Kaffir Lime Coconut Doughnut Glaze
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The December 2011 issue of Food & Wine Magazine tells the story of "hand forged" doughnuts made in Seattle by Top Pot, and a new glaze made with fresh kaffir lime leaves. Kaffir lime leaves are an important ingredient in Thai cuisine, so you might enjoy preparing this simple glaze at home. We had fun making it, and we used it on holiday cookies as well as cake doughnuts.
There is also a recipe for "Rich Five-Spice Glaze", both are featured below.
We started out by visiting Top Pot's flagship store in Seattle but they didn't have the kaffir lime doughnuts available, so we purchased cake doughnuts and made them at home.
The use of coconut milk is great, it goes with doughnuts very well. The kaffir lime leaves give the doughnuts a very subtle citrus aroma.
Kaffir Lime - Coconut Glaze
In a small saucepan, simmer the coconut milk and lime leaves for 2 minutes. Let cool slightly, then transfer the mixture to a bowl. Discard the lime leaves. Add the confectioners' sugar, corn syrup, vanilla and salt and beat at medium speed until smooth. Use the glaze right away or cover with plastic wrap and refrigerate for up to 1 week.
Rich Five-Spice Glaze
3 1/2 cups confectioners' sugar
In a medium bowl, mix all of the ingredients except the hot water. Using a handheld electrix mixer, beat at low speed until smooth; add hot water 1 tablespoon at a time until the glaze is thin enough for dipping. Use the glaze right away or cover with plastic wrap and refrigerate for up to 1 week.
First Dip. While the doughnuts are warm (you can warm them in the oven if using store-bought cake doughnuts), dip them in the glaze to coat the tops and invert them on a rack. Let stand.
Second Dip. When the first coat of glaze is slightly hardened, dip the doughnuts a second time and let the glaze set again.
We used the glaze on cookies also, as shown. Delicious! Enjoy.
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Food & Wine Magazine Top Pot doughnuts in Seattle Top Pot doughnuts in Seattle First dip into the glaze First dip into the glaze After the second dip
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