Great for dipping my Baked Applesauce Donuts (see recipe)
Browned Butter adds a nutty flavor to this glaze… Simple to prepare with natural caramel and maple syrup flavor
- 2 tablespoons unsalted butter
- 1 ½ tablespoons coconut palm sugar, or light brown sugar
- 1 ½ tablespoons pure maple syrup
- 5 tablespoons half and half
- 5 tablespoons confectioner’s sugar
- 1 pinch himalayan pink salt
Brown Butter: In a small skillet add 2 T. butter, melt over low-medium heat. Leave to cook – white solids will turn
light brown in a minute or two (wonderful nutty flavor.)
Remove from heat, add sugar and maple syrup. Use a wire whisk and combine well. Add back to heat, add half and half
and a big pinch of sea salt. Cook over low- medium heat and cook, whisking until slightly thickened and reduced – 2 minutes.
Remove from heat. Cool 5 minutes. Add confectioner’s sugar to the skillet. Whisk well to dissolve the sugar.
Dip donuts when they are cool. Drop in smooth side of the donut and swirl to coat top and some of the sides.
The glaze will thicken as it cools. Best to dip as it thickens… not too hot.
If it gets too thick, simple heat for a moment.
Double the recipe if dipping 12 donuts.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Servings: Plenty of glaze for dipping 6, 3 1/2″ donuts. (Double recipe if dipping 12.