodized salt

4 to 4 ½ cups bread flour, plus more for dusting, rolling, and cutting

¼ cup vegetable shortening

3 large egg yolks

½ teaspoon pure vanilla extract

canola oil for frying

toasted coconut for topping

For the Glaze:

4 cups sifted powdered sugar

2 teaspoons light corn syrup

¼ teaspoons salt

1/2 teaspoon pure vanilla extract

1 to 3 drops red or pink food coloring

scant 1/3 cup hot water, plus more if necessary

To Make the Doughnuts:

In the bowl of an electric stand mixer, whisk together the yeast, water, and 1 tablespoon of sugar. Let stand for 5 minutes until mixture is foamy and frothy. That’s how you know the yeast is alive and ready to doughnut!

In a large bowl, whisk together sugar, baking powder, nutmeg, salt, and 4 cups of bread flour. Set aside.

Break up shortening and add to the yeast mixture. Add the egg yolks, and vanilla extract and beat on low speed using the paddle attachment. This will deflate the yeast bubbles and help break up the shortening.

With the mixture on low speed, add one third of the dry ingredients. Blend until flour disappears. Add another third of the dry ingredients. Beat until flour disappears. Switch to the dough hook and add the last amount of flour. Mix on low speed until no flour bits remain. Add a bit more flour if necessary. The dough should clean the sides of the bowl, and not stick to the bottom in a pool.

Knead for 2 minutes. The dough will be glossy, and just a bit sticky… but it shouldn’t stick to your hands.

Transfer the dough to a baking sheet that has been sprinkled with 1 tablespoon of flour. Shake into a 6-inch circle and dust the top with flour. Cover with a dishtowel and set in a warm place to double in size.

The Top Pot Cookbook has an awesome way to create your own proofing box! Bring a large kettle of water to a boil. Pour about 8 cups of water into a large baking dish. Set it on the floor of your oven. Place the sheet tray with covered dough on the middle rack above the steaming water, close the oven door and let rise for about 1 hour.

Transfer the dough to a lightly floured work surface and roll out into a roughly 12-inch circle, about ½ inch thick. Cut into 12 doughnuts and 12 holes using a 2 ¾-inch and 1 ¼-inch round cutter. Gently transfer the doughnuts and holes to two baking sheets that have been sprinkled with flour. Set the doughnuts for their second rise about 2 inches apart.

Let rise in the oven for another 30-45 minutes, using another hot water proofing bath.

In a medium or large, heavy-bottom saucepan, heat canola oil that is 2-inches deep. Use a candy thermometer to bring the oil to 350 degrees F.

When the doughnuts have doubled in size place a few doughnuts into the oil to fry. Don’t overcrowd the pan. Fry for 30 seconds on one side, flip and cook for another 30 seconds. Doughnuts will darken slightly as they cool, so don’t cook them too dark. Transfer to a few layers of paper towel to cool. Bring the fry oil back to 350 degrees F before frying new batches of doughnuts.

Allow to cool completely before glazing.

To Make the Glaze:

Place the sugar, corn syrup, salt, and vanilla in a large mixing bowl. Add the food coloring and hot water and use a whisk to incorporate. Blend until entirely smooth. If the mixture seems to thick to easily dip doughnuts, add more hot water 1 teaspoon at a time.

To ice the doughnuts, dip one side of the cooled doughnuts into the freshly made icing. Sprinkle with toasted coconut. Let dry and set for 10 to 15 minutes before serving.

Double Dipped Apple Doughnuts

joythebaker — Mon, 14 Nov 2011 02:48:16 +0000

Given the choice between being home and not being home… I’m the girl that always chooses home.

Brooklyn is amazing. San Francisco is delicious. Baltimore is bonkers. Home is my heart. Home is where I keep my jar of Sharpie markers, my clean white sheets with the familiar smell, and my giant mankitten.

Home is also where I keep my fry thermometer and bowl of apples.

Home will come soon… until then, I still have some new sights to put my eyes on. Until then… please enjoy these fried apple things I made.

Imagine what onion rings would taste like if they were made out of apples instead of onions… and then topped with sugar.

Totally easy to imagine, mostly because it’s done and done right here.

I never seem to have much luck with an apple corer. God made apple all wonky and crooked. The core never goes straight down. I use a small, 1-inch circular biscuit cutter to chop the core out of apples.

See there? I just popped the holes out!

The beginning of apple doughnuts!

This is a double battered creation. The first batter is a milky cinnamon sugar batter. This lays the base for the second batter… crispy panko bread crumbs.

The milk batter adds sugar, spice and flavor, the panko bread crumbs keep the doughnuts crispy. Also… anything double battered is inherently awesome.

