Should I glaze donuts hot or cold?

For best results, dip only fully cooled donuts into the glaze. If donuts are still hot, the glaze will melt and run down the sides or soak into the donut itself. Letting donuts cool completely before frosting gives you a smooth, thick layer of icing. (Note: This is a different technique than you'd use when dusting donuts with powdered sugar or cinnamon sugar, which works best when donuts are still hot!)

How do I get toppings to stick to the donut icing?

Add sprinkles or nuts to the top of the donuts immediately after dipping each donut in the glaze. If you add toppings while the icing is still wet, it will "grab" the toppings and hold them in place as it sets. For extra security, lightly press your toppings down into the icing while it's still soft. Sprinkles, chopped nuts, mini chocolate chips, cereal flakes, and small candies are all fun additions to a glazed donut!

How long do glazed donuts last on the counter?

Once it's set, this frosting will last up to 4 days in an airtight container on the counter. The longer it sits, the more it will dry out: after 3 or 4 days, you'll notice this icing starts to crack and flake apart more easily than it does in the first few days of storage. For other questions about donut storage, it's best to consult the recipe you're using for the dough or batter! Our confetti baked donuts or Chocolate Baked Donuts , which we bake in a donut pan, will last 2-3 days in an airtight container on the counter once they're frosted (past that, the donuts themselves start to dry out and get a bit dense). For best results, let this easy chocolate icing set completely (until it is dry to the touch) before putting donuts in an airtight container. Once set, this icing shouldn't sweat or get soggy during storage (but if it's hot or humid and you notice the glaze seems wet, you can crack the lid on your airtight container to let a tiny bit of airflow through, which helps keeps donuts fresh).

What else can I make with this icing?

This is a thinner version of the classic fudgey chocolate frosting we use on some of our favorite cakes (like our chocolate sheet cake or coconut oil cupcakes !) This drizzle-able version is perfect for all kinds of donuts (chocolate donuts! your favorite sour cream cake donut! yeast donuts or donut holes!) But we also love to drizzle it on chocolate chip brownies or pour it over a bundt cake.

How much glaze does this recipe make?

As written, this recipe makes enough glaze for 12-16 baked donuts (about 3.25" in diameter) or 8-10 classic yeast donuts (about 4.5" in diameter). Keep in mind the amount of icing you'll need will vary based on the size of your donuts, the consistency of your glaze, and how thick your icing layers are. Double or triple this recipe if you'd like more icing! If you run out mid-way through icing your donuts, it's thankfully very quick and easy to mix up another batch!

Chocolate Glaze for Donuts

Description

This easy chocolate glaze is perfect for homemade donuts!

Ingredients

Scale

1 cup powdered sugar (100 grams)
1/4 cup unsweetened cocoa powder (25 grams)
pinch of kosher salt
3 Tablespoons unsalted butter, melted (45 grams)
1/2 teaspoon vanilla extract (2 grams)
2 Tablespoons very hot water (30 grams - you may not need it all)

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Instructions

Whisk powdered sugar and cocoa powder together with a pinch of kosher salt in a medium mixing bowl.
Whisk melted butter and vanilla extract into powdered sugar mixture. The mixture will be clumpy - that's ok!
Add hot water a little bit at a time, whisking well between each addition, until you have a smooth, shiny glaze. You may not need all the hot water!
Dip the top of your prepared, cooled donuts into the glaze and let any excess drain off. Transfer to a wire cooling rack (you may want to put a towel or plate under the wire rack to catch any drips of frosting). Top donuts with sprinkles while glaze is still wet. Let the glaze set for at least half an hour to achieve a shiny finish!

Notes

Additions and Substitutions. Omit the vanilla extract if you don't have any (it adds a bit of depth, but this recipe still works fine without it!) Use melted coconut oil instead of butter for a dairy-free/vegan version (the coconut oil will act similarly to butter and help the glaze firm up as it dries). Use milk or cream instead of hot water if you want the frosting to stay soft instead of firming up.

How hot should my water be? We use an electric kettle to heat water to near-boiling (just like making tea!) You can also heat water in the microwave or use tap water on its hottest setting. Hot water is important because it keeps the butter warm while you frost the donuts (as the butter starts to cool, the frosting sets and gets harder to work with). The heat also helps "bloom" the cocoa, which brings out more chocolate flavor.

If the icing is too thin, let it cool on the counter for a few minutes, then stir and try dipping the donuts again. If frosting gets too thick, add an extra splash of hot water or microwave it for a few seconds to loosen it up. This glaze is fairly forgiving: If you accidentally add too much water, add a few extra spoonfuls of powdered sugar and/or cocoa powder to get it back to the right consistency.

This glaze can take some practice. For best results, the glaze should be a pourable - but not watery - consistency when you dip the donuts. You want it to resemble a thick syrup. If the glaze soaks into the donut or runs right off and leaves a too-thin layer, let it sit for 5-10 minutes, then stir and dip again (as it sits, the glaze will thicken a bit). If the glaze thickens too quickly, add a splash of hot water or microwave it for a few seconds to loosen it back up.

Quantities. This recipe makes enough glaze for 12-16 baked donuts (about 3.25" in diameter) or 8-10 classic yeast donuts (about 4.5" in diameter). Double or triple this recipe if you'd like more icing.