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Doughnut glaze

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Judy Smith

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Nov 4, 2001, 5:16:48 PM11/4/01
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Can someone please give me a recipie for the glaze found on glazed
doughnuts? Any suggestions will be appreciated. Thanks in advance.

Judy

jim dorey

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Nov 4, 2001, 9:05:36 PM11/4/01
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chocolate or flavoured sugar?

Judy Smith wrote:

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Judy Smith

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Nov 4, 2001, 9:47:56 PM11/4/01
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just sugar or may have a lemon or orange flavour.

jim dorey

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Nov 6, 2001, 8:07:07 PM11/6/01
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i guess it's just sugar and water heated in a double boiler, but with a
thickener, maybe powdered gelatine. a little lemon skin for intense flavour.

Judy Smith wrote:

> just sugar or may have a lemon or orange flavour.

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Blanche Nonken

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Nov 7, 2001, 8:50:31 AM11/7/01
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jim dorey <sk...@ns.sympatico.ca> wrote:

> i guess it's just sugar and water heated in a double boiler, but with a
> thickener, maybe powdered gelatine. a little lemon skin for intense flavour.

I use a glaze and a drizzle - the glaze is one juiced lemon, hot tap
water to one cup, then powdered sugar mixed in until you have a clear,
syrupy liquid. This is brushed on the pastry. Over the glaze I drizzle
a thin paste of powdered sugar and milk.

Roy Basan

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Nov 8, 2001, 1:04:13 AM11/8/01
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Blanche Nonken <bla...@newsguy.com> wrote in message news:<iudiut0261tk3ijtd...@4ax.com>...

Commercial donut manufacturers use a special extra fine powdered
sugar(fondant sugar) known as Drifond.This material can be used as a
glaze and an Icing dpending upon the amount of simple syrup added for
desired consistency...

Roy

fuzzy_1

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Nov 12, 2001, 5:06:15 PM11/12/01
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"Judy Smith" <jl-s...@pacbell.net> wrote in message
news:3BE5BED0...@pacbell.net...

> Can someone please give me a recipie for the glaze found on glazed
> doughnuts? Any suggestions will be appreciated. Thanks in advance.
>
> Judy
> I was a baker for a few years and the honey glaze was simply powdered
sugar and water mixed in a large vat. This was used for most of the
doughnuts(i.e. French Crullers, cake sticks(cherry,walnut etc.)
The proportions for commercial were huge (50 lb. bags to 1 lb. of water) so
the way I used it at home was 1 cup powered sugar to 2 tablespoons water. If
you want a thicker/thinner glaze add or reduce as needed. I found warm(not
hot) water worked best.


Laura

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Nov 17, 2001, 8:56:20 AM11/17/01
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Fuzzy
I was wondering if that was one 50 lb bag to 1 lb of water.

Laura

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