I don't know about you, but I'm pretty excited for the Olympics coming in a few weeks. I remember going to my friend's house to watch the most recent Summer Olympics Opening Ceremony where the Spice Girls performed. The 13 year old girl in me was omgah so excited! The 30 something year old me can't believe that was 4 years go... Time sure flies.
Anyways since I anticipate another viewing party, I planned ahead and decided to make something festive, like these Mirror Glaze Olympic Donuts. Mirror glaze is the hot new baking trend this summer and it's so shiny and beautiful, I thought I'd give it a try too!
The process wasn't as easy as I'd hope for and I had to re-make and tweak the recipe 3 times before it turned out beautifully for me. Here is my perfected video demo:
Mirror Glaze Olympic Donuts Recipe:
- 1 1/4 cups flour
- ½ cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1/2 cup of melted oil
- ½ cup of buttermilk
- 1 egg
- 1 tsp vanilla extract
1. Mix the Flour, Sugar, Baking Soda, Salt, together in a bowl.
2. In another bowl, mix together the wet ingredients (Coconut Oil, milk, egg, white vinegar, and vanilla).
3. Now, mix together the wet mixture with the dry mixture and stir until its combined. Be careful not to overmix!
4. Now put the batter into a piping bag and squeeze it into a donut pan. Pipe each donut about ¾ of the way full and bake at 350º F for 10-12 minutes.
Now to make the Buttercream to coat the donuts. Normal donuts don’t have buttercream but I need something to coat the cake and make a smooth surface for the mirror cake.
6. In a bowl, i’ll add 4 tbsp of unsalted butter at room temp, 2 cups of powdered sugar, a pinch of salt, some milk, and vanilla extract. I’ll mix it all together until it’s nice an fluffy.
Now I’ll start working on my mirror glaze!
For the colored mirror glaze:
7 g Gelatin Powder
60 g Water
150 g corn syrup
150 g Sugar
75 g Water
100 g Condensed Milk
150 g white Chocolate
1. In a bowl, i’ll bloom the gelatin powder with water.
2. In a medium sauce pan, add sugar, corn syrup, and water. Bring to boil on medium high heat.
3. In another bowl, add white chocolate, condensed milk, and bloomed gelatin.
4. Pour heated syrup over and mix well. Using an immersion blender, mix well.
5. Pour mixture into 4 bowls and add coloring. Mix well and cover with plastic wrap touching surface of glaze, and set aside.
Dark Chocolate Glaze (for the black color):
4g of gelatin powder
30g of water
25g dark chocolate pieces
55g of water
35g of heavy cream
30g of cocoa powder
100g of granulated sugar
1. Add 30g of water to the gelatin powder and let it bloom for 10 minutes.
2. In a medium saucepan, add sugar, cocoa powder, heavy cream, and water. Give it a good stir Add in the water, sugar, cocoa powder and heavy cream. Stir occasionally and wait till it boils.
3. One it boils, I’ll add the dark chocolate and stir until it dissolves. I’ll remove the saucepan from the heat.
4. Then add in the bloomed gelatin. Stir well until it has dissolved and then I’ll pour everything through a sieve into my bowl. If there’s any bubbles or visible chunks, put it through the sieve again.
I’ll let the glaze cool down for about 10 minutes and then it’s ready to pour over my donuts!
Ice donuts with buttercream to coat and put in refrigerator for 5 minutes.
Remove and pour glaze all over donuts. Go Team USA!