Fondant and Icing Sugar is a cooked sugar and is used much like standard powdered sugar. Making sugar pastes and sugar sculpting are common uses for industrial and professional applications. This recipe utilizes yeast doughnuts to demonstrate the versatility and unique qualities that this baking sugar possesses.

Prep time: 20 min

Cook time: 0 min

Total time: 20 min

Yeast Doughnuts with Fondant Sugar Glaze
Copyright Recipe © 2015 Woodland Foods


Makes 18 doughnuts


  1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.

  2. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes.

  3. Pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture when it is just barely warm. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

  4. Flour a work surface and roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

  5. Preheat the oil in a deep fryer or Dutch oven to 365° degrees. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow the doughnuts to cool for 15 to 20 minutes.

  6. Add butter in a heavy bottomed sauce pan and heat it up on stove top. Once it has melted completely, add the icing sugar and mix it well. It will seem to solidify in the beginning but the sugar will melt. Now add pure vanilla extract and mix it constantly for 30 seconds to 1 minute on medium low flame and remove from stove. Add the hot water a tablespoon at a time and mix well without any lumps.

  7. Dip each doughnut into the glaze, hold for 2 seconds and slowly lift. Turn the doughnut over quickly and set back onto the rack. The glaze will take about 10 minutes to set.