Classic Glaze

 

Classic Glaze is in a class of its own in my book. This recipe is perfect for my Homemade Donuts, and I flavor it with strawberry puree, lemon zest, orange zest, bourbon, maple syrup or lavender flowers. The thicker you make it, the fewer layers you’ll need. If you’re adding elements of flavor, keep it thin so it will spread and drizzle.

 
 
Classic Glaze
 
 

Elements

1 CUP CONFECTIONERS’ SUGAR, SIFTED

2-3 TABLESPOONS WHOLE MILK, ADJUST FOR CONSISTENCY

1/2 TEASPOON MADAGASCAR BOURBON VANILLA EXTRACT

1/8 TEASPOON SEA SALT, OPTIONAL


Directions

  1. In a medium mixing bowl, add confectioners’ sugar; sift to remove any lumps.

  2. Add 2 tablespoons of whole milk and vanilla extract to the bowl; whisk until smooth and glossy. if needed, add more milk 1 teaspoon at a time to reach desired consistency.

  3. If desired, add sea salt to balance the sweetness; whisk to incorporate.

  4. Use immediately to drizzle over desserts or dip pastries for a classic glazed finish.

  5. Use immediately or refrigerate in an airtight container until ready to use.

 
 

x, Melissa

 
GlazeMelissa ChildressClassic, Drizzle, Topping