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.

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! Storage will vary depending on whether you're baking or frying your homemade donuts. For example, our confetti 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 our favorite thick maple frosting , which we use on baked goods like our pumpkin cupcakes or apple butter spice cake . This drizzle-able version is perfect for all kinds of donuts (homemade baked donuts! your favorite sour cream cake donut! yeast donuts or donut holes!) But we also love to drizzle it on coffee cake (try it with banana bread coffee cake , pumpkin spice coffee cake , or apple butter coffee cake ) 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!)

Can I use maple syrup instead of extract?

We do not recommend using pure maple syrup here: It has a much milder flavor than concentrated maple extract (or imitation maple flavoring). In order to get the same amount of maple flavor, you'd need to add a lot of maple syrup, which would completely change the texture of the icing. For best results and the strongest maple flavor, please follow the recipe as written and use maple extract or imitation maple flavoring!

Maple Glaze for Donuts

Description

This rich maple glaze is perfect on homemade donuts! The icing sets as it dries for a smooth, sleek finish that is dry to the touch.

Ingredients

Scale

1 1/4 cup powdered sugar (125 grams)
Pinch of kosher salt
3 Tablespoons unsalted butter, melted (45 grams)
½ teaspoon Mapleine Imitation Maple flavor or maple extract (2 grams)
2 Tablespoons very hot water (30 grams - you may not need it all)

Cook Mode Keep screen awake

Instructions

Add powdered sugar, melted butter, and maple flavor to a small mixing bowl with a pinch of kosher salt. Mix until you have a rough, clumpy mixture.
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

Maple extract and imitation maple flavor can vary widely in color and flavor intensity. In the photos above, we used Mapleine Imitation Maple Flavor, which produces a strong maple flavor with a rich, caramel-y color (much like you'd find in a donut shop!) We have also tested this recipe with non-imitation Maple Extract, which produces a similar flavor but often has a much lighter color.

Additions and Substitutions. 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!) 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). If the water isn't hot enough, the sugar won't dissolve and the frosting will feel grainy. If this happens, just pop the icing in the microwave for 3-5 seconds at a time to help the sugar fully dissolve.

This glaze will solidify as it cools, so work quickly to frost your donuts. 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.