Unlike most other times, I’ll make this quick.
I got this Nordic Ware Donut Baking Pan and naturally wanted to make donuts every day. I started out with a vision of donuts with opaque white icing but I couldn’t get the icing to set properly (too much liquid + not enough powdered sugar, probably) so I settled for a white chocolate icing. I basically made a white chocolate ganache but instead of a 1:1 ratio of white chocolate to milk, I added a little extra white chocolate so that it wouldn’t be sticky and would set.
I decided to fool people, for fun, by adding a drop of yellow food coloring. It’s interesting to note how our associations between color and food come into play. You see these donuts and you would probably assume they’re lemon or mango flavored. I topped the donuts with zest solely to add to this idea/observation.
Alright, most people only care about the recipe, so here is the recipe I used for the baked donuts. I used brown sugar instead of white sugar and I used only two tablespoons. My recipe for the white chocolate icing/glaze is below.
White Chocolate Icing for Donuts
1/2 cup white chocolate chips
1/3 cup whole milk, cold
1/2 tsp [imitation] vanilla extract
Food Coloring (optional)
Directions: Melt the white chocolate chips using a homemade double boiler (stir chocolate in a bowl that’s placed on top of another bowl with hot, steaming water). Be careful not to burn yourself with the steam!
Slowly pour the cold milk into the bowl of melted chocolate, stirring as you go. Add the vanilla extract and food coloring if you’d like.
Make sure the donuts (fresh out the oven) and icing are cool before you dip your donuts. If you’re in a hurry, you can pop the bowl of icing into the freezer for 30 seconds at a time, stirring in between ‘freezes’ until it’s cool/set enough to not be runny but is still runny enough to not be solid/chunky. You can double dip to make the icing more opaque on the donuts. The donuts pictured above were dipped twice.