See Baked Vanilla Doughnutsby Chocolate Chilli Mango
For the glaze:
2 tbsp/40g/1.4ozUnsalted butter
1 cup + 1 ½ tbsp./125g/4.4 ozNatvia Icing mix
1/4-1/2 tspCinnamonto taste
1 ½ tsbp/30ml/1ozwarm milkwhole or skim
Have your doughnuts ready to be glazed before you start as you will need to work quickly once the glaze is ready.
Place the butter in a saucepan over a low heat to melt. Raise the heat slightly, when melted, and gently brown the butter until it starts to give off a warm, nutty aroma. Take care when browning butter not to overdo it, or it will burn.
Once golden and browned, remove from the heat, and add the Natvia Icing Mix and cinnamon.
Whisk the icing mix into the butter.
Add the warm milk and whisk until it is completely smooth. If it starts to cool too quickly, place back over a very low heat and whisk until pourable and smooth.
This glaze sets very quickly so you have work fast.
Either dip the tops of the doughnuts into the glaze or pour the glaze over the tops of the doughnuts.
Either method works well. Just remember to work quickly and re-melt the glaze, if it starts to set in the pan before you have finished.
Notes: *If you are not a fan of cinnamon, feel free to substitute the spice with some vanilla instead. For best results, I recommend using vanilla seeds scraped from a bean or whole ground vanilla bean powder
This glaze sets beautifully and has a nice sheen to it when set.
The browned butter in this glaze gives the flavour an extra dimension that is just wonderful with either the cinnamon or vanilla. It's beautiful drizzled over cupcakes or a bundt cake too.
When making glazes with Natvia Icing Mix, always work with a warm glaze. Natvia Icing Mix will not fully dissolve in cold preparations and is best dissolved in a hot or very warm preparation. The glaze recipes here work really well because they are prepared hot.
This also allows you to pasteurise the other ingredients, which is important for the glaze keeping qualities given there is no added sugar in the recipe.