1) Pierce thawed donut holes with skewers, leaving space at the top and bottom, and trim any sharp ends. 2) Skewer 4-6 donut holes, leaving 1 inch of space at the bottom and top. 3) Dip the skewer of donut holes in glaze, coating the donut holes without letting the skewer touch the glaze.

1. Option 2:
Glazed-Over
Expressions

2. Once your donut holes are thawed,
pierce the donut holes with a wooden
skewer. Be careful not to prick your
fingers and wear gloves when handling
any product you will sell to the public.

3. Gently bring the
donut hole down the
skewer. Make sure
you’ve left at least an
inch of skewer at the
bottom. You’ll want
to continue this
process until you have
4-6 donut holes on
the skewer.

4. It’s important that you
leave some space at
the top as well as the
bottom.
The top has a sharp end
that could be dangerous:
take your scissors and
trim the sharp end off of
the skewer.

5. Prepare a container of glaze according to
manufacturer’s specifications. You do
not want the container to be
overflowing: make just enough so that
there is approximately half an inch from
the bottom.

6. Take the skewer of donut holes and dip
one side into the container. Again, you
should have filled the container so that
the skewer in the center cannot touch
the glaze.

7. Coat the donut holes
in glaze using one
of two methods:
1. You can rotate the
skewer in the
glaze.
2. Take a spatula and
spoon glaze over
the donut holes.

8. Once the donut holes have been
completely covered in glaze, place
the finished kabob onto wax paper
until the glaze sets.