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Glaze recipes for buns: how to turn a regular bun into a festive dessert

Glaze recipes for buns: how to turn a regular bun into a festive dessert


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What could be better than fragrant, freshly baked buns taken out of the oven a minute ago? Only these same buns covered with glaze! Sugar, coffee, honey, chocolate, or raspberry glazings can completely transform pastries, emphasizing its sweet taste. The amazing contrast between the sweet dough and the delicate sour crust will not leave anyone indifferent.

White sugar icing: the fastest recipe

This recipe will always help out if time is running out, and freshly baked buns are already waiting on the table.

For cooking:

  • protein from two eggs;
  • three hundred grams of sifted icing sugar;
  • half a lemon.

How to cook:

  1. In a clean, dry container, mix the proteins with powdered sugar until a smooth homogeneous state.
  2. Scalp the lemon, cut in half, squeeze the juice, add to the mixture and mix thoroughly again.
  3. Glaze should turn out shiny and without lumps. It can be used to coat fresh yeast buns.

If you add two packs of vanilla sugar to sugar, you get a vanilla flavor.

Heated white icing

This option requires heat treatment. Pour the finished liquid still warm on top for baking, then it will lie beautifully in an even layer.

For cooking:

  • two hundred grams of sugar;
  • six tablespoons of water;
  • one teaspoon of butter;
  • juice of half a lemon.

Cooking process:

  1. Pour the sugar into a saucepan, pour water in it and put on simmer, not forgetting to stir constantly.
  2. When the syrup begins to thicken and when sampled from a spoon, the thread will stretch, remove it from the heat.
  3. In hot syrup add oil, lemon juice and grind.
  4. As soon as the liquid begins to whiten, it is ready.

Instead of lemon juice, you can use a few drops of lemon essence, but it is important not to overdo it, otherwise the glaze will be bitter.

Coffee glaze for custard yeast buns: step by step recipe

It is prepared according to the same principle as white heated, the only difference is that coffee is used instead of water.

For cooking:

  • one hundred milligrams of strong natural coffee;
  • two hundred grams of sugar;
  • a teaspoon of butter.

How to cook:

  1. In a stewpan, dilute sugar with brewed coffee and cook until thickened.
  2. Until the icing has cooled, add butter to it and mix thoroughly

You can pour a couple drops of coffee liquor.

Honey glaze for apple and cinnamon rolls

The delightful smell of honey on fragrant buns with apples and cinnamon ... Just a sweet temptation!

For cooking:

  • half a glass of natural honey;
  • thirty grams of butter;
  • a tablespoon of sugar;
  • the same amount of lemon juice.

How to cook:

  1. Mix honey, sugar, butter and lemon juice in a saucepan, over low heat, bring to uniformity.
  2. You can not let this glaze boil, otherwise honey from a useful product will turn into poison.
  3. Glazed pastries can be sprinkled with grated peanuts, this will only emphasize the taste of honey.

Buns with poppy seed filling are especially tasty with this addition.

Chocolate icing for baking from yeast dough without filling: a classic recipe

Chocolate icing is a classic and is most often used to water buns, cakes and pastries.

For cooking:

  • three full, with a hill, tablespoons of dark cocoa;
  • two tablespoons of sugar (as much as possible);
  • half a glass of thick sour cream;
  • half a teaspoon of butter.

How to cook:

  1. Sift the cocoa through a strainer (to avoid lumps) and mix in a saucepan with sugar.
  2. Add sour cream and stir until smooth.
  3. On low heat, bring the mass to the appearance of bubbles, remove from the stove and add oil.
  4. Stir until smooth.
  5. The product is used slightly cooled.

In order to speed up the cooking process, you can melt one hundred grams of chocolate with the addition of a couple of tablespoons of cream in a water bath. According to a similar recipe, you can get the same icing from white chocolate.

Caramel glaze for fruit baking

Caramel-flavored watering is especially combined with pear-filled yeast buns.

For cooking:

  • a glass of oily thick sour cream or cream;
  • half a glass of sugar;
  • two tablespoons of oil.

How to cook:

  1. Mix sour cream, butter and sugar in a saucepan.
  2. Put on the stove and cook over low heat until the mass begins to thicken and microscopic bubbles form on it.
  3. Before pouring the rolls, cool the liquid a little.

To taste, caramel glaze resembles condensed milk.

Cherry glaze gel for buns: a holiday recipe

According to this recipe, the filling for buns is obtained immediately.

For cooking:

  • one liter can of cherries in its own juice;
  • a glass of sugar;
  • two to three tablespoons of corn starch.

How to cook:

  1. Pour cherries with juice into a saucepan, add sugar, starch and cook over low heat for an hour.
  2. When the syrup has a gel structure, remove from heat and cool. Cherries to use as a filling for buns.
  3. Pour the finished buns on top with chilled cherry icing.

To get a sour taste, you can put less sugar.

Orange icing for buns (simplified recipe)

Glaze with orange aroma goes well with yeast buns with orange zest or jam.

For cooking:

  • one glass of orange juice;
  • two glasses of powdered sugar.

Cooking method:

  1. Pour the sifted powdered sugar into a deep bowl and add the orange juice in small portions, stirring thoroughly each time until the powder is completely dissolved.
  2. The glaze is ready when the mass becomes uniform and thick.

Depending on the desired consistency, the powder can be taken less or more. According to a similar recipe, you can cook lemon and tangerine glaze.

Heated orange glaze

This cooking recipe takes more time than the simplified version, but the result is worth it!

For cooking:

  • a glass of orange juice (best freshly squeezed);
  • a glass of sugar;
  • three tablespoons of sour cream;
  • a tablespoon of butter;
  • as much orange peel.

How to cook:

  1. Mix orange juice, sugar, sour cream, butter and orange zest in a pan.
  2. Mix everything thoroughly and cook over low heat until the mass begins to boil.
  3. Remove from heat and refrigerate in a pan with cold water, stirring constantly. All is ready.

While the glaze is boiling, it must be thoroughly mixed so that sour cream does not curl from orange acid.

Fruit Marmalade Muffin Frosting

This unusual recipe can be prepared from any marmalade available. It will suit any yeast buns, especially with fruit filling.

For cooking:

  • three hundred grams of any fruit marmalade;
  • five tablespoons of sugar;
  • half a glass of milk;
  • fifty grams of butter.

How to cook:

  1. Finely chop the marmalade sweets and pour them into the saucepan.
  2. Add sugar, milk, butter and put in a water bath.
  3. When all the ingredients have melted, cook for half an hour, sometimes stirring with a wooden spatula.
  4. Cool the finished product and pour the buns.

This icing can be used to pour fruit cakes and rolls.

Sugar glaze that does not crumble (video)

Thanks to the use of fragrant bright glaze, you can turn ordinary yeast pastries into a festive dessert. A slightly sour lemon or cherry glaze will help to tint the taste of sweet buns: they will “sound” in a completely new way.



Comments:

  1. Erconberht

    Granted, this is fun message

  2. Abrafo

    I think you are not right.

  3. Ranit

    Granted, this is a great option



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