Donut Glaze Recipe

Key Blends gets many requests on how to make a good donut glaze that has the maximum shelf life without weepage.  The number 1 mistake that people make is not making a boiled glaze with a proper glaze stabilizer.  Key Blends stabilizer  binds the water to prevent glaze weepage.  The stabilizer must be boiled.  RTU glazes never have the stability that glazes made with our stabilizer do.

The second biggest mistake is adding water to thin down a glaze.  Water must never be added.  If  a glaze needs thinning add simple syrup.

The third mistake is making too much glaze and allowing it to sit too long.  Glaze should be used up within 90 minutes to 2 hours.

Donut Glaze Recipe

Donut Glaze Syrup

40 lbs        Water

4 lbs          Key Blends Stabilizer

___________________________________Boil 3 minutes covered then add:

2 lbs          hard Fat Flakes

0.5lb         Salt

50 lbs        Granulated Sugar

__________________________________Return to Boil

Donut Glaze Step

Place 1/3 of Donut Glaze Syrup in vertical mixer bowl

Place 100 lbs of 6x or 10x sugar in vertical mixer bowl

Mix until smooth with no lumps

Place 1/3 of Donut Glaze Syrup in vertical mixer bowl

Mix until smooth

Place remaining 1/3 of Donut Glaze Syrup in vertical mixer bowl

(adjust the amount of the final 1/3 to adjust viscosity)