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Thin Doughnut Glaze

Yield: about 1-1/2 cups, enough for 1 dozen doughnuts

If you prefer a lighter glaze that seeps into the doughnut‘s every pore, rather than sitting on top of the doughnut, this vanilla-flavored glaze is what you’re looking for.


  • 3-1/2 cups confectioners’ sugar
  • 1 tsp. vanilla bean paste
  • 1/2 cup whole milk, at room temperature; more as needed
  • 2 Tbs. unsalted butter, melted
  • Pinch fine sea salt

Nutritional Information

  • Nutritional Sample Size 1 Tbs.
  • Calories (kcal) : 50
  • Fat Calories (kcal): 5
  • Fat (g): .5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 5
  • Carbohydrates (g): 11
  • Fiber (g): 0
  • Sugar (g): 11
  • Protein (g): 0


  • In a medium bowl, whisk the sugar, vanilla, milk, butter, and salt until smooth. Add more milk until the glaze is thin enough to easily run off a spoon in a quick stream.
  • Place the doughnuts on a wire rack over a baking sheet. Ladle the glaze over each doughnut, allowing the excess glaze to fall over the doughnuts and collect on the baking sheet. You can collect glaze from the baking sheet and reuse it, if needed. Let sit for at least 15 minutes to allow the glaze to set.
  • After glazing, doughnuts can be topped with decorative sugars, sprinkles, chopped nuts, chocolate shavings, or toasted coconut. Let the glaze set up for 1 to 2 minutes before applying the toppings, to help prevent them from sliding off.


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