Ingredients:

  • 2 cups (240g) powdered sugar
  • 5 tablespoons (75ml) whole milk
  • 1.5 teaspoons pure vanilla extract
  • 1 pinch fine sea salt
  • 1 tablespoon (15ml) light corn syrup

Instructions:

  1. Sift sugar. Pass the 2 cups of powdered sugar through your sieve into a clean bowl. Note: This removes those stubborn tiny balls of sugar that refuse to dissolve later.
  2. Combine liquids. Whisk the 5 tablespoons of milk, vanilla, and 1 tablespoon of corn syrup in a small jug.
  3. Gradual integration. Pour about half of the liquid into the sugar. Note: Starting with less liquid prevents sugar clumps from forming in a sea of milk.
  4. Whisk vigorously. Stir until a thick paste forms, then slowly add the remaining liquid.
  5. Add salt. Drop in that pinch of sea salt and whisk for 60 seconds until the mixture looks like liquid silk.
  6. Check consistency. Lift the whisk; the glaze should fall in a steady ribbon that disappears into the bowl after 3 seconds.
  7. Prepare donuts. Ensure your donuts are slightly warm, not hot. Wait 5 minutes after frying or baking before dipping.
  8. The Dip. Submerge the top half of the donut into the glaze.
  9. The Twist. Lift and give a gentle twist to break the surface tension.
  10. Final Set. Place on the rack for 10 minutes until the surface looks dull and feels dry.