We’re celebrating the first week of spring with our Sweet Potato Spudnuts, although this time we’ve glazed them each with a variety of flavors. Springtime just screams fresh, bright and beautiful and since we’re big doughnut lovers over here, it all just works. The ratio I’ve used for the glazes are about 1/2 cup fruit puree to 2 – 2 1/2 cups powdered sugar OR 3 1/2 tablespoons whole milk to 2 – 2 1/2 cups powdered sugar. I like a glaze with some body to it, but I don’t like it to be thick like frosting. When it comes to doughnuts, it’s also nice to have a little bit of fun with the toppings. I like to use fresh/freeze-dried fruits and herbs for color, texture and flavor, but the options are endless, really…the black sesame seeds are also fun to use and look quite beautiful and dramatic.
Today we’ve topped our doughnuts with these glaze flavors: vanilla bean, blackberry, raspberry, and matcha, but you can really go crazy and play around with your favorite flavors. Enjoy! xx, Jenny