3 Quick Glaze Recipes

These recipes are great because they’re super simple and nearly impossible to mess up. You can exchange the primary ingredients (berries, chocolate, and extracts) for whatever you have on hand, and easily change the consistencies to suit your needs.

Note: These recipes are on the smaller side because I used all three (plus cinnamon sugar) for one batch of doughnuts. Each yields enough to cover about 12 mini doughnuts, so you may need to increase or decrease the measurements.

Blackberry Glaze

You need:

• 1/4 cup smashed ripe blackberries (including the juice). They can be frozen berries – you’ll just want to thaw them before hand.
• about 1 cup powdered sugar
• 1/8 teaspoon vanilla

Combine ingredients until the sugar is completely dissolved, and use immediately. Depending on how thick or thin you want your glaze, you can add more or less sugar. If you want it thicker but not sweeter, you can try a little cornstarch. I personally didn’t find it too sweet, as it was still a tiny bit tart, but tastes vary. If you want a less chunky/smoother glaze, you can puree the berries.

Salted German Chocolate Glaze

You need:

• 1 1/5 ounces German Chocolate – I used a Baker’s bar.
• about 3/4 cups powdered sugar
• 1 tsp milk
• sea salt

Melt the chocolate – if you’re using a microwave, be careful not to over cook it. Start with 30 seconds, and then stir it, even if it doesn’t look melted, as the bars often initially keep their shape. Add time as needed in small increments. Once melted, combine the chocolate with the remaining ingredients. As with the other recipes, you can add more or less sugar or milk to achieve your desired consistence. I generally like it thicker, but it depends on what you’re using it for. Before the glaze sets, sprinkle with just a tiny dash of sea salt.

Alternative: you could also add a few drops of coffee extract for a fun twist.

Almond Glaze

You need:

• 1 1/2 teaspoons almond extract
• 3/4 cup powdered sugar
• 1/2 tablespoon milk
• Optional: food coloring

Combine ingredients, stirring until the sugar is dissolved. The almond extract can be increased or decreased to taste, but it won’t seem as strong when it’s on the doughnut (or cookie, or whatever) as it does straight from the bowl.

This glaze has so far won fan favorite, and I received complaints from certain parties that they “only” got to eat whatever number. Needless to say, next time all of my doughnuts will be almond glazed.