Vanilla or Maple Glaze
The addition of corn syrup helps to harden glaze and creates a shine.
1 ¼ cup confectioners’ sugar, sifted
1-2 Tb milk of choice or hot water
1 Tb melted butter
1 Tb light corn syrup, I use Wholesome Sweeteners Organic brand
½ tsp vanilla extract or maple flavoring
Pinch of salt
Sift the powdered sugar to remove lumps. Mix powdered sugar, water, corn syrup if using and vanilla extract until smooth. Working one at a time, dip each doughnut into the glaze, flip to coat the other side if desired, and return to the cooling rack. Allow the glaze to set for about 15 minutes, then serve.
½ cup semisweet chocolate chips
2 Tb butter
1 Tb plus 1 tsp light corn syrup
¼ tsp vanilla extract
Melt the ingredients together over low heat or in the microwave stirring often until melted and smooth. Use milk of choice to thin glaze if necessary. Yield about ½ cup
Apple Cider Glaze
2 Tb bottled boiled cider
1 Tb heavy cream
1 cup confectioners’ sugar, sifted
Stir all the ingredients together, adding additional sugar or cream to make glaze the consistency of molasses. Yield about ½ cup
Queen Bee DONUT CRUMBS
This is like that sandy crunch topping seen on maple glazed donuts.
3 Tb unsalted butter
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/8 tsp salt
3/4 cup Queen Bee Cakes, Cookies, Muffins Flour
Melt the butter in a small pot, over low heat.
Stir in the brown sugar, cinnamon, and salt.
Add Queen Bee flour (1/2 cup, then ¼ cup and ¼ cup again as the mixture cooks), and continue to cook over low heat, stirring occasionally, for 5 minutes.
Mixture will resemble wet sand.
Remove from the heat to cool, and set aside.
Dip donuts in glaze and top with crumbs while still wet.