It took me a long time to perfect this glaze. I was after that ideal texture: not so dry that it’s like protective armour, and not so wet that it absorbs right into the donut. This glaze is just right—it’s the kind that crinkles when you touch it. It’s a total standout on a donut, but you can use it on lots of other goodies. Drizzling it over the Lemon Blackberry Scones (page 33) is just one fabulous idea.
- Yield: 1 cup
- In a saucepan over medium heat, melt the butter. Add the sugar, water, and vanilla and stir until the mixture is smooth. Remove from the heat and use the glaze immediately. Reheat if it becomes too stiff.