Doughnuts storage

temperature and humidity.

make sure they are kept at a temperature of about 60 degrees and low humidity.

I store mine on a tray with a flyscreen cover.

If it is a real problem complain to the store. I have seen the glaze thinned rather than heated for application.

Donuts are fine until you put pack them into a box. The sugar in the glaze attracts moisture. If the donut is left out uncovered then that moisture can evaporate and the glaze stays on the donut but if the donut is placed in a box then there's no place for the moisture to go and it melts the glaze. The problem is worse in the summer when the humidity is higher. I would first not pack so many donuts in a box. Second, I would open up the boxes as soon as got out of the store.

Why would the glaze need to be heated in the first place? I used to work in a bakery frying donuts and there's no need to heat the glaze if you're pouring it over a hot donut fresh from the fryer. After we got done frying donuts we would drain the glaze back into the bucket and then pour about an inch of hot water on top. This would allow any grease and donut crumbs in the glaze to float to the top. The next morning we would pour off the water before pouring the glaze into the glazer. Now we did sometimes mix hot water in with the dipping icings because once the bucket was opened the icing inside would start to dry out, even if you put the lid back on tight. None of our icings actually required you to heat them before using them.

Thanks, The ones most a problem (on the way home) come in a plastic pakage. I think the coating also might be already high in water content. (or the trunk of my car could be warm, but I have seen this in colder weather.

There are a variety of donut glazes.

The brand I used to use was very hard and brittle at room temperature after being applied to the donut. (Think chocolate icing). These glases were made to be heated for application, after which they harden. Some operators thin with water rather than heat which makes for a coating that is very soft at room temperature and which tends to run in higher temps.

With a high sugar content it also tends not to dry very quickly.

The other type is a very thick liquid with very high sugar content. When a new bucket is opened it should be stirred to mix the contents, otherwise the top layer is very thin and the bottom layer is too thick.