Let’s be honest, doughnuts are amazing in any setting. Whether they’re a special-occasion breakfast, a snack at work or are replacing cake at a wedding, doughnuts have a way of brightening anyone’s day.
And while there are tons of ways to top a doughnut, from sprinkles to powdered sugar, nothing is as satisfying as a sweet vanilla glaze. Fortunately, recreating your local doughnut shop’s glaze for homemade treats is incredibly easy. Keep reading to get the simple step-by-step instructions.
Skip your next Dunkin’ run thanks to these copycat recipes.
How to Make Donut Glaze
Ingredients:
- 2 cups confectioners’ sugar
- 5 tablespoons half-and-half cream
- 1/2 teaspoon vanilla extract
Yield: Enough glaze for about 2 dozen doughnuts
Step 1: Prep the sugar
Shift the confectioners’ sugar into a wide-edged bowl. Sifting gets rid of any clumps and works to aerate the confectioners’ sugar so the glaze is nice and smooth.
Step 2: Mix in wet ingredients
Using a whisk, slowly mix in the half and half a tablespoon at a time, stopping when the glaze reaches your desired consistency. Once the glaze is mixed, stir in the vanilla extract.
Test Kitchen Tip: If you prefer a thinner glaze, add in an additional tablespoon of half and half.
Step 3: Glaze
With a pair of tongs, dip a homemade doughnut into the glaze, flipping it over so both sides get covered. Transfer to a wire rack (make sure there’s a pan underneath to catch the excess!) and allow the glaze to harden.
Once the glaze has set, pour yourself a cup of coffee and dig in.
Customize the glaze to your taste
There’s no need to limit yourself to just vanilla glaze. Check out these fun flavor options:
- Super fruity: Substitute the half and half for fruit punch (or your favorite fruit juice blend) and omit the vanilla extract.
- Cup of joe: Add a teaspoon of instant coffee granules to the confectioners’ sugar then continue the recipe as normal.
- Orange creamsicle: Substitute the half and half for pulp-free orange juice and add a tablespoon of fresh orange zest.
- Pumpkin spice: Stir in a ¼ teaspoon of pumpkin pie spice to the confectioners’ sugar and continue the recipe as normal.
Try the Glaze with Our Best Doughnut Recipes
Apple donuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider donut. —Melissa Hansen, Milwaukee, Wisconsin
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When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they're pretty fantastic any time of the year. —Amy Downing, South Riding, Virginia
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One day, my father got a hankering for doughnuts and asked me to make him some. I ended up trying these. Dad—and everyone else—loved the results. They come out so golden and plump. —Lisa Bates, Dunham, Quebec
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For 30 years, I've been using leftover mashed potatoes to make these light and fluffy doughnuts. The recipe was originally created by my neighbor's mother-in-law. The doughnuts are great for breakfast or as a snack anytime. —Marilyn Kleinfall, Elk Grove Village, Illinois
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Four ingredients are all you'll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. —Ginny Watson, Broken Arrow, Oklahoma
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I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. —Pat Davis, Beulah, Michigan
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The light coffee flavor in these tasty sugar-glazed doughnuts makes them a perfect start to the morning...on Christmas Day or any day. You'll find that the recipe is a delectable way to use up leftover potatoes. —Pat Siebenaler, Random Lake, Wisconsin
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There's no need to run to the bakery for delicious jelly doughnuts! These sweet treats are lighter than air. I've been fixing them for 25 years for my husband, our two daughters and their families. They disappear almost as fast as I make them. —Kathy Westendorf, Westgate, Iowa
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This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
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These sweet French doughnuts are square instead of round and have no hole in the middle. This beignet recipe is a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana
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Here's a simple recipe to create a colorful and fun breakfast (or snack!). For the glaze, use any type of juice you like. —Taste of Home Test Kitchen
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I wanted to make a gluten-free doughnut that tasted so good, the fact that it’s gluten-free is beside the point! —Kathryn Conrad, Milwaukee, Wisconsin
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I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin
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Just looking at these plump jelly-filled doughnuts will make your mouth water. There's nothing like them. —Lee Bremson, Kansas City, Missouri
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What could be more delicious than a warm homemade doughnut? I've been making these tasty treats for my children and grandchildren for many years. —Kay McEwen, Sussex, New Brunswick
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Here on our 1,250-acre farm, we usually have a quick breakfast on the go. So I often keep a batch of these light and moist doughnuts on hand. They disappear quickly because no one can eat just one! —Suzanne Christensen, Defiance, Iowa
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These finger-licking good delicacies are so light and luscious, my family has always called them "angel food doughnuts." They're lovely at Christmas with a dusting of confectioners' sugar. —Darlene Brenden, Salem, Oregon
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While these delicious bite-size treats are ready in minutes, they’ll disappear in a flash. And don’t relegate the deep-fried goodness to the breakfast nook—I’ve never had anyone turn these down no matter the time of day. —Chelsea Turner, Lake Elsinore, CA
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The post How to Make the Best Glaze for Doughnuts appeared first on Taste of Home.
Caroline Stanko
