Preparation

• In a small pan, stir the fruit and granulated sugar together, and heat over medium heat until the fruit begins to release its juices, 5 to 6 minutes. Use a potato masher to mash the fruit, and then strain through a fine-mesh sieve, discarding the solids and reserving the juice in a medium bowl. Whisk in the confectioners’ sugar and salt until smooth. Add milk, if needed, to make a thinner glaze or additional confectioners’ sugar to make it thicker.
• Place a wire rack over a baking sheet. Working one at a time, dip each doughnut top side down into the glaze, and lift up, allowing the excess to drip back into the bowl. Invert the doughnuts onto the rack, and let sit for at least 15 minutes to allow the glaze to set.
• After glazing, doughnuts can be topped with decorative sugars, sprinkles, chopped nuts, chocolate shavings, or toasted coconut. Toppings should be applied while the glaze is still wet so that they stick.
• For a multiple-glaze effect, let the fruit glaze set up, about 15 minutes. Then drizzlevanilla glaze,chocolate glaze, orcaramel glazeover the doughnut, or dip part of the doughnut into the second glaze.