Some day before I die I WILL make donuts! The family story is that my German grandmother made the best donuts. Otherwise, her daughters kept her out of the kitchen and in the fields where she was happier. I am happiest with a simple glazed donut from a bakery. When I make a glaze -confectioners sugar, milk, vanilla- it just tastes like sugar. What gives a commercial glaze that special flavor? The type of sugar they use? Secret ingredients?

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