According to Will Hall, owner of University Donuts in Hammond, it’s the glaze. It has to complement the dough perfectly, and some stores put in a little something extra to make theirs stand out.
topped by a light touch of glaze for a sweet (but not too sweet) moisture element. The tangy sour cream prevents the profile of this pastry from tasting too "fried" -- impressive homemade donut ...
We use store-bought donut holes in this recipe. They’re a little bit harder than fresh donuts from the doughnut shop, so they’ll hold up to dipping better. The old fashioned donut holes at our grocery ...