Store chocolate donuts in an airtight container at room-temperature for up to four days. Or, freeze for up to a month. I would recommend freezing the donuts before you glaze them.

The glaze should be very thick so that it doesn’t drip too much off of the donuts – it will drip a little but shouldn’t run off. To test this, dip a spoon into the glaze. If it thickly coats the spoon, it’s good to go! If the glaze gets too thin, add more powdered sugar until it’s thick. Taste the glaze, and add more spices as desired.

This recipe uses high-altitude measurements. I included sea-level directions in the recipe. I have not yet tested the sea-level measurements but with my experience baking at sea-level, I’m fairly certain they’re good to go.