DessertsSouth African DessertsDurban Indian

Doughnut Glaze With Granulated Sugar

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

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By DenisiyaPublished on November 23, 2016
Doughnut Glaze With Granulated Sugar
⏱️
Prep Time25 mins
🍳
Cook Time5 mins
⌛
Total Time30 mins
🍽️
ServingsServes 4
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This Glaze Recipe Makes ± 100ml

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.

🥗

Ingredients

Scale:
Base Yield: Serves 4
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Step-by-Step Instructions

10 Steps
  1. Step 1

    In a small pot, add the butter & allow for it to melt on medium heat.

    Step 1 visual guide
  2. Step 2

    Thereafter, add in the granulated sugar.

    Step 2 visual guide
  3. Step 3

    Stir continuously until the sugar has dissolved.

    Step 3 visual guide
  4. Step 4

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

    Step 4 visual guide
  5. Step 5

    Stir constantly to avoid the mixture from becoming too sticky.

    Step 5 visual guide
  6. Step 6

    Allow the mixture to boil for about 5 minutes.

    Step 6 visual guide
  7. Step 7

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

    Step 7 visual guide
  8. Step 8

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

    Step 8 visual guide
  9. Step 9

    Stir & use immediately to avoid it from becoming hard.

    Step 9 visual guide
  10. Step 10

    Can be used for dipping pastries & doughnuts.

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Doughnut Glaze With Granulated Sugar

What is the secret to making soft rotis that stay soft for hours?

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.

Can I freeze the roti dough or cooked rotis?

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.

Why did my rotis turn out stiff or hard?

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.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

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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