Donut Glazes and Cinnamon Sugar

Vanilla Donut Glaze:

1 1/2 cup (172 g) powdered sugar

2-3 tablespoons milk

1 1/2 teaspoons vanilla extract

In a medium bowl, whisk together all of the ingredients 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.

Maple Donut Glaze:

1 1/2 cup (172 g) powdered sugar

2 tablespoons milk

4 tablespoons maple syrup

1 1/2 teaspoons vanilla extract

In a medium bowl, whisk together all of the ingredients 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:

1 cup (225 g) sugar

2 tablespoons cinnamon

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.

Chocolate Donut Glaze:

1 1/2 cups (172 g) powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk

1 teaspoons pure vanilla extract

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  Add a bit more milk if needed.  Dip doughnuts in chocolate glaze and let rest to harden slightly.  Store the icing at room temperature in an airtight container for 2 weeks.

From Gemma's Bigger Bolder Baking blog