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This Doughnut Glaze With Granulated Sugar recipe does not need powdered/icing/confectionery sugar.

This Doughnut Glaze With Granulated Sugar recipe does not need powdered/icing/confectionery sugar.
Most glaze recipes include powdered/icing/confectionery sugar but what do you do if you don’t have those on hand? I have personally found the glaze with granulated sugar quite good. The coating is glossy & rich.
In a small pot, add the butter & allow for it to melt on medium heat.

Thereafter, add in the granulated sugar.

Stir continuously until the sugar has dissolved.

Pour in the milk & bring it to a soft boil.

Stir constantly to avoid the mixture from becoming too sticky.

Allow the mixture to boil for about 5 minutes.

If necessary reduce the heat so that the mixture does not burn.

After it has boiled, remove the pot from the heat & add in the vanilla essence/extract.

Stir & use immediately to avoid it from becoming hard.

Can be used for dipping pastries & doughnuts.
Expert kitchen guidance and troubleshooting for making the best Doughnut Glaze With Granulated Sugar
The golden secret is kneading the flour with boiling hot water, which pre-gelatinizes the starches. Roll thin, cook on a hot tawa with a light brush of butter or ghee, and stack inside a covered container wrapped in a clean kitchen cloth.
Yes! Cooked rotis freeze exceptionally well. Place sheets of wax paper between each cooked roti, wrap in foil or a zip-top bag, and freeze for up to 2 months. Reheat directly on a hot pan for 30 seconds.
Stiff rotis are caused by rolling the dough with too much dry flour, rolling too thick, or cooking on too low heat for too long, which dries out the moisture. Cook on medium-high heat quickly.

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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