When you think of a glazed doughnut, do you think of a sticky, wet, glossy coating or a matte, somewhat shell like and dry coating? My thoughts lean toward the matte coating. Maybe that’s just me, but I don’t think doughnut glaze should be really sticky because that, in turn will usually result in a soggy doughnut. I don’t know what the deal is lately but the third recipe test is a charm with me. I created a second recipe, doughnut was good, glaze bad. Not taste wise bad, consistency bad. What happens when you mix strawberries with sugar? Basically the strawberries begin to break down and some of the liquids are extracted (some sort of osmosis) and the mixture becomes juicy. So why did all of the strawberry glaze recipes I saw online call for water? I added it in mine the first time around and the glaze didn’t set and dry, so the simplest solution? Omit the water and rely on the juices from the berries to thin the glaze. It worked like a charm.
And if you are wondering why their are two different tones of glaze, the first one doesn’t have any of the strawberry powder in it and the second, more vibrantly reddish pink does have the freeze dried strawberry powder. If I’m going to give a certain something a main flavor I want to taste that main flavor. I just wasn’t getting enough strawberry flavor with fresh strawberries alone so I went with a more concentrated flavor without all the liquids by adding in some freeze dried strawberries as well. Yes, you can leave it out if you really don’t wan’t to purchase them, but you won’t get that vibrant strawberry flavor – you’ll get more of a light and mellow strawberry flavor. I must say though these doughnuts are a.maz.ing! My family and I had them devoured in no time. Enjoy!