They look just like onion rings, but they’re dessert!

Ps. I also consider onion rings to be dessert… but maybe that’s just me.

I love to sprinkle these fried apples with powdered sugar, and serve hot out of the fryer. The batter is spiced and crunchy, the apple inside is tender with just a hint of crunch. They’re cooked but still maintain a bit of crunch.

Crispy Apple Doughnuts

makes about 24 rings

Print this Recipe!

For the Panko:

2 cups panko bread crumbs

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

For the Milky Batter:

1 cup flour

2 tablespoons cornstarch

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup milk (I used 2% milk)

1 large egg

4 Fuji or Granny Smith apples

oil for frying

In a medium bowl, whisk together panko crumbs, sugar, and cinnamon. I like to use my fingers to crush the panko crumbs into a finer breadcrumb. Set aside.

In a medium bowl, whisk together flour, cornstarch, sugar, cinnamon, nutmeg, baking powder, and salt. In a small bowl, whisk together milk and egg. Add the wet mixture to the dry mixture and whisk until no lumps remain. Set aside to rest while you peel and slice the apples.

Peel the apples and slice into about 1/3-inch thick rings. Use a small biscuit cutter to cut out the core. You can also peel the apples and use a apple corer to core the apple before slicing it into rings.

Soak apple slices in milky batter mixture. Set the panko mixture next to the milky batter. Heat a heavy bottom sauce pan with 2-inches of oil to 350 degrees F, measuring heat with a candy/fry thermometer.

When oil has reached 350 degrees F, use pair of tongs to remove a few rings from the milky batter, and coat in panko crumbs. Once throughly coated in crumbs, use tongs to carefully place rings in hot oil. Fry about 4 rings at once. Fry until golden brown, flip over and fry until golden. Remove from oil, place on a paper towel and fry the rest of the apple rings. Bring the oil back up to 350 degrees before adding additional apple slices.

Keep the fried apples warm in a 200 degree oven while the others fry. Sprinkle generously with powdered sugar and serve.

Old Fashioned Doughnuts with Chocolate Glaze

joythebaker — Tue, 13 Sep 2011 05:59:34 +0000

I need to make some decisions. I know… welcome to everyday living.

Who do you turn to when it’s time to make big decisions?

Mama and Dad? Bestest girlfriends? Awesome boyfriends? Husband? Wifey? God? Bottle of beer? Giant stack of doughnuts?

When it comes to making decisions, I make lists… and stare at them. I take hot showers and try to figure out my life. I chip my manicure off. I stop blinking.

I ask friends for advice… and wait for them to give me the answer I want. Are you guilty of this too!? Be real. Bad habit.

I ask God… I listen and then I try to figure out how I’m going to hear his answer.

I think. I make more lists. I stare.

I’ve found that tremendous amounts of fried food also help the decision making process. Well… they help pass the time during the quiet list making/staring phase of the decision making process.

Do people actually make decisions while running around like maniacs? Is that something that works? Is there a lot of yelling involved? That sounds like chaos. I prefer the sitting, staring, fried food eat, and listening method… but really, that’s just my own personal crazybrain.

Oh wait! Are you one of those people that makes important decisions while working out?! Ugh. Why can’t I be you!?

I probably shouldn’t tell you how easy it is to make doughnuts at home.

These are cake doughnuts. They’re more dense than yeasty doughnuts. The outside has just a bit of crunch.

It all starts with just a bit of flour and sugar.

Doesn’t just about everything here start with flour and sugar and end in a ball?

Yes.

When you fry this… it definitely turns into doughnuts.

Small miracle, right?!

There are a few things that might keep you from making these doughnuts.

Do you have the fry/candy thermometer? Do you have lots of different circle biscuit cutters?

If not… you’re totally saving yourself some calories.

But if you do have these things handy in your kitchen, imagine the calories you can get yourself into!

I like the way you live.

Crisp, golden brown cake doughnuts.

Chocolate ready.

Monster dipping manhands ready.

These cake doughnuts don’t need that pesky yeast rise time. They’re crisp, but soft and dense. They’re doughnuts with chocolate glaze… so clearly they’re delicious. How much convincing do you really need?

Should I teach my kitten to speak so he can tell you how much he enjoyed stealing one off the counter and leaving half a kitten eaten doughnut on the floor for me to step in with my bare feet? Would that finally convince you that doughnuts are delicious!? Geez.

Old Fashioned Doughnuts with Chocolate Glaze

makes between 6 and 10 doughnuts (I got 8 out of this batch)

adapted slightly from Doughnuts

Print this Recipe!

