(For 11- 3″doughnuts – multiply as necessary. Glaze will last at room temperature for a few days)
In a bowl: 5 cups powdered sugar 1 TBL Corn Syrup 1 TBL Vanilla Extract Slowly whisk in ½ cup to ⅔ cup warm water until a nice thick consistency. Dip hot doughnuts, both sides, in glaze. Let glazed doughnuts drip on wire rack.
*Note- This recipe is for glazing 11 doughnuts. You will have extra doughnuts to coat in cinnamon & sugar.
Cinnamon Sugar Ratio:
4 cups granulated sugar
1/4 cup ground cinnamon
Combine ingredients in a bag of bowl Shake or dip warm doughnut in it!
The “third” roll of leftover dough can be used as doughnut pretzels. We make them HUGE!
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