The Americans were the first who came up with the idea of decorating donuts with glaze; it was they who had donuts known all over the world. Charming rings under chocolate and colored fondant look very cute, bright, stimulate appetite. The main thing is to properly prepare and apply the icing. Here are the most interesting, but easy to execute recipes.
Donut Glaze - General Cooking Principles
Glaze is a coating that, after a certain time, should harden or at least harden so that it does not stain your fingers. 15 minutes are enough for some species, while other species should stand for several hours. It is important that in the initial state the mass was liquid, resembled cream, only in this case it would lie in an even layer, without a stain and stripes would cover the donut. According to the rules, they adorn one part, that is, the top.
Common glaze products:
· Chocolate is white and dark;
Egg whites
Powdered sugar
Caramel
To these products may be added butter or sour cream, various fruit and berry masses, dyes, flavoring additives. Indeed, very often donuts are covered with several types of glaze at once. First, a base layer is applied, stripes or droplets from fondant of a different color are drawn on it. In simplified versions, they simply use colored candies or dragees.
Cocoa powder donut glaze with milk
This version of chocolate icing for donuts is characterized by low cost and availability of ingredients. As a rule, cocoa powder is cheaper than good chocolate, but also gives a pleasant taste and aroma. Of course, this is subject to the use of a quality product.
Ingredients
· 3 tbsp. l cocoa powder;
· 3 tbsp. l Sahara;
· 4 tbsp. l milk;
60 grams of oil.
Cooking method
1. It is undesirable for icing to use cocoa powder with sugar, intended for instant drinks, nothing good comes of it. You need to take the simplest black powder. Sift it into a saucepan.
2. Add granulated sugar, stir and pour milk. Stir again.
3. Cut the butter into slices, add to the total mass. Put the saucepan in a water bath.
4. Slowly heat the mass, the butter should dissolve, sugar too, all this will turn into melted chocolate. Stir it constantly so that the heating proceeds evenly.
5. Turn off the stove and you can dip the donuts. If chocolate icing will be used to apply the pattern on the base layer, then it must immediately be transferred to a bag.
Donut Protein Glaze
This option is suitable for those who can wait a bit. It takes several hours to dry the protein glaze. An important condition for cooking is the use of quality eggs from trusted suppliers, as the product will be used raw without heat treatment.
Ingredients
· 2 protein;
1 pinch of vanilla
0.5 tsp lemon juice;
· 0.5 tbsp. Sahara.
Cooking method
1. To make the glaze thick and lush, whites should be whipped in a clean bowl without traces of fat. If even a small drop of oil remains on the walls or on the mixer, the quality of the fudge will be completely different. Send the squirrels to the bowl.
2. Immerse the mixer, beat the icing for about two minutes. White foam immediately begins to appear, but it is sugar free, therefore transparent.
3. Add the sugar in parts, continuing to whisk.
4. As soon as all the grains dissolve in the proteins, a lush foam is formed, add vanillin.
5. At the end, pour in the lemon juice. With it, the glaze hardens faster, becomes thicker, acquires the desired consistency.
6. Drive in with juice for a minute, add liquid dyes at will, and you're done! You can decorate donuts. Protein, unlike chocolate, can be applied to warm products.
Icing for sugar donuts
Such donut glaze does not require complex products, the cooking technology is very simple. The mass lends itself perfectly to coloring in all kinds of colors. Suitable for decorating chilled donuts and other baked goods. There is absolutely the same recipe for lemon juice, you can try it.
Ingredients
· 220 grams of powdered sugar;
· 4 tbsp. l water.
Cooking method
1. Pour fine powder into a bowl. If there are lumps in the product, then be sure to sift.
2. Add three tablespoons of ordinary boiled water or partially replace with lemon juice. Rub together with a spoon for at least ten minutes.
3. Add a fourth spoonful of liquid dropwise. It is very important not to pour too much, otherwise the icing will flow from the donuts.
4. To achieve the consistency of sour cream and you're done! Use icing for its intended purpose.
Sugar Donut Glaze
Another popular variation of sugar glaze, for the preparation of which you will need not only powder, but also starch. The original recipe uses corn, but you can also take potato starch. This glaze lends itself very well to coloring in different, even the lightest shades.
