Donut Glaze

[moreplease]

When I glazed my donuts the other night, all the glaze was smooth. In the morning, the glaze on 2 flavors turned wrinkled and the glaze on 1 flavor developed holes. Can anyone help troubleshoot why this happened. They were simple powdered sugar, vanilla, milk, cocoa recipes and the other 3 flavors were fine.

 

[Norcalbaker59]

When I glazed my donuts the other night, all the glaze was smooth. In the morning, the glaze on 2 flavors turned wrinkled and the glaze on 1 flavor developed holes. Can anyone help troubleshoot why this happened. They were simple powdered sugar, vanilla, milk, cocoa recipes and the other 3 flavors were fine.
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1) glaze requires a stabilizer

2) homemade donuts do not store as they do not contain emulsifiers, preservatives, and stabilizers in the dough and glaze.

Baker’s percentages for glaze

Powdered sugar 100%
Corn syrup 5%
Water 20%
Gelatin 3%
Extract 5%

 

[Mona]

It sounds like your glaze issues might be due to a few possible factors. Wrinkles and holes can happen if the glaze is too thick or too thin, or if it was applied unevenly. Ensure the glaze has the right consistency and try letting it set in a stable, dry environment. Also, check if the donuts were in a high-humidity area or if the glaze ingredients were fresh and well-measured. Adjusting these factors might help achieve a smoother finish.