Not all doughnuts are created equal, and glaze vs sugar is a divisive topic. So do what makes you happy. The following glazes are for those who like it a bit sweeter, a bit more… fun, if you will. We’ve given you four different recipes, but feel free to get buck wild on the glazes and definitely don’t hold back on your toppings. That’s not the point of a doughnut, is it?

Makes

Preparation

10min

Skill level

Easy
By
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For maximum glaze effectiveness, ALWAYS leave your doughnuts to cool completely first.

Ingredients

Blueberry, Lemon & Thyme

  • 310 g (11 oz/2 cups) frozen blueberries (or other frozen berries of your choice)
  • zest of 1 lemon and juice of ½ lemon
  • 750 g (1 lb 11 oz/6 cups) icing (confectioners’) sugar
  • 1 tsp chopped thyme leaves

Strawberry

  • 310 g (11 oz/2 cups) frozen strawberries
  • 750 g (1 lb 11 oz/6 cups) icing (confectioners’) sugar 1 teaspoon vanilla
  • zest of 1 lemon

Chocolate

  • 500 g (1 lb 2 oz/4 cups) icing (confectioner’s) sugar
  • 90 g (3 oz/¾ cup) cocoa powder, sifted
  • pinch of salt
  • 1 tsp vanilla
  • 170 ml (5½ fl oz/ ⅔ cup) non-dairy milk of your choice

Passionfruit

  • 375 ml (12½ fl oz/1½ cups) passionfruit pulp (seeds sieved out, 2 tablespoons reserved for later)
  • 750 g (1 lb 11 oz/6 cups) icing (confectioners’) sugar
  • zest of 1 lime

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

This recipe makes enough glaze for 10-12 large doughnuts.

Get your hands on and around their vegan doughnut recipe here.

1. To make the blueberry, lemon and thyme glaze:  Microwave the blueberries on high for 2 minutes, or until defrosted and bubbling. If you don’t have a microwave, just leave the berries in a bowl to defrost completely before making the glaze. Drain off half the liquid and blend or mash until smooth. Add the remaining ingredients and whisk well. Cover the bowl with plastic wrap to prevent a crust from forming and refrigerate for 15 minutes before glazing. Stir well before use.

2. To make the strawberry glaze: Microwave the strawberries on high for 2 minutes, or until defrosted and bubbling. If you don’t have a microwave, just leave the berries in a bowl to defrost completely before making the glaze. Drain off half the liquid and blend or mash until smooth. Add the remaining ingredients and whisk well. Cover the bowl with plastic wrap to prevent a skin from forming and refrigerate for 15 minutes before glazing. Stir well before use.

3. To make the chocolate glaze: Combine all the dry ingredients in a bowl, make a well in the middle and pour in the vanilla and milk. Whisk until smooth. Cover the bowl with plastic wrap to prevent a skin forming if not using immediately. Stir well before use.

4. To make the passionfruit glaze: Put the strained pulp in a bowl and whisk in the remaining ingredients. Fold in the reserved passionfruit seeds.

 

Recipe and image from Smith & Deli-cious: Food From Our Deli (that happens to be veganby Shannon Martinez & Mo Wyse (Hardie Grant Books, hbk, RRP $50), is available in stores nationally.