Espresso Glaze

This is a coffee-flavored glaze that accompanies our espresso doughnuts.

Source: Martha Stewart Weddings, Fall


  • 2 cups (4 sticks) unsalted butter
  • 4 2/3 cups confectioners' sugar
  • 2/3 cup chilled freshly brewed espresso


  1. Melt butter in a medium saucepan over medium heat. Let cool 10 minutes. Pour through a fine sieve into a clean pan.

  2. Return to heat. Add sugar; whisk until sugar has dissolved. Bring to a simmer; cook 1 minute. Whisk in espresso.

  3. Pour through a fine sieve into a medium bowl; let cool until slightly thickened, 5 to 7 minutes. Whisk before using.

Cook's Notes

Glaze can be refrigerated in an airtight container up to 5 days; before using, reheat over medium heat until pourable, and strain.


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