Protein glaze for Easter bread
Description
Homemade baked goods for tea. To prevent the glaze from running off the Easter breads and ensure even coverage, gently warm the egg whites in a double boiler to about 30°C. This helps the sugar dissolve faster, resulting in a smooth, glossy glaze. You may use powdered sugar instead of granulated sugar. You can create any glaze color you like by adding food coloring.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use high-quality chicken eggs.
- 2
Step 2
Carefully break them one by one, placing yolks and whites into separate bowls or small dishes. Keep in mind that the container for the whites must be completely dry, without a single drop of water, otherwise they won't whip properly. Place the whites into this bowl over a water bath for just 2 minutes, stirring constantly. They should warm up but must not begin to coagulate.
- 3
Step 3
Then transfer the egg whites to the bowl of a food processor and add a pinch of salt.
- 4
Step 4
Beat for 2-3 minutes until a small amount of light foam forms — it will be minimal since you whipped it without sugar.
- 5
Step 5
Without stopping whisking, add the sugar over the course of 1 minute, then continue whisking the mixture for another 2 minutes. Pour in the lemon juice and whisk again. Keep in mind that the amount of juice should not be too much; it can be replaced with a pinch of citric acid.
- 6
Step 6
Perfectly prepared icing holds on the whisk, does not drip, and has a smooth texture.
- 7
Step 7
Transfer it to a bowl or sauceboat, then spread it over the cooled kulich—it will get a snowy white creamy "hat."
- 8
Step 8
Decorate with Easter-themed decorations. Happy Easter to you!