Breads & Doughs, Homemade Ingredients

5 Donut Glaze Recipes

4.66 from 184 votes
Make the ultimate glazed donut. With a 3-ingredient base, my donut glaze recipe has no limitations.

Hi Bold Bakers!

You Bakers asked and now you shall receive! I’ve had loads of questions about how to make donut glaze. The glaze is essential whether you’re making my No-Yeast DonutsNo-Knead Donuts, or my Chocolate Cake Donuts. I’m so excited to share with you my five variations on the classic glaze. The only complex thing about these recipes are the flavors – really, they could not be simpler to make!

How to Make Donut Glaze

I know it’s bold of me to say, but I’m pretty sure anyone could make these basic icings. All of these glazes start with the same 3 ingredients: powdered sugar, milk and vanilla extract. The fun really begins once you mix up that up. You can add anything to my base recipe, like cocoa powder, natural food coloring, or sprinkles. Of all my glazes, I’m most excited about making maple donuts. This maple donut glaze has sweetness, great depth of flavor, and lots of extra shine!

Homemade Glazed Donuts

This glaze recipe really does all of the work for you. Since the consistency is perfect, not too thin and not too thick, all you have to do is dunk your warm donuts into the glaze of your choice and then allow to set on a wire rack. If you want an extra thick layer of icing, I suggest dunking your donut once and then once again after the initial glaze sets. This method will yield a super sweet and professional-looking donut.

No homemade donut is complete without glaze! Make glazed donuts with my donut glaze recipe.

Adding Variety to My Donut Glaze Recipe

This donut glaze recipe is really about the method. I suggest you go wild with the base and add your favorite flavorings. From adding homemade extracts, orange or lemon zest, spices or homemade food colors, these donuts can be personalized however you’d like. Be Bold!

Have a go of my donut recipes:

Watch The Recipe Video!

3 Donut Glaze Recipes

4.66 from 184 votes
Author: Gemma Stafford
Servings: 10 -12
Prep Time 10 mins
Total Time 10 mins
Author: Gemma Stafford
Servings: 10 -12

Ingredients

Vanilla Donut Glaze:

  • 1 ½ cup (6oz/172g)) powdered sugar
  • 2-3 tablespoons milk
  • 1 ½ teaspoons vanilla extract

Funfetti Donut Glaze:

  • 1 ½ cup (6oz/172g) powdered sugar
  • 2-3 tablespoons milk
  • 1 ½ teaspoons vanilla extract
  • 1 small drop Pink food coloring

Chocolate Donut Glaze:

  • cups (6oz/172g) powdered sugar
  • 4 tablespoons unsweetened cocoa powder
  • 3 tablespoons milk
  • 1 teaspoons pure vanilla extract

Maple Donut Glaze:

  • 1 ½ cup (6oz/172g)) powdered sugar
  • 2 tablespoons milk
  • 4 tablespoons maple syrup
  • 1 ½ teaspoons vanilla extract

Cinnamon Sugar:

  • 1 cup (8oz/225g) sugar
  • 2 tablespoons cinnamon

Instructions

Vanilla Donut Glaze:

  • In a medium bowl, whisk together all of the ingredients.
  • Whisk until silky and smooth.
  • If you want it thinner add a little more milk
  • Store the icing at room temperature in an airtight container for 2 weeks.

Funfetti Donut Glaze:

  • In a medium bowl, whisk together all of the ingredients.
  • Whisk until silky and smooth.
  • If you want it thinner add a little more milk
  • Store the icing at room temperature in an airtight container for 2 weeks.

Chocolate Donut Glaze:

  • In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
  • Dip doughnuts in chocolate glaze and let rest to harden slightly.
  • Store the icing at room temperature in an airtight container for 2 weeks.

Maple Donut Glaze:

  • In a medium bowl, whisk together all of the ingredients.
  • Whisk until silky and smooth.
  • If you want it thinner add a little more milk
  • Store the icing at room temperature in an airtight container for 2 weeks.

Cinnamon Sugar:

  • Combine sugar with cinnamon in a medium bowl.
  • Dip donuts into cinnamon sugar while still warm.
  • Cinnamon sugar can be covered and stored for up to 2 years.

 

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Isabela
Isabela
1 year ago

Hi Gemma, 8 just found your website looking for glaze recipes and I’m just completely in love with all the info and love you have here! Beautiful work! <3

But I have a question, I'm afraid I misunderstood the directions. Am I supposed to store them for 2 weeks before using so it gives a better result or ifs just that it can be stored for that long? Hahaha sorry

Susan Briggs
Susan Briggs
1 year ago

Hi Gemma! My daughter is getting married in October and instead of a wedding cake, we are serving donuts :). I’m wondering if your glazes are able to be made ahead (just the week of the wedding)? And if made ahead, will they work in a squeeze bottle for our guests to dress their own donuts? Thank you!

David
David
7 months ago

Thank you for the amazing recipe. I made the donuts and the icing and they are a hit at my house. I make them and 1 hour later they are all gone.

Olivia Shay
Olivia Shay
10 months ago

Could I use a milk substitute? Like almond milk

Mikaylia
Mikaylia
2 months ago

Hi Gemma,

I am from Jamaica and I love to bake your recipes have helped. Thank you

Daemon
Daemon
1 year ago

What happens if you dont want to wait 2 weeks for the icing?

Mikee Lopez
Mikee Lopez
12 days ago

Hi can I use fresh milk? Thanks! 😊

Annie Gascoyne
Annie Gascoyne
13 days ago

Can you please send me your monkey bread recipe please thanks

Annie Gascoyne
Annie Gascoyne
13 days ago

I love all your recipes thanks so much

it'sk
it'sk
22 days ago

Hi Gemma , is there a way one could make a glaze using chocolate and milk in a way that it would harden on the donuts?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford