Chocolate Pudding Glaze and Rum Glaze for donuts and more

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These are the two glazes I used for my Baked Whole Wheat Donuts. They can be assembled in a jiffy, and are crazy delicious.

Suitable for: donuts, pancakes, cupcakes, cakes, whatever you like. 

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Dusted with sugar after coating, for an added snowy effect.

Chocolate Glaze Ingredients:                (makes: 1/3 cup glaze)

  • 1/3 cup milk
  • 1 tablespoon cocoa powder
  • Sweetener: (if not using chocolate) 1 teaspoon sugar or 2 tablets of sugarfree or any substitute of equivalent measure
  • 1/2 teaspoon cornstarch
    (In India it’s referred to as cornflour. To be clear: you need the thickening agent used in soups)
  • 1 teaspoon butter

Directions:

  • Mix the dry ingredients. Add milk little by little, stirring after each addition. Make sure there are no lumps. It’s best to use lukewarm milk for this.
  • Heat it on medium heat and keep stirring. Once it starts to thicken, turn off the heat.
  • Add the butter. Keep stirring till it melts and is well incorporated. It’ll be thick, rich, and creamy. Done.

You  can use this as a glaze to dip donuts/churros/cupcakes in or a topping for pancakes. Even dousing cakes with this is a great idea. I’m love, can’t you see? I feel this, my lover, is versatile. And I genuinely believe so.

 

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Rum Glaze Ingredients:               (makes: 1/4 cup glaze)

  • 1/3 cup sugar, powdered (make sure they’re finely powdered! Mine remained a bit grainy)
  • 2 tablespoons of rum

Directions:

  • Chuck into a bowl, mix, mix, mix! Till there are no lumps.

Best for glazing donuts, cupcakes, rum cakes; go experiment!

 

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