1 1/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon fresh grated nutmeg

pinch of salt

1/3 cup granulated sugar

1/4 cup plain yogurt or sour cream

1 large egg

1 tablespoon unsalted butter, melted

vegetable oil for frying

In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.

In a separate small bowl, whisk together yogurt (or sour cream), egg, and melted butter. Add the wet ingredients to the dry ingredients and fold together until well incorporated. The dough will take some smooshing to gather into a dish. It will be like a slightly more moist biscuit dough. Wrap bowl in plastic wrap and place in the fridge to rest for 15 minutes.

Place a candy/fry thermometer in a medium saucepan. Pour oil into the pan until it is about 2-inches deep. Heat oil over medium-low heat.

On a lightly floured work surface, roll bough to a 1/2-inch thickness. Cut doughnuts with a 2 1/2-inch round cutter, and cut a hole with a smaller circle cutter.

When oil reaches 360 degrees F, fry 2 or 3 doughnuts at a time for about 1 minute on each side. Doughnuts will be golden brown. Carefully pull out, drain, and let rest on towel paper.

Chocolate Glaze

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

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.

Doughnuts are best served the day they’re made. They also freeze just fine!

Chocolate Glazed Baked Doughnut Muffins

joythebaker — Tue, 12 Oct 2010 02:22:15 +0000

Wanted: Type A personal assistant. Job duties will include: reminding me what day it is, reminding me how many days I have left to write a cookbook, eating pancakes, and listening to me talk to myself as I grocery shop.

Wanted: Dude dishwasher.

Wanted: Courage… to get back on my bike again.

Wanted: A sunny winter and a kitten for Christmas.

Wanted: Cakey doughnuts with none of the fuss and all of the glaze.

That one’s just too easy. Done and done.

I have to be honest… this post is a sort of dog-ate-my-homework situation.

I took about forty pictures of the making of these little darlings, then I realized that I hadn’t put my memory card back in my camera.

Not ideal. At all.

What makes a cake doughnut a cake doughnut? Tender light cake crumb cooked in hot fry oil.

Can a doughnut still be a doughnut if it’s baked in the oven and shaped like a muffin. Yea! I think so! What makes these doughnut muffins and not cupcakes is the glossy chocolate glaze. They’re fluffy and light. They’re springy. They’re not too sweet, and the chocolate glaze with sprinkles is pretty much perfect.

Chocolate Glazed Baked Doughnut Muffins

adapted slightly from Doughnuts (it’s new! i like it!)

makes 6 to 8 doughnut muffins

Print this Recipe!

For the doughnut muffins:

3/4 cup plus 1 tablespoon all-purpose flour

1/4 cup whole wheat pastry flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1/3 cup granulated sugar

2 tablespoons unsalted butter, chilled and cut into about 8 cubes

1/4 cup whole milk, scalded

1/4 cup plain yogurt

1 teaspoon vanilla extract

1 egg, beaten

For the chocolate glaze:

1/4 cup unsalted butter

2 tablespoons milk

2 teaspoons light corn syrup

1/2 teaspoon vanilla extract

2 ounces unsweetened chocolate, chopped (you can also use bittersweet, it’ll just be a sweeter glaze)

1 cup powdered sugar, sifted

To make the muffins:

Place a rack in the center of the oven and preheat oven to 350 degrees F. Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).

Whisk together the flours, baking powder, baking soda, nutmeg, salt and sugar. Add the cold butter cubes and use your fingers to break the butter up into the dry ingredients. Work the butter (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour. Set aside.

In a small pan, heat the milk until almost boiling and remove from the flame. Whisk together yogurt, egg and vanilla extract. Add the warm milk and whisk to incorporate. Add the wet ingredients all at once to the dry ingredients. Stir together with a spatula until just incorporated. Be careful not to overmix as it may make the muffins dense.

Gently spoon batter into muffin tins. Muffins tins should be filled halfway. Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch. Insert a skewer into the center of a muffin to test for doneness. If the skewer comes out clean, the muffins are done! Remove from the oven and let rest while you whip up the chocolate glaze.

To make the chocolate glaze:

In a small saucepan over medium flame, heat butter, milk, corn syrup, and vanilla extract until butter is melted. Remove from flame and add chopped chocolate. Stir until chocolate has melted. If the mixture begins to separate a bit… don’t panic. Whisk in the powdered sugar and the glaze should come together. Dip the muffin tops in the glaze while the glaze is warm. Let rest for 3 minutes then sprinkle with jimmies.

The Great Doughnut Hunt

joythebaker — Tue, 14 Oct 2008 06:11:48 +0000

There are endless things for a young, single girl to do in a big city like Los Angeles. There’s shopping on Melrose. There are afternoons at the beach in mid October. There are concerts, countless happy hours to attend, and an array of ridiculously pretentious clubs to try to get into.

Yea…. those are all things that most normal twenty something girls might find the time to do. I’d like to consider myself a special breed. When I had a free morning a few days back I decided to go doughnut hunting. Yes, I made up a new sport. It involved just a few things: doughnut shops, milk or coffee, and an empty and willing stomach.

Wanna play? The beauty of this game is that you can do it in any city on any given morning.

This year’s doughnut hunt was inspired by the crazyinsane (new word) doughnuts I made a few months back. They were painfully good and inspired me to… well… bring doughnuts back into my life any way I could.

I picked five Los Angeles doughnut eateries (I only made it to three before my pants button busted) and put my doughnut tasting skills to the test. Here’s what happened (before my pants burst).

Say hello to the Doughnut Hut in Burbank. They’ve got a clever retro sign and colorful, tiny little shop. The outdoor seating is charming and incidentally, bee infested. Seeing as this was my first stop, I opted for not one, but two fine doughnuts: one standard sprinkle and another orange colored find.

It turns out orange colored, passion fruit- esque doughnuts are not exactly the way to go. The troubled look on my face was only intensified when I realized that this particular doughnut tasted like an old churro, if a churro were a shoe. Not ok. The sprinkle doughnut, however, was perfectly cakey, and divine with milky coffee.

I stopped at the Donut Prince simply because there was the cutest old couple sitting in the window. Old people know doughnuts. They’ve been around long enough to know. They’ve eaten more doughnuts that I have. It’s simple mathematics.

It turns out that old people do have doughnut wisdom. I, on the other hand, should not have ordered two more doughnuts. Despite the shoe like taste of the passion fruit doughnut at the previous shop, I did manage to devour it.

Not sure if I can make it through these two doughnuts. Like a true champion- I do. Doughnut count: 4.

No doughnut adventure would be complete without a trip to Krispy Kreme. But, Krispy Kreme Drive- Thru!? Oh the sheer gluttony. Even after 4 doughnuts, two cups of coffee and a mini carton of milk, I managed to get out of my car to eat more doughnuts. Success!

Walking into Krispy Kreme is like walking into doughnut Disneyland. It’s just magic. Somehow, no matter how many doughnuts I try, Krispy Kreme is always my favorite. They’re perfectly over sweet and literally melt in your mouth. I think I went through at least two in the blink of an eye. Ahhh…. sweet sweet doughnut adventure.

I literally have to hold my heart after a bite of Krisy Kreme doughnuts. Is there such a thing as soul mate doughnuts? Doughnut count: 7 ok…. probably more like 9.

I should make it known that shortly after this picture was taken, I fell into a deeply satisfying doughnut coma. Thank you Carsen for being my able photographer and eager doughnut tasting partner.

My doughnut adventure inspired a new doughnut flavor. It’s today’s most popular cupcake flavor transformed into doughnut form. I’ll share soon.

So…! When’s your doughnut hunt?

Oh! My! God! Doughnuts!

joythebaker — Wed, 20 Aug 2008 20:30:29 +0000

Some things I make for the love of others. I’ve been known to gaze lovingly at ingredients. Wrap cookies in little bows, and present a friend with box of still warm chocolate chip cookies at just the right moment.

Other things I make because I’m a selfish hungry girl. These doughnuts. Oh my God! These doughnuts I made because I’m a selfish girl who loves loves loves doughnuts.

Three facts about this, my first doughnut making experience:

These puppies took me about 3 hours and 15 minutes from start to finish. I started craving them after my morning run, and sunk my teeth into my first warm doughnut bite around 2pm. Worth every minute! Seriously.

I burned my mouth, yes, four times eating donut balls that were just too fresh from the fryer. Worth it. I’d do it all over again.

If I didn’t get the what was left after the “Joy vs. Doughnut Throwdown 2008″ out of my house, I might well have eaten every singe one. Not a joke. Fact.

If you’ve never made doughnuts before, here is my advice to you: Oh my God! Take the afternoon off. Turn off your phone. Make these donuts. Eat five to eight, and then promptly walk over to your neighbors house and beg them to take the rest off your hands. If your neighbors aren’t home you might even want to call the cops, they’ll be able to stop you from eating the remainder. You’ll need handcuffs.

Oh My God! Chocolate Glazed Doughnuts!

Gourmet, December 2006

Print this Recipe!

makes 1 dozen doughnuts

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)

I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.

Chocolate Glaze

recipe from Alton Brown

This is enough glaze for a double batch of doughnuts! ;)

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Want more options for doughnut glazes? Chocolate doesn’t float your boat? See if any of these toppings fit your fancy!