Make sure donuts are fully cooled before glazing
Prepare a wire rack over a baking sheet for drips
Make the glaze:
For a simple thin glaze: whisk powdered sugar with milk (or water) and a pinch of salt until smooth
For a thicker glaze: use less liquid or add more powdered sugar
For a chocolate glaze: whisk powdered sugar with cocoa powder, milk (or water), and a pinch of salt until smooth
For a glossy glaze: melt a small amount of chocolate and whisk into the glaze, or use a glaze base if desired
Optional: flavor the glaze with vanilla, almond extract, lemon juice, or cinnamon
Optional: adjust consistency
Too thick: add milk a teaspoon at a time
Too thin: add powdered sugar a tablespoon at a time
Dip method:
Dip the top of each donut into the glaze
Let excess drip back into the bowl
Place on the wire rack
Spoon/brush method:
Spoon glaze over the donut
Spread lightly to cover the surface
Let excess drip off and place on the wire rack
Optional second coat:
Add a second layer after the first sets slightly (about 5–10 minutes)
Let glaze set:
Air-dry at room temperature until firm to the touch
Avoid stacking until fully set
Serve promptly or store in an airtight container once set