On my most recent post for Mocha Monday Espresso Donuts, I mentioned a trick to get the sugary topping to stick to the outside. This often happens with apple cinnamon donuts, cinnamon sugar donuts and any other donuts that have a sugar coating on the outside.
Recently, I realized that when I am using a brush to brush on melted butter and then dipping the donuts in the topping, it makes the topping really greasy and uses A LOT more butter than is necessary.
When I made the chocolate espresso donuts, I used a spray bottle and filled the melted butter into it. I sprayed the donuts with a really quick spritz and the stuff stuck so well! This would also work well with actual spray butter!
Give it a try and let me know how it goes!