donut glaze recipes- grapefruit rosemary glaze and lemon thyme glaze

Once upon a time, I read an article in Readymade magazine (I love. that. magazine. by the way) about an organic donut baker and her doughnut shoppe in San Francisco (Sara Spearin and Dynamo Donuts just FYI). Sara, Organic Donut Entrepreneur that she is, has all kinds of fabulous doughnut flavors in her repertoire.

So when Adam and I decided to make our own Donut Hole Bar to accompany the Cocktail and Mocktail Goodness, we wanted to try out some of the doughnut flavor fabulousness.

Our conversation went a little something like this. Grapefruit Rosemary Glaze? Yes please. Lemon Thyme Glaze? Add it to the list. Chocolate Kahlua Sauce? Oh yeah. Strawberry Preserves? A little generic, but very ‘jelly doughnut,’ so let’s do it.

And, nice gal that I am, today I have the doughnut glaze recipes to share with you!

Just so you know, we used the donut hole recipe at tablespoon to make the plain doughnut holes- I’d highly recommend it. Adam did a couple of test runs before the Big Event (he considers himself to be a donut hole connoisseur of sorts) and this recipe was his test kitchen winner.

After finding a winning doughnut hole recipe, we were on to the glazes, which were more trial and error than anything else. The end results were absolutely delicious (actually, the grapefruit rosemary glaze was my favorite part of the donut hole bar). You should try them. Seriously.

Grapefruit Rosemary Donut Glaze (based on a combination of this recipe at my recipes and this one at feast on the cheap)
4 T grapefruit juice
1 t fresh rosemary, very finely chopped
1 t grapefruit zest
2 cups powdered sugar
Whisk together. Store in covered container (keeps for a couple of days in container in fridge).

The Lemon Thyme Donut Glaze (based on this one at sophistomom– her recipe was intended for biscuits, but it’s perfect on donut holes too)
1 1/2 cups powdered sugar
1/4 cup freshly squeezed lemon juice
1 T lemon zest
1 t vanilla extract
1 1/2 t fresh thyme, very finely chopped
Whisk together. Store in covered container (keeps for a couple of days in container in fridge).

Pair these glazes with homemade donut holes and a buffet of toppings for optimum donut hole deliciousness. Though, I think they’d even be good sans toppings, they’re that yummy.

What’s your favorite doughnut flavor, out of curiosity? Have you ever tried anything like Grapefruit Rosemary or Lemon Thyme Glazed doughnuts? Any organic donut fans out there? Or self-proclaimed donut connoisseurs? Any San Fran natives that frequent Sara’s donut shoppe?