Doughnut Glaze · GF ( aka Sugar Ganache)

I like to prepare the glaze first, before I even start mixing my doughnut dough, as this allows the vanilla and cinnamon (if you use it) plenty of time to steep into the cream, and results in a really wonderful flavor. Below the basic recipe, you’ll find a brown butter and sage variation too.

7 ounces cream
2 ounces butter
vanilla bean pod, reserved from doughnut recipe
optional: 1 cinnamon stick
15 ounces sugar
pinch of salt

It’s best to make this in the smallest pot you have that is still large enough to accommodate a doughnut. With a small pot, the quantity of glaze will be deeper and thus facilitate the dipping process.

So, in your appropriately small pot, bring the cream, butter, vanilla and cinnamon, to a boil. Shut of the heat, cover, and let them steep until needed.

When the first batch of doughnuts hits the hot oil, you can finish preparing the glaze. Of course you can finish preparing the glaze ahead of time if you want, just be sure to warm it before dipping the doughnuts!

To finish the glaze: remove the vanilla bean and cinnamon stick, return the cream to a boil, and add the sugar. Simmer together for a minute to help the sugar dissolve, stirring all the while.

At this point, your first doughnuts will probably have finished frying and you’re ready to dip! I find a pair of chopsticks work especially well for handling the doughnut dipping, but use whatever utensil you’re most comfortable with.

Drop the fried, drained doughnut into the glaze, flip it over once to coat both sides, and then remove it from the glaze. Let the excess drip off for a moment, then transfer the doughnut to the wire rack to dry.

Brown Butter and Sage Variation

The recipe remains essentially the same as the one above, except that as a first step, you will need to brown the butter along with the sage. This requires just an extra smidge of butter.

1 ounce butter
10 sage leaves, chopped roughly

Prepare the sage butter before beginning to make the rest of the glaze, and then just follow the above recipe.

In a small pot, combine the 2 ounces of butter called for in the original recipe, the extra ounce of butter and sage. On medium to low heat, let the butter melt, and then bubble and simmer away until browned bits start to gather at the bottom. Shake and stir the pan periodically to prevent any of those lovely browned bits from turning into burned bits.

Depending on your preferences, you can strain out the sage leaves and prepare the glaze as in the above recipe, or you can leave the leaves in for speckled doughnuts. Your call.

Now just add the cream, vanilla, etc, to the pot, bring it all to a boil and shut off the heat. Carry on as per the above directions.


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Any questions?

May 02, 2013 ·  6:53 PM

Would you consider parting with the doughnut recipe and technique of which you speak in today’s NRN’s email? I would be most grateful!

 · shdockery · 

May 05, 2013 ·  7:16 PM

Hi shdockery! Thanks for finding me after the NRN interview! I’ve gotta keep the recipe on lockdown for now, it’s going to be a lynchpin chapter in my upcoming book. I’m such a tease!


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