Fresh pastry, of course, is tasty and on its own, but how can it compare with baking in the glaze? Today we will share with you a few glaze recipes that can complement, or transform the taste of the ready-made dish for the better.
Biscuit glaze with cinnamon
Ingredients:
- cream cheese - 120 g;
- powdered sugar - 1 item;
- butter - 1/4 of a century;
- vanilla extract - 1/2 tsp.
Preparation
Cream cheese with a mixer whisked with sugar powder to the formation of a smooth, shiny and airy mass. Gradually introduce into the cheese mixture a soft butter and vanilla extract, without ceasing to whip our glaze. We distribute the finished glaze over cooled rolls with a pastry knife or butter knife.
White sugar coating for rolls
Ingredients:
- butter - 4 tbsp. spoons;
- powdered sugar - 2 items;
- vanilla extract - 1 teaspoon;
- hot water - 3-6 tbsp. spoons.
Preparation
We offer you another option, how to make sugar icing for rolls. Soft butter, room temperature, beat with sugar powder and a small amount of vanilla extract (optional). Now, without stopping to whip the butter, we add to the future glaze according to 1 st. spoon of water, until the mixture has reached the desired consistency.
Glaze for buns with poppy seeds
Ingredients:
- butter - 4 tbsp. spoons;
- powdered sugar - 2 items;
- maple syrup - 1/2 st;
- cream (fatty) - 2 tbsp. spoons.
Preparation
Put the pieces of butter in the saucepan and melt them. Gradually add the powdered sugar to the butter without stopping the mixture. Following the sugar in the course is maple syrup, and then cream. We remove the icing from the fire, once again we are convinced of its uniformity, and we pour the mixture with lightly cooled buns with poppy seeds.
Glaze Recipe for Rolls
Ingredients:
- powdered sugar - 1 item;
- honey (liquid) - 2 tbsp. spoons;
- milk - 1 tbsp. a spoon;
- cinnamon - 1/2 tsp;
- salt - pinch.
Preparation
Sugar powder is pre-sieved to get rid of possible lumps. After, add cinnamon, pinch of salt, and a little honey to the powder. Dilute the mixture of ingredients with milk, until the desired consistency.
If initially the mixture was too thick - do not rush to fill everything with milk, just 1-2 tablespoons is enough to achieve a thick consistency. Ready glaze is evenly distributed over slightly cooled buns.