Donut Shop Donuts Filling and Icings Glazes
Transform your kitchen into a donut shop with this irresistibly fun and customizable recipe for Donut Shop Donuts Filling and Icings Glazes. Learn how to craft the ultimate donut experience with velvety vanilla custard and sweet strawberry jam fillings, alongside a trio of glazes—classic vanilla, rich chocolate, and a buttery delight—that coat each bite in perfection. Elevate their charm with a sprinkle of rainbow sprinkles or let their glossy finishes shine solo. With just 30 minutes of hands-on time, these bakery-worthy treats are surprisingly easy to make, offering endless opportunities to mix, match, and personalize. Whether you’re looking for the perfect dessert, a show-stopping brunch addition, or a mid-day indulgence, this recipe ensures every donut is a melt-in-your-mouth masterpiece.
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Recipe Information
Ingredients
- 240 grams Powdered sugar
- 3 tablespoons Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 120 grams Semi-sweet chocolate chips
- 60 milliliters Heavy cream
- 150 grams Strawberry jam or filling
- 240 grams Vanilla custard or pastry cream
- 50 grams Rainbow sprinkles (optional)
Instructions
1. To make the vanilla glaze: In a medium bowl, whisk together 120 grams of powdered sugar, 1.5 tablespoons of whole milk, and 0.5 teaspoons of vanilla extract until smooth. If too thick, add milk one teaspoon at a time until a pourable consistency is achieved.
2. For chocolate glaze: In a microwave-safe bowl, heat 120 grams of semi-sweet chocolate chips and 60 milliliters of heavy cream in 20-second intervals, stirring after each, until fully melted and smooth. Let cool slightly before using.
3. Create a butter glaze: In another bowl, mix 120 grams of powdered sugar, 1.5 tablespoons of whole milk, 0.5 teaspoon vanilla extract, and 2 tablespoons of melted butter. Stir until smooth.
4. To fill donuts with strawberry jam: Load 150 grams of strawberry jam into a piping bag fitted with a small, round tip. Gently poke the tip into the side of a cooked donut and squeeze until filled. Repeat for all donuts.
5. To fill donuts with custard: Using a clean piping bag, fill with 240 grams of vanilla custard or pastry cream. Insert the tip into the side of the cooked donut and squeeze. Ensure donuts are not overfilled to prevent bursting.
6. Dip cooled donuts into the prepared glazes top side down. Allow excess glaze to drip off and place the donuts on a wire rack to set.
7. If desired, sprinkle with rainbow sprinkles immediately after glazing for extra decoration.
8. Serve fresh or store in an airtight container for up to 24 hours.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 45.1 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