Ingredients
· 150 grams of powder;
· 20 grams of milk;
· 10 grams of starch;
· 6 grams of oil (vegetable);
· 1-2 drops of dye.
Cooking method
1. Combine powdered sugar with starch and sift together in a bowl.
2. Add milk, start stirring.
3. Once the mass becomes more like a glaze, add a little vegetable oil. Be sure to use a refined product without any extraneous odors.
4. After thoroughly mixing, drip the dye. Continue stirring until it is completely dispersed in bulk.
5. Ready icing should stretch, slowly drain from a spoon. Donuts don’t need to be dipped into it, it is better to gain mass with a brush or a silicone spatula, apply to the surface of the rings.
Caramel Donut Glaze
There are options for the same salty glaze for donuts. In principle, the technology will not differ much, only by adding a pinch of salt. For glaze, you need sheet gelatin. Thanks to this product, it solidifies perfectly, it turns out brilliant and beautiful.
Ingredients
· 180 grams of fine granulated sugar;
150 grams of water;
· 10 grams of starch (corn);
· 5 grams of sheet gelatin;
150 grams of cream (35%).
Cooking method
1. Pour gelatin with water, leave to infuse for at least fifteen minutes.
2. Combine the cream with starch, whisk with a whisk, or simply sprinkle thoroughly with a spoon. If lumps appear, then you need to immediately wipe through a sieve, then you can not get rid of them.
3. Put caramel on the stove, more precisely sugar. Heat on low heat, begin to melt until an amber color appears. It is believed that caramel cannot be stirred at this stage.
4. As soon as the caramel flavor goes, pour 150 ml of warm water. But you do not need to add all the liquid at once. You need to pour in a thin stream and quickly stir.
5. Pour the cream with starch, bring the mass to a boil, warm up a little, remove from heat.
6. Let the caramels stand for a while and add the swollen leaves of gelatin. Stir until it is completely dissolved.
7. Cool the caramel, but do not let it freeze. We cover the donuts, remove for an hour in the refrigerator.
Chocolate glaze for tiles donuts
One of the easiest ways to make glaze from regular chocolate bars. It is advisable not to use a cheap product. Due to the low cocoa content, the coating may not please with consistency, sometimes it just does not freeze.
Ingredients
· 200 grams of dark chocolate;
60 grams of oil.
Cooking method
1. Break the tiles into pieces, put in a bowl or in a saucepan, put in a water bath, turn on the stove.
2. Cut the butter, add to the chocolate. You can replace it with good fat sour cream or cream.
3. Warm everything together to completely dissolve the pieces. Constantly stir the icing. No need to keep on the stove for a long time, as soon as the mass becomes homogeneous, you can immediately turn it off and apply on donuts.
White Chocolate Donut Glaze
White chocolate is not as easy to use as its dark counterparts. You can not use tiles with bubbles, that is, air. It is also worth abandoning the idea of melting chocolates with fillers.
Ingredients
200 g of chocolate
70 g of cream 35%;
50 g of oil 72%.
Cooking method
1. If a small drop of water gets into the mass with chocolate during melting, then the product may catch in flakes, this happens quite often. No risk, use clean and dry dishes. Put the broken chocolate.
2. Add chopped butter to the tiles, put in a water bath. Heat slowly. Do not let white chocolate boil. As soon as it becomes hot, you need to reduce the fire.
3. Add fat cream, stir, warm a little more until smooth.
4. Remove white chocolate from the heat, cool slightly to make the mass thicker, grease baked but cooled donuts. The colder the product, the faster this coating will harden.
Donut Glaze - Useful Tips & Tricks
· Frozen chocolate glaze is easy to reanimate, you just need to warm it up. If it hardens in a pastry bag, it is convenient to heat in a microwave.
· If there are no gel dyes, then it is possible to use powders for staining the glaze, it is only important to dissolve them in water before this, otherwise the color will lie in streaks or will not please the saturation of the shade.
· Apply glaze patterns only after the previous layer has dried, that is, the base. Otherwise, the masses will spread.
· Instead of artificial colors, natural juices can be used. Most often they take beets, spinach, and sometimes carrots. When staining, it is important to reduce the amount of another liquid, such as milk or water. Otherwise, the mass will turn out rather weak.
