"dsi1" > wrote in message
...
> On 4/23/2012 3:29 PM, z z wrote:
>> I have tried crullers several times-don't like them. They are eggy, they
>> remind me of popovers with that awful yellow stuff inside, and they are
>> never crisp enough.
>>
>> My favorite is the simple glazed donut-yeast not cake. Boy are there
>> alot of bad versions of the simple glazed donut. Done right it doesnt
>> leave your fingers sticky yet doesnt have a hard shell coating and
>> doesnt flake off sugar everywhere on your clothes. I had one the other
>> day that was so wet it required full handwashing. I would love to know
>> the best recipe for that simple sugar glaze.
>>
>> Most of the time I think "less is more" whenever I look at a sweet
>> treat-too much frosting too much jelly too much chocolate too much cream
>> too big etc. American in other words...
>>
>
> A wet doughnut is a sad thing indeed. The problem is that the sugar glaze
> is hygroscopic i.e., it attracts water. We have it bad here since our
> relative humidity is usually around 70%. The only thing that can be done
> under such conditions is to not let the doughnut sit for very long.
>
> You would think that doughnut makers would come up with a glaze formula
> that wouldn't act this way. A stable, lightly glazed, doughnut would be a
> boon for mankind. :-)

Some people add gelatin to glaze.


W. Pooh (AKA Winnie P.)