caraway-and-rye

King Bakery Donut Glaze

Ingredients

Ingredient	Amount
Powdered Sugar	2268g
Honey	59mL
Cream of Tartar	½ tsp (~1.5g)
Vanilla	10mL
Hot Water	to consistency

How to Make

Combine everything, then add hot water a little at a time until you have a smooth glaze that isn’t too runny.

Better to be thick at the start than too thin — you can always loosen it, but you can’t easily take water back out once the sugar has dissolved.

Notes

• Only one batch size was recorded. It scales linearly if you need less.
• Cream of tartar keeps the glaze from going grainy and helps it set with a slight sheen rather than a chalky crust.
• The honey is doing texture work as much as flavour — it’s an invert sugar, so it keeps the glaze from crystallising hard.
• Compare with the cinnamon bun icing, which is deliberately much stiffer than this.

Appendix — Original card, as written

Donut Glaze:

Powdered Sugar 	5-0
Honey 		1/4 cup
Cream of Tartar 1/2 tspn
Vanilla 	2 teaspoons
Hot Water to make a smooth not to runny glaze.
better to be thick at the start than too thin

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