Frosting for Easter bread
Description
Homemade pastries for tea. It is recommended to let the icing dry slightly for about 1 hour after preparation before applying it to the kuliches. Remember that the kuliches must be cold, not warm, as the icing will melt and run on hot pastries. You can optionally add food coloring of any color to the icing to create colorful kuliches. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients. It is advisable to use chilled egg whites—they will whip better with sugar.
- 2
Step 2
Carefully crack a chicken egg, separating it into yolk and white. Place the white into a bowl, and use the yolk for preparing other dishes. It's not critical if a few drops of yolk get into the white—there's no need to beat it anyway.
- 3
Step 3
Then gradually add powdered sugar to the egg white, stirring the contents of the container with a whisk. The fondant mixture should not be whipped, to prevent air bubbles from forming in it.
- 4
Step 4
You can sift the powdered sugar before adding it if desired, but it's not necessary! It will mix in and dissolve just fine anyway. It may seem to you that the fondant has already thickened nicely after adding half of the sugar, but it hasn't.
- 5
Step 5
Incorporate all the powdered sugar—the fondant should be very thick. Mix in, but do not whip!
- 6
Step 6
After about 3-4 minutes, you'll have finished adding the powder—mixing will get harder each time, but it's worth it. You'll end up with a great sugar glaze for Easter breads!
- 7
Step 7
Transfer it to a sauce boat or bowl and chill for 1 hour along with the kuliches — both items should be cold.
- 8
Step 8
When serving, apply the glaze to the kulich using a teaspoon or pastry brush and spread evenly. Sprinkle with colorful chocolate bits, sprinkles, or decorate as desired. Happy Easter!