Vanilla glaze on hot, mini donuts

[Only1Shu]

Hi - I have a mobile mini donut business. The donuts are cake donuts that are fried, then topped (variety of guests’ choice) and served hot to guests. Trying to figure out an easy/food truck friendly glaze recipe that can stick (stick better) to hot donuts. I can’t “dip” ’the tops. Instead, the glaze is applied from a squeeze bottle. I wonder if there’s an additive I can add to the glaze (basically just water, confectioners sugar and vanilla) that can help it not thin and drip off so fast as they’re served. Thoughts?

 

[Elle]

Just use less water! You could also wait a bit until they are still warm, but not hot. I would just make it a bit thicker. You could then paint it on with a brush if it doesn't squeeze through the tip of the bottle.

 

[Norcalbaker59]

Hi - I have a mobile mini donut business. The donuts are cake donuts that are fried, then topped (variety of guests’ choice) and served hot to guests. Trying to figure out an easy/food truck friendly glaze recipe that can stick (stick better) to hot donuts. I can’t “dip” ’the tops. Instead, the glaze is applied from a squeeze bottle. I wonder if there’s an additive I can add to the glaze (basically just water, confectioners sugar and vanilla) that can help it not thin and drip off so fast as they’re served. Thoughts?

It’s very difficult to produce a consistent glazed day in and day out since ambient temperature and humidity significantly effects the quality of glaze on any given day. For a business you are better purchasing a glaze mix or premixed glaze from your supplier.

Example of glaze mix

https://bakemark.com/wp-content/uploads/2020/04/Speedee-Glaze-compressed.pdf

Example of premixed glaze

https://www.richsusa.com/products/jw-allen-icings-finishers-fillings/glazes/21506